The 10 BEST Noodles for Chicken Noodle Soup

Who doesn’t love chicken noodle soup?

It’s a hearty, comforting dish that’s loved by many and requires the perfect noodles to make the perfect bowl.

Have you ever wondered what are the 10 best noodles for chicken noodle soup and why? If so, you’ve come to the right place.

This article will provide thorough insight into what makes certain noodles the best choice for this soup, as well as information about each type of noodle and why they are a great pick.

So read on and learn all there is to know about finding the right noodle for your soup.

With a variety of shapes, sizes, and ingredients, you’ll surely find one that suits your needs.

Criteria for Choosing Noodles for Chicken Noodle Soup

When you are making chicken noodle soup, the type of noodles you use will have a huge impact on the flavor and texture of the final dish.

Here are a few critieria to consider when selecting noodles for your soup:

• Size – Different noodle shapes produce different textures in soups. Longer noodles have greater surface area and absorb more broth, while more compact noodles provide more bite and less absorption.
• Firmness – Noodles that hold their shape better when cooked hold up better in soups than noodles with a shorter cooking time. Look for medium-firm or firm-cooked noodles for better texture.
• Flavor – Lighter flavored types of pasta like angel hair may be lost in the flavors of the broth, while more flavorful pastas bring out richer flavors from the soup itself.
• Shape – Choose flat broad pasta for creamy soups, as well as ones with pieces such as fish or vegetables; choose twisted or tubular pasta for chunkier broths where it can catch bits of ingredients; longer pappardelle goes well with lightened versions such as vegetable puree; choose small pastina for children’s dishes.
• Types – Common types used in chicken noodle soup include egg noddles, ditalini pasta (small tubes), elbow macaroni (small elbows), yellow fideo cut spaghetti, alphabet pasta, rotelle (wheels) and capellini (very thin spaghetti). Using a mixture can add even more interest to your bowl.

The 10 BEST Noodles for Chicken Noodle Soup

While making a great pot of chicken noodle soup may seem simple enough, there are certain ingredients that you should focus on when creating this classic dish.

The type of noodles you choose to include in your soup will make all the difference – whether you’re looking for wide egg noodles or thin linguine noodles.

Here’s a list of the 10 best noodles for chicken noodle soup:

1. Egg Noodles

Egg noodles are the classic option for chicken noodle soup.

Made from wheat flour, eggs, oil, and salt, these noodles are usually flat and wide with a ridged surface.

They produce a nice chewy texture that stands up to the broth while still maintaining a pleasant bite.

Egg noodles go especially well with heartier soups such as cream-based chicken noodle dishes because they absorb flavor really well.

For the best result, cook them just until they’re al dente to ensure optimal texture and flavor in your soup.

2. Ramen Noodles

Second on the list of the top 10 best noodles for chicken noodle soup is ramen noodles.

These thin, curly-q type of noodle can be found in most grocery stores and very often have seasoning packets which add a unique touch to your soup.

They cook quickly and offer that traditional chicken noodle soup experience.

To add even more flavor, you can always opt-in for a flavored ramen packet in addition to the seasoning that comes with it for an extra kick.

Ramen noodles are also economical, so if you’re on a budget these would be a great pick.

3. Udon Noodles

Udon noodles are thicker, chewier Japanese noodle made from wheat flour and water.

They are usually slightly thicker than regular spaghetti noodles and have a chewier texture.

Udon noodles work well in chicken noodle soup because the thickness of the noodle helps to stand up to the broth and keeps it from getting soggy over time.

Udon noodles pair particularly well with rich, savory broths like miso-based soups or miso-infused versions of chicken noodle soup.

The chewiness of udon noodles helps to reduce the salty flavor that miso can have when used as a broth base.

4. Soba Noodles

Soba noodles are a type of buckwheat noodle, made from buckwheat flour and wheat flour.

They are light brown in color, and usually about 1/4-1/2 inch thick.

They have a slightly earthy taste with a hint of nuttiness, and they cook very quickly.

Soba noodles are ideal for adding texture to chicken noodle soup – they hold their shape well without getting too soggy or breaking apart easily.

For best results, add them at the end of cooking as they cook so quickly that they can easily become overcooked if added at the beginning.

5. Rice Noodles

Rice noodles can be a great choice for chicken noodle soup, offering a neutral flavor that makes them perfect for soaking up the wonderful savory flavors of the soup.

Be sure you choose the wider variety of rice noodles, as these will hold up better to cooking and not become slimy like the thinner version.

When paired with chunks of cooked chicken, crisp vegetables and fresh herbs, rice noodles create a fantastic soup that is both comforting and nourishing.

6. Dumpling Noodles

Dumpling noodles are a type of egg noodle that are traditionally used in Chinese cuisine.

While they can be found in fresh and dried form, their ridged texture allows them to hold onto sauces and seasonings.

Furthermore, their small size is perfect for stirring into soup as the dense texture will help to create a thicker broth.

Dumpling noodles also have a pillowy texture which are great for absorbing flavor from chicken and vegetables.

7. Acini di Pepe Pasta

A good bowl of chicken noodle soup is often the perfect comfort food on a cold day.

While egg noodles can often be the go-to option for soup, there are many different types of pasta that offer unique flavors and textures to give recipe a little extra flair.

Acini di Pepe pasta is one option that can make your soup stand out from the rest.

Acini di Pepe is a type of Italian pasta that typically refers to small balls made from semolina flour.

Despite its size, the texture of Acini di Pepe lends itself well to soups, as it can hold up in both short and long cooking times.

The small size also makes Acini di Pepe easier to serve than some other noodles, as they will not get as tangled together when stirring.

The flavor and texture of Acini di Pepe adds substance and heartiness without overpowering the base flavors in most chicken noodle soups.

8. Orzo Pasta

Orzo pasta is a short-cut form of pasta that looks like tiny grains of rice.

Orzo has a mild flavor and it soaks up the flavor of the soup.

It also cooks quickly and can be enjoyed al dente or softer, if preferred.

It’s also easy to make with very few ingredients, making it a great choice for those who are looking for a quick and tasty meal option.

Orzo is an excellent addition to chicken broth-based noodle soups and can be added along with other items such as carrots or diced onions.

To add some extra flavor, you can season the Orzo before adding it to the pot.

9. Israeli Couscous

Israeli couscous, also known as pearl couscous or ptitim, are larger and rounder than regular couscous.

This shape helps it absorb all the flavors from the broth in your chicken noodle soup and gives it a pleasant chewiness.

It’s also a great alternative for those who don’t like or can’t eat wheat-based noodles.

You can find Israeli couscous in most large supermarkets and in specialty stores where grains, pasta and other Middle Eastern foods are sold.

It takes 10-12 minutes to cook — just add it to the pot with the vegetables and let it simmer until tender.

Enjoy this unique noodle in your chicken noodle soup.

10. Farfalle Pasta

Farfalle pasta, often referred to as bow tie pasta, is a favorite among young noodle connoisseurs.

Its chunky and chewy texture adds extra body to chicken noodle soup and also helps to absorb flavor from the broth.

Preparing it for chicken noodle soup doesn’t take much time or effort; simply bring a pot of salted water to a boil, add the farfalle, and then cook until al dente (about 6 minutes).

When fully cooked, the noodles should still have some firmness and bite but shouldn’t be too chewy.

Remember to leave some of the cooking liquid behind when draining (to help create a better-flavored broth) before adding the cooked farfalle directly into your soup.

Conclusion

No matter what type of noodles you choose for your chicken soup, it’s sure to be a delicious meal.

You may opt for the classic egg noodles or go with long, thick noodles like udon.

It all depends on the texture and flavor profile you desire for your dish.

Alternatively, you can also look for pre-cooked noodles which can be added right into the soup.

Ultimately, the best noodle choice comes down to your own personal preference and taste.

Whether it’s fresh garlic noodles or Italian alphabet letters – have fun making this classic dish your own.

Whichever type of noodle you choose, here are some helpful tips: always cook your noodles separate from the soup – this will help keep them from clumping together; never add raw egg to hot broth as it could scramble in the heat; and try steaming some vegetables to add extra nutrition and flavor to your finished soup.

With these simple techniques and recipe suggestions, you’ll be an expert at chicken noodle soup in no time.