11 Heartwarming Chicken Noodle Soup Recipes from Around the World

There is perhaps no dish more universally cherished than a steaming bowl of chicken noodle soup. It is the culinary equivalent of a warm hug, a remedy for the common cold, and a staple of comfort food across virtually every culture. From the golden, clear broths of Eastern Europe to the aromatic, coconut-infused curries of Southeast Asia, the combination of tender chicken, savory broth, and satisfying noodles transcends borders. In this comprehensive guide, we explore 11 distinct and traditional variations of this classic dish, offering a delicious journey through global flavors.

Classic American Homestyle Chicken Noodle Soup

This is the quintessential soup that bubbles on stovetops across America when the weather turns cold. It features a rich, golden broth made from scratch, filled with thick, hearty egg noodles, tender chunks of chicken, and a colorful mirepoix of carrots, celery, and onions. The aroma of thyme and bay leaves wafting through the kitchen promises a meal that heals the soul.

Ingredients

• 1 whole chicken (approx. 4 lbs), cut into pieces
• 3 quarts chicken stock or water
• 4 large carrots, peeled and sliced into rounds
• 4 stalks celery, sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 12 oz dried wide egg noodles
• Salt and freshly cracked black pepper to taste
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   1. In a large stockpot, combine the chicken pieces and chicken stock. Bring to a boil over medium-high heat, then reduce the heat to low and skim off any foam that rises to the top.

2. 2

   2. Add the onion, garlic, bay leaves, thyme, and oregano to the pot. Cover partially and simmer gently for about 45 minutes to 1 hour, or until the chicken is thoroughly cooked and tender.

3. 3

   3. Remove the chicken pieces from the pot and set them aside to cool. While the chicken cools, add the sliced carrots and celery to the broth. Simmer for 15 to 20 minutes until the vegetables are tender.

4. 4

   4. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin.

5. 5

   5. Return the shredded chicken to the pot. Increase the heat to bring the soup to a rolling boil and stir in the egg noodles.

6. 6

   6. Cook the noodles according to the package directions, usually about 8 to 10 minutes, until they are al dente.

7. 7

   7. Season the soup with salt and freshly cracked black pepper to taste. Stir in the fresh parsley just before serving hot.

Vietnamese Pho Ga (Chicken Pho)

Pho Ga is a delicate yet deeply complex soup that relies on a crystal-clear broth infused with charred aromatics and warming spices. Unlike its beef counterpart, chicken pho is lighter and quicker to prepare, featuring slippery flat rice noodles and succulent poached chicken, all topped with a mountain of fresh herbs, lime juice, and chili for a vibrant explosion of flavor.

Ingredients

• 1 whole free-range chicken (approx. 3-4 lbs)
• 2 large onions, unpeeled
• 1 piece of ginger (approx. 4 inches), unpeeled
• 1 tbsp coriander seeds
• 4 whole cloves
• 2 star anise pods
• 1 tbsp rock sugar (or sugar)
• 1/4 cup fish sauce
• 1 lb dried flat rice noodles (banh pho)
• Garnishes: Fresh basil, cilantro, bean sprouts, lime wedges, sliced jalapeños, and hoisin sauce

Directions

1. 1

   1. Char the onions and ginger directly over an open flame on a gas stove or under a broiler until the skins are blackened and fragrant. Let them cool slightly, then peel off the charred skin and rinse.

2. 2

   2. Toast the coriander seeds, cloves, and star anise in a dry skillet over medium heat for 2-3 minutes until fragrant. Place them in a spice bag or cheesecloth.

3. 3

   3. Place the chicken in a large pot and cover with water. Bring to a boil, then immediately drain and rinse the chicken to remove impurities.

4. 4

   4. Return the clean chicken to the pot and add 4 quarts of fresh water. Add the charred onion, ginger, spice bag, rock sugar, and fish sauce.

5. 5

   5. Simmer gently for about 45 minutes until the chicken is cooked through. Skim any scum from the surface to keep the broth clear.

6. 6

   6. Remove the chicken and place it in an ice bath to stop cooking. Once cool, shred the meat or chop it into pieces.

7. 7

   7. Continue to simmer the broth for another 30 minutes, adjusting the seasoning with more fish sauce or salt if needed. Strain the broth through a fine-mesh sieve.

8. 8

   8. Cook the rice noodles in boiling water according to package instructions (usually 1-2 minutes), then drain and rinse.

9. 9

   9. Assemble the bowls by placing a portion of noodles and chicken in each. Ladle the boiling hot broth over the top. Serve immediately with the platter of fresh herbs and garnishes.

Thai Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)

Khao Soi is a masterpiece of texture and flavor from Northern Thailand. It features a rich, creamy, golden coconut curry broth typically served with a chicken drumstick. What makes it unique is the combination of soft egg noodles within the soup and a nest of crispy deep-fried egg noodles on top, providing a delightful crunch in every bite.

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 cups chicken broth
• 4 tbsp red curry paste
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 4 large chicken drumsticks
• 1 lb fresh Chinese egg noodles
• 3 tbsp vegetable oil (plus more for frying noodles)
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• Garnishes: Pickled mustard greens, sliced shallots, lime wedges, cilantro, and chili oil

Directions

1. 1

   1. Separate the egg noodles into two portions. Heat about 2 inches of oil in a wok or deep pan. Deep fry one portion of the noodles until golden and crispy. Set aside on paper towels. These will be the topping.

2. 2

   2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the red curry paste, curry powder, and turmeric. Stir-fry for 2 minutes until the paste darkens and becomes very fragrant.

3. 3

   3. Pour in roughly 1/2 cup of the coconut milk and stir until the oil separates from the curry paste.

4. 4

   4. Add the chicken drumsticks and toss to coat in the curry mixture. Pour in the remaining coconut milk and the chicken broth.

5. 5

   5. Bring the mixture to a boil, then reduce heat to low. Simmer for about 30-40 minutes until the chicken is tender and falling off the bone.

6. 6

   6. Season the broth with fish sauce and palm sugar. Taste and adjust for a balance of salty, sweet, and spicy.

7. 7

   7. Meanwhile, boil the remaining portion of fresh egg noodles in water for 2-3 minutes, then drain.

8. 8

   8. To serve, place a nest of boiled soft noodles in a bowl. Add a chicken drumstick and ladle the rich curry broth over it.

9. 9

   9. Top with a handful of the crispy fried noodles and serve with pickled mustard greens, shallots, lime, and chili oil on the side.

Traditional Japanese Chicken Ramen

While many associate ramen with pork tonkotsu, a traditional Tori-Paitan or clear Shio Chicken Ramen is a sublime experience. This recipe focuses on a clear, golden chicken stock (Chintan) flavored with a savory soy-based sauce (Tare), served with springy alkaline noodles, tender chicken chashu, and a perfectly soft-boiled marinated egg.

Ingredients

• 2 lbs chicken wings and backs (for broth)
• 1 large onion, halved
• 1 carrot, roughly chopped
• 1 head garlic, halved crosswise
• 2 inch piece of ginger, sliced
• 10 cups water
• 4 portions fresh ramen noodles
• For the Tare (Seasoning): 1/2 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 piece kombu (kelp)
• Toppings: Chicken breast slices, Ajitsuke Tamago (marinated soft-boiled egg), chopped scallions, nori sheets, menma (bamboo shoots)

Directions

1. 1

   1. Place chicken wings and backs in a large stockpot with 10 cups of water. Bring to a boil and meticulously skim off all foam and scum for the first 20 minutes to ensure a clear broth.

2. 2

   2. Add the onion, carrot, garlic, and ginger. Reduce heat to a very low simmer. Cover and cook for 3 to 4 hours. Do not let it boil vigorously, or the broth will become cloudy.

3. 3

   3. While the broth simmers, make the tare. Combine soy sauce, mirin, sake, and kombu in a small saucepan. Bring to a gentle simmer for 5 minutes, then remove the kombu and set the sauce aside.

4. 4

   4. Strain the chicken broth through a fine-mesh sieve or cheesecloth into a clean pot. Keep hot.

5. 5

   5. Cook the fresh ramen noodles in a large pot of boiling water for about 1-2 minutes (or according to package for desired firmness). Shake off excess water thoroughly.

6. 6

   6. To assemble, ladle about 2-3 tablespoons of the soy sauce tare into the bottom of each serving bowl.

7. 7

   7. Pour the hot chicken broth over the tare to mix.

8. 8

   8. Add the noodles to the bowl, using chopsticks to fold them neatly.

9. 9

   9. Top with sliced chicken, a halved soft-boiled egg, bamboo shoots, nori, and a generous heap of scallions.

Indonesian Soto Ayam

Soto Ayam is a vibrant yellow chicken soup that gets its sunny color from fresh turmeric. It is a staple of Indonesian street food, boasting a broth that is earthy with lemongrass and citrusy with kaffir lime leaves. It is typically served with glass noodles (vermicelli) and an array of texture-rich toppings like prawn crackers and potato cakes.

Ingredients

• 1 whole chicken, cut into quarters
• 2 liters water
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 bay leaves
• Spice Paste: 5 shallots, 3 cloves garlic, 3 candlenuts, 1 inch fresh turmeric (or 1 tsp powder), 1 inch ginger
• 7 oz dried glass noodles (vermicelli), soaked in hot water
• 2 tbsp vegetable oil
• Garnishes: Hard-boiled eggs, bean sprouts, fried shallots, celery leaves, lime wedges, sambal Oelek, and krupuk (prawn crackers)

Directions

1. 1

   1. Grind the spice paste ingredients (shallots, garlic, candlenuts, turmeric, ginger) in a food processor or mortar and pestle until smooth.

2. 2

   2. Heat the vegetable oil in a large soup pot. Sauté the spice paste together with the bruised lemongrass, lime leaves, and bay leaves until aromatic and cooked through (about 5 minutes).

3. 3

   3. Add the chicken quarters to the pot and stir to coat them in the spices.

4. 4

   4. Pour in the water and bring to a boil. Reduce heat and simmer for 45 minutes until the chicken is tender.

5. 5

   5. Remove the chicken from the pot. Once cool, shred the meat finely and discard the bones.

6. 6

   6. Season the broth with salt, pepper, and a pinch of sugar. Keep the broth simmering.

7. 7

   7. Prepare the bowls: Place a portion of soaked glass noodles and bean sprouts in the bottom of each bowl.

8. 8

   8. Top with the shredded chicken and pour the boiling hot yellow broth over the ingredients.

9. 9

   9. Garnish with wedges of hard-boiled egg, a sprinkle of fried shallots, chopped celery leaves, and serve with lime and prawn crackers on the side.

Polish Rosół z Kury (Chicken Soup)

Rosół is the Sunday staple of Polish households, prized for its incredibly clear, savory broth. Unlike American versions that might be heavy on herbs, Rosół focuses on the essence of the meat and root vegetables. It is almost always served with 'makaron nitki', fine capellini-like egg noodles, and garnished simply with parsley.

Ingredients

• 1 whole chicken (or a mix of chicken and beef bone for richness)
• 3 large carrots, peeled
• 2 parsnips, peeled
• 1/2 celery root (celeriac), peeled
• 1 large leek (white and light green parts)
• 1 onion
• 1 bunch fresh parsley
• 5 grains allspice
• 2 bay leaves
• 10 black peppercorns
• 8 oz fine egg noodles (vermicelli or capellini)
• Salt to taste

Directions

1. 1

   1. Prepare the onion by peeling it and charring it. You can do this by holding it with tongs over a gas flame or searing it in a dry pan until it is blackened. This adds a crucial color and flavor to the broth.

2. 2

   2. Place the chicken in a large pot and cover with cold water. Bring to a boil slowly. As soon as it boils, reduce heat to the lowest setting and skim the gray foam carefully.

3. 3

   3. Add the charred onion, carrots, parsnips, celery root, leek, allspice, bay leaves, and peppercorns. Add a teaspoon of salt.

4. 4

   4. Simmer the soup uncovered or with the lid slightly ajar for at least 2 to 3 hours. The liquid should barely bubble ('mrugać' or blink) to ensure clarity.

5. 5

   5. Carefully remove the meat and vegetables. Strain the broth through a fine sieve lined with cheesecloth.

6. 6

   6. Slice the boiled carrots into rounds (these are often the only vegetable returned to the soup). Reserve the chicken meat for another dish or shred some for the soup.

7. 7

   7. Cook the fine noodles separately in salted water according to package instructions. Drain well.

8. 8

   8. To serve, place a mound of noodles in a shallow bowl, add a few slices of the cooked carrot and some shredded chicken if desired.

9. 9

   9. Ladle the crystal-clear golden broth over the noodles and garnish with chopped fresh parsley.

Mexican Sopa de Fideo con Pollo

Sopa de Fideo is a beloved Mexican comfort food featuring short, thin noodles (fideo) toasted in oil before being simmered in a rich tomato-based broth. Adding chicken turns this side dish into a hearty main meal. The toasting step gives the noodles a nutty flavor that pairs perfectly with the acidity of the tomatoes and the savory chicken.

Ingredients

• 2 large chicken breasts or thighs, bone-in, skin removed
• 7 oz fideo noodles (short vermicelli)
• 4 large roma tomatoes
• 1/4 white onion
• 2 cloves garlic
• 1 tsp ground cumin
• 6 cups chicken broth
• 2 tbsp vegetable oil
• 1 zucchini, diced
• Garnishes: Diced avocado, crema, queso fresco, cilantro, and lime

Directions

1. 1

   1. In a blender, combine the tomatoes, onion, garlic, and cumin with 1 cup of the chicken broth. Blend until perfectly smooth. Set aside.

2. 2

   2. In a large soup pot or Dutch oven, heat the vegetable oil over medium heat. Add the dry fideo noodles.

3. 3

   3. Stir the noodles constantly for about 3-5 minutes. They should turn a golden-brown color and smell toasted. Be careful not to burn them.

4. 4

   4. Pour the blended tomato mixture through a strainer directly into the pot with the fried noodles (straining is optional but creates a smoother soup). It will sizzle loudly.

5. 5

   5. Cook the tomato mixture with the noodles for 2-3 minutes until it deepens in color.

6. 6

   6. Add the chicken pieces and the remaining 5 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

7. 7

   7. Add the diced zucchini and continue to simmer for another 10 minutes until the chicken is cooked through and the vegetables are tender.

8. 8

   8. Remove the chicken, shred the meat, and return it to the pot.

9. 9

   9. Serve hot, garnished with cubes of avocado, a drizzle of crema, crumbled queso fresco, cilantro, and a squeeze of fresh lime juice.

Filipino Chicken Sotanghon

Chicken Sotanghon is a festive Filipino soup often served on birthdays for long life, but it serves equally well as a rainy-day comfort food. It uses glass noodles (sotanghon) and gets a signature orange hue from annatto (achuete) oil. The soup is garlicky, savory, and filled with the slippery texture of the mung bean noodles.

Ingredients

• 1 lb chicken breast or thighs, boiled and shredded (reserve broth)
• 6 cups chicken broth (from boiling the chicken)
• 4 oz dried sotanghon noodles (vermicelli/glass noodles), soaked in water
• 2 tbsp annatto (achuete) oil (or vegetable oil with paprika)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp fish sauce (patis)
• 1 carrot, julienned
• 1/2 cup cabbage, shredded
• 1 celery stalk, chopped
• Garnishes: Fried garlic bits, scallions, and calamansi (or lemon) slices

Directions

1. 1

   1. Soak the sotanghon noodles in water for 10 minutes to soften, then cut them into shorter lengths with scissors. Set aside.

2. 2

   2. In a large pot, heat the annatto oil over medium heat. Sauté the minced garlic and onion until the onion is translucent and the garlic is fragrant.

3. 3

   3. Add the shredded cooked chicken and stir-fry for 2-3 minutes to coat the meat in the flavored oil.

4. 4

   4. Season with the fish sauce and cook for another minute.

5. 5

   5. Pour in the chicken broth and bring to a gentle boil. Add the julienned carrots and celery.

6. 6

   6. Simmer for 5 minutes until vegetables are slightly tender.

7. 7

   7. Add the soaked noodles and the shredded cabbage. Simmer for an additional 3-5 minutes until the noodles are cooked through and transparent.

8. 8

   8. Taste and adjust seasoning with salt and pepper. The noodles will absorb a lot of liquid, so add more broth if necessary.

9. 9

   9. Serve hot in bowls, topped generously with crispy fried garlic, chopped scallions, and a side of calamansi or lemon to squeeze over the soup.

Chinese Chicken Noodle Soup with Bok Choy

This is a clean, restorative soup common in Cantonese home cooking. It emphasizes fresh ingredients and a broth flavored with ginger and scallions. The noodles are typically fresh egg noodles or thin wonton noodles, served with leafy green bok choy and tender slices of poached chicken, seasoned with a dash of sesame oil and soy sauce.

Ingredients

• 2 boneless chicken thighs, sliced thinly
• 1 tsp cornstarch
• 1 tbsp soy sauce (for marinade)
• 6 cups chicken stock
• 2 inch piece of ginger, peeled and julienned
• 2 cloves garlic, sliced
• 1 tbsp soy sauce (for soup)
• 1 tsp sesame oil
• 4 heads baby bok choy, halved lengthwise
• 10 oz fresh thin egg noodles or wonton noodles
• 2 scallions, chopped

Directions

1. 1

   1. Toss the sliced chicken with 1 tablespoon of soy sauce and the cornstarch in a small bowl. Let it marinate for 15 minutes. This 'velveting' technique keeps the chicken silky.

2. 2

   2. In a separate pot, boil water and cook the noodles according to package instructions (usually 1-2 minutes for fresh noodles). Drain, rinse with cold water to stop cooking, and divide into serving bowls.

3. 3

   3. In a soup pot, bring the chicken stock, ginger, and garlic to a simmer. Let it bubble gently for 10 minutes to infuse the ginger flavor.

4. 4

   4. Add the soy sauce and sesame oil to the broth.

5. 5

   5. Add the marinated chicken slices to the simmering broth. Stir gently to separate the pieces. Poach for about 3-4 minutes.

6. 6

   6. Add the baby bok choy to the pot and cook for just 1 minute until bright green and tender-crisp.

7. 7

   7. Taste the broth and add salt or white pepper if desired.

8. 8

   8. Ladle the hot broth, chicken, and bok choy over the prepared noodles in the bowls.

9. 9

   9. Garnish with chopped scallions and serve immediately, perhaps with chili oil on the side.

Jewish Golden Chicken Soup with Lokshen

Often called 'Jewish Penicillin,' this soup is legendary for its curative properties. While matzo balls are famous, 'lokshen' (fine egg noodles) is the traditional everyday accompaniment. The secret lies in using a stewing hen or a fowl for a deeper, more yellow flavor, and plenty of dill, giving the soup its characteristic aroma.

Ingredients

• 1 stewing chicken or large roasting chicken (4-5 lbs)
• 3 large carrots, peeled and diced
• 2 parsnips, peeled and diced
• 2 stalks celery, sliced
• 1 large onion, whole (peeled)
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 8 cups water (or enough to cover)
• 8 oz fine egg noodles (lokshen)
• Salt and white pepper to taste

Directions

1. 1

   1. Place the chicken in a large stockpot and add enough cold water to cover it by 2 inches. Bring to a boil over high heat.

2. 2

   2. As it comes to a boil, skim the foam aggressively until the surface is clear. This is crucial for a clean tasting soup.

3. 3

   3. Add the whole onion, half the carrots, the parsnips, celery, and the stems of the dill and parsley (reserve the leaves).

4. 4

   4. Reduce heat to a very low simmer, cover partially, and cook for 2.5 to 3 hours. The chicken should be falling off the bone.

5. 5

   5. Strain the soup into a clean pot. Discard the boiled vegetables (they have given all their flavor) and the onion. Reserve the chicken meat.

6. 6

   6. Bring the clear broth back to a simmer. Add the remaining fresh diced carrots and cook for 10 minutes until tender.

7. 7

   7. Meanwhile, cook the lokshen noodles in a separate pot of salted water. Drain and set aside.

8. 8

   8. Shred the chicken meat and add desired amount back to the soup.

9. 9

   9. Stir in the chopped fresh dill and parsley leaves. Season with salt and white pepper.

10. 10

    10. Place a portion of noodles in each bowl and ladle the hot soup over them.

Malaysian Curry Laksa with Chicken

Curry Laksa is a rich, spicy, coconut-based noodle soup that is an explosion of Southeast Asian flavors. It combines Chinese and Malay elements, featuring a broth thickened with coconut milk and spiced with a complex chili paste. It is served with both yellow noodles and rice vermicelli, topped with chicken, tofu puffs that soak up the gravy, and fresh mint.

Ingredients

• 1 lb chicken thighs, bone-in, skin removed
• 6 cups chicken stock
• 2 cups coconut milk
• 1/2 cup laksa paste (store-bought or homemade)
• 1 stalk lemongrass, bruised
• 10 fried tofu puffs, halved
• 8 oz yellow alkaline noodles (hokkien noodles)
• 4 oz rice vermicelli
• 1 cup bean sprouts
• 2 tbsp vegetable oil
• Garnishes: Fresh mint leaves, cilantro, lime wedges, sambal, and hard-boiled eggs

Directions

1. 1

   1. Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and bruised lemongrass. Fry for about 5 minutes until the oil separates and the spice smell is pungent.

2. 2

   2. Add the chicken thighs and stir to coat in the paste.

3. 3

   3. Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes until the chicken is cooked.

4. 4

   4. Remove the chicken, shred the meat or chop into chunks, and set aside.

5. 5

   5. Add the coconut milk and the tofu puffs to the broth. Simmer gently for another 10 minutes. The tofu puffs will act like sponges absorbing the soup. Season with salt or sugar to taste.

6. 6

   6. In a separate pot of boiling water, blanch the bean sprouts for 10 seconds and remove. Then cook the yellow noodles and vermicelli together for 1-2 minutes. Drain.

7. 7

   7. Divide the mixed noodles and bean sprouts among serving bowls.

8. 8

   8. Top with the chicken pieces and ladle the rich, spicy coconut broth and tofu puffs over the top.

9. 9

   9. Garnish with half a hard-boiled egg, fresh mint leaves, cilantro, and a wedge of lime. Serve with extra sambal on the side for heat.

10. 
    
    
    

11.