Quick and Easy Chicken Noodle Soup Recipes

In this classic version of the dish, this soup contains chicken, noodles, and a well-seasoned broth, though additional vegetables are also common. Egg noodles are the traditional noodle choice, adding body and starchiness. Onions, carrots, celery, and other vegetables enhance the flavor and nutrition of the broth.

While seemingly simple, properly prepared chicken noodle soup requires attention, with the noodles and chicken cooked carefully to avoid overcooking. Seasonings like salt, pepper, parsley, and bay leaves round out the flavors. Though often associated with easing cold symptoms, this soup is popular year-round for its soothing qualities.

Miso chicken noodle soup is a popular Japanese twist on classic chicken noodle soup. Like traditional chicken noodle soup, it features chicken, noodles and vegetable ingredients simmered in an umami-rich broth. However, the addition of miso paste lends a savory, nutty depth to the broth. Typical additions to miso chicken noodle soup include dashi stock, grated ginger, sliced scallions, shiitake mushrooms, and soba noodles.

Unlike some chicken noodle soup recipes, miso chicken noodle soup often does not contain carrots, celery, or bay leaves, as the miso is flavorful enough on its own. The fermented qualities of the miso make this soup especially comforting for upset stomachs.

Chicken noodle soup takes a heartier turn with the addition of fluffy dumplings, creating a more substantial and comforting meal. Chicken and dumplings soup features the classic components of chicken, noodles, carrots, celery, and onion simmered in broth. However, partway through cooking, small dough dumplings are dropped into the broth to cook.

The dumplings add starchiness and texture contrast to the soup. Chicken and dumpling soup originated in Southern U.S. cooking traditions, where it emerged as a budget-friendly dish that could transform small amounts of chicken and simple pantry ingredients into a hearty, satisfying meal.

This soup starts with a homemade broth simmered with chicken, lemongrass, galangal, kaffir lime leaves, Thai chilies, and fish sauce. The broth develops a sour citrus flavor from the lemongrass and lime leaves, depth from the galangal, and heat from the chilies and fish sauce. Sliced mushrooms, tomato wedges, and cilantro are added near the end for freshness.

Thin rice noodles soften in the hot broth, while chicken breast and bok choy provide substance. The noodles contrast the crisp vegetables and tender chicken. Coconut milk is sometimes swirled in to add even more richness. The complexity of the broth, from pungent to spicy to sour, is the hallmark of this Thai take on chicken noodle soup.

Warm up with Mexican comfort food in the form of chicken tortilla soup. This flavorful chicken noodle soup recipe replaces noodles with crisp tortilla strips. The soup is built on a tomato-based Mexican broth made from scratch using garlic, onion, jalapeño, tomato, cilantro and chicken broth. Shredded chicken breast or thigh meat contributes hearty protein and soaks up the rich flavors.

The vegetables—corn, zucchini, peppers—add color and freshness. Chopped avocado and queso fresco or cotija cheese are common garnishes. But the distinguishing ingredient is the tortilla strips—either corn or flour—that provide a crunchy textural contrast when sprinkled on top.

Chicken pho makes a lighter, more subtly flavored variation on traditional Vietnamese beef pho. Like all pho recipes, the broth is key, prepared by simmering chicken bones and aromatics like charred ginger, onions, and cinnamon for hours to develop a refined yet nuanced base. Thin rice noodles cook quickly in the hot broth, accompanied by sliced chicken breast, onions, and fresh herbs.

The defining flavors in the dish are deeply savory yet clean-tasting, without being overly spiced. While beef pho often relies on star anise and robust charred flavor for depth, chicken pho highlights the subtler flavors of the chicken and broth.

Shoyu chicken ramen is a tasty spin on traditional ramen as well as classic chicken noodle soup. Like all ramen, it centers on wheat noodles bathed in an umami-rich broth and topped with proteins and vegetables. For shoyu chicken ramen, the broth starts with chicken bones simmered for hours in soy sauce, miso, dried fish, and kombu seaweed.

Ramen noodles made from wheat or egg are paired with succulent slices of soy sauce-marinated chicken. Fresh scallions, spinach, bamboo shoots, and shredded nori add color, texture, and Japanese flair. To finish it off, a soft boiled egg and black sesame seeds garnish the bowl with creaminess and crunch.

The Italian version of this dish ensures clean flavors with classic Italian herbs and seasonings. Building off the classic formula, Italian chicken noodle soup starts with a vegetable-enriched chicken broth. While egg noodles are traditional, tubular pasta like ditalini offer more texture and substance. The pasta soaks up the richly flavored broth as it cooks, plumping up to an al dente bite.

Unlike Asian and Mexican chicken noodle soup variations, Italian-style forgoes spicy or sour notes, instead focusing on herbal and umami flavors. It exemplifies how a culture's cuisine can transform a classic into a distinct ethnic comfort food.

For an earthy twist on classic chicken noodle soup, try a recipe spotlighting mushrooms. This soup features an umami-rich broth made by simmering chicken bones with sliced mushrooms and aromatics. Shiitake, cremini, oyster, and porcini mushrooms are added in chicken soup, lending deep savory flavor to the broth.

The broth balances the natural sweetness of carrots and celery with the hearty notes of mushrooms, garlic, and bay leaves. Egg noodles or pasta shells provide the starch, soaking up the intense broth as they cook. A swirl of heavy cream or drizzle of olive oil finishes the soup with a silky richness that complements the mushrooms.

This one is for those who prefer a spicy kick to their bowl of comfort. The recipe is pretty much the same as most other ramen recipes but what distinguishes this recipe is the addition of miso. This fermented paste added a savory flavor to the dish which is then intensified by hot chili oil and pepper flakes.

While traditional chicken noodle soup is delicate and mild, spicy miso ramen turns up the volume on all senses. It is a great option to enjoy by the fire on a chilly evening with some fresh bok choy and scallions.

Chinese cuisines offer their own take on chicken noodle soup with recipes for quick wheat noodle broths. The broth starts by frying ginger, garlic, and scallions in oil to impart flavor. Soy sauce, rice wine, sesame oil, and spices like white pepper add layered flavors. Or the broth may simply contain chicken bones simmered with ginger shavings. 

Cooked wheat noodles, either fresh or dried, are then dropped into the hot broth to quickly heat through and absorb juices. This quick-cooking soup demonstrates the Chinese love of mixing flavors in clear broths. While Western chicken noodle soup simmers long for complex flavor, Chinese versions focus on quickly infusing broths with savory aromatics.

The addition of lemon and herbs provides a zesty flavor to the classic chicken noodle soup recipe. The herbs like parsley, dill, basil, oregano, rosemary, and thyme are added to the broth and allowed to simmer to intensify the flavor whereas the lemon juice comes at the end. 

Unlike heavier creamed or tomato-based chicken noodle soups, this broth-based soup keeps things light but layered. The herbs and lemon transform the classic into a lively, fragrant soup that conjures images of sunny Greek cuisine. You can add in your favorite rice noodles to go for something like bowtie pasta or orzo as well.