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Chicken Noodle Soup

If you’re pressed for time, make this soup with the shredded meat from a rotisserie chicken and eliminate the water. But try it at least once as its written below, it makes flavorful enriched broth. Makes 3-4 quarts soup

Soup for the Soul

Craving the best chicken noodle soup? This version builds deep flavor with a quick double-stock method—cooking raw chicken in chicken stock—to create an enriched broth. A few small additions like fresh ginger and tamari give the soup a savory lift, and hearty egg noodles finish it off.

I reached for this recipe after a cold spell left us bundled up and craving comfort. It’s the kind of soup that warms both body and mood. The recipe below yields about 3 to 4 quarts, roughly six servings, which is flexible depending on appetites. Teenagers or hungry eaters may stretch this less; leftovers freeze well if needed (note: noodles can absorb extra liquid when reheated, so you may prefer to freeze the broth separately).

If you prefer store-bought stock, a good-quality organic chicken stock works well—many cooks keep a staple carton on hand for quick soups. Homemade stock frozen in portions is ideal when you have it.

Please try the recipe and adjust to taste. I rarely label things “the best,” but this version offers bold flavor without being complicated. The ginger and tamari are subtle yet effective additions that keep the soup interesting without overpowering the classic profile.

How do you add flavor to chicken noodle soup?

Fresh herbs—oregano, thyme, chives, and parsley—brighten the broth. Add a sprig of rosemary or thyme when reheating leftovers and remove before serving. For a discreet flavor boost, add a small dash of sriracha or Tabasco; you won’t taste heat so much as a lively background note. Tamari, soy sauce, or coconut aminos add umami—use sparingly to avoid overpowering the broth.

What can I serve with chicken soup?

Nearly anything pairs well: warm crusty bread brushed with olive oil and sprinkled with sea salt is a favorite. In a pinch, buttered toast or Saltines are classic options.

Can you put raw chicken in soup?

Yes. Cooking raw chicken directly in the broth adds both protein and additional depth of flavor to the base, creating a richer soup.

How can I make this gluten-free?

To keep the soup gluten-free, substitute two cups of cooked rice for the noodles. Pre-cooked jasmine rice from the freezer section or two cups of cauliflower rice added with the chicken and parsley work well.

Can I make slow cooker chicken noodle soup?

Yes. For a hands-off version, use rotisserie or pre-cooked chicken and omit the extra water. Saute the onion, carrot, and celery first if possible for deeper flavor. With pre-cooked chicken, combine ingredients and cook on low 6–7 hours or high 4–5 hours. If using raw boneless chicken thighs, add them to the cooker and cook the same amount of time. Add noodles 30 minutes before serving, or cook and serve them separately. Remove herb stems and bay leaves before serving.

Looking for more soup recipes?

Instant Pot Lamb Stew

White Chicken Chili

Coconut Red Curry Soup

Corn Chowder with Roasted Poblanos, Chunky Potatoes, and Yellow Squash

Spring Detox Soup

Chicken Noodle Soup

If you’re pressed for time, use shredded rotisserie chicken and omit the extra water. Try the full method at least once for a richly flavored broth.

Course: Soup

Cuisine: American

Keyword: chicken noodle soup, Soup

Servings: 6 servings

Ingredients

8 cups chicken stock
3 cups water
4 bone-in chicken breasts (5 bone-in thighs work well too)
2 bay leaves
3 sprigs thyme, plus 1 teaspoon minced thyme reserved
3 sprigs oregano
1 yellow onion, diced white is fine too
4 carrots, diced
4 celery stalks, diced
1-inch piece of fresh ginger, peeled and grated on a Microplane, about one heaping tablespoon
2 teaspoons tamari, soy sauce or coconut aminos
1/4 teaspoon sriracha
8 ounces egg noodles
2 teaspoons minced Italian parsley
1/2 teaspoon kosher salt or more to taste
Freshly ground pepper

Instructions

In a large Dutch oven or soup pot, combine chicken stock, water, raw chicken, bay leaves, thyme, and oregano. Bring to a gentle boil over high heat and skim any foam that rises. Cover and cook for about 20 minutes, or until the chicken is cooked through. Keep the pot covered as much as possible to preserve liquid.
Remove the chicken to a rimmed cutting board and let it cool until you can handle it. Discard the skin, shred the meat, and remove bones. Tip: Reserve the bones to make stock later—either freeze them or simmer them now with aromatics (onion, carrot, celery) to make a quick stock.
Return the pot to medium heat and remove bay leaves and herb sprigs. Add the diced onion, carrots, and celery to the broth and simmer for 15 minutes until the vegetables are tender.
Stir in grated ginger, tamari, and sriracha. Add the egg noodles, cover, and simmer 8–10 minutes or according to package directions. Ensure the noodles are fully submerged—add more stock or water if needed.
Stir in the shredded chicken, minced parsley, salt, and freshly ground pepper. Taste and adjust seasoning as needed. Serve hot.