Chicken Noodle Homemade Egg Noodles (Printable)

Tender chicken and savory broth with silky egg noodles.

# What You Need:

→ Chicken Soup Base

01 - 1.5 lbs 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 tsp dried thyme
09 - 0.5 tsp dried parsley
10 - 1.5 tsp salt, or to taste
11 - 0.5 tsp black pepper
12 - 2 tbsp olive oil
13 - 2 tbsp fresh parsley, chopped (for garnish)

→ Homemade Egg Noodles

14 - 2 cups all-purpose flour, plus extra for dusting
15 - 0.5 tsp salt
16 - 3 large eggs
17 - 2 tbsp water (as needed)

# How-To Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 6–7 minutes until softened. Add garlic and cook for 1 minute. Place chicken pieces into the pot, then pour in chicken broth. Add bay leaf, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 30–40 minutes, until chicken is cooked through and tender.
02 - On a clean surface, mound the flour and sprinkle with salt. Make a well in the center; add eggs. Using a fork, beat eggs, gradually incorporating flour. Add water a little at a time if needed, until a shaggy dough forms. Knead by hand for 5–7 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes.
03 - Remove cooked chicken from the soup and let cool slightly. Discard bay leaf. Shred chicken into bite-sized pieces, discarding bones.
04 - Divide rested dough into two portions. On a floured surface, roll each portion to 1/8-inch thickness. Cut into 1/4-inch wide strips, about 3–4 inches long. Dust lightly with flour to prevent sticking.
05 - Bring the soup to a gentle boil. Add egg noodles and cook for 5–7 minutes, stirring occasionally, until noodles are tender. Return shredded chicken to the pot and heat through for 2–3 minutes. Taste and adjust seasoning if necessary.
06 - Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Helpful Tips:

01 -
  • The homemade noodles soak up the broth in a way that store-bought never quite manage, turning silky and rich with every spoonful.
  • You can stretch one pot into two meals easily, and it tastes even better the next day when the flavors have mingled overnight.
  • It's the kind of soup that makes people linger at the table, asking for seconds and the recipe in the same breath.
02 -
  • Don't skip resting the noodle dough, the gluten needs time to relax or you'll fight it the whole way through rolling and end up with thick, chewy noodles instead of delicate ones.
  • If your broth tastes flat after adding the noodles, it's because the starch absorbs salt as it cooks, so always taste and adjust the seasoning at the very end before serving.
03 -
  • Use a pizza cutter to slice the noodles quickly and evenly, it glides through the dough faster than a knife and gives you straighter ribbons.
  • If you're short on time, you can poach the chicken separately in boiling water, shred it, and add it to a quicker vegetable broth base, though you'll lose some of that deep flavor from simmering it all together.

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