Deep End Chicken Noodle Soup
This isn’t your basic chicken noodle soup. This is a gourmet experience you can create at home. A luxurious broth. Fall-apart chicken. Deep notes from Parmesan and miso. A bright finish. This goes way beyond the red can.
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
Go WAY beyond basic. Dive into the deep end of flavor with a chicken noodle soup for the foodie soul.
You’ll build depth with sautéed aromatics, a splash of wine, and a Parmesan rind. Then, get absolutely mouth-watering tenderness with bone-in chicken.
Finish it all off with fresh herbs and a touch of miso for sophistication. It’s complex, delicate, and delicious.
But you’ll make it with simple steps, and it won’t take long either, making it perfect as a weekday gourmet option.
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Deep End Chicken Noodle Soup. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Deep End Chicken Noodle Soup
Ingredients
For the Broth Base:
- 2 tablespoons olive oil, or a mix with butter
- 1 large Vidalia onion, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 leek, white and light green parts only, sliced and rinsed
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 –2 tablespoons diced or crushed tomatoes
- ¼ cup dry white wine, e.g., Sauvignon Blanc or Pinot Grigio
- 1/8 teaspoon red pepper flakes, optional, for subtle warmth
For the Stock:
- 6 –8 cups low-sodium chicken stock or homemade broth
- 1 Parmesan rind
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 small sprig fresh rosemary, or a pinch dried
- Salt and freshly ground black pepper, to taste
Protein:
- 2 to 2.5 lbs bone-in, skin-on chicken (mix of thighs and breasts preferred)
- Optional: shredded rotisserie chicken, for convenience, with less depth
Noodles:
- 1½ to 2 cups broad egg noodles, or your preferred noodle
Finishing Touches:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill, optional, recommended
- ½ to 1 teaspoon white wine vinegar or sherry vinegar
- ½ to 1 teaspoon white or yellow miso paste, stirred in at the end
- Fresh lemon juice, to taste (optional)
Optional Adjustment:
- ½ to 1 teaspoon Better Than Bouillon, chicken flavor, added at the end only if the broth tastes flat or lacks depth
Instructions
Prepare the Aromatic Base
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (or butter/oil mix) over medium heat. Add the diced onion, celery, carrots, and leek. Sauté for 5–7 minutes, stirring occasionally, until softened and just starting to take on color.
- Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the tomato paste and let it caramelize slightly for about 1 minute.
- Add the crushed tomato and cook for another minute. Pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 2 minutes.
Build the Broth and Cook the Chicken
- Add the chicken stock, Parmesan rind, bay leaf, thyme, rosemary, and a generous pinch of salt and pepper.
- Place the chicken pieces into the pot, submerging them fully in the broth. Bring to a gentle simmer (not a full boil), then reduce the heat, partially cover, and simmer for 45 to 60 minutes, or until the chicken is fully cooked and very tender.
- Remove and Shred the Chicken
- Carefully transfer the cooked chicken to a cutting board. Let it cool slightly, then discard the skin and bones and shred the meat into bite-sized pieces.
- While the chicken cools, skim excess fat from the broth if desired. Remove and discard the Parmesan rind, bay leaf, and herb stems.
Cook the Noodles
- Add the egg noodles to the simmering broth and cook until just tender, about 6–8 minutes. If making ahead, cook the noodles separately to prevent them from getting mushy.
- Return the shredded chicken to the pot and stir to combine.
Finish and Adjust
- Stir in the fresh parsley and dill. Taste and adjust seasoning with salt, pepper, and white wine vinegar.
- In a small bowl or ladle, dissolve the miso paste in a few tablespoons of hot broth, then stir it into the pot. Do not boil after adding miso.
- Taste one final time. If the broth lacks savoriness, add a small amount (½ to 1 teaspoon) of Better Than Bouillon.
- Add a splash of lemon juice at the end, if desired, to brighten.
Serve
- Ladle the soup into warm bowls
Lots of good stuff below!
Don’t ladle that soup just yet—there’s plenty more to help you nail this Deep End Chicken Noodle Soup—from coaxing every ounce of umami out of your Parmesan rind to timing that miso finish for maximum depth. Wondering how to keep your noodles perfectly al dente or where to splash in vinegar for a bright lift? Stick around—I’ve got chef’s tips, make-ahead hacks, wine pairings, and more coming up. Plus, you’ll find the full recipe again at the end so you can dive right back in when you’re ready to cook!
Why this works
- Aromatic Base: The soup relies on its base of onion, carrot, celery, leek, garlic, and tomato paste. These come together to produce something familiar and relaxing. But because you are making it from scratch, it will have a lot of body and interesting fullness to the flavor profile.
- Deglazing with Wine Adds Brightness and Body: White wine lifts the richness and scrapes every bit of flavor off the bottom of the pot. It also has many merits of its own, especially a mild tartness that makes things pop.
- Bone for Broth: Bone-in chicken and skin build the texture and body of the broth. That’s thanks to high levels of collagen and gelatin.
- Parmesan Rind for Umami: The rind melts away but doesn’t disappear. It boosts the savoriness and adds a hint of nuttiness without making things feel heavy and “cheesy.”
- Actually Taste Your Herbs: Thyme, rosemary, dill, and parsley are all timed to fit their unique needs. That way, you can actually taste each one.
- Miso for Fusion Flavor: Stirring in white miso at the end deepens the flavor and rounds out the salt. It also brings that hint of Asian cooking with it that lends a bit of surprise to the soup.
- Noodles Cooked Right in the Broth: Cooking your noodles al dente in the broth will help meld perfectly with the dish. They’ll lend starch to the broth and absorb flavor.
- Balanced Acid at the Finish: A splash of vinegar and lemon juice cuts through the richness and keeps it from falling flat.
Tested and Tweaked
This recipe didn’t land on the first try. Or the second.
- The broth kept tasting thin—until I switched to bone-in, skin-on chicken. It wasn’t just about flavor. The collagen gives the soup its super smooth body. Once I tested that version, I couldn’t go back.
- Caramelizing the tomato paste was another game-changer. Stirring it in wasn’t enough—it needed time to darken, cling, and build that slow-roasted depth.
- I tried adding miso earlier in the cooking… mistake. It turned bitter. Stirring it in after the heat is off gives you this mysterious, rounded umami without overpowering the broth.
- I also tested separate vs. in-soup noodle cooking. Verdict? If you’re serving right away, drop them straight in. For leftovers, cook them separately to dodge mush.
Tested and Tweaked: Let the Tomato Paste Go Deep
Don’t just stir it in—let it stick, darken, and cling to the bottom before you deglaze. That caramelization adds roasted depth and totally changes the flavor. It’s one of those sneaky steps that makes everything taste like it took hours longer than it did.
Tested and Tweaked: Miso Goes In Last
Learned this one the hard way. Adding miso too early made the whole thing weirdly bitter. Stir it in once the soup’s done and off heat—dissolved in a little broth first. That’s when you get the soft, savory lift without dulling the flavor.
Tested and Tweaked: Always Go Bone-In
Trust me—this soup lives and dies by the bones and skin. I tried the boneless version and it just… fell flat. But bone-in, skin-on chicken? That’s where the richness, the body, the silky mouthfeel all come from. Don’t skip it.
How to make Deep End Chicken Noodle Soup
Step 1: Build the Broth
- Sauté onion, celery, carrot, leek, and garlic in olive oil until soft. Add tomato paste and crushed tomato; cook until slightly caramelized.
- Deglaze with white wine. Add chicken stock, Parmesan rind, bay leaf, thyme, and rosemary.
- Nestle in raw, bone-in chicken. Simmer gently, partially covered, for 45–60 minutes until the chicken is tender.
Step 2: Shred Chicken and Cook Noodles
- Remove the chicken, discard skin and bones, and shred the meat.
- Skim the broth if needed. Remove and discard herbs and Parmesan rind.
- Add noodles to the broth and cook until tender. Return shredded chicken to the pot.
Step 3: Finish and Serve
- Stir in parsley, dill, vinegar, and miso (dissolved in hot broth).
- Taste and adjust seasoning with salt, pepper, optional lemon juice, and a touch of bouillon if needed.
- Serve hot, preferably in wide bowls with deep spoons.
Take It to the Next Level
Roast the Chicken First: Roast those bone-in thighs and breasts until golden to harvest tons of flavor from the Maillard reaction.
Infuse the Poaching Broth: Add a few black peppercorns, a chunk of onion, and a clove or two when simmering the chicken.
Make It a Two-Day Soup: If you have time on your hands, you can develop the flavor even more by resting the broth rest overnight in the fridge. This will give the aromatics time to fully bloom.
Sauté the Tomato Paste: Take your time and really caramelize the paste. Don’t stop until it darkens and sticks a bit to the bottom of the pot. We’re talking deep, dark umami.
Add a Parmesan Broth Cube: If this soup becomes a regular favorite in the household, this is one of the best ways to improve it. Freeze leftover rinds in broth with herbs and garlic, then toss one in while creating your broth.
Go Heavy on the Fresh Herbs at the End: Save some parsley and dill for the final sprinkle. The heat of the soup will get some of the smell airborne, giving you a wonderful bouquet.
Use Two Kinds of Acid: A tiny splash of vinegar and lemon juice to get the soup to really pop.
Customize the Noodle: Swap in orzo, tiny shells, or even broken lasagna sheets for texture variation.
Chefs tips
Sauté the Veg Slow and Steady: Don’t rush this step. A gentle cook on the aromatics builds sweetness and depth. If you go too hot, the moisture in the veggies evaporates, leading to steaming. We all remember (with horror) steamed vegetables—that’s not what we want to make here.
Caramelize to Tomato Paste, Don’t Just Stir: Let it stick to the pot a little before deglazing. It should darken and smell rich before the wine goes in.
Use Bone-In, Skin-On Chicken: Even if you take out the skin and bones before serving, they give the soup so much. You’ll add everything from vitamins and minerals to gelatin and collagen. It also helps the chicken become extremely tender.
Simmer, Don’t Boil: Boiling creates a tough texture for your protein. Go for a slow simmer, where some bubbles are coming up, but you aren’t tipping over into a boil.
Pull the Chicken Just Right: Rest the chicken once it is cooked. After 5-10 minutes, it’ll be ready to shred. That time lets the juices do their magic in the meat, leaving it tender rather than chewy.
Don’t Overcook the Noodles: You’ll want to stop cooking them once they are al dente. That’s because your noodles will cook a bit once they hit the soup. If they are already fully cooked, they’ll end up mushy. To avoid that, you pull them a bit early.
Dissolve Miso Separately: Always stir miso into hot broth in a separate bowl or ladle first. Make sure there are no miso clumps before adding to the soup.
Boost with Bouillon (If Needed): If your stock ends up weaker than you’d like, drop in a spoonful of Better Than Bouillon at the end.
Let It Rest Before Serving: Even 10 minutes off the heat lets the flavors settle and keeps you from scorching off all the skin in your mouth (a major dinnertime hazard with soup).
Skip ahead Jump to Recipe
Key Ingredients
Bone-In, Skin-On Chicken: This is the third time I’m telling you this, so make sure you let this sink in. The bones and skin are going to give your broth so much flavor and body. If you’ve never tried this before and are wary, just follow the recipe and see for yourself. I’m willing to bet you’ll start using this option a lot more once you discover how much more flavorful and scrumptious this option is.
Leeks: Sweeter and softer than onions alone. And while it does give you an aromatic boost, it has less funk than garlic or onions.
Tomato Paste: Just a tablespoon or two, but its ability to caramelize brings so much sweetness and acidity to the table.
Parmesan Rind: A great umami provider that won’t add any cheesiness.
White Wine: Dry, crisp, and acidic. Wine is perfect for deglazing and gives you a tart bite.
Fresh Herbs (Especially Dill): Plastic bottles of dried flakes will not cut it in this recipe. Go for real, fresh herbs.
Miso Paste: Stirred in at the end, you get this umami finish that has some mystery to it.
White Wine Vinegar or Lemon Juice: You need a splash of acid to wake up the broth. Just a little. Make sure to taste your way through this step.
Wine Pairings
Chenin Blanc (Loire Valley, France)
Why it Works: Chenin Blanc offers crisp acidity and subtle texture that lift the broth’s richness without clashing with dill or miso. Its waxy mouthfeel harmonizes beautifully with the soup’s silky stock.
Tasting Notes: Yellow apple, lanolin, chamomile, wet stone
Suggested Label: Domaine Huet Vouvray Sec
Soave Classico (Veneto, Italy)
Why it Works: Soave brings clean minerality and a gentle almond edge that echoes the parmesan-miso broth. It’s an understated amplifier of herbal and savory layers.
Tasting Notes: Lemon peel, almond skin, white flowers, crushed rock
Suggested Label: Pieropan Soave Classico
Grüner Veltliner (Austria)
Why it Works: Grüner’s zippy acidity and peppery snap brighten each spoonful. It balances the soup’s richness while mirroring its herbaceous freshness.
Tasting Notes: Lime, white pepper, snap pea, flint
Suggested Label: Bründlmayer Grüner Veltliner Kamptal Terrassen
Vermentino (Liguria or Sardinia, Italy)
Why it Works: Vermentino offers a salty tang and bitter herbal lift that complements thyme, bay, and broth depth. Its lean texture keeps the pairing crisp.
Tasting Notes: Citrus pith, green olive, sea spray, bitter herbs
Suggested Label: Capichera Vermentino di Sardegna
Etna Bianco (Sicily, Italy)
Why it Works: Etna Bianco’s volcanic minerality and restrained stone fruit echo the soup’s savory complexity without overpowering delicate aromatics.
Tasting Notes: White peach, fennel, flint, lemon zest
Suggested Label: Benanti Etna Bianco
Faq’s
No. You can’t. I mean, you can, but you’re going to lose so much flavor and mouthfeel. 🙂
Egg noodles are classic here, but any short pasta can work. No matter what, cook it al dente. And if you are cooking things ahead of time, don’t add the pasta to the broth until everything is ready to serve.
You can skip this if it’s the one thing you don’t have on hand, but it’s worth a trip to the grocery store. Salty and savory and nutty without making things cheesy. What’s not to love?
This chicken noodle recipe tastes even better the next day, it’s just that people can’t usually wait that long. If you cook it ahead of time, store noodles and broth separately to keep them from turning into mush.
Heat the broth and chicken first, then stir in the noodles just to warm through. You can also reheat them separately and combine before serving.
You get umami as well as a hint of something mysterious that, unless you know what it is, most people can’t quite place. That creates intrigue.
You can sub out with more broth and a splash of vinegar.
Yes, but pull the noodles first. They will not hold up well to freezing and thawing.
Equipment Needed for Deep End Chicken Noodle Soup
Dutch Oven or Heavy-Bottomed Pot: For cooking.
Sharp Chef’s Knife: For clean cuts on aromatics and herbs. (Make sure this is as sharp as you can get it.)
Cutting Board: For prepping.
Tongs: For flipping chicken.
Ladle: For serving.
Microplane or Zester: For lemon zest and garlic.
Measuring Spoons and Cups: For accuracy.
Strainer or Slotted Spoon: For moving solids.
Small Bowl or Ladle (for miso paste): For removing clumps before adding to the broth.
Storage Containers: For leftovers (if there are any).
Deep End Chicken Noodle Soup
Ingredients
For the Broth Base:
- 2 tablespoons olive oil, or a mix with butter
- 1 large Vidalia onion, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 leek, white and light green parts only, sliced and rinsed
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 –2 tablespoons diced or crushed tomatoes
- ¼ cup dry white wine, e.g., Sauvignon Blanc or Pinot Grigio
- 1/8 teaspoon red pepper flakes, optional, for subtle warmth
For the Stock:
- 6 –8 cups low-sodium chicken stock or homemade broth
- 1 Parmesan rind
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 small sprig fresh rosemary, or a pinch dried
- Salt and freshly ground black pepper, to taste
Protein:
- 2 to 2.5 lbs bone-in, skin-on chicken (mix of thighs and breasts preferred)
- Optional: shredded rotisserie chicken, for convenience, with less depth
Noodles:
- 1½ to 2 cups broad egg noodles, or your preferred noodle
Finishing Touches:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill, optional, recommended
- ½ to 1 teaspoon white wine vinegar or sherry vinegar
- ½ to 1 teaspoon white or yellow miso paste, stirred in at the end
- Fresh lemon juice, to taste (optional)
Optional Adjustment:
- ½ to 1 teaspoon Better Than Bouillon, chicken flavor, added at the end only if the broth tastes flat or lacks depth
Instructions
Prepare the Aromatic Base
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (or butter/oil mix) over medium heat. Add the diced onion, celery, carrots, and leek. Sauté for 5–7 minutes, stirring occasionally, until softened and just starting to take on color.
- Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the tomato paste and let it caramelize slightly for about 1 minute.
- Add the crushed tomato and cook for another minute. Pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 2 minutes.
Build the Broth and Cook the Chicken
- Add the chicken stock, Parmesan rind, bay leaf, thyme, rosemary, and a generous pinch of salt and pepper.
- Place the chicken pieces into the pot, submerging them fully in the broth. Bring to a gentle simmer (not a full boil), then reduce the heat, partially cover, and simmer for 45 to 60 minutes, or until the chicken is fully cooked and very tender.
- Remove and Shred the Chicken
- Carefully transfer the cooked chicken to a cutting board. Let it cool slightly, then discard the skin and bones and shred the meat into bite-sized pieces.
- While the chicken cools, skim excess fat from the broth if desired. Remove and discard the Parmesan rind, bay leaf, and herb stems.
Cook the Noodles
- Add the egg noodles to the simmering broth and cook until just tender, about 6–8 minutes. If making ahead, cook the noodles separately to prevent them from getting mushy.
- Return the shredded chicken to the pot and stir to combine.
Finish and Adjust
- Stir in the fresh parsley and dill. Taste and adjust seasoning with salt, pepper, and white wine vinegar.
- In a small bowl or ladle, dissolve the miso paste in a few tablespoons of hot broth, then stir it into the pot. Do not boil after adding miso.
- Taste one final time. If the broth lacks savoriness, add a small amount (½ to 1 teaspoon) of Better Than Bouillon.
- Add a splash of lemon juice at the end, if desired, to brighten.
Serve
- Ladle the soup into warm bowls