I love a good bowl of soup, especially when it features comforting noodles! Today, I’m sharing two great chicken noodle soup recipes that are perfect for any day you need something warm and easy.
One is a classic you likely know and love, and the other offers a fresh, lighter feel. You’ll find simple steps and helpful tips for both below.
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Classic Comfort: Chicken Noodle Soup with Egg Noodles
This chicken noodle soup is a warm hug in a bowl, just like Grandma used to make. It’s the perfect classic dish for when you need something familiar and truly comforting.
Key Ingredients & Tips for your Chicken Noodle Soup
- Good Broth: If you can, use a high-quality chicken broth or make your own from scratch for the absolute best taste.
- Egg Noodle Choice: These noodles are thick and soak up the broth nicely. Make sure you don’t overcook them, or they will become mushy.
- Fresh Herbs: A sprinkle of fresh parsley or dill right before serving really brightens up all the flavors in the soup.
What You Need for this Classic Soup
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 4 oz wide egg noodles
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make This Chicken Noodle Soup
Step 1: Cook Chicken and Veggies
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook it until it’s no longer pink inside. Remove the chicken from the pot and set it aside to cool slightly, then shred or dice it. Add the chopped onion, sliced carrots, and celery to the pot, cooking until they soften, about 5-7 minutes.
Step 2: Simmer the Broth
Pour in the chicken broth. Bring the broth to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This helps the vegetables become tender and allows the flavors to blend well. After simmering, return the shredded chicken to the pot.
Step 3: Add Noodles and Finish
Add the egg noodles to the simmering soup. Cook them according to the package directions, which is usually around 7-10 minutes, until they are tender. Season the soup generously with salt and black pepper to your liking. Serve the chicken noodle soup hot, garnished with a sprinkle of fresh chopped parsley.
📝 Final Note on Storage
This chicken noodle soup often tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Quick & Healthy: Chicken Soba Noodle Soup
This lighter chicken soup uses soba noodles for a fresh and different feel. It’s a quick meal that’s full of bright and tasty flavors, perfect for a weeknight.
Key Ingredients & Tips for Chicken Soba Noodle Soup
- Soba Noodles Care: These buckwheat noodles cook very fast. To keep them from getting too soft, add them into the soup at the very end of the cooking time.
- Fresh Aromatics: Don’t skip using fresh ginger and garlic. They add a deep, warm flavor to the broth that really makes this soup special.
- Soy Sauce Level: I suggest using a low-sodium soy sauce. This lets you control the saltiness of your soup better, adding more if needed.
What You Need for this Soba Soup
- 1 tbsp sesame oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 tbsp soy sauce (low sodium)
- 1 tsp rice vinegar
- 4 oz soba noodles
- 2 cups chopped bok choy or spinach
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make This Soba Noodle Soup
Step 1: Cook Chicken and Aromatics
Heat the sesame oil in a large pot over medium-high heat. Add the thinly sliced chicken and cook until it’s browned and cooked through. Stir in the grated fresh ginger and minced garlic, cooking for just another minute until you can smell their nice fragrance.
Step 2: Build the Broth Flavor
Pour in the chicken broth, then add the low-sodium soy sauce and rice vinegar. Bring this mixture to a gentle simmer. Let it cook for about 5-7 minutes, giving the flavors time to come together nicely.
Step 3: Add Noodles, Greens and Serve
Add the soba noodles to the simmering broth and cook them for 3-4 minutes, or follow the cooking time suggested on their package. Stir in the chopped bok choy or spinach until it’s just wilted, which happens quickly. Serve the soup immediately, topped with fresh sliced green onions and a sprinkle of sesame seeds.
📝 Final Note on Soba Noodles
Soba noodles can get mushy if they sit in hot broth for too long. If you plan to have leftovers or make this ahead, cook the noodles separately and add them to individual bowls just before you eat.
