The humble bowl of chicken noodle soup takes a special place in the affections of most a culinary hug that knows no seasons or sicknesses. For centuries, it has been the definitive comfort food, liquid hug that comes with cozy nights, sick days of childhood, and an overall feeling of happiness.
There’s no denying the magic in a batch cooked from scratch: broth on the stovetop simmering away, chicken so tender it falls apart, noodles absorbing flavor, and vegetables contributing their sweetness. It’s a labor of love, soul-cooked and slow-cooked. But as wonderful as we romanticize that ideal of homemade, there’s frequently life to get in the way.
Who actually has hours to simmer chicken bones or chop vegetables from scratch whenever a craving strikes or winter cold hits? On crazy days, or when illness hits, pantry essentials are the saving grace. The simple can or occasionally jar of chicken noodle soup is not only a convenience but a lifeline.
But with all those options lining the grocery shelf, which soup really brings comfort in a spoon? To find out, we combed through solo taste tests, chef reviews, and lots of opinions to see which brands really warm the heart and which leave you chilled.
What Makes a Great Chicken Noodle Soup?
Before we get to the rankings, most reviewers agreed on the characteristics that set winners apart from watery letdowns:
- Broth: Not too salty, but full of rich, seasoned flavor.
- Chicken: Tender, generous chunks not rubbery little cubes.
- Noodles: Chewy, comforting, and generous enough to make the bowl feel substantial.
- Vegetables: Carrots, celery, onions, and perhaps peas that are fresh-tasting, not mushy.
- Balance: The perfect proportion of broth to solid food.
Sounds easy, but most brands can’t quite get all five.
Soups That Missed the Mark
Not all cans measure up to the warm-and-fuzzy promise of chicken noodle soup. Some typical disappointments are lackluster broth, soggy noodles, and scant chicken.
- Amazon Fresh Condensed Chicken Noodle Soup – Called “yellowish broth with chopped-up spaghetti noodles,” it had rubber chicken, soggy pasta, and salt without subtlety. Critics called it forgettable and disappointing.
- Campbell’s Condensed Chicken Noodle Soup – Although it’s considered an icon, one taste test described it as “all salt, no seasoning.” Meager pieces of chicken, overcooked noodles, and not a vegetable in sight kept it from being great.
- Health Valley Organic Low-Sodium Soup – Organic, sure. Tasty? Unfortunately not. Several tasters likened it to “dishwater,” criticizing gritty chicken, mushy carrots, and a watery, tasteless broth.
- Walmart’s Great Value Condensed Soup – Cheap, but loaded with sodium (almost 900 mg per half cup) and sparse on everything else. With scant handfuls of processed-tasting chicken bits, it disappointed most testers.
- Wegmans Organic Chicken Noodle Soup – With a tantalizing ingredient list, this one still fell short. It contained loads of broth but not much filling. Testers found the chicken strangely dry, even when submerged in liquid.
- Annie’s Organic Chicken Noodle Soup – Famous for organic authenticity, but in this one the broth was watery and the noodles skimpy. A few liked the fresh herbal flavors, but others thought it was dull and unsubstantial.
Middle-of-the-Road Option
There were some brands that had promise but still oddities that kept them from being top-notch.
- Campbell’s Chunky Healthy Request Soup – Packed with noodles, chicken, and carrots, it was good but occasionally too salty. Chunks of chicken were the same size, though a few thought they were too uniform-looking to be natural.
- Campbell’s Well Yes Chicken Noodle Soup – This healthier line surprised reviewers with white beans, tomatoes, and an orange-brown broth. Plenty of veggies gave it texture, though the tomatoes didn’t add much to flavor.
- Amy’s No Chicken Noodle Soup – A plant-based version using tofu in place of chicken. The broth was light and crisp, with lots of onion, but the spaghetti noodles were prone to breaking. Despite this, it surprised many as a good plant-based alternative.
- Pacific Foods Organic Soup – Well-balanced broth, noodles, and vegetables with garlic added for added flavor. Some considered it to be a step closer to homemade, though others believed it was slightly on the bland side.
- Aldi’s Chef’s Cupboard Chunky Soup – Affordable and hearty, with big chunks of chicken and veggies. While some found it flavorful, others noticed processed textures and higher sodium levels.
- Trader Joe’s Chicken Noodle Soup – Packed with ingredients, visible spices, and generous chicken chunks. It felt close to homemade, though the aftertaste leaned slightly bland. Still, a strong contender.
The Standout Performers
These soups regularly placed in the top ranks, bringing comfort, flavor, and that so-desired “homemade feel.”
- Progresso Traditional Chicken Noodle Soup – With big pieces of chicken, discernible carrot coins, and curly egg noodles, this one got it just right. The broth had subtle herby undertones and actual chicken fat, so it was rich and filling.
- Campbell’s Classic Chicken Noodle Soup – Simple, salty, and old-fashioned. Non-gourmet but got the comforting taste that many recall from childhood right. Critics said it was full of noodles and short on chicken, but the legendary broth made it a favorite.
- Rao’s Made for Home Chicken Noodle Soup – Often the winner. Filled with noodles, soft chicken, chopped vegetables, and seasonings such as parsley and oregano, it boasted a deep, creamy flavor (partially due to parmesan cheese). Buyers reported that it actually tasted homemade.
Chef Secrets: Why It’s All About the Noodles
After reading all the reviews, we went straight to the real experts: chefs. Not surprisingly, their finding was unanimous what truly makes or breaks store-bought chicken noodle soup is not even the broth or seasoning. It’s the noodles.
- Chef Sevina Lee (private yacht chef) is a fan of mafaldine noodles with ruffled edges, describing them as “A+” for its chewy bite.
- Chef Freya Hatch-Surisook (Dinner Party Brooklyn) was raised on Campbell’s Double Noodle Soup, which she cherished for being “practically all noodles in thick broth.”
- Chef Thiraporn Gosinanont (owner of Peppermint, Florida) sings the praises of Rao’s, proclaiming it has the “best creamy noodles” of any jarred soup.
Their insight makes sense homemade chicken noodle soup is remembered for tender, plentiful noodles, not watery broth with scattered ingredients. The texture, chew, and abundance of noodles transform a bowl into a meal that truly satisfies.
What to Look for Next Time
If you’re scanning the soup aisle wondering which can to grab, here’s a chef-inspired checklist:
- Check the noodles first. Are they plentiful, hearty, and likely to hold texture?
- Seek balance. Is the soup filled with visible chicken and vegetables, or is it brothy through and through?
- Check the sodium. Taste is important, but soups that are too salty can make you worse off than you began.
- Think about nostalgia. Occasionally comfort food isn’t about perfection it’s about the nostalgia associated with it.
Final Ladleful
At the end of the day, store-bought or homemade, chicken noodle soup is more than a cure for hunger. It’s about comfort. Some canned incarnations fall short, but others get remarkably close to that homemade magic.
For old-school nostalgia, Campbell’s is still the winner. For generosity and balance, Progresso gets an A+. And for restaurant-quality flavor from a jar, Rao’s is the hands-down winner.
But most of all, as the chefs remind us, never underestimate the power of noodles. They’re the real heart of the bowl, the food that makes a simple broth feel like a hug you can eat.
So the next time you’re in front of the soup aisle, ask yourself: are you on #TeamNoodles too? If so, let that guide your spoon.
