Chicken Noodle Soup Homemade (Printable)

A warm bowl of tender chicken, fresh vegetables, and silky noodles in savory broth for a comforting meal.

# What You Need:

→ Homemade Noodles

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2 large eggs
04 - 1/4 cup water, plus extra as needed

→ Soup

05 - 2 tablespoons olive oil
06 - 1 medium onion, diced
07 - 3 medium carrots, sliced
08 - 2 celery stalks, sliced
09 - 3 garlic cloves, minced
10 - 8 cups chicken stock
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper
15 - 2 boneless, skinless chicken breasts (about 14 ounces)
16 - 1/4 cup chopped fresh parsley

# How-To Steps:

01 - In a large mixing bowl, combine flour and salt. Make a well in the center, then add eggs and water. Stir until a dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Cover tightly with plastic wrap and let rest for 20 minutes.
02 - Roll the dough out to approximately 1/8 inch thickness. Cut into thin strips about 1/4 inch wide. Arrange noodles on a flat surface to dry while preparing the soup.
03 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Pour in chicken stock. Add bay leaves, dried thyme, salt, and pepper. Bring the mixture to a boil.
05 - Add the chicken breasts to the pot. Reduce heat to low and simmer for 20 to 25 minutes until fully cooked. Remove chicken breasts, shred with two forks, and return shredded meat to the pot.
06 - Add the homemade noodles to the simmering broth. Cook for 5 to 7 minutes, stirring occasionally, until the noodles are tender.
07 - Stir in chopped fresh parsley. Adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.

# Helpful Tips:

01 -
  • Making your own noodles feels like a small victory, and they taste nothing like the dried stuff you buy.
  • There's real chicken comfort here—the kind that settles into your bones on a cold day.
  • It's actually faster than you'd think, and leftovers somehow taste better the next morning.
02 -
  • Don't skip the 20-minute rest for the dough—I learned this the hard way when impatient noodles turned out chewy instead of tender.
  • Lay the noodles out to dry instead of cooking them straight from the board; wet noodles will turn to mush in the broth.
  • Taste the broth before serving and season generously; homemade noodles need a properly seasoned broth to shine.
03 -
  • If your dough feels too dry while kneading, add water one teaspoon at a time; it's easier to add than remove.
  • Let your noodles dry for at least 10 minutes before cooking—this one change prevents them from sticking together and turning into paste.

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