Chicken Noodle Soup Homemade (Printable)

Tender chicken and fresh vegetables in a rich broth paired with silky homemade noodles.

# What You'll Need:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 8 cups chicken stock
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt (plus more to taste)
10 - 1/2 teaspoon black pepper
11 - 2 pounds bone-in, skinless chicken breasts or thighs

→ For the Homemade Noodles

12 - 2 cups all-purpose flour
13 - 1/2 teaspoon salt
14 - 2 large eggs
15 - 1/4 cup water
16 - 1 tablespoon olive oil

→ Finishing & Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Additional salt and pepper to taste

# How to Make It:

01 - Combine flour and salt in a large bowl. Create a well and add eggs, water, and olive oil. Stir to combine, then knead on a floured surface for 5 to 7 minutes until smooth. Wrap dough in plastic wrap and let rest for 20 minutes. Roll out dough to 1/8 inch thickness, slice into 1/4 inch wide strips, and set on a floured surface to dry slightly.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute. Pour in chicken stock and add bay leaves, dried thyme, salt, and pepper. Stir to combine.
04 - Add chicken pieces to the pot. Bring to a boil, then reduce heat to low and simmer covered for 35 minutes or until chicken is fully cooked.
05 - Remove chicken from broth and discard bay leaves. Shred chicken into bite-sized pieces, discarding bones.
06 - Return broth to a gentle boil. Add homemade noodles and cook for 5 to 8 minutes until tender.
07 - Return shredded chicken to the pot and heat through. Adjust seasoning with salt and pepper as needed. Stir in fresh parsley before serving.

# Expert Suggestions:

01 -
  • The homemade noodles have a tender, silky texture that store-bought versions just cant match.
  • This soup tastes like someone spent all day caring for you, even though its done in under two hours.
  • It freezes beautifully, so you can pull out comfort whenever you need it.
02 -
  • Let the noodle dough rest for the full 20 minutes or it will spring back when you try to roll it out.
  • Don't let the broth boil hard when the chicken is in, or the meat will turn tough and stringy.
  • If your noodles clump together when you add them, give them a gentle stir right away and they'll separate beautifully.
03 -
  • If your dough feels too sticky while kneading, dust it lightly with flour, but don't add too much or the noodles will be tough.
  • For an even richer broth, roast the chicken bones after shredding and simmer them again in the soup for 20 minutes before straining.
  • Always taste your soup before serving, a little extra salt or a squeeze of lemon can completely transform the final bowl.

Return