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Comforting Chicken Noodle Soup

Rated as 4.73 out of 5 Stars

"A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be."
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1 h 45 m servings 240
Original recipe yields 8 servings


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  1. Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
  2. Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
  3. Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
  4. While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
  5. Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
  6. Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
  7. Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
  8. Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
  9. Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
  10. Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
  11. Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 240 calories; 4.1 37.2 12.6 68 410 Full nutrition

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Read all reviews 24
  1. 30 Ratings

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Most helpful positive review

It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make th...

Most helpful critical review

I made it exactly as is, and in my opinion, the flavor of the ginger was a little too strong. I will make again, but will definitely cut back on the amount of ginger.

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Most positive
Least positive

It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make th...

Great flavor and good for you too! Love the leeks in this.

Really good and it works. I cheated and used egg noodles because that is what I was used to. I also added chicken broth instead of bouillon. I don't drink milk, so I added almond milk instead bu...

No doubt about it, this was delicious. I did have to make substitutions, but I don't think it strayed from the integrity of the recipe. I didn't have bone-in chicken to make a quick stock, but...

Seriously Lovely! Two thumbs. The flavor is complex but nourishing. I love the ginger added. I made noodles for the first time. Fantastic! Super easy. Dense but good flavor... maybe i'll have to...

Fantastic! I made the recipe as is, but next time will use a pasta maker so the noodles will be thinner. Next time, I'll add more salt too. Also, I'll try adding rosemary, which another revie...

All I can say is WOW! Like other reviewers, I was a bit hesitant about the ginger. It really makes this soup pop. I cheated on the noodles. I used Reamer's frozen egg noodles. Everyone in my...

I used a whole chicken and placed everything in crock pot added 2 bay leaves and some fresh parsley once chicken was cooked I took ginger and shredded chicken and placed back into crockpot I lef...

LOVED this! To save time I used rotisserie chicken, purchased old-fashioned wide noodles and used 'Better than Boullion' chicken stock, so essentially skipped down to step 9 :). And rather than ...