Chicken Noodle Soup Homemade (Print View)
Tender chicken and fresh egg noodles combined with savory vegetables in a comforting broth.
# What You Need:
→ For the Chicken Soup
01 - 1.5 pounds bone-in, skinless chicken thighs or breasts
02 - 10 cups low-sodium chicken broth
03 - 1 large onion, diced
04 - 3 medium carrots, sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 0.5 teaspoon dried parsley
10 - 1.5 teaspoons salt, or to taste
11 - 0.5 teaspoon black pepper
12 - 2 tablespoons olive oil
13 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For the Homemade Egg Noodles
14 - 2 cups all-purpose flour, plus extra for dusting
15 - 0.5 teaspoon salt
16 - 3 large eggs
17 - 2 tablespoons water, as needed
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 6 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute. Add chicken pieces and pour in chicken broth. Incorporate bay leaf, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 to 40 minutes until chicken is tender and cooked through.
02 - On a clean surface, mound the flour and sprinkle with salt. Create a well in the center and add the eggs. Beat eggs with a fork, gradually folding in flour. Add water incrementally if needed until a shaggy dough forms. Knead by hand for 5 to 7 minutes until smooth and elastic. Wrap dough in plastic wrap and let rest for 20 minutes.
03 - Remove cooked chicken from the soup and allow to cool slightly. Discard the bay leaf. Shred chicken into bite-sized pieces, discarding any bones.
04 - Divide rested dough into two portions. On a lightly floured surface, roll each portion to approximately 1/8 inch thickness. Cut into strips about 1/4 inch wide and 3 to 4 inches long. Lightly dust the noodles with flour to prevent sticking.
05 - Bring the soup to a gentle boil. Add the egg noodles and cook for 5 to 7 minutes, stirring occasionally, until tender. Return shredded chicken to the pot and heat through for 2 to 3 minutes. Adjust seasoning as needed.
06 - Ladle soup into servings bowls, garnish with fresh parsley, and serve hot.
# Expert Tips:
01 -
- Homemade noodles taste nothing like the boxed version—they're tender and absorb the broth in a way that feels luxurious.
- You control every element, so it can be as light or as rich as your day requires.
- Making it feels like an accomplishment, but it's surprisingly forgiving and meditative to prepare.
02 -
- Don't skip the dough resting time—it's the difference between noodles that are silky and tender versus ones that feel tough and rubbery.
- Keep the broth at a gentle simmer rather than a rolling boil, or the noodles will fall apart and turn the soup cloudy.
- Homemade noodles cook faster than dried ones, so watch the clock—5 to 7 minutes is all they need.
03 -
- If your dough feels sticky while kneading, add flour just a pinch at a time—too much flour makes noodles tough.
- Taste the broth before adding salt; some store-bought broths are already quite salty, and you can always add more but you can't take it out.