Chicken noodle soup made with tender homemade noodles, bites of chicken, carrots, onion, and celery. The homemade noodles take this basic chicken noodle soup to the next level.
I can’t think of any food that is more of a comfort food than chicken noodle soup. But it must have homemade noodles that are made from scratch. Egg noodles that are purchased from the store just won’t do.
As a kid, my mom would make this soup for our family. I really don’t ever remember her going to the store to buy noodles, they were always made from scratch. She would say over the years that her cooking was a labor of love. As a kid, I really didn’t get, but as an adult, I know exactly what she meant.
Yes, the noodle will take more time to make them, but they are so worth the extra work.
Also with this recipe, there is no need for a fancy pasta machine, all your really need for equipment is a sturdy rolling pin. They are really simple to make and I really love the flavor and texture of the noodles.
- I like to work as much flour into my dough as possible. You can use all-purpose flour for this recipe.
- Using milk instead of water in the noodles will make for a tender noodle.
- Divide the dough into 4 balls. After rolling the dough out let it dry for about an hour before you cut it into noodles.
- The easiest way to cut the noodles is by using a pizza cutter.
- Roll the dough as thinly as possible. When cutting the noodles cut them thin and short. Remember when they cook they will puff up.
- Before adding the noodles to the soup cook them in a water bath to remove the flour that is left on them from rolling them out.
- Once the noodles are pre-cooked add them to the soup to finish the cooking process.
- Add some bouillon cubes for additional flavor to the soup.
- Saute the vegetables before adding the broth.
Steps for making Chicken Noodle Soup with Homemade Noodles
Prepare the egg noodles. Add the eggs and milk and beat together. Mix in as much flour as you can to make a stiff dough.
Divide the dough into 4 balls and roll out as thin as possible with a rolling pin. Let dry for about an hour turning over about halfway through the drying time.
In a large Dutch oven or soup pot add 2 tablespoons of olive oil and add the onions, carrots, and celery cook until the vegetables begin to get tender.
Add the chicken broth and cooked chicken to the vegetables.
Prepare the noodles for the soup. Cut the noodles using a pizza cutter to the desired size. Remember that they will puff up after they are cooked.
Once the noodles are cut. Add water to a large saucepan and bring to a boil. You will need to have at least 4 cups to 6 cups of water to cook the noodles in.
Once the water is boiling drop the noodles into the boiling water in batches, about one handful each time. Cook until the noodles come to the surface about 20 seconds.
Using a slotted spoon remove the noodles from the water and add them to the soup.
Cook the soup until the noodles are cooked and the vegetables are tender.
Serve and enjoy
Looking for soup ideas? Check out these recipes:
Chicken Noodle Soup with Homemade Noodles
- 3 large eggs
- 1 1/2 tablespoons milk
- Pinch salt
- 2 to 2 1/2 cup flour and more for rolling
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cup sliced carrots
- 2 stalks of celery chopped
- 10 cups chicken broth reduced-sodium
- 2 cups cooked chicken cut into bite-size pieces
- 2 cubes chicken bouillon
- Salt and pepper to taste
- In a medium bowl beat the eggs with the milk and pinch of salt. Add the flour gradually until you have a stiff dough, I usually keep adding flour until I can't knead it in any longer. Divide dough into 4 pieces.
- To your surface add a good amount of flour. Knead the dough a bit before rolling it out. If the dough is sticky at all add a bit more flour.
- Roll the dough as thinly as you can. After the dough is rolled out dry a for about an hour before cutting the noodles. Turn the dough over about halfway through the dry time.
- Add 2 tablespoons of olive oil to a large Dutch oven or soup pot add the vegetables and cook until they are fork-tender about 10 to 15 minutes.
- Add the broth and chicken to the vegetables.
- In a large saucepan add water so the pan is about 3/4 full. Bring to a boil and start adding noodles. Add about a handful of noodles at a time, it will depend on the size of the pan, do not overcrowd the noodles.
- Cook for about 20 to 30 seconds, just enough time to cook off the flour. Remove the noodles with a slotted spoon and add to the soup.
- Once the noodles are all added to the soup, continue to cook the noodles are fully cooked for about 15 minutes. Add the bouillon cubes, salt, and pepper to taste. If you would like to add herbs to the soup feel free to do so.
- Add enough flour to make a stiff dough.
- Flour the working surface before rolling out the noodles
- Roll the noodles out as thin as possible.
- Cook the noodles in a water bath before adding them to the soup.
This recipe was originally published on October 30, 2015. It has been updated with new content and pictures on March 30, 2020.