Chicken Noodle Soup Homemade

My grandmother's kitchen smelled like this soup on Sunday afternoons—that particular warmth of chicken simmering with herbs, paired with the satisfying sight of homemade noodles being rolled by hand. I didn't appreciate it then, too hungry to notice the effort, but years later I realized the magic wasn't in some secret ingredient; it was the noodles she made from scratch. The first time I tried making them myself, I was convinced I'd need special equipment or years of practice, but watching that simple dough transform into silky ribbons taught me something about cooking: sometimes the most rewarding dishes come from the most modest beginnings.

I made this for my neighbor when she came home from the hospital, and watching her eat the first spoonful reminded me why I love cooking. She closed her eyes, and I knew right then it wasn't about being fancy or complicated—it was about care in a bowl, about saying I'm thinking of you without needing words. That's when this dish stopped being just soup for me.

Ingredients

• All-purpose flour (2 cups): The foundation of your noodles; the gluten develops as you knead, giving them that tender-but-sturdy bite.
• Eggs (2 large): They bind the dough and give the noodles their golden hue and silky texture.
• Salt: A pinch in the dough and another in the broth—don't skip either one.
• Water (1/4 cup plus extra): Start with this amount and add more as needed; dough humidity varies with the weather and your flour.
• Olive oil (2 tbsp): For sautéing the vegetables; it builds the flavor base everything else rests on.
• Onion, carrots, celery: The holy trinity of soup making—together they create a depth you can't replicate with shortcuts.
• Garlic (3 cloves): Minced fine so it dissolves into the broth and adds warmth without sharpness.
• Chicken stock (8 cups): Use the best quality you can find; it's the backbone of this entire dish.
• Bay leaves and thyme: These dried herbs are understated but essential; they speak quietly but carry real weight.
• Chicken breasts (2): Boneless and skinless cook quickly and stay tender if you don't overcook them.
• Fresh parsley: Stir it in at the end for brightness and a memory of green things growing.

Instructions

Make the dough and let it rest:

Combine your flour and salt, then create a well in the center like a little nest. Crack your eggs into it, add water, and mix until shaggy. Knead on a floured surface for 5-7 minutes—your arms will know when it's right, when it feels smooth and alive. Let it rest covered for 20 minutes; this is non-negotiable, as the gluten needs time to relax so your noodles won't be tough.

Roll and cut the noodles:

Roll the dough thin, about the thickness of a dime, then cut into thin ribbons—they don't need to be perfect, just consistent. Lay them out on a clean kitchen towel to dry while you build the soup; if you skip this step they'll stick together in a sad clump.

Build the flavor base:

Heat olive oil in a large pot and sauté your diced onion, carrots, and celery until they soften and the onions turn translucent. Add minced garlic and let it bloom for just a minute, until the kitchen smells unmistakably like home cooking.

Simmer the broth and chicken:

Pour in your chicken stock, add bay leaves, thyme, salt, and pepper, then bring everything to a boil. Nestle in your chicken breasts, reduce the heat, and let them simmer gently for 20-25 minutes until cooked through. Remove them, shred with two forks right on your cutting board, and return the tender pieces to the pot.

Cook the noodles and finish:

Add your homemade noodles to the simmering broth and cook for 5-7 minutes, stirring occasionally so they don't clump. They'll soften gradually, soaking up the flavors around them. Stir in fresh parsley, taste, adjust salt and pepper, and remove those bay leaves before serving.

Save

There's a moment when the noodles hit the simmering broth and the steam rises up carrying that chicken-herb smell that makes everything feel possible, even on days when you thought nothing would. This soup has the power to do that—to transform an ordinary evening into something you'll remember.

The Story of Homemade Noodles

Homemade noodles are simpler than they seem, but they carry a weight that store-bought ones simply can't match. The first time I made them without a recipe, just following what I'd watched done, I felt like I was learning a language. Each small step—the kneading, the resting, the rolling—connected me to cooks stretching back generations. That connection is what makes them special, not any complicated technique.

Customizing Your Soup

The beauty of this soup is how it welcomes changes without losing its soul. Add a squeeze of lemon juice at the end for brightness, or use rotisserie chicken if you're short on time. For a richer version, use bone-in chicken thighs instead of breasts and let them simmer longer; the collagen creates a silkier broth that coats your spoon.

Make-Ahead and Storage Tips

You can make the noodles hours ahead or even freeze them for weeks—lay them out on a baking sheet first so they freeze separately, then transfer to a bag. The soup itself is even better the next day once the flavors have had time to know each other. Reheat gently on the stove, adding a splash of water if it's thickened too much.

• Make the noodles ahead and freeze them; they keep for up to three weeks and cook straight from frozen.
• The soup stores covered in the fridge for up to four days, and the flavors actually deepen overnight.
• Always taste and adjust seasoning when you reheat; sometimes things need a little more salt or a fresh crack of pepper.

Save

This is the kind of soup that asks for nothing but a bowl, a spoon, and someone you care about. Make it, share it, and let it do what good food does best.

Recipe FAQs

→ How do I make the homemade noodles tender?

Knead the dough until smooth, let it rest covered for 20 minutes, then roll thinly and cut. Cooking the noodles in simmering broth for 5-7 minutes ensures tenderness.

→ Can I prepare the noodles in advance?

Yes, homemade egg noodles can be made ahead and frozen. Thaw before adding them to the hot broth to finish cooking.

→ What can enhance the broth's flavor?

Simmering bone-in chicken longer or adding a squeeze of lemon juice brightens and deepens the broth’s taste.

→ How do I shred the chicken for the soup?

After cooking, remove chicken breasts and use two forks to shred the meat into bite-sized pieces before returning them to the pot.

→ What vegetables complement this dish well?

Carrots, celery, and onions provide a classic base, with garlic and fresh parsley enhancing aroma and flavor.