Chicken Noodle Soup Homemade Egg (Printable)
Tender chicken and veggies with silky homemade egg noodles in a savory broth.
# What You'll Need:
→ For the Chicken Soup
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 teaspoon dried thyme
09 - 0.5 teaspoon dried parsley
10 - 1.5 teaspoons salt, or to taste
11 - 0.5 teaspoon black pepper
12 - 2 tablespoons olive oil
13 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For the Homemade Egg Noodles
14 - 2 cups all-purpose flour, plus extra for dusting
15 - 0.5 teaspoon salt
16 - 3 large eggs
17 - 2 tablespoons water, as needed
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 6 to 7 minutes until softened. Stir in minced garlic and cook for another minute. Add the chicken pieces to the pot and pour in chicken broth. Incorporate bay leaf, dried thyme, dried parsley, salt, and pepper. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 to 40 minutes until chicken is tender and cooked through.
02 - On a clean surface, mound the flour and sprinkle salt over it. Make a well in the center and crack the eggs into it. Beat eggs with a fork, gradually incorporating flour. Add water incrementally until a shaggy dough forms. Knead the dough by hand for 5 to 7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes.
03 - Remove cooked chicken from the pot and allow to cool slightly. Discard the bay leaf. Shred the chicken into bite-sized pieces, removing and discarding bones.
04 - Divide rested dough into two portions. On a floured surface, roll each portion to approximately 1/8 inch thickness. Cut into 1/4 inch wide strips, around 3 to 4 inches long. Lightly dust with flour to prevent sticking.
05 - Bring the soup to a gentle boil. Add the egg noodles and cook for 5 to 7 minutes, stirring occasionally, until noodles are tender. Return shredded chicken to the pot and heat through for 2 to 3 minutes. Adjust seasoning as needed.
06 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.
# Expert Suggestions:
01 -
- Homemade noodles taste nothing like the box version, and once you feel that silky dough come together, you'll never look back.
- Making the whole soup takes less than two hours from start to finish, and it fills your kitchen with warmth that lasts all evening.
02 -
- Don't skip the resting time for the dough or you'll spend twenty minutes wrestling with it instead of five minutes kneading it.
- The noodles cook quickly, so stir them occasionally and taste one at five minutes instead of waiting the full seven—homemade noodles can go from perfect to mushy faster than you'd expect.
03 -
- The best noodles come from resting the dough and not being afraid to roll it thin—fight the urge to rush this part.
- Taste your broth before you serve it, because a pinch more salt or a grind of black pepper makes the difference between good and unforgettable.