Chicken Noodle Soup Homemade

I was standing in my kitchen on a drizzly Sunday afternoon when I realized I had all the ingredients to make noodles from scratch. The chicken was already simmering, filling the house with that unmistakable aroma of home. I'd never rolled out noodle dough before, but something about the quiet rhythm of kneading felt exactly right for the kind of day it was.

The first time I served this to my neighbor recovering from a cold, she called it liquid gold. She said the noodles reminded her of her grandmother's kitchen, which made me realize this dish has a way of carrying memories even when you're making new ones. I've since made it for birthday dinners, rainy evenings, and one particularly stressful Tuesday when nothing else felt manageable.

Ingredients

• Olive oil: I use this to build flavor from the very first step, it helps the vegetables release their sweetness without browning too fast.
• Onion, carrots, celery: The holy trinity of soup, these create the backbone of the broth and I've learned not to rush the saute.
• Garlic cloves: Add these after the vegetables soften or they'll turn bitter, a mistake I only made once.
• Chicken stock: The better your stock, the better your soup, I sometimes use half store-bought and half homemade if I have it.
• Bay leaves and thyme: These quiet herbs do all the work in the background, just don't forget to fish out the bay leaves before serving.
• Bone-in chicken: The bones add richness and body to the broth that boneless pieces just can't give you.
• All-purpose flour: This forms the structure of your noodles, and I always keep extra on hand for dusting.
• Eggs: They give the noodles their beautiful golden color and tender bite.
• Fresh parsley: A handful at the end brightens everything and makes the soup taste freshly made, even if it's been simmering for an hour.

Instructions

Mix and knead the noodle dough:

Combine the flour and salt in a bowl, then create a little well in the center for the eggs, water, and oil. Once it comes together, knead it on a floured counter until it feels smooth and elastic, about five to seven minutes. Wrap it up and let it rest while you start the soup.

Saute the vegetables:

Heat the olive oil over medium heat and add your onion, carrots, and celery, stirring occasionally until they soften and smell sweet. Toss in the garlic and let it cook just until fragrant, about a minute.

Build the broth:

Pour in the chicken stock, then add the bay leaves, thyme, salt, and pepper. Nestle the chicken pieces into the pot, bring everything to a boil, then lower the heat and let it simmer gently for about 35 minutes.

Shred the chicken:

Carefully remove the cooked chicken to a plate and pull the meat into bite-sized pieces, discarding the bones and bay leaves. The chicken should be tender enough to shred easily with two forks.

Roll and cut the noodles:

While the soup simmers, roll out your rested dough on a floured surface until it's about an eighth of an inch thick. Slice it into quarter-inch strips and lay them out so they don't stick together.

Cook the noodles in the broth:

Bring the broth back to a gentle boil and drop in your noodles, stirring gently to keep them from clumping. They'll need about five to eight minutes to become tender and silky.

Finish and serve:

Add the shredded chicken back into the pot, taste the broth, and adjust the salt and pepper as needed. Stir in the fresh parsley right before ladling it into bowls.

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There was an evening last winter when my brother stopped by unexpectedly, cold and exhausted from a long drive. I had a pot of this soup on the stove and watching him eat two bowls in silence, then finally relax into the couch, reminded me why I keep making it. Some dishes just know how to speak when words don't.

What to Do with Leftovers

The noodles will soak up a lot of broth as the soup sits, so I usually store them separately if I know I'll have leftovers. You can also freeze the broth and chicken together, then make fresh noodles when you're ready to reheat. It tastes just as good the second day, maybe even better once the flavors have had time to settle in.

How to Make It Your Own

I've added everything from spinach to mushrooms to this soup depending on what's in the fridge. Sometimes I'll toss in a parmesan rind while the broth simmers for a deeper, almost nutty flavor. If you're short on time, store-bought egg noodles work just fine, though you'll miss that homemade chew.

Serving Suggestions

This soup is hearty enough to stand on its own, but I love serving it with a slice of crusty bread or a simple side salad. On special occasions, I'll pour a glass of chilled Sauvignon Blanc, which cuts through the richness beautifully. It's also wonderful packed into a thermos for lunch the next day.

• Serve with buttered sourdough or a warm baguette.
• Pair with a crisp green salad dressed in lemon vinaigrette.
• Pack into jars for easy make-ahead lunches.

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This soup has become my go-to for days when I need to slow down and remember what matters. I hope it brings you the same kind of warmth it's brought me, one bowl at a time.

Recipe Questions & Answers

→ How do I make the homemade noodles?

Combine flour and salt, create a well, then add eggs, water, and olive oil. Knead until smooth, rest dough for 20 minutes, roll out thinly, slice into strips, and let dry slightly before cooking.

→ Can I use store-bought noodles instead?

Yes, store-bought noodles may be substituted for a quicker option, though the texture may differ slightly from freshly made noodles.

→ How do I ensure the chicken is tender?

Simmer the chicken in seasoned broth for 35 minutes until cooked through, then shred for optimal tenderness and flavor absorption.

→ What herbs enhance the broth’s flavor?

Bay leaves and dried thyme add aromatic depth, complementing the savory chicken stock and vegetables beautifully.

→ Can I add extra vegetables to the soup?

Yes, peas or corn can be added for additional texture and sweetness, enhancing the vegetable medley.