12 Chicken Noodle Soup Recipes for Cold Nights and Comfort

Chicken noodle soup works because the broth, the chicken, and the noodles each bring something different: a savory base, tender shreds that have some bite, and a soft noodle that soaks up all that flavor. The versions below take that same foundation in genuinely different directions, from a classic clear bowl to a coconut-scented golden one.

Start with the classic if you want the benchmark bowl, go creamy when you need something richer, pick the lemon dill version when you want it brighter, and turn to the freezer bag recipe if you plan meals ahead.

Which Chicken Noodle Soup Should You Make?

Classic Chicken Noodle Soup

This is the baseline bowl I keep coming back to. You simmer bone-in thighs with the vegetables so the broth gets real depth, then shred the meat and add the noodles at the end.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 3
• Garlic cloves, minced: 3
• Chicken thighs, bone-in skin-on: 680 g (1.5 lb)
• Low sodium chicken stock: 1.9 L (8 cups)
• Bay leaf: 1
• Egg noodles: 170 g (6 oz)
• Fresh parsley, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a large pot over medium-high. Brown the 680 g (1.5 lb) chicken thighs skin side down for about 6 minutes, until the skin releases easily and you see a deep golden color. Flip and cook 3 minutes more, then move the chicken to a plate.

Step 2: Add the diced onion, 3 sliced carrots, and 3 sliced celery stalks to the same pot. Cook, stirring now and then, 8 minutes, until the vegetables soften and you smell that sweet onion carrot aroma. Stir in the 3 minced garlic cloves and cook 1 minute more.

Step 3: Pour in the 1.9 L (8 cups) chicken stock while you scrape the bottom of the pot to lift any browned bits. Return the chicken, add the 1 bay leaf, and bring to a gentle boil. Lower the heat and simmer, partly covered, 35 minutes, until the chicken pulls apart easily with a fork.

Step 4: Fish out the chicken and the bay leaf. When the chicken is cool enough to handle, shred the meat off the bones and discard the skin and bones. You want bite size pieces, not tiny threads.

Step 5: Bring the broth back to a boil and add the 170 g (6 oz) egg noodles. Cook 6 minutes, until just tender, then stir in the shredded chicken and 3 tbsp parsley. Season with salt and black pepper to taste and ladle into bowls while it is hot.

Creamy Chicken Noodle Soup

This is the version you reach for when the weather has real bite. A quick butter and flour roux turns the stock silky, and a splash of cream keeps it rich without hiding the chicken.

Ingredients (makes 4 servings)

• Butter: 3 tbsp
• All-purpose flour: 30 g (1/4 cup)
• Yellow onion, finely diced: 1 medium
• Carrots, peeled and diced: 2 medium
• Celery stalks, diced: 2
• Cooked chicken breast, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.2 L (5 cups)
• Heavy cream: 120 ml (1/2 cup)
• Egg noodles: 150 g (5 oz)
• Dried thyme: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a Dutch oven over medium heat. Whisk in the 30 g (1/4 cup) flour and cook, whisking constantly, 2 minutes, until the mixture smells nutty and you see it turn a pale gold.

Step 2: Add the diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 6 minutes, stirring every couple of minutes, until the vegetables soften and you notice a bit of browning at the edges.

Step 3: Slowly pour in the 1.2 L (5 cups) chicken stock while you whisk. Bring to a simmer, then add the 450 g (1 lb) shredded chicken and 1/2 tsp dried thyme. Let it bubble gently for 10 minutes, uncovered.

Step 4: Add the 150 g (5 oz) egg noodles and cook 7 minutes, until just tender. Stir in the 120 ml (1/2 cup) heavy cream and warm through, about 2 minutes, without letting it boil hard. You want the broth to thicken slightly as it heats.

Step 5: Taste and season with salt and black pepper. Ladle into wide bowls and serve hot, with extra black pepper on top if you like.

Lemon Dill Chicken Noodle Soup

I go heavier on the lemon than most recipes do, and fresh dill is the reason. This is a brighter, lighter bowl that still has all the comfort of chicken noodle soup.

Ingredients (makes 5 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 2 medium
• Cooked chicken thighs, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Egg noodles: 140 g (5 oz)
• Lemon zest: 1 tsp
• Fresh lemon juice: 3 tbsp
• Fresh dill, chopped: 1/4 cup
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a soup pot over medium-high. Add the diced onion and 2 sliced carrots. Cook 6 minutes, until you see the vegetables soften and the onion turns translucent.

Step 2: Pour in the 1.5 L (6 cups) chicken stock and add the 450 g (1 lb) shredded chicken. Bring to a boil, then reduce the heat and simmer 10 minutes so the broth picks up the chicken flavor. You do not need a hard boil here, just a gentle bubble.

Step 3: Stir in the 140 g (5 oz) egg noodles. Cook 7 minutes, until tender but still firm. While they cook, you can stir in the 1 tsp lemon zest, 3 tbsp lemon juice, and 1/4 cup chopped dill.

Step 4: Taste and season with salt and black pepper. Ladle into bowls and serve with an extra pinch of dill on top if you want it even brighter.

Spicy Southwest Chicken Noodle Soup

I keep this one stocked with corn, black beans, and taco seasoning heat. It leans into smoky chili powder and the lime at the end keeps it from tasting heavy.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Red bell pepper, chopped: 1 large
• Chicken thighs, boneless skinless, cut into bite size pieces: 680 g (1.5 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Canned black beans, drained and rinsed: 1 (425 g) can
• Frozen corn kernels: 150 g (1 cup)
• Egg noodles: 170 g (6 oz)
• Taco seasoning: 2 tbsp
• Lime juice: 2 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a large pot over medium-high. Add the chopped onion and red bell pepper and cook 5 minutes, until the pepper softens and you see a few brown edges.

Step 2: Add the 680 g (1.5 lb) chicken pieces and 2 tbsp taco seasoning. Stir to coat the chicken and cook 4 minutes, just until the outside turns white. You do not need it cooked through yet.

Step 3: Pour in the 1.5 L (6 cups) chicken stock, the drained black beans, and 150 g (1 cup) corn. Bring to a boil, then lower the heat and simmer 12 minutes, until the chicken is done and you smell the broth turn smoky.

Step 4: Add the 170 g (6 oz) egg noodles and cook 7 minutes, until tender. Stir in the 2 tbsp lime juice right before you taste for seasoning.

Step 5: Ladle into deep bowls and top with a little extra lime if you like it sharp.

Ginger Garlic Chicken Noodle Soup

This one leans on toasted sesame oil, a heavy hand with fresh ginger, and soy sauce for an aromatic bowl that feels like a reset. I use mushrooms for extra body, but the broth stays light.

Ingredients (makes 4 servings)

• Toasted sesame oil: 1 tbsp
• Fresh ginger, peeled and minced: 2 tbsp
• Garlic cloves, minced: 4
• Shiitake mushrooms, stems removed and sliced: 150 g (5 oz)
• Cooked chicken breast, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.4 L (6 cups)
• Soy sauce: 2 tbsp
• Fresh egg noodles or ramen noodles: 170 g (6 oz)
• Scallions, thinly sliced: 3
• Baby bok choy, quartered lengthwise: 2 small heads

Instructions

Step 1: Heat the 1 tbsp toasted sesame oil in a pot over medium heat. Add the 2 tbsp minced ginger and 4 minced garlic cloves and cook 1 minute, until the mixture is fragrant and you can smell the sesame oil turn nutty.

Step 2: Add the sliced mushrooms and cook 4 minutes, until the mushrooms soften and release their liquid. You want them to collapse and pick up some color at the edges.

Step 3: Pour in the 1.4 L (6 cups) chicken stock and 2 tbsp soy sauce. Bring to a simmer, then add the 450 g (1 lb) shredded chicken. Let it bubble gently 8 minutes.

Step 4: Add the 170 g (6 oz) noodles and quartered bok choy. Cook 4 minutes, or until the noodles are just tender and the bok choy leaves have wilted. You will see the broth darken slightly as the soy sauce blends.

Step 5: Ladle into bowls and top with the sliced scallions right before you serve.

Slow Cooker Chicken Noodle Soup

Set this up in the morning and you come home to a broth that has already done all the work. The trick is adding the noodles near the end so they stay tender, not mushy.

Ingredients (makes 6 servings)

• Yellow onion, chopped: 1 medium
• Carrots, peeled and cut into chunks: 3 medium
• Celery stalks, cut into chunks: 3
• Garlic cloves, smashed: 2
• Chicken thighs, boneless skinless: 680 g (1.5 lb)
• Low sodium chicken stock: 1.8 L (7 1/2 cups)
• Dried thyme: 1/2 tsp
• Dried parsley: 1 tsp
• Egg noodles: 170 g (6 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Place the chopped onion, 3 carrot chunks, and 3 celery chunks in a slow cooker. Nestle the 680 g (1.5 lb) chicken thighs among the vegetables, then add the 2 smashed garlic cloves, 1/2 tsp thyme, and 1 tsp parsley. You want the chicken in a single layer so it cooks evenly.

Step 2: Pour the 1.8 L (7 1/2 cups) chicken stock over everything. Cover and cook on low for 6 hours, or until the chicken shreds easily when you press it with a fork.

Step 3: Lift the chicken out of the slow cooker and shred it with two forks. Return the meat to the pot and stir it through the broth. You will have tender pieces that stay juicy in the long simmer.

Step 4: Turn the slow cooker to high and add the 170 g (6 oz) egg noodles. Cover and cook 20 minutes, until the noodles are just tender. You can taste the broth now and adjust the salt.

Step 5: Ladle into bowls and finish with black pepper before you serve.

Instant Pot Chicken Noodle Soup

The pressure cooker gives you a deep, slow cooked flavor in a fraction of the time. I leave the noodles for a quick sauté at the end so they hold their shape.

Ingredients (makes 5 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 2 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 3
• Chicken thighs, boneless skinless: 680 g (1.5 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Bay leaf: 1
• Egg noodles: 150 g (5 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Set the Instant Pot to sauté and heat the 1 tbsp olive oil. Add the onion, 2 carrots, and 2 celery stalks. Cook 5 minutes, until the vegetables soften and you see a little browning on the bottom.

Step 2: Add the 3 minced garlic cloves and cook 30 seconds, just until fragrant. Press cancel. You want the garlic to sizzle, not brown.

Step 3: Add the 680 g (1.5 lb) chicken thighs, 1.5 L (6 cups) chicken stock, and 1 bay leaf. Lock the lid, set to high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before you quick release the rest.

Step 4: Remove the chicken to a cutting board and shred it with two forks. Fish out the bay leaf. Return the shredded chicken to the pot and stir it through.

Step 5: Set the pot to sauté and add the 150 g (5 oz) egg noodles. Cook 6 minutes, until just tender, and stir them around so they do not clump. You will see the broth thicken slightly.

Step 6: Ladle into bowls and serve hot, with a little black pepper on top if you like.

Turmeric Coconut Chicken Noodle Soup

This golden version gets its warmth from turmeric and fresh ginger, and canned coconut milk makes the broth silky without tasting heavy. I add a squeeze of lime right before serving.

Ingredients (makes 4 servings)

• Coconut oil: 1 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, peeled and grated: 1 tbsp
• Ground turmeric: 1 tsp
• Chicken thighs, boneless skinless, cut into bite size pieces: 450 g (1 lb)
• Low sodium chicken stock: 1 L (4 cups)
• Canned coconut milk, full fat: 400 ml (1 can)
• Rice noodles or egg noodles: 150 g (5 oz)
• Lime juice: 2 tbsp
• Fresh cilantro, chopped: 2 tbsp

Instructions

Step 1: Heat the 1 tbsp coconut oil in a pot over medium heat. Add the 3 minced garlic cloves and 1 tbsp grated ginger. Cook 1 minute, until you can smell the ginger and garlic release their aroma.

Step 2: Stir in the 1 tsp ground turmeric and the 450 g (1 lb) chicken pieces. Cook 3 minutes, just until the chicken turns white on the outside. You want the turmeric to coat everything yellow.

Step 3: Pour in the 1 L (4 cups) chicken stock and 400 ml (1 can) coconut milk. Bring to a gentle boil, then reduce the heat and simmer 12 minutes, until the chicken is cooked through. You will see the broth turn a deep golden color.

Step 4: Add the 150 g (5 oz) rice noodles and cook 4 minutes, until they soften. Stir in the 2 tbsp lime juice and taste the broth to check the balance.

Step 5: Ladle into bowls and top with the 2 tbsp chopped cilantro right before you serve.

Miso Chicken Noodle Soup

Miso goes in at the very last minute so it keeps its savory punch. This is a saltier, more complex bowl than classic chicken soup, and I use ramen noodles to match that depth.

Ingredients (makes 3 servings)

• Chicken thighs, boneless skinless: 340 g (12 oz)
• Low sodium chicken stock: 1 L (4 cups)
• Garlic cloves, minced: 2
• Fresh ginger, peeled and sliced: 1 tbsp
• Ramen noodles: 150 g (5 oz)
• White miso paste: 3 tbsp
• Scallions, thinly sliced: 2
• Sesame seeds: 1 tsp

Instructions

Step 1: Place the 340 g (12 oz) chicken thighs in a pot with the 1 L (4 cups) chicken stock, 2 minced garlic cloves, and 1 tbsp sliced ginger. Bring to a boil, then lower the heat and simmer 18 minutes, until the chicken is cooked through. You will see the stock pick up flavor and turn cloudy.

Step 2: Lift the chicken out and shred it with two forks. Keep the broth at a gentle simmer. You want attractive shreds, not tiny pieces.

Step 3: Add the 150 g (5 oz) ramen noodles to the broth and cook 3 minutes, until just flexible. Stir in the shredded chicken. You will notice the noodles separate and soften as they hit the hot liquid.

Step 4: Turn off the heat and whisk the 3 tbsp white miso into the hot broth until it dissolves completely. Ladle into bowls and top with the sliced scallions and 1 tsp sesame seeds before you serve.

Rice Noodle Chicken Soup

This one takes chicken noodle soup in a fragrant, brothy direction with star anise and cinnamon. Rice vermicelli keeps it light, and the herbs go in fresh at the end.

Ingredients (makes 4 servings)

• Olive oil: 1 tsp
• Yellow onion, halved and thinly sliced: 1 medium
• Fresh ginger, peeled and sliced: 2 tbsp
• Star anise: 2 whole
• Cinnamon stick: 1 small
• Chicken thighs, boneless skinless: 450 g (1 lb)
• Low sodium chicken stock: 1.2 L (5 cups)
• Fish sauce: 1 tbsp
• Rice vermicelli noodles: 120 g (4 oz)
• Fresh cilantro leaves: 1/4 cup

Instructions

Step 1: Heat the 1 tsp olive oil in a pot over medium heat. Add the sliced onion and 2 tbsp sliced ginger. Cook 4 minutes, until you smell the aromatics and the onion softens.

Step 2: Add the 2 star anise, 1 cinnamon stick, and 450 g (1 lb) chicken thighs. Pour in the 1.2 L (5 cups) chicken stock and 1 tbsp fish sauce. Bring to a boil, then lower the heat and simmer 20 minutes, until the chicken is tender. You will see the broth darken slightly.

Step 3: Lift the chicken out and shred it. Strain the broth if you want a clear soup, or leave the aromatics in for more flavor. Return the chicken to the pot.

Step 4: Add the 120 g (4 oz) rice vermicelli and cook 3 minutes, until they soften and turn translucent. You will know they are ready when they go soft but still have a little spring.

Step 5: Turn off the heat and stir in the 1/4 cup fresh cilantro leaves. Ladle into deep bowls and top with extra herbs if you have them.

Step 6: Serve hot, with lime wedges on the side if you like a bright squeeze.

Rotisserie Chicken Noodle Soup

This is the fastest route to a full flavored bowl. Rotisserie chicken gives you tender meat and a head start, and the bones go right into the pot to deepen the stock.

Ingredients (makes 4 servings)

• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Carrots, peeled and sliced: 2 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 2
• Rotisserie chicken, meat shredded and bones reserved: 1 whole, about 600 g (1.25 lb) meat
• Low sodium chicken stock: 1.5 L (6 cups)
• Egg noodles: 150 g (5 oz)
• Fresh parsley, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pull the meat from the rotisserie chicken and shred it. Set the meat aside and keep the bones. You want about 600 g (1.25 lb) of meat.

Step 2: Heat the 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, 2 sliced carrots, and 2 sliced celery stalks. Cook 6 minutes, until the vegetables soften and you see a little browning. Add the 2 minced garlic cloves and cook 1 minute more.

Step 3: Add the reserved chicken bones and pour in the 1.5 L (6 cups) chicken stock. Bring to a boil, then reduce the heat and simmer 20 minutes. Lift out the bones and discard them. You will see the broth pick up extra chicken flavor.

Step 4: Add the 150 g (5 oz) egg noodles and cook 7 minutes, until tender. Stir in the shredded chicken and 2 tbsp parsley, then taste and season with salt and black pepper. Ladle into bowls and serve hot, with extra parsley if you like.

Freezer Bag Chicken Noodle Soup

This batch makes two separate dinner kits, so you do the chopping once and freeze one for later. The noodles stay separate until cooking, which keeps them from going soft in the freezer.

Ingredients (makes 2 freezer bags, 4 servings each)

• Chicken thighs, boneless skinless, cut into bite size pieces: 900 g (2 lb)
• Carrots, peeled and sliced: 4 medium
• Celery stalks, sliced: 4
• Yellow onion, chopped: 2 medium
• Garlic cloves, minced: 4
• Low sodium chicken stock: 3 L (12 cups), divided
• Egg noodles: 300 g (10 oz), divided
• Fresh parsley, chopped: 1/2 cup, divided
• Dried thyme: 1 tsp, divided
• Salt and black pepper: to taste

Instructions

Step 1: Divide the 900 g (2 lb) chicken pieces, 4 sliced carrots, 4 sliced celery stalks, 2 chopped onions, and 4 minced garlic cloves evenly between two gallon size freezer bags. Add 1/2 tsp thyme to each bag. You will use two bags, each holding half.

Step 2: Seal the bags and press out as much air as you can. Lay them flat in the freezer and freeze until solid, at least 4 hours.

Step 3: When you are ready to cook, empty one frozen bag into a large pot. Pour in 1.5 L (6 cups) chicken stock and bring to a boil, breaking up the frozen clump with a spoon as it heats.

Step 4: Lower the heat, cover partly, and simmer 25 minutes, until the chicken is cooked through and the vegetables are tender. You will see the broth go from cloudy to clear as it simmers.

Step 5: Add 150 g (5 oz) egg noodles and cook 7 minutes, until just tender. Stir in 1/4 cup chopped parsley and season with salt and black pepper. You can taste and adjust now.

Step 6: Ladle into bowls and serve hot. The second bag stays frozen until you need another dinner.

The one thing that matters most across all of these is the noodles. Add them too early and they drink up the broth and turn soggy, so always keep them until the chicken is cooked and the broth tastes right.

Pick the version that sounds like what you want tonight, read it through once, and get the pot on. That is the whole job.