What is the old wives' tale about chicken noodle soup?

The classic tale is that chicken soup cures colds. While it’s not actual medicine, studies show it may help reduce inflammation and soothe cold symptoms. Plus, it just makes people feel better—sometimes that’s enough.

Which is the best chicken soup in the world?

That’s a bold question, but many would argue that a well-balanced, homemade chicken noodle with herbs, like this one, tops the list. Every culture has its own twist, from Jewish matzo ball soup to Thai chicken coconut soup.

How to deepen the flavor of chicken noodle soup?

Sauté your veggies first, use quality broth, and season in layers. A dash of soy sauce or Worcestershire can also add depth without overpowering the classic taste.

What gives chicken soup the most flavor?

It’s the holy trio: a flavorful broth, well-cooked aromatics (like onion, celery, and carrot), and herbs like thyme or oregano. Bonus points if you add a splash of lemon or a pat of butter at the end.

Gordon Ramsay Chicken Noodle Soup – 5 Step Comfort Recipe You’ll Love

Gordon Ramsay Chicken Noodle Soup Recipe

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A warm, soothing bowl of this classic soup brings together tender shredded chicken, soft egg noodles, and a flavorful broth seasoned with herbs. This version of chicken noodle soup is easy to make, quick to prep, and perfect for cozy nights or cold-weather pick-me-ups. Whether you’re nursing a cold or just need a quick dose of comfort, this timeless dish delivers every time.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soups
Method: Stovetop
Cuisine: British

Ingredients

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1 tbsp (14g) butter
1 small onion, finely chopped (about 80g)
2 celery stalks, diced (about 80g)
4 cups (4 x 400g cans) chicken broth
1 cup (1 x 400g can) vegetable broth
1½ cups cooked chicken breast, shredded (225g)
1½ cups egg noodles (150g)
2 medium carrots, thinly sliced (120g)
½ tsp dried basil (1g)
½ tsp dried oregano (1g)
Salt and freshly ground black pepper, to taste

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Instructions

Start the Base: In a large soup pot, melt butter over medium heat. Add chopped onion and celery. Sauté for 5 minutes until soft and aromatic.
Add the Carrots: Stir in the sliced carrots and cook for another 2 minutes, allowing them to soften slightly.
Build the Broth: Pour in both the chicken and vegetable broths. Stir in basil, oregano, salt, and pepper. Bring everything to a gentle boil.
Cook the Noodles: Add egg noodles to the pot. Reduce heat to a simmer and cook for 10–12 minutes or until noodles are just tender.
Finish with Chicken: Stir in the cooked chicken. Let the soup simmer for another 5–8 minutes until the chicken is heated through.
Taste and Serve: Taste and adjust seasoning if needed. Serve hot with crusty bread or on its own for a light, nourishing meal.

Notes

For best results, use homemade broth or low-sodium versions if store-bought.
You can sub in leftover rotisserie chicken or turkey.
Store leftovers in the fridge for up to 4 days, or freeze without noodles for 3 months.
Reheat gently on the stovetop to preserve texture.

Find it online: https://cookingwithramsay.com/gordon-ramsay-chicken-noodle-soup-recipe/