Chicken Noodle Soup Homemade (Printable)

Savor tender chicken, fresh veggies, and silky homemade egg noodles in a savory broth.

# What You'll 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 Make It:

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

# Expert Suggestions:

01 -
  • The homemade noodles soak up broth in a way dried pasta never will, turning each bite soft and buttery.
  • You can smell it simmering from three rooms away, which means everyone drifts into the kitchen before you even call them.
  • It freezes beautifully if you keep the noodles separate, so one batch becomes three future meals when you need them most.
02 -
  • If your noodle dough feels dry and crumbly, add water one teaspoon at a time instead of dumping it in, or you will overshoot and end up with sticky mush.
  • Do not skip the resting step for the dough because unrelaxed gluten will snap back every time you roll it out and you will want to quit.
  • Taste your chicken stock before you add any salt because some brands are already so salty that one extra teaspoon turns the whole pot inedible.
03 -
  • Roll your noodle dough on a silicone mat dusted with flour because it will not slide around and you can peel the noodles off cleanly without tearing.
  • If you accidentally oversalt the broth, drop in a peeled potato and simmer for ten minutes, then fish it out before it falls apart and the potato will pull some of the salt with it.
  • Let the soup sit for fifteen minutes after you turn off the heat because the flavors marry and the noodles finish soaking up broth in a way that makes every spoonful better.

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