This sweet onion chicken noodle soup recipe is hands down the best chicken noodle soup that I have ever tasted. My husband couldn’t stop gushing about how amazing it was and my kids LOVED it. Secret ingredient- definitely the red wine vinegar. It gives it that kick of extra flavor that pushes it way beyond canned chicken noodle soup. You will seriously never go back after this.
In a large soup pot or dutch oven, saute the green and sweet onions in the butter until soft, maybe a bit caramelized, and definitely aromatic. The sweet onions should look almost see through. Add the garlic and stir making sure not to burn it (turn the heat a bit down if you need to). Stir in the diced chicken (shredded is good too but I find that it’s easier to shred chicken breasts than chicken thighs). Cook the chicken through with the onions and garlic allowing it to really absorb the flavor. Season it up with some dried basil and add the chicken stock and red wine vinegar.
The red wine vinegar, as I said really kicks this chicken noodle soup up a notch (or 10), and it doesn’t taste like vinegar at all so don’t worry. It just adds that strong kick in the pants that regular chicken noodle soup needs- a good one is linked above in the recipe. The other key thing to this recipe (but really any recipe), is to make sure you get quality chicken stock. This can make or break a recipe in my opinion, not to mention good stock has so many more benefits than a super sodium dense watery cheap version. A good chicken stock should taste good even on its own without seasonings- link above as well.
Chicken Noodle Soup Seasoning:
Now, I like to let all my soups cook for as long as I have so at least 30 minutes- 1hr to make sure all the flavors really come together. It makes such a huge difference letting your soups cook. So this last step really depends on how long you let it cook for. Basically, about 15 minutes before you are ready to eat, add in your dried egg noodles and bring the soup to a slight boil before placing down at simmer again and letting them cook just like you would when normally cooking them in water. Once the noodles are al dente, add salt and pepper to taste.
I love heapings of Pink Himalayan salt on almost everything. It has a super good flavor, is pretty and pink (always a bonus), and it is SO much healthier than Iodized table salt. Table salt causes inflammation, whereas pink Himalayan salt reduces it. You can find it through the link and trust me it’s worth it! End health rant.
Once your noodles are done, season it up with your new Himalayan pink salt and some pepper and serve it up. Enjoy this amazing upgrade to chicken noodle soup!
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If you LOVE this soup, and you will trust me, you need to head over and save our FAV Split Pea Soup too. If you’re looking for dessert after this healthy meal, look no further than our 3 Ingredient Vegan Fudge Brownies. Um, yes, yum!
- 3 TBSP Butter
- 1 Sweet Onion, diced
- 3-4 Green Onions, chopped
- 3 TBSP Red Wine Vinegar
- 1 tsp Garlic, minced
- 1 tsp Dried Basil
- 2-3 Chicken Thighs, diced
- 8 Cups Chicken Stock
- 2-3 Cups Egg Noodles
- Salt and Pepper to taste
- In a large soup pot, melt the butter and start sauteing the onions over medium heat.
- When the sweet onions are almost clear and cooked through, add the spices and stir throughout.
- Add the diced chicken thighs and continue to stir over medium heat until cooked through.
- Pour in the chicken stock and red wine vinegar and cook for 30 min or longer.
- Bring the soup to a low boil and add in the noodles cooking until done.
- Season with salt and pepper to taste and serve up the best sweet onion chicken noodle soup you have ever had!
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