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The classic noodle for chicken noodle soup is a wide or medium egg noodle: soft, slightly chewy and quick to cook in simmering broth. But many other pasta shapes work just as well, and some hold up better if you plan to keep leftovers. The right choice depends on the texture you like and whether you will eat the soup straight away.
Quick answer: use dried egg noodles for the traditional version, homemade egg noodles for the best texture, and small sturdy shapes such as ditalini, small shells or orzo if you want the soup to keep well. For children, stelline or alphabet pasta are fun and easy to eat.
The best pasta for chicken noodle soup
| Pasta | Texture in soup | Best for | Keep in mind |
|---|---|---|---|
| Wide or medium egg noodles | Soft, tender, a little chewy | The classic American-style soup | Soften quickly in leftovers |
| Homemade egg noodles | Silky with more bite | A special-occasion soup | Cook in just a few minutes |
| Broken fettuccine or tagliatelle | Similar to egg noodles | When you have no egg noodles | Break into short lengths for easy eating |
| Ditalini | Firm, spoon-sized | Soups you will reheat | Holds its shape well |
| Small shells | Firm, catches broth | Hearty soups with vegetables | The cup shape holds broth and peas |
| Orzo | Soft, rice-like | A lighter, finer soup | Keeps absorbing broth |
| Rotini or fusilli | Chewy spirals | A chunkier soup | Larger pieces, so use less |
| Stelline or alphabet pasta | Very soft | Children and sick days | Overcook quickly, so add them last |
| Rice noodles | Soft and slippery | Gluten-free soup | Usually soaked or cooked briefly |
Why egg noodles are the classic choice
Egg noodles are made with eggs as well as flour, which gives them a richer flavour and a tender, slightly bouncy texture that suits a clear chicken broth. Wide noodles feel hearty, while medium or fine noodles make a lighter soup. If you make your own homemade egg pasta, cut it into short, wide strips and simmer it in the broth for just a few minutes, until tender.
Shapes that hold up better for leftovers
All pasta keeps absorbing liquid after it is cooked, and soft egg noodles go limp fastest. If you plan to keep soup for the next day, choose a sturdier semolina shape such as ditalini, small shells or orzo. Even better, cook the pasta separately and add a portion to each bowl as you serve it, then store the broth and pasta in separate containers.
Pasta for children and sick days
Tiny shapes such as stelline, alphabet pasta and acini di pepe are soft, easy to eat with a spoon and quick to cook. Add them at the very end, as they can turn mushy in a minute or two. For more ideas, see our guide to pastina.
How to add pasta to chicken noodle soup
- Cook the broth, chicken and vegetables first. Pasta should go in only when the vegetables are nearly tender.
- Add the pasta near the end. Simmer, do not boil hard, and follow the packet time. Start tasting a minute or two early.
- Allow for absorption. Pasta soaks up broth, so keep some extra hot broth or water on hand to loosen the soup.
- For leftovers, cook separately. Boil the pasta in salted water, drain it, and add it to each bowl when serving.
- Do not overload the pot. As a rough guide, allow about 25 to 40 g of dry pasta per person when the soup also has plenty of chicken and vegetables.
Gluten-free options
Rice noodles, gluten-free egg-style noodles and gluten-free small pasta all work. Gluten-free pasta can break down faster in liquid, so cook it separately and add it just before serving. Check labels carefully if you are cooking for someone with coeliac disease.
Common questions
What noodles are used in chicken noodle soup?
Traditionally, wide or medium dried egg noodles. Homemade egg noodles, broken fettuccine and small pasta shapes are all common alternatives.
Can I use spaghetti in chicken noodle soup?
Yes. Break it into short pieces of a few centimetres so it is easy to eat with a spoon.
Why do the noodles go soggy?
They keep absorbing broth after cooking. Add them at the end, avoid boiling hard, and store leftover pasta separately from the broth.
Should I cook the noodles separately?
If you will eat the soup straight away, cooking the noodles in the broth adds flavour and a little body. If you plan to keep leftovers, cooking them separately keeps both the noodles and the broth in better shape.
Keep exploring
See our guides to the best pasta for soup and the best pasta for minestrone, or check typical times in the pasta cooking time chart.
Further reading: Wikipedia: Chicken soup
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.