Chef John's Homemade Chicken Noodle Soup Recipe

I love how simple this recipe is. This is just plain comfort food. It all comes together so quickly too. I weighed the 4 oz of egg noodles and measured them - it was about 2 cups in my large glass pyrex measuring cup. Remember your soup will only be as good as your broth / stock. Enjoy!

Awesome!!! We love this soup, all I had was 2 quarts of regular chicken broth, but I went back to the store and bought one more quart of chicken stock because we like the extra liquid in our soup, the stock makes the difference. Perfect for a day you don't want to do alot of cooking. Thx

Changed a couple of things. Poached the chicken breasts with a little olive oil, celery and onion with chicken granules and four cups of water. Brought it to a boil and then turned off the stove; one hour later perfectly poached chicken. Shredded the chicken and sieved the ingredients from the broth. Used the chicken and the broth with some homemade amish egg noodles; plus all other ingredients. Did not have chicken fat so I used canola oil instead. This was absolutely delicious. I think my method is a lot easier with less work and the taste plus presentation is wonderful,

I used this as the base recipe, but made some changes for what I call Scarborough Fair Chicken Soup. I heated 3 quarts of Progresso Chicken Broth in a 6-qt stockpot. I sautéed the onion (3/4 cup), carrot (one cup) and celery (3/4 cup) in Avacado oil on medium-high heat and stirred in 2 tsp parsley, 1 tsp sage, 1 tsp rosemary and 1/2 tsp thyme, salt, pepper and red pepper to taste. When the onions were translucent, I added the contents of the skillet to the stockpot and slowly came to a boil. I de-boned a whole rotisserie chicken cut into small cubes and added it to the stockpot after about 30 minutes. I increases the heat to get the pot boiling and added the egg noodles. After 8 minutes, reduced heat and thickened a little with corn starch before serving. It is very bold and flavorful.

It's amazing that such a simple, easy recipe can be so good. It's my favorite chicken noodle soup anywhere. As is, the recipe is fantastic. I've made this dozens of times, and here's my personal tips I've found that get the most of of it (at least for me). 1) Use a Costco (or supermarket) rotisserie chicken. It's already cooked and has the best flavor that the soup will really absorb. 2) I once opted for a more expensive "Amish brand" style fat egg noodle, and the noodle was amazing. I never thought it would make such a big difference. Now I consider it mandatory when I make it :) 3) Fresh thyme is really important. I've tried with dried versions, and even freeze-dried, but still is best with fresh. 4) I double the amount of each vegetable (carrot, celery, and onion) and use a bit more butter to compensate. Just a personal preference; it just seems to be a bit light on veggies if the regular amount is used. Either way its still great. 5) Always make more than you'll eat in one sitting as the next day the flavors are even better. Thanks Chef John - as always - great work.

Very nice soup! I made the Roasted Chicken Broth, omitting the tomato ketchup, and followed this recipe with 2 exceptions. I used leeks instead of onions, and I added 1/2 c. of dry white wine to the broth before adding the noodles and the chicken. Yum!

This is chicken soup as it should be - absolutely excellent. My family has been making this since I was a little girl- probably longer than that (without cayenne - we use Hungarian Paprika) Sometimes we put potato instead of noodles - depending on whether it is for dinner as a starter or supper with a baguette. Thanks for being such a`user friendly`chef, Chef John. Love your methods and your attitude.

Did not have time to make stock so used Swansons. Also used 3 cans chicken breast drained. Cooked noodles separate. Yum! Froze leftovers and even better second time.

Excellent! Best chicken noodle soup I ever had. I made semi home made stock using a bought a rotisserie chicken and took the meat off of it, saving the meat to be used in the soup. Using the skin and bones, I added it to 3 cartons of store bought chicken broth. simmered for 3 hours with vegetables (carrots, celery, onion, peppercorn 2 bay leaves and thyme). strained it after 3 hours of simmering and cooled the stock for several hours. Then I followed the recipe exactly as written. It was excellent. This will be the chicken soup I'll make going forward.

Best Chicken Noodle Soup ever! I did not have ingredients for roasted chicken broth, so used organic low sodium broth. Added more salt and a bit of garlic powder, and threw in some sliced mushrooms. Very quick and easy. Delicious!

It was a hit. I used it for my Thanksgiving leftovers, substituting leftover turkey for chicken, adding the leftover stuffing (1-2 cups) and corn off the cob frozen this summer. I seasoned with Beau Monde (the magic ingredient for the kids in my family). I prepared some frozen peas and added them the servings so to avoiding the mushy pea syndrome. I'm not much of a cook so for them to ask me to made it again meant it must have been good!

Chef John, Thank you very much for this. Followed it to a tee, except I didn't have any chicken fat to add. And I skipped the paprika. So almost to a tee, but it came out great and that's all that matters. Thanks again.

We found this ok.. but not great.

It is yummy

My family loved it! Excellent recipe! I love Chef John's recipes. He is my go to Chef!

I have made this a couple times, always using Chef John's roasted chicken stock, which makes this soup so heavenly. I can use the boxed broth for other recipes, but MUST have homemade for this soup. Thanks, CJ!

Can’t stop thinking about making it again.

That kick of cayenne was a nice touch. It says 8 servings but it quickly disappeared in 5!

A simple chicken noodle soup and very tasty. It is mild and you can always add a little custom seasoning.

This recipe is chef-tier energy.