Chicken Noodle Homemade

I started making this soup on a rainy Tuesday when the pantry was nearly bare but I had flour, eggs, and a packet of chicken breasts thawing in the fridge. The house smelled like simmering vegetables and bay leaves within an hour, and I realized I hadn't bought noodles. So I made them myself, and they turned out better than any dried pasta I'd ever used.

The first time I served this to my neighbor recovering from a cold, she asked for the recipe before she even finished her bowl. She said the noodles reminded her of her grandmother's kitchen, even though we'd never met. That's when I knew this wasn't just soup anymore.

Ingredients

• All-purpose flour: The foundation of the noodles, and regular flour works perfectly without needing anything fancy or specialized.
• Eggs: They give the noodles their rich yellow color and silky texture, so use the freshest you can find.
• Olive oil: A little goes a long way to build flavor at the base of the soup without making it greasy.
• Onion, carrots, and celery: The classic mirepoix trio that forms the backbone of almost every great soup I've ever made.
• Garlic: Three cloves add warmth without overpowering the gentle, comforting flavor of the broth.
• Chicken stock: Use the best quality you can, it really matters here since the broth is the star.
• Bay leaves and thyme: These herbs quietly deepen the flavor and make the whole pot smell like home.
• Chicken breasts: Boneless and skinless cook quickly and shred beautifully, though bone-in thighs add even more richness if you have the time.
• Fresh parsley: A handful stirred in at the end brightens everything and adds a pop of color to each bowl.

Instructions

Mix and knead the noodle dough:

Combine the flour and salt, then add the eggs and water until a shaggy dough forms. Knead it on a floured counter until it feels smooth and elastic, about 5 to 7 minutes. Cover it and let it rest so the gluten relaxes and rolling becomes easy.

Roll and cut the noodles:

Roll the dough thin, about an eighth of an inch, then slice it into narrow strips with a sharp knife or pizza cutter. Let them sit out on the counter while you start the soup so they dry slightly and won't clump together.

Sauté the vegetables:

Heat the olive oil in a large pot and cook the onion, carrots, and celery until they soften and smell sweet. Add the garlic and stir for just a minute until fragrant.

Build the broth:

Pour in the chicken stock, toss in the bay leaves, thyme, salt, and pepper, then bring it all to a gentle boil. The kitchen will start to smell incredible right about now.

Cook and shred the chicken:

Add the chicken breasts and let them simmer until cooked through, about 20 to 25 minutes. Pull them out, shred them with two forks, and stir the pieces back into the pot.

Add the noodles:

Drop the homemade noodles into the simmering broth and cook for 5 to 7 minutes, stirring now and then. They'll turn tender and silky, soaking up all that savory goodness.

Finish and serve:

Stir in the fresh parsley, taste the broth, and adjust the salt and pepper if needed. Fish out the bay leaves before ladling the soup into bowls.

Save

One Sunday afternoon I made a double batch and froze half the noodles in a ziplock bag. Two weeks later, when I had no energy to cook, I pulled them out and had soup on the table in thirty minutes. It felt like a gift from my past self, and I've done it ever since.

How to Store and Reheat Leftovers

Let the soup cool completely before transferring it to an airtight container, where it will keep in the fridge for up to four days. The noodles will absorb more broth as they sit, so add a splash of stock or water when reheating on the stove over medium heat. I've found that reheating in the microwave works fine, but stirring halfway through keeps everything heated evenly.

Making It Your Own

Once you've made this a few times, you'll start to improvise. I've added frozen peas in the last few minutes, swapped the thyme for rosemary, and even stirred in a handful of spinach when I had it on hand. A squeeze of lemon juice right before serving adds a surprising brightness that makes the whole bowl taste more alive. If you like a thicker soup, pull out a cup of broth and whisk in a tablespoon of flour, then stir it back in and let it simmer for a few more minutes.

Tips for Perfect Homemade Noodles

The dough should feel soft but not sticky when you're done kneading, almost like play dough. If it sticks to your hands, dust it lightly with more flour as you work. When rolling, aim for an even thickness so the noodles cook at the same rate, and don't worry if they're not perfectly uniform. In fact, I like the slightly uneven edges because they catch more broth and make each spoonful different.

• Dust the noodles lightly with flour after cutting so they don't stick together while drying.
• You can freeze uncooked noodles on a baking sheet, then transfer them to a bag once frozen solid.
• If you're short on time, roll the dough thinner and the noodles will cook in just three to four minutes.

Save

This soup has become my go-to whenever someone needs comfort or I just want something warm and familiar on a cold night. I hope it finds a place in your kitchen the way it has in mine.

Recipe Questions & Answers

→ How do I make the homemade noodles?

Combine flour, salt, eggs, and water to form a dough. Knead until smooth, let rest, then roll thin and cut into strips before drying slightly.

→ What is the best way to cook the chicken for tenderness?

Simmer boneless chicken breasts in broth for about 20-25 minutes until fully cooked, then shred before returning to the pot.

→ Can I prepare this dish ahead of time?

Yes, egg noodles can be made in advance and frozen. Reheat gently in the soup when ready to serve.

→ What herbs enhance the flavor of this dish?

Bay leaves and dried thyme infuse the broth with rich herbal notes that complement the chicken and vegetables.

→ Are there any good substitutions for fresh vegetables?

Fresh onion, carrots, and celery provide key flavors but frozen vegetables can be used if fresh aren't available.