Gordon Ramsay Chicken Noodle Soup Recipe

The first time I made chicken noodle soup, I did what most home cooks do—dumped in some bouillon cubes, tossed in leftover rotisserie chicken, and boiled everything together. It was fine. But not great. Bland, soft, and forgettable.

Then I started watching how Ramsay builds soups. It’s not just about what you use—it’s how you layer heat, timing, and fat. That’s what turns chicken soup from sick-day filler to a craveable, comforting bowl of gold.

Here’s how to do it right.

Why This Works (And Where Most Go Wrong)

The biggest mistake with chicken noodle soup is trying to shortcut depth.

You want:

• Aromatics gently sautéed—not scorched
• Noodles added late—not boiled to mush
• Chicken added after the boil—not before, or it shreds into fibers
• Broth that’s not just salty—but savory, balanced, and infused

Ramsay’s move? Start small. Build flavor in fat. Then go big with broth.

Ingredients That Actually Matter

• Butter (14g): Don’t sub with oil. Butter gives richness and helps aromatics bloom.
• Onion + Celery (80g each): This is your base. Chop fine for even cooking. Underdo this step, and everything tastes flat.
• Carrots (120g): Add natural sweetness and body. Slice thin or dice small.
• Cooked Chicken (225g): Breasts work, but thighs are juicier. Add after the soup’s base is built.
• Egg Noodles (150g): Classic texture. Overboil them and they fall apart.
• Chicken Broth (4 x 400g cans): Go homemade if possible. If not, go low-sodium and season yourself.
• Vegetable Broth (1 x 400g can): Adds dimension. Don’t skip it.
• Basil + Oregano (1g each): Tiny doses. Too much makes it taste like dried herb tea.
• Salt + Pepper: Season in layers—don’t dump it all in at the end.

How To Make Gordon Ramsay Chicken Noodle Soup

Melt the butter in a large heavy-bottomed pot over medium heat. Let it foam—then go in with chopped onion and celery. Sauté gently for 5 minutes until translucent, not browned.

Add sliced carrots and stir for 2 more minutes. This helps soften their edge before boiling.

Pour in the chicken broth and vegetable broth. Stir in dried herbs and a generous pinch of black pepper. Bring to a boil.

Add egg noodles and reduce to a simmer. Cook for 10–12 minutes, until just tender.

Stir in the cooked chicken. Simmer another 5–8 minutes—just enough to warm it through.

Taste and adjust seasoning. Need acidity? A squeeze of lemon or dash of vinegar lifts it.

Serve hot. Bonus move? Add fresh parsley or chives at the end for a clean finish.

What Gordon Ramsay Says About This Dish

• “Soup’s about layers. You don’t just throw it in and hope.”
• “Never boil your chicken to death—it dries and ruins the broth.”
• “Let the aromatics sweat slowly. That’s where the base lives.”
• “Cook noodles separately if you’re storing soup. Nobody wants mush.”

That last one? Game-changer for leftovers.

What I Got Wrong (And How I Fixed It)

• Added noodles too early. They soaked everything up and fell apart.
• Boiled the soup too hard. Made it cloudy and harsh.
• Didn’t season until the end. It was bland no matter how much salt I threw in.
• Used only chicken broth. Tasted flat. The veggie broth gives it a softer, rounder body.

Variations That Actually Hold Up

• Add a parmesan rind to the broth while simmering for umami.
• Swap egg noodles for orzo or broken spaghetti for a silkier slurp.
• Use chicken thighs instead of breast for better texture and flavor.
• Spicy twist? Add a pinch of red chili flakes when sautéing the onions.

What not to do: dump in frozen mixed veg. Texture killer.

Pro Tips That Change the Game

• Sauté aromatics low and slow. Don’t rush this step—it’s the foundation.
• Skim foam off the top as it boils for a clearer broth.
• Noodles swell in storage. If saving leftovers, cook and store them separately.
• Use freshly cracked black pepper. Pre-ground just doesn’t cut it.

Storage + Leftover Moves

• Refrigerate: Cool to room temp first. Store up to 3 days.
• Freeze: Leave out the noodles. Soup base freezes for 3 months.
• Reheat: Simmer gently on the stove. Add fresh noodles before serving.

Leftover move? Add a poached egg on top, a slice of crusty bread, and turn it into breakfast soup. Trust me.

FREQUENTLY ASKED QUESTIONS

Try More Recipes:

• Gordon Ramsay Meatball Soup Recipe 
• Gordon Ramsay White Onion Soup Recipe
• Gordon Ramsay Mexican Soup Recipe