Chicken Noodle Soup Homemade

My grandmother used to say that good soup starts with patience, and I never understood what she meant until I rolled out noodle dough for the first time on a cold Sunday afternoon. The rhythm of kneading, the way the dough softened under my palms, the quiet satisfaction of slicing each strip by hand. That batch turned out lumpy and uneven, but the soup tasted like something I wanted to make again and again.

I made this soup the first winter I lived alone, mostly because I wanted to prove I could do something from scratch. The noodles stuck together at first, and I panicked, but once they hit the simmering broth they loosened up and cooked through perfectly. I ate two bowls that night, sitting by the window, feeling quietly proud of myself.

Ingredients

• Olive oil: A good base for building flavor, I always use a little extra because it keeps the vegetables from sticking and adds a gentle richness to the broth.
• Onion, carrots, and celery: The holy trinity of soup vegetables, they sweeten as they cook and give the broth backbone.
• Garlic: Don't skip this, even a minute in the pot releases a warmth that makes the whole soup feel more alive.
• Chicken stock: The better your stock, the better your soup, I learned this after trying homemade versus boxed and never looked back.
• Bay leaves and thyme: These quiet herbs do all the heavy lifting in the background, adding depth without shouting about it.
• Bone in chicken: It keeps the meat tender and adds body to the broth as it simmers, plus it shreds beautifully once cooked.
• All purpose flour, eggs, water, and olive oil: The simple ingredients that become noodles, I was shocked the first time I realized how easy it was to make them myself.
• Fresh parsley: A handful stirred in at the end brightens everything and makes the soup taste finished.

Instructions

Mix and knead the noodle dough:

Combine the flour and salt in a large bowl, then make a well in the center and crack in the eggs, adding the water and olive oil. Stir it together until it forms a shaggy dough, then turn it out onto a floured counter and knead for 5 to 7 minutes until it feels smooth and elastic, the dough should stop sticking to your hands and start to spring back when you press it.

Rest the dough:

Wrap the dough tightly in plastic wrap and let it sit on the counter for 20 minutes. This gives the gluten time to relax, which makes rolling it out so much easier.

Roll and cut the noodles:

On a floured surface, roll the dough out until its about 1/8 inch thick, then use a sharp knife or pizza cutter to slice it into 1/4 inch wide strips. Lay them out on a floured towel or baking sheet so they don't stick together while you start the soup.

Saute the vegetables:

Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery and cook for about 5 minutes until they soften and start to smell sweet. Stir in the garlic and let it cook for just a minute, you'll know it's ready when the kitchen smells amazing.

Build the broth:

Pour in the chicken stock, then add the bay leaves, thyme, salt, and pepper and give it a good stir. Nestle the chicken pieces into the broth, bring everything to a boil, then lower the heat and cover the pot and let it simmer gently for 35 minutes.

Shred the chicken:

Use tongs to carefully lift the chicken out onto a plate, discard the bay leaves, and once the chicken is cool enough to handle, shred it into bite sized pieces and toss the bones. The meat should pull apart easily if it's cooked through.

Cook the noodles:

Bring the broth back up to a gentle boil, then add the homemade noodles and cook for 5 to 8 minutes until they're tender but still have a little chew. Stir them occasionally so they don't clump together.

Finish and serve:

Return the shredded chicken to the pot and let it heat through for a minute or two, then taste the broth and add more salt and pepper if needed. Stir in the fresh parsley just before ladling the soup into bowls.

Save

I brought a pot of this soup to a friend who had just had a baby, and she texted me later that night saying it was the first real meal she'd had in days. That's when I realized this recipe wasn't just about feeding myself, it was about showing up for people when they needed something warm and easy and made with care.

How to Store and Reheat

The soup keeps well in the fridge for up to four days in an airtight container, though the noodles will soak up more broth as they sit. I usually add a splash of stock or water when I reheat it on the stove over medium heat, stirring gently until it's warmed through. You can also freeze it for up to three months, but I recommend freezing the noodles separately if you can, since they can turn a little mushy after thawing.

What to Serve Alongside

This soup is hearty enough to eat on its own, but I love pairing it with a crusty baguette or a simple green salad dressed with lemon and olive oil. On colder nights, I'll set out a plate of buttered toast or saltine crackers for dipping. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully if you're serving it for dinner guests.

Ways to Make It Your Own

Once you've made this soup a few times, it becomes a template you can adjust based on what's in your fridge or what sounds good. I've added handfuls of spinach in the last few minutes of cooking, stirred in frozen peas or corn, and even swapped the chicken for turkey after Thanksgiving. Some people like to toss in a parmesan rind while the broth simmers for extra depth, just remember to fish it out before serving.

• Try using rotisserie chicken to save time, just shred it and add it in at the end.
• Swap the homemade noodles for egg noodles or even pasta shapes if you're in a rush.
• Add a squeeze of lemon juice at the end for a bright, fresh finish that wakes up all the flavors.

Save

This soup has become my go to whenever I need to feel grounded or when someone I care about needs comfort in a bowl. I hope it finds a place in your kitchen the way it has in mine.

Recipe Questions & Answers

→ How do I make the noodles from scratch?

Mix flour with salt, then add eggs, water, and olive oil to form a smooth dough. Rest it, roll thinly, and cut into strips before cooking.

→ Can I use store-bought noodles instead?

Yes, store-bought noodles can be substituted for convenience, but fresh noodles provide a softer texture and richer taste.

→ How can I enhance the broth's flavor?

Simmering with bay leaves, thyme, and adding a parmesan rind during cooking can deepen the savory notes of the broth.

→ What vegetables are used in the broth?

Onions, carrots, celery, and garlic are gently sautéed to build a flavorful base for the broth.

→ How long should the chicken simmer?

Simmer the chicken for about 35 minutes until thoroughly cooked and tender enough to shred easily.

→ Is this dish suitable for a dairy-free diet?

Yes, the dish is naturally dairy-free unless parmesan rind is added, which can be omitted for dairy-free needs.