When the weather turns chilly, I always want something warm and comforting. A bowl of homemade soup is just the thing to make you feel cozy and happy. Today, I’m sharing two fantastic chicken soup recipes that are perfect for a family meal or a quiet night in.
First, we have a classic chicken noodle soup, a timeless favorite. Then, for something a bit different, I’ll show you how to make a lighter chicken rice noodle soup. Both are easy to make and taste so good, you’ll want to make them often.
Jump to Recipe:
Delicious Chicken Noodle Soup for Comfort
This classic chicken noodle soup is a hug in a bowl, perfect for any day you need a little warmth. It’s packed with tender chicken, soft noodles, and fresh vegetables in a flavorful broth.
Key Ingredients & Tips for Chicken Noodle Soup
- Good Broth: Use a high-quality chicken broth or homemade stock for the best base. It makes a big difference in the soup’s overall taste.
- Egg Noodles: Traditional egg noodles absorb the broth well and give that comforting texture. Be careful not to overcook them, or they can become mushy.
- Fresh Herbs: Adding fresh parsley or dill at the end brightens up the whole dish and adds a lovely fresh aroma.
What You Need for Chicken Noodle Soup
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs, cut into cubes
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 4 cups water
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper to taste
- 8 oz wide egg noodles
- ¼ cup fresh parsley, chopped
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Classic Chicken Noodle Soup
Step 1: Cook Chicken and Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside. Add onion, carrots, and celery to the pot. Cook until vegetables are tender, about 8-10 minutes.
Step 2: Simmer the Broth
Return the cooked chicken to the pot. Pour in the chicken broth and water. Stir in dried thyme and rosemary. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes, allowing all the flavors to mix together well.
Step 3: Add Noodles and Finish
Add the egg noodles to the simmering soup. Cook for 7-10 minutes, or until the noodles are tender but still have a slight bite. Season the soup with salt and pepper to your liking. Stir in fresh parsley just before you serve it.
📝 Final Note on Chicken Noodle Soup
This chicken noodle soup keeps well in the fridge for up to 3-4 days. Store it in an airtight container for best freshness and reheat gently on the stovetop.
Light Chicken Rice Noodle Soup for a Quick Meal
This lighter chicken rice noodle soup offers a fresh take on classic comfort. With delicate rice noodles and bright flavors, it’s a refreshing meal that comes together easily.
Key Ingredients & Tips for Rice Noodle Soup
- Thin Rice Noodles: Use vermicelli or similar thin rice noodles. They cook very fast, often just by soaking in hot broth, and give a nice light texture.
- Fresh Ginger: Freshly grated ginger adds a wonderful zing and warmth to the broth. It really brightens the soup’s taste.
- Lime Juice: A squeeze of fresh lime juice right at the end of cooking brightens the whole soup and adds a lovely, tangy finish.
What You Need for Chicken Rice Noodle Soup
- 1 tbsp sesame oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 6 cups chicken broth
- 2 cups water
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp fish sauce (optional, for depth)
- 4 oz thin rice vermicelli noodles
- 1 cup baby spinach
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
⏱️ Time: 50 minutes🍽️ Yields: 5 servings
How to Make Light Chicken Rice Noodle Soup
Step 1: Brown Chicken & Aromatics
Heat sesame oil in a large pot over medium-high heat. Add your sliced chicken and cook until it’s lightly browned, about 3-4 minutes. Remove the chicken from the pot and set it aside. Add the shallot, garlic, and grated ginger to the pot. Cook for 2-3 minutes until they become fragrant.
Step 2: Simmer the Broth
Pour in the chicken broth and water. Stir in the soy sauce and fish sauce (if you are using it). Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow all the flavors to blend nicely.
Step 3: Add Noodles and Finish
Return the cooked chicken to the pot. Add the thin rice vermicelli noodles and baby spinach. Cook for 3-5 minutes, or until the noodles are soft and the spinach has wilted. Serve immediately with fresh cilantro and lime wedges on the side.
📝 Final Note on Rice Noodle Soup
For extra toppings, you can try sliced green onions, a sprinkle of chili flakes for a little heat, or even a soft-boiled egg to make it a more substantial meal.
