11 Chicken Noodle Soup Recipes

Nothing beats a bowl of chicken noodle soup — it's familiar, flavorful, and instantly soothing. While we love our classic recipe, we've included some twists to satisfy all types of taste buds. 

Our rendition of Classic Chicken Noodle Soup is just what the doctor ordered. Bone-in chicken fortifies commercial unsalted stock and adds meaty depth to the soup.

When cheese-filled tortellini is the noodle in your chicken noodle soup, the whole bowl gets a hearty upgrade. Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead—just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.

Try a lighter taste of Thailand for tonight's dinner. If you can't find udon, substitute 6 ounces uncooked spaghetti.

This Asian-inspired chicken noodle bowl is full of flavor from a combination of soy sauce and sesame oil mixed with fresh snap peas.

An almost-homemade chicken noodle soup made faster with store-bought stock. The broth mixture is heated in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way.

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute.

Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.

The old classic chicken noodle gains new life with the addition of garlic, ginger, lemongrass, and lime in this recipe. It's still warm, soft, and comforting, but with an updated, modern edge. Lots of easy variations on this dish are possible: Try soba, udon noodles, or rice instead of angel hair, or cubed tofu instead of chicken.

Bring a bowl of warmth to a friend with this classic American comfort food. Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup.

To save cleanup time, cook the noodles first, and then use the same pot for the soup. Add the noodles to the soup just before serving so they don't absorb too much of the broth. You can bring the noodles to work in a zip-top plastic bag. Make the soup the night before, cool to room temperature, and refrigerate; reheat in the microwave or in a slow cooker set on HIGH.

Quality brown stock is the key to this recipe. Brown stock differs from white stock in that the chicken and vegetables spend half the time caramelizing in the oven and the other half in the stockpot flavoring the liquid. Once you have the stock made, throwing together this soup is a snap.