German Chicken Noodle Soup
Noodles, Poultry, Soups, Swabian, Vegetables

German Chicken Soup with Noodles (‘Hühnersuppe’)

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Last week, I’ve given you a recipe for Swabian semolina soup noodles. There is no better way to enjoy them than in a piping hot bowl of German chicken soup. A long time ago, I had already published a recipe for chicken noodle soup. This one was meant to be a way to use up leftover chicken from cooking chicken broth.

The recipe that I am showing you today is not too different from my old recipe but I have changed a few things. First, I like chicken skin. And I like tender and juicy chicken which is why the chicken is cooked in a more gentle way for this recipe. You don’t need to boil a chicken broth to death to develop flavor.

I see that a lot of English language recipes claim to cook chicken bones for hours and hours. This has always seemed a bit strange to me. The bones are not all that flavorful. What lends broth flavor is meat. This is why I only cook chicken broth from whole chickens or with chicken legs and bones.

Seriously, if you are frugal and only use bones to cook broth then you are missing out. The meat is where it’s at flavorwise. The bones can only lend collagen and richness if they contain a bit of fat. But they can’t give you a deep meaty flavor.

The key ingredient of German chicken noodle soup is a tasty chicken

It’s advisable to use good-quality chicken for this German chicken soup recipe. I am not a fan of the chewy and rubbery texture of older frozen chickens for soup. I always like to use French chickens from the Alsace. I don’t know how the French people do it but their chickens really taste better compared to the German ones. If you’re living in the US, I guess you’re out of luck unless you can find a local farmer that doesn’t sell the bland, gigantic, and chlorinated chickens.

Cooking German chicken noodle soup in broth

I don’t like to do unnecessary steps when cooking but I think it is essential to cook the noodles separately from the broth. If you cook them in the broth there’s a high risk that they might get mushy until you get to serve the soup. The broth should be poured over the noodles shortly before serving. Otherwise, they will soak up the broth and lose their bite.


  1. When you pour the water out of the chicken cavity are you discarding it or just pouring it back into the pot?

    • I pour it back into the pot. It’s just to equalize the temperature between the cavity and outside of the chicken so that it cooks more evenly and quickly.

  2. Andrea Crawford

    This is not a typical German chickensoup. To me it looks more like Southern German aka Bavarian style.

    • Thanks for your comment, Andrea. Yes this is Southern German food. The food on this blog is mainly from Swabia, a region in southwest Germany. I’m aware that there are many variations of German chicken soup but this style is very common in the Southern parts.

  3. The U.S. has tasty chicken.

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