11 Classic Chicken Noodle Recipes That Define Comfort

There are few dishes as universally beloved as chicken noodles. Across continents and cultures, the combination of savory poultry, rich broth, and satisfying carbohydrates represents the ultimate form of comfort food. Whether it is a healing elixir for a cold day, a hearty stew to stick to your ribs, or a spicy curry to awaken your senses, the marriage of chicken and noodles is a culinary tradition that dates back centuries. In this comprehensive guide, we explore 11 distinct, traditional, and absolutely mouth-watering recipes. From the farmhouse kitchens of Pennsylvania to the street stalls of Bangkok, these recipes offer a diverse look at how the world enjoys this classic pairing. Prepare your stockpots and sharpen your knives, for we are about to embark on a delicious journey.

Grandma’s Classic American Chicken Noodle Soup

This is the quintessential healing soup, the golden elixir that has cured countless colds and warmed infinite hearts. It features a crystal-clear, amber broth made from scratch using a whole bird, ensuring deep bone-marrow richness. The vegetables are tender but not mushy, and the egg noodles are cooked directly in the broth to absorb that savory chicken essence. It smells like a Sunday afternoon at Grandma's house and tastes like a warm hug.

Ingredients

• 1 whole chicken (approx. 4 lbs), rinsed and giblets removed
• 4 quarts cold water
• 4 large carrots, peeled and sliced into rounds
• 4 stalks celery, chopped (leaves reserved)
• 2 medium yellow onions, peeled and quartered
• 1 tablespoon whole black peppercorns
• 1 bunch fresh parsley
• 2 teaspoons dried thyme
• 1 bay leaf
• 12 oz dried wide egg noodles
• Salt to taste

Directions

1. 1

   1. Begin by placing the whole chicken, quartered onions, peppercorns, parsley, bay leaf, and celery leaves into a large stockpot. Cover with the 4 quarts of cold water. Bring the water to a boil over medium-high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the top.

2. 2

   2. Let the stock simulate gently for about 1.5 to 2 hours. The chicken should be falling off the bone. Remove the chicken carefully to a platter and strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled vegetables.

3. 3

   3. Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.

4. 4

   4. Bring the clear broth back to a simmer. Add the sliced carrots, chopped celery stalks, and dried thyme. Simmer for about 15 minutes until the vegetables are just beginning to soften.

5. 5

   5. Stir in the shredded chicken and season generously with salt. Bring the soup to a rolling boil and add the egg noodles.

6. 6

   6. Cook until the noodles are tender (usually 8-10 minutes). Taste and adjust seasoning one final time before serving piping hot.

Amish Chicken and Noodles

Unlike the soup version, this traditional Amish dish is a thick, hearty stew where the noodles are the star, not the broth. It is famous for being served ladled over creamy mashed potatoes for a 'starch-on-starch' feast. The homemade egg noodles are thick, chewy, and robust, coated in a velvety, gravy-like sauce rich with butter and chicken flavor.

Ingredients

• 1 whole stewing chicken (4-5 lbs)
• 6 cups chicken broth (plus water to cover)
• 1/2 cup unsalted butter
• 2 cups all-purpose flour (for noodles)
• 3 large egg yolks (for noodles)
• 1 whole egg (for noodles)
• 1/4 cup heavy cream
• 1 teaspoon turmeric (for color)
• Salt and pepper to taste

Directions

1. 1

   1. Place the chicken in a large pot, cover with broth and water, and simmer until the meat is falling off the bone (approx. 2 hours). Remove chicken, shred meat, and reserve the stock in the pot.

2. 2

   2. While the chicken cooks, make the noodles. Mound the flour on a clean surface or in a bowl. Make a well in the center and add the beaten egg yolks, whole egg, and a pinch of salt. Mix by hand until a stiff dough forms.

3. 3

   3. Roll the dough out on a floured surface until it is very thin. Use a pizza cutter or knife to slice into strips. Let these strips dry on the counter for at least an hour.

4. 4

   4. Bring the reserved chicken stock to a boil. Add the butter and turmeric. Drop the dried noodles into the boiling stock one handful at a time to prevent sticking.

5. 5

   5. Reduce heat to low, cover, and simmer for 20 minutes. The flour from the noodles will thicken the broth into a gravy.

6. 6

   6. Stir in the shredded chicken and the heavy cream. Simmer for another 5 minutes until everything is heated through and thick. Serve over mashed potatoes.

Authentic Vietnamese Pho Ga

Pho Ga is a celebration of purity and aromatics. Unlike the darker beef version, chicken pho features a lighter, cleaner broth that is deceptively complex. The scent of charred ginger, star anise, and cinnamon permeates the steam, while fresh herbs provide a sharp contrast to the savory poached chicken. It is a breakfast staple in Vietnam but serves as a perfect meal any time of day.

Ingredients

• 1 whole quality chicken (free-range preferred)
• 1 large yellow onion, unpeeled
• 1 piece fresh ginger (approx. 4 inches), unpeeled
• 1 tablespoon coriander seeds
• 4 star anise pods
• 1 cinnamon stick
• 1 tablespoon rock sugar (or white sugar)
• 2 tablespoons fish sauce
• 1 lb dried flat rice noodles (banh pho)
• Garnishes: Bean sprouts, Thai basil, lime wedges, jalapeño slices, cilantro, hoisin sauce, Sriracha

Directions

1. 1

   1. Char the aromatics: Hold the unpeeled onion and ginger directly over an open flame (gas stove) or place under a broiler until black and charred on the outside. Let cool, then rinse off the black soot and peel.

2. 2

   2. Toast the coriander seeds, star anise, and cinnamon in a dry pan until fragrant (1-2 minutes). Place them in a spice bag or tea infuser.

3. 3

   3. Place the chicken in a large pot. Add water to cover. Bring to a boil for 5 minutes to release impurities, then dump this water out and rinse the chicken and pot.

4. 4

   4. Return the clean chicken to the pot with 4 quarts of fresh water. Add the charred onion, ginger, spice bag, rock sugar, and salt. Simmer gently for 45 minutes to 1 hour.

5. 5

   5. Remove the chicken and place it in an ice bath to stop cooking and keep the skin snappy. Shred the meat once cool. Continue simmering the broth for another 30 minutes, then season with fish sauce. Strain the broth.

6. 6

   6. Prepare the noodles by soaking them in warm water for 20 minutes, then blanching in boiling water for 60 seconds. Drain.

7. 7

   7. Assemble: Place noodles in a bowl, top with shredded chicken, chopped cilantro, and onions. Pour the boiling hot broth over the top. Serve immediately with the platter of fresh herbs and garnishes.

Classic Chicken Tetrazzini

A mid-century American classic named after an Italian opera star, this casserole is the definition of indulgence. It combines tender chicken and spaghetti in a rich, sherry-spiked cream sauce loaded with mushrooms, then baked until the Parmesan crust is golden and bubbling. It’s savory, creamy, and possesses a wonderful depth of flavor from the sautéed mushrooms.

Ingredients

• 1 lb spaghetti or linguine
• 3 cups cooked chicken breast, diced or shredded
• 8 oz fresh button mushrooms, sliced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/4 cup dry sherry wine
• 1 cup grated Parmesan cheese
• 1/2 teaspoon nutmeg
• Salt and white pepper to taste
• 1/2 cup breadcrumbs

Directions

1. 1

   1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   2. Cook the pasta in salted boiling water until al dente (slightly undercooked, as it will bake later). Drain and set aside.

3. 3

   3. In a large skillet, melt 2 tablespoons of butter and sauté the sliced mushrooms until browned and their liquid has evaporated. Remove from pan.

4. 4

   4. In a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste (do not brown).

5. 5

   5. Slowly whisk in the chicken broth, heavy cream, and sherry. Simmer, stirring constantly, until the sauce thickens and coats the back of a spoon. Stir in the nutmeg, salt, pepper, and half the Parmesan cheese.

6. 6

   6. In a large bowl, combine the cooked pasta, chicken, mushrooms, and the cream sauce. Toss until everything is evenly coated.

7. 7

   7. Transfer the mixture to the baking dish. Sprinkle the remaining Parmesan and breadcrumbs over the top.

8. 8

   8. Bake for 30 minutes until the sauce is bubbling and the top is golden brown. Let rest for 10 minutes before serving.

Mexican Sopa de Fideo con Pollo

Sopa de Fideo is a staple in Mexican households. It is a tomato-based noodle soup that uses thin noodles (fideo or vermicelli) which are toasted golden brown before being simmered. This toasting process adds a nutty depth to the dish. When combined with chicken and fresh lime, it becomes a heartwarming, zesty, and incredibly satisfying soup.

Ingredients

• 2 bone-in, skin-on chicken breasts (or thighs)
• 1 package (7 oz) fideo noodles (cut vermicelli)
• 4 large Roma tomatoes, quartered
• 1/2 white onion
• 2 cloves garlic
• 1 jalapeño pepper (seeded if less heat is desired)
• 6 cups chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• Fresh cilantro and lime wedges for serving
• Diced avocado for serving

Directions

1. 1

   1. In a pot, boil the chicken in the broth until fully cooked. Remove chicken, shred the meat, and reserve the broth.

2. 2

   2. In a blender, combine the tomatoes, onion, garlic, jalapeño, cumin, and a splash of the broth. Blend until completely smooth.

3. 3

   3. In a large Dutch oven or soup pot, heat the vegetable oil over medium heat. Add the dry fideo noodles. Stir constantly and fry them until they turn a deep golden brown (about 3-4 minutes). Be careful not to burn them.

4. 4

   4. Pour the tomato puree from the blender directly onto the fried noodles. It will sizzle loudly. Cook for 5 minutes, stirring frequently, until the mixture darkens and thickens.

5. 5

   5. Pour in the reserved chicken broth and bring to a simmer. Cook for about 10 minutes until the noodles are tender.

6. 6

   6. Stir in the shredded chicken and cook for 2 more minutes to warm through. Taste for salt.

7. 7

   7. Serve in bowls topped with generous amounts of fresh cilantro, diced avocado, and a squeeze of fresh lime juice.

Northern Thai Khao Soi

Khao Soi is arguably the most famous dish of Northern Thailand. It is a textural masterpiece featuring soft egg noodles swimming in a rich, curry-spiced coconut broth, topped with a nest of crispy fried noodles. The broth is fragrant with turmeric, cardamom, and chilies, balancing sweet, spicy, and savory notes. It is traditionally served with pickled mustard greens and shallots to cut through the richness.

Ingredients

• 1 lb chicken drumsticks
• 4 tablespoons red curry paste
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 2 cans (13.5 oz each) coconut milk
• 2 cups chicken stock
• 1 lb Chinese egg noodles (fresh wonton noodles work best)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• Vegetable oil for frying
• Garnishes: Pickled mustard greens, sliced shallots, lime wedges, chili oil

Directions

1. 1

   1. In a heavy pot, heat 1 tablespoon of oil. Add the red curry paste, curry powder, and turmeric. Stir-fry for 1 minute until aromatic.

2. 2

   2. Add 1/2 cup of coconut milk and cook, stirring, until the oil separates from the milk (a process called 'cracking' the coconut).

3. 3

   3. Add the chicken drumsticks and toss to coat in the curry paste. Pour in the rest of the coconut milk and the chicken stock. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is tender. Season with fish sauce and sugar.

4. 4

   4. While the soup simmers, heat 2 inches of oil in a wok or small pan. Take a handful of the egg noodles (raw) and fry them until puffed and crispy (about 30 seconds). Drain on paper towels. These are the toppers.

5. 5

   5. Boil the remaining egg noodles in water according to package directions. Drain and divide among serving bowls.

6. 6

   6. Ladle the hot curry soup and chicken legs over the soft noodles.

7. 7

   7. Top with the crispy noodle nest. Serve with a side plate of pickled mustard greens, shallots, and lime to be mixed in by the diner.

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Chinese Chicken Lo Mein

A takeout favorite that is infinitely better when made at home. 'Lo Mein' translates to 'tossed noodles'. This dish features soft, thick wheat noodles tossed with tender velveted chicken strips and crisp vegetables in a savory, soy-based sauce. The key to the authentic taste is 'velveting' the chicken (coating in cornstarch) to keep it juicy, and sesame oil for that distinct nutty aroma.

Ingredients

• 1 lb fresh egg noodles (Lo Mein noodles)
• 1 lb chicken breast, sliced into thin strips
• 1 tablespoon cornstarch + 1 tablespoon soy sauce (for marinade)
• 2 cups Napa cabbage, shredded
• 1 large carrot, julienned
• 2 green onions, cut into 2-inch pieces
• 2 cloves garlic, minced
• Sauce: 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar

Directions

1. 1

   1. Combine sliced chicken with the cornstarch and 1 tablespoon soy sauce. Let sit for 15 minutes. This velveting technique keeps the meat tender.

2. 2

   2. Whisk together all the sauce ingredients in a small bowl.

3. 3

   3. Boil the noodles until just shy of al dente. Drain and rinse with cold water to stop cooking. Toss with a drop of sesame oil to prevent sticking.

4. 4

   4. Heat a wok or large skillet over high heat with oil. Sear the chicken strips until cooked through (3-4 minutes). Remove chicken from the pan.

5. 5

   5. Add a little more oil to the pan. Stir-fry the garlic, cabbage, and carrots for 2 minutes until the vegetables are bright but still crunchy.

6. 6

   6. Add the cooked noodles and chicken back into the pan. Pour the sauce over everything.

7. 7

   7. Toss everything vigorously for 2-3 minutes to ensure the noodles absorb the sauce and everything is heated through. Add green onions at the very last minute for a fresh crunch.

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Filipino Chicken Sotanghon

Chicken Sotanghon is a festive Filipino soup characterized by its vibrant orange hue, derived from annatto (achuete) oil. It uses glass noodles (mung bean vermicelli) which become translucent and slippery when cooked. The soup is garlicky, savory, and comforting, often served during cool weather or when feeling under the weather. The slippery noodles are delightful to eat.

Ingredients

• 8 oz sotanghon (mung bean/glass noodles)
• 1 lb bone-in chicken pieces
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons fish sauce
• 6 cups water or chicken stock
• 1 tablespoon annatto powder (dissolved in 1 tbsp warm water) or annatto oil
• 1 carrot, julienned
• 1/2 cup cabbage, shredded
• Toasted garlic bits and chopped scallions for garnish

Directions

1. 1

   1. Soak the sotanghon noodles in water for 10 minutes to soften. Cut them with scissors if they are too long. Drain and set aside.

2. 2

   2. In a soup pot, boil the chicken in the 6 cups of water until cooked. Remove chicken, shred the meat, and discard bones. Keep the broth.

3. 3

   3. In a separate pan (or the same pot, emptied), sauté the garlic and onion in oil until the onion is translucent and garlic is fragrant.

4. 4

   4. Add the shredded chicken and fish sauce. Cook for 2 minutes to let the flavors meld.

5. 5

   5. Pour in the reserved chicken broth and bring to a boil. Stir in the dissolved annatto water; the soup will turn a beautiful orange color.

6. 6

   6. Add the carrots and cabbage. Simmer for 3 minutes.

7. 7

   7. Add the softened noodles. Cook for another 3-5 minutes until the noodles are completely transparent and tender.

8. 8

   8. Ladle into bowls and top generously with toasted garlic bits (essential for flavor) and scallions.

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Japanese Chicken Udon

This dish highlights the thick, chewy, wheat-flour noodles known as Udon. The broth (Kakejiru) is the soul of the dish, made from dashi, soy sauce, and mirin, offering a deep umami flavor that is subtle yet complex. The chicken is usually simmered directly in the broth, imparting its flavor while staying tender. It is a minimalist dish where texture plays a massive role.

Ingredients

• 2 packs fresh or frozen Udon noodles
• 2 boneless chicken thighs, cut into bite-sized pieces
• 4 cups Dashi stock (can be made from instant granules)
• 2 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 teaspoon sugar
• 2 green onions, thinly sliced
• Kamaboko (fish cake), sliced (optional)
• Shichimi togarashi (Japanese spice blend) for serving

Directions

1. 1

   1. Prepare the broth: In a pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle boil.

2. 2

   2. Add the chicken pieces to the broth. Reduce heat to medium and simmer, skimming off any foam or scum that rises to the surface. Cook for about 5-7 minutes until chicken is fully cooked.

3. 3

   3. While the soup simmers, boil a separate pot of water. Cook the udon noodles according to the package (frozen udon usually takes only 1 minute). Drain well.

4. 4

   4. Place the cooked udon noodles into serving bowls.

5. 5

   5. Ladle the hot broth and chicken over the noodles.

6. 6

   6. Top with sliced green onions and a slice of fish cake (kamaboko).

7. 7

   7. Sprinkle with shichimi togarashi before eating for a gentle spicy kick.

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Italian Chicken Pastina

Known as 'Italian Penicillin', Pastina is the ultimate comfort food for children and adults alike in Italy. It uses tiny, star-shaped pasta cooked in broth until very little liquid remains, creating a texture somewhere between a soup and a risotto. Finished with butter, parmesan, and sometimes a beaten egg stirred in at the end (stracciatella style) for creaminess, it is pure, simple comfort.

Ingredients

• 1 cup Pastina pasta (small stars or tiny tubes)
• 4 cups high-quality chicken broth (homemade is best)
• 1 cup cooked chicken, shredded very fine
• 2 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1 egg, beaten (optional)
• Freshly ground black pepper

Directions

1. 1

   1. In a medium saucepan, bring the chicken broth to a boil.

2. 2

   2. Add the pastina pasta. reduce heat to a simmer. Cook, stirring occasionally to prevent sticking.

3. 3

   3. As the pasta cooks, it will absorb most of the broth. When the pasta is tender (about 6-8 minutes) and the consistency is thick and porridge-like, remove from heat.

4. 4

   4. If using the egg: While the mixture is still boiling hot but off the flame, immediately pour in the beaten egg while stirring vigorously. The residual heat cooks the egg into a creamy sauce.

5. 5

   5. Stir in the butter, shredded chicken, and parmesan cheese until melted and combined.

6. 6

   6. Season with black pepper. Serve immediately in a small bowl; it is best eaten warm and thick.

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Hong Kong Soy Sauce Chicken Noodles

A staple of Cantonese BBQ shops (Siu Mei), this dish features chicken poached in a master stock of soy sauce and spices, served over thin, springy egg noodles. The skin of the chicken turns a glossy, dark brown, and the meat is incredibly savory and sweet. The noodles are tossed in the braising liquid and served with blanched bok choy, offering a perfect balance of protein, carb, and vegetable.

Ingredients

• 4 chicken whole legs (thigh and drumstick)
• 1 cup light soy sauce
• 1/2 cup dark soy sauce
• 1/2 cup Shaoxing wine
• 1/2 cup rock sugar
• 3 cups water
• 3 slices ginger
• 2 stalks green onion
• 2 star anise
• 1 cinnamon stick
• 1 lb thin Hong Kong style egg noodles
• Blanched Bok Choy for serving

Directions

1. 1

   1. In a large pot (wide enough to hold the chicken in a single layer if possible), combine water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, green onions, star anise, and cinnamon. Bring to a boil.

2. 2

   2. Lower the chicken legs into the liquid. Bring back to a boil, then immediately turn the heat to the absolute lowest setting. Cover and let poach for 20 minutes.

3. 3

   3. Turn the heat off and let the chicken sit in the hot liquid, covered, for another 15-20 minutes. This ensures the meat is silky and juicy.

4. 4

   4. Remove the chicken and brush the skin with a little sesame oil. Chop into pieces.

5. 5

   5. Boil the thin egg noodles for 1-2 minutes (they cook fast). Drain well.

6. 6

   6. Take 1/2 cup of the braising liquid from the pot and toss it with the noodles.

7. 7

   7. Plate the noodles, top with the chopped soy sauce chicken and blanched bok choy. Spoon a little more sauce over the chicken.