Chicken Noodle Homemade (Printable version)

A comforting bowl featuring tender chicken, fresh vegetables, and soft egg noodles in a rich broth.

# What you need:

→ Homemade Noodles

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2 large eggs
04 - 1/4 cup water, plus additional 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:

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

# Expert Advice:

01 -
  • The homemade noodles are impossibly tender and soak up the broth in a way store-bought versions never do.
  • It uses simple pantry staples and transforms them into something that feels like a hug in a bowl.
  • You can freeze the noodles ahead and have half the work done before you even start cooking.
  • The broth develops a deep, savory richness that tastes like it simmered all day even though it takes just over an hour.
02 -
  • If the noodle dough feels too dry and won't come together, add water one teaspoon at a time until it just barely holds.
  • Don't skip the resting step for the dough, it makes rolling so much easier and prevents the noodles from shrinking when they cook.
  • Homemade noodles cook faster than dried ones, so keep an eye on them after the five minute mark or they can get mushy.
  • If you're using rotisserie chicken to save time, add it toward the end so it just warms through without getting tough.
03 -
  • Use bone-in chicken thighs instead of breasts and let them simmer for 40 minutes for a richer, more flavorful broth.
  • Save your vegetable scraps and chicken bones in the freezer, then make your own stock the next time you have a free afternoon.
  • Add a parmesan rind to the simmering broth for a subtle umami depth that makes people ask what your secret is.
  • Taste the soup just before serving and don't be shy with the salt, it's what brings all the flavors together at the end.

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