Chicken Noodle Homemade Egg Noodles

I started making this soup on a drizzly Tuesday when the pantry was nearly bare but I had chicken and flour. The kitchen warmed as the broth simmered, and by the time I rolled out those first wobbly noodles, I knew I'd never go back to the boxed kind. There's something about cutting dough by hand that makes the whole meal feel like an occasion, even on the most ordinary weeknight.

The first time I served this to my neighbor recovering from a cold, she called it medicine in a bowl. I'd added extra garlic without thinking twice, and she swore it cleared her sinuses faster than any pharmacy remedy. Now I keep a batch of noodle dough in the freezer, ready to roll whenever someone needs comfort in edible form.

Ingredients

• Bone-in chicken thighs or breasts: The bones add body and depth to the broth that boneless cuts just can't match, and thighs stay juicier through the long simmer.
• Low-sodium chicken broth: Starting with less salt gives you control, especially since the noodles and vegetables will concentrate the flavors as everything cooks down.
• Onion, carrots, and celery: This classic trio builds the aromatic base, and I've learned to cut them all roughly the same size so they soften evenly.
• Garlic cloves: Fresh garlic blooms in the hot oil and perfumes the whole pot, but add it after the other vegetables so it doesn't burn and turn bitter.
• Bay leaf and dried thyme: These herbs simmer quietly in the background, rounding out the broth without shouting, and the bay leaf is easy to fish out before serving.
• All-purpose flour: Regular flour works beautifully for noodles, no need for fancy pasta flour, though a little extra for dusting keeps everything from sticking.
• Eggs: Three large eggs give the dough its structure and that golden color, and room temperature eggs blend more smoothly into the flour.
• Fresh parsley: A handful of chopped parsley at the end brightens the whole bowl and makes it look like you fussed, even though you didn't.

Instructions

Build the Aromatic Base:

Heat the olive oil until it shimmers, then tumble in the onion, carrots, and celery, stirring until they soften and the kitchen smells like Sunday dinner. Add the garlic last and let it sizzle for just a minute before it has a chance to scorch.

Simmer the Chicken:

Nestle the chicken into the vegetables, pour in the broth, and toss in the bay leaf and herbs. Bring it all to a bubbling boil, then lower the heat and let it simmer gently until the chicken is so tender it practically falls apart when you lift it out.

Mix the Noodle Dough:

Pile the flour on your counter, make a little crater in the center, and crack in the eggs. Use a fork to beat the eggs and pull in the flour bit by bit, adding a splash of water if the dough feels too dry, then knead it until it's smooth and elastic under your hands.

Rest and Roll:

Wrap the dough in plastic and let it rest while the chicken finishes cooking, this makes rolling so much easier. When you're ready, roll each half thin as a dime and cut it into ribbons, dusting with flour so they don't clump together.

Cook the Noodles:

Drop the noodles into the gently boiling soup and stir so they don't stick to the bottom. They'll cook in just a few minutes, turning tender and plump as they bob in the broth.

Finish and Serve:

Stir the shredded chicken back into the pot, taste for salt and pepper, and ladle it into bowls. Scatter fresh parsley over the top and serve it hot, with good bread for dipping if you have it.

Save

One winter evening, I made this for a potluck and brought it in a heavy Dutch oven wrapped in towels to keep it warm. By the time I ladled out the last bowl, three people had asked if I'd teach them how to make the noodles, and I realized this wasn't just soup anymore, it was a little piece of home I could share without saying much at all.

Making the Noodles Ahead

You can roll and cut the noodles hours or even a day before you need them. Lay them on a floured baking sheet in loose nests, cover with a clean towel, and refrigerate until you're ready to drop them into the simmering broth. I've also frozen them flat on a sheet, then tossed the frozen strips into a bag for a weeknight shortcut that still tastes homemade.

Stretching the Soup

This recipe feeds six comfortably, but if you're serving a crowd or want leftovers for days, add an extra cup of broth and another handful of noodles. The soup thickens as it sits because the noodles keep absorbing liquid, so I always thin it with a splash of broth or water when reheating and it comes right back to life.

Flavor Variations to Try

Once you've made the basic version a few times, this soup becomes a canvas for whatever you have on hand. I've stirred in baby spinach at the end, added a squeeze of lemon for brightness, or tossed in leftover roasted vegetables from the night before.

• A pinch of red pepper flakes or a dash of hot sauce gives it a gentle kick without overwhelming the comfort factor.
• Swap the thyme for rosemary or add a sprig of fresh dill if you want a slightly different herbal note.
• For a creamier version, stir in a few tablespoons of heavy cream or a dollop of sour cream just before serving.

Save

This soup has become my answer to gray days and tired evenings, the kind of recipe I don't need to think about anymore because my hands remember the steps. I hope it finds a spot in your rotation, too, the kind of meal that makes your kitchen smell like someone cares.

Recipe FAQs

→ Can I use store-bought noodles?

Yes, you can substitute dried egg noodles or pasta to save time. Add them during the last few minutes of cooking until tender.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Note that the noodles may absorb broth, so add a splash of liquid when reheating.

→ Can I freeze this?

It is best to freeze the broth and chicken separately from the noodles to prevent them from becoming mushy. Combine when reheating.

→ What cut of chicken works best?

Bone-in, skinless thighs provide the most flavor and remain tender during simmering, but breasts work well for a leaner option.

→ Can I add other vegetables?

Absolutely. Peas, corn, green beans, or spinach make excellent additions. Add them during the last 5-10 minutes of cooking.