Name: Ultimate Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: PT-489639H9M29S
Total time: PT-489639H9M29S
Cuisine: American
Ingredients: 2 pounds (900g/about 10) chicken wings; 1 large (8-ounce/225g) yellow onion; Kosher salt and freshly ground pepper, to taste; 1 1/2 quarts water (as needed during cooking); 2 boneless, skinless chicken breast halves (about 1 pound/450g); 2 tablespoons reserved chicken fat (from roasted wings); Kosher salt, to season; 1 1/2 cups (4 ounces/115g) dried orecchiette pasta (or other shape); 1/4 bunch (1/2 ounce/15g) fresh dill sprigs, roughly chopped; 1 lemon, cut into wedges

If you’re craving that perfect bowl of comfort, I’ve got just the thing for you—my Ultimate Chicken Noodle Soup Recipe. This isn’t your average soup; it’s got all the depth and richness that make you close your eyes and sigh with satisfaction. Plus, it has that golden broth and tender chicken that I absolutely love. Stick with me, and I’ll walk you through every detail so your own kitchen ends up smelling heavenly and your family goes crazy for every spoonful.

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Why You’ll Love This Recipe

Rich, homemade broth: Simmering chicken wings and charred onions gives a depth of flavor that beats any store-bought broth.
Tender, juicy chicken: Cooking chicken breasts sous vide keeps them perfectly moist and flavorful every time.
Balanced and fresh finish: A squeeze of lemon and fresh dill brighten up the soup and make every bite delicious.
Comfort food elevated: It’s classic chicken noodle soup, but with a chef’s touch that makes it unforgettable.

A woman's hand is squeezing a bright yellow lemon wedge over a bowl of soup. The soup is in a white bowl with a yellow rim, filled with light brown broth and visible bits of herbs and small white pasta pieces floating on top. The background includes a blurred white marbled surface with some greenery and a red cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays its part to elevate this Ultimate Chicken Noodle Soup Recipe. From the rich chicken wings roasting up golden in your oven to fresh herbs that brighten the broth, these flavors come together so well. When you shop, pick fresh chicken and herbs for the best taste.

Chicken wings: These give you the best base for a rich, flavorful broth thanks to their bones and skin.
Yellow onion: Charring them adds a smoky sweetness you definitely don’t want to skip.
Boneless, skinless chicken breasts: Souvide cooks these to juicy perfection, but you can poach them carefully if you don’t have sous vide gear.
Kosher salt and freshly ground pepper: Seasoning well will bring all the flavors to life.
Dried orecchiette pasta: Use small, sturdy pasta shapes that hold up well in soup without getting mushy quickly.
Fresh dill sprigs: Dill adds a fresh, herbaceous note that makes each bite pop.
Lemon wedges: A squeeze of lemon brightens the soup, balancing the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this soup as is, but there are plenty of ways to personalize it. Feel free to play around with veggies, pasta shapes, or even the way you cook your chicken. This is your kitchen, after all!

Vegetable additions: When I want to sneak in a little extra nutrition, I toss in diced carrots or celery while simmering the broth—it adds a lovely sweetness and texture.
Chicken preparation: You don’t have to sous vide your chicken breasts if you don’t have the equipment—I’ll share how to poach them gently for fabulous results.
Pasta swap: Sometimes I swap the orecchiette for egg noodles or small shells, depending on what I have in my pantry.
Low sodium: You can reduce salt or use low-sodium broth if you’re watching sodium—just boost fresh lemon juice and dill for flavor balance.

How to Make Ultimate Chicken Noodle Soup Recipe

Step 1: Roast the Chicken Wings Until Golden

Start by preheating your oven to a hot 550°F (290°C) with the rack in the center. Spread your chicken wings evenly on an unlined rimmed baking sheet—no oil needed! Roast them for about 30 minutes or until they turn gorgeous golden brown. This step gives your broth an amazing depth of flavor. Don’t rush it because those browned bits on the pan are pure gold for your stock.

Step 2: Make the Broth with Onions and Wings

Once the wings are done, carefully drain any fat into a heatproof dish and reserve it—you’ll toss this back into the soup later for an extra richness that I love. Pour about half a cup of water on the baking sheet, scrape up those tasty bits stuck to the pan, and add everything into a medium (3-quart) sauce pot. Cover with 1 1/2 quarts of water and bring to a full boil over high heat. Boil vigorously for 15 minutes to start emerging flavors fast, then reduce to a gentle simmer for 2 hours. If water evaporates too much, just add more to keep it at the same level.

Step 3: Perfect Your Chicken Breasts with Sous Vide Cooking

While the broth simmers, fire up your sous vide setup to 140°F (60°C). Season the chicken breasts generously with salt, then place into zipper-lock or vacuum bags along with 2 tablespoons of the reserved chicken fat (which adds richness). Remove the air—either using the water displacement method or vacuum sealing—and cook for 2 hours. This method keeps your chicken juicy and tender, so it doesn’t dry out while the broth develops. No sous vide? No worries! You can poach the breasts gently in simmering water until cooked through, about 15-20 minutes—just be careful to avoid boiling.

Step 4: Char Onion Slices for Smoky Sweetness

Heat a large sauté pan over high heat while the broth and chicken cook. Peel your onion and cut it crosswise into thick 1-inch slices. Place the slices in the hot pan and let them blacken on both sides—don’t stir or move them too quickly. This charring step is my secret weapon for adding complex, smoky flavor to the soup. Toss the charred onions into your simmering stock for an additional hour.

Step 5: Strain, Season, and Toss in the Pasta

After your broth has simmered for a total of 3 hours, strain it through a fine mesh sieve. Discard the wings and onions (they’ve generously given their flavor away) and return the strained stock to the pot. Season it carefully with salt and freshly ground black pepper. Meanwhile, cook your pasta in salted boiling water until just al dente. Drain, and then toss it with the remaining reserved chicken fat—this little step keeps the pasta from sticking and adds a subtle chicken flavor that’s so good.

Step 6: Assemble and Serve with Fresh Dill and Lemon

Dice your sous vide chicken breasts into bite-sized pieces, about half an inch, and divide them evenly into soup bowls. Add the pasta and some rough-chopped fresh dill. Pour hot broth over all, finish with a wedge of lemon to squeeze over your bowl. Trust me, that touch of acidity really takes your soup from cozy to chef-level bright and fresh.

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Pro Tips for Making Ultimate Chicken Noodle Soup Recipe

Save and Use Rendered Chicken Fat: Don’t toss that liquid gold from roasting the wings—you’ll add it to the pasta and chicken for a full-flavored soup.
Char the Onion for Depth: That smoky hint from blackened onions turned this soup from ordinary to extraordinary in my kitchen.
Sous Vide Chicken for Juiciness: If you haven’t tried sous vide yet, this recipe is a great excuse—it keeps chicken tender and juicy every time.
Don’t Overcook the Pasta: Cooking pasta right before serving and tossing with fat prevents mushiness—trust me, it makes a big difference.

How to Serve Ultimate Chicken Noodle Soup Recipe

A woman's hand is squeezing a bright yellow lemon wedge over a white bowl with yellow edges filled with clear soup that has small pasta shells, herbs, and small bits of vegetables. The bowl is placed on a pink cloth, and in the blurred background, there is some green leafy vegetables and part of another lemon wedge on a white marbled surface. The light is soft, highlighting the droplets of lemon juice falling into the soup photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with fresh chopped dill and a wedge of lemon—not only do they add color, but the brightness balances the rich broth beautifully. Sometimes I’ll sprinkle on freshly cracked black pepper or a pinch of flaky sea salt just before serving for extra pop.

Side Dishes

My go-to side with this soup is a crusty loaf of sourdough bread for dipping, or a simple green salad dressed with lemon vinaigrette to keep things light and fresh. Sometimes, grilled sandwiches on the side make it a hearty meal that everyone loves.

Creative Ways to Present

For special occasions, I serve the soup in rustic mini cast iron skillets or beautiful ceramic bowls to keep the broth hot longer. I’ve also tried layering the components in clear glass mugs for a fun visual effect, showing off the colorful layers of chicken, pasta, and herbs—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I store leftover broth, chicken, and pasta separately in airtight containers in the fridge. This way, the pasta doesn’t soak up too much liquid and get soggy. They usually keep well for up to 3 days.

Freezing

Freezing is best done with just the broth and chicken. Pasta tends to get mushy when frozen, so I usually freeze the broth in portioned containers. When you’re ready to enjoy, just reheat the broth and add freshly cooked pasta.

Reheating

Warm your broth gently on the stove over medium heat so it doesn’t scorch. Then add diced chicken and freshly cooked pasta before serving. Adding lemon juice just before eating gives the soup that fresh, bright flavor again.

FAQs

Can I make this Ultimate Chicken Noodle Soup Recipe without a sous vide cooker?

Absolutely! While sous vide cooking provides incredible juiciness and tenderness, you can gently poach the chicken breasts in simmering water for 15-20 minutes until cooked through. Just be careful not to boil vigorously so the chicken stays tender.
What pasta can I substitute in this soup?

Orecchiette is great because it holds up well in soup, but you can use small shapes like egg noodles, shells, or even elbows. Just be sure to cook them al dente and toss with some reserved fat to avoid clumping.
How do I get a rich, flavorful broth without extra ingredients?

Roasting the chicken wings until golden and charring the onions add a deep, complex flavor. Plus, simmering the stock slowly for hours extracts all the richness you want—no extra bouillon or seasonings needed!
Can I make this soup gluten-free?

Yes! Simply swap the orecchiette pasta for your favorite gluten-free pasta. Just keep in mind cooking times may vary, so cook until al dente and don’t overdo it to avoid mushiness.

Final Thoughts

When I first tried this Ultimate Chicken Noodle Soup Recipe, I realized that a little extra time and some thoughtful steps can take such a classic dish to next-level comfort food. It’s become my go-to whenever I want to impress friends or just treat my family to something warm and satisfying. Give it a try—you’ll love how the rich broth, tender chicken, and bright lemon notes come together for the perfect bowl. Honestly, once you make it this way, you might never go back to those quick canned soup versions again.