How 9 famous chefs make chicken noodle soup

Rachael Ray will have you slurping up some tasty chicken noodle soup in no time — the recipe only takes 30 minutes. After briefly cooking your vegetables in a bit of olive oil, add in your stock and bring to a boil, then add your chicken, and finally egg noodles. Garnish with some dill and parsley and you're good to go.

See the recipe here »

Burrell bases her unique flavor combination on a bowl of soup she had late one night at a bar in Greenwich Village.

"Right at about closing time, they brought out cups of chicken soup for everybody that was flavored with lemon and cinnamon and this deliciousness and it sent everybody home with a warm feeling in your tummy that was really good, and it made you feel much better in the morning," Burrell said. "So I make this with that loving thought in my mind."

Burrell's soup is hearty, featuring carrots, celery, onion, beans, dark chicken meat, noodles, and an array of tangy and warm seasonings, making it perfect for any cold day.

See the recipe here »

Sunny Anderson's Tex-Mex inspired chicken noodle soup is friendly to your stomach and your wallet — her recipe from "The Kitchen" totaled less than $8.

Anderson starts by searing and rendering chicken thighs in some olive oil. Remove the chicken once it has a nice crisp to it and toss a chopped jalapeño and some frozen pearl onions into the olive oil. As those cook, add the dish's secret ingredient, sofrito, followed by some liquid soup stock, and water to create the soup's broth.

Finish by returning the thighs to the soup and adding some wide egg noodles and cilantro.

See the recipe here »

True to its title, Martha Stewart's "Easy Chicken Noodle Soup" is a no-fuss recipe for a snowy day.

Start by dicing two roots of celery, two carrots, and an onion, and cook them in your pot with olive oil for about five minutes. Season with salt and pepper before adding four cups of chicken broth and four cups of water.

After bringing the mixture to a boil, add in a one-and-a-quarter-pound of chicken breast, simmer, and cook for roughly 10 minutes. Take your chicken out and cut it into smaller pieces, return it to the soup and add your noodles and dill. Four more minutes and your soup is ready to eat.

See the recipe here »

Emeril Lagasse has the perfect chicken noodle soup recipe for when you're feeling under the weather.

Throw your chicken, veggies (hold the mushrooms), and herbs into your mixture of chicken stock and water and simmer for an hour. Then, in a nutshell, pull the chicken off the bone, add some quartered and browned mushrooms, and toss in some vermicelli noodles. Voilá, your soup is ready.

See the recipe here »

Jamie Oliver is all about elevating this classic winter dish to an even tastier level.

"As long as you've got a decent chicken, you can't really go wrong," Oliver writes in his recipe. "Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar. "

Oliver also opts for a bit of dry sherry and vinegar to give his chicken noodle soup its robust flavor and aroma. Follow Oliver's seven step recipe and you'll be dining like the celebrity chef in no time.

See the recipe here »

According to the Pioneer Woman, this is a "basic, chunky, beautiful, wonderful chicken soup. Parsnips make it extra dreamy."

Drummond's recipe calls for loading your pot with all the soup's ingredients except the black pepper, bringing the mixture to a boil, and then leaving it to simmer for 1.5 to 2 hours. Serve the soup and finish by seasoning with black pepper.

See the recipe here »

In addition to the standard veggies (carrots, celery, and onion) that are the foundation of a stock, Tyler Florence adds a whole head of garlic, a turnip, bay leaves, thyme, and whole peppercorns to his mixture. Toss in a whole chicken and cook for 1.5 to 2 hours, and you'll end up with a perfumey chicken broth filled with veggies and juicy bits of chicken.

See the recipe here »

Part of the reason this recipe takes so long is that Garten makes her own chicken stock, which requires simmering for four hours and then chilling overnight. The good thing is that stock can be stored in the freezer. So if you have some made, thaw it out. If not, it's best to try this on the weekend when you have more time.

Garten also opts for roasting her chicken instead of boiling it in the soup, which adds yet more time. Besides these steps, her recipe uses the same base vegetables and spices as the others on this list to create an aromatic and delicious chicken noodle soup.

See the recipe here »