Chicken Noodle Soup Homemade

The first snow had been falling for hours when my grandmother called to say she was bringing over chicken. No special occasion, just the kind of weather that demands something warm and steady on the stove. I'd never made noodles from scratch before, but she stood in my tiny kitchen doorway, sipping tea and explaining that the best soup starts with flour on your hands. That afternoon became the blueprint for every pot I've made since.

My roommate walked in during the noodle rolling process, flour dusted everything including my hair, and laughed at my determined concentration. But when she tasted the first bowl, her expression shifted completely and she asked if this could become a weekly tradition. Now whenever someone mentions feeling under the weather or just needing comfort, this recipe is the first thing that comes to mind.

Ingredients

• 2 cups all purpose flour: The foundation of the noodles, creating that perfect chewy texture when kneaded properly
• 2 large eggs: These bind the dough together and add richness to the noodle flavor
• 1/4 cup water: Just enough hydration to bring the dough together without making it sticky
• 1/2 tsp salt: Essential for seasoning the noodles themselves, not just the soup
• 1 1/2 lbs bone in skinless chicken thighs or breasts: Bone in chicken creates a much richer broth than boneless pieces ever could
• 10 cups chicken broth: Low sodium lets you control the seasoning and prevents the soup from becoming too salty as it reduces
• 2 cups carrots diced: Sweetness that balances the savory broth and adds beautiful color
• 1 1/2 cups celery diced: Provides that classic aromatic backbone and satisfying crunch
• 1 medium onion chopped: The unsung hero that creates depth and sweetness in the broth
• 3 cloves garlic minced: aromatic warmth that infuses the entire soup
• 2 bay leaves: Subtle earthy flavor that makes the broth taste professionally made
• 1 tsp dried thyme: Adds that classic herbal note everyone associates with chicken soup
• 1 tsp dried parsley: Fresh herbal brightness that lifts the heavier flavors
• Salt and freshly ground black pepper: Adjust at the end since the broth concentrate varies so much
• 1 tbsp olive oil: For sautéing the vegetables and building a flavor foundation
• 1 tbsp fresh parsley chopped: Fresh garnish that makes each bowl feel special and finished

Instructions

Prepare the noodle dough:

Mix flour and salt in a large bowl and create a well in the center, crack eggs into the well and add water gradually, mix until a shaggy dough forms then knead on a floured surface for 5 to 7 minutes until smooth and elastic, cover and let rest for 20 minutes while you start the soup base

Sauté the aromatics:

Heat olive oil in your large pot over medium heat and cook the onions, carrots, and celery for about 5 minutes until they start to soften and smell wonderful, add garlic for just one minute more

Build the broth:

Add the chicken, broth, bay leaves, thyme, parsley, salt, and pepper to the pot, bring everything to a boil then reduce heat, cover, and simmer for 30 minutes until the chicken is completely cooked through

Prep the chicken:

Remove the chicken from the pot and use two forks to shred it into bite sized pieces, return it to the soup and discard the bay leaves

Roll and cut the noodles:

While the broth simmers, roll the rested dough on a floured surface to about 1/8 inch thickness, cut into strips about 1/4 inch wide, dust with extra flour so they do not stick together

Cook the noodles:

Bring the soup back to a gentle boil, drop in the homemade noodles and cook for 4 to 6 minutes until they are tender but still have a slight chew

Finish and serve:

Taste the soup and adjust the seasoning if needed, ladle into warm bowls and sprinkle with fresh parsley

Save

There is something almost meditative about rolling out noodle dough while the pot simmers away, filling the whole apartment with that unmistakable comfort smell. Friends started showing up at my door unannounced on snowy days, claiming they just happened to be in the neighborhood.

Making It Ahead

I have learned to cook the soup base completely the day before, then make and add fresh noodles when reheating. This prevents the noodles from becoming bloated and lets the flavors in the broth develop even more depth overnight.

Storage Solutions

The soup keeps beautifully in the refrigerator for up to 3 days, though the noodles will continue absorbing broth. Simply add extra chicken broth when reheating to return it to the perfect consistency.

Serving Suggestions

This soup deserves to be the star of the meal, but a simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread for dipping is non negotiable in my house.

• Pair with a glass of crisp white wine like Sauvignon Blanc
• Serve with extra hot sauce on the table for heat lovers
• Consider adding a squeeze of fresh lemon right before eating

Save

Sometimes the most ordinary recipes become the ones we return to again and again, not because they are fancy, but because they never fail to make everything feel a little better.

Recipe FAQs

→ How do I make the homemade noodles?

Mix flour, salt, eggs, and water into a smooth dough. Rest it for 20 minutes, then roll thin and cut into strips. Dust with flour to prevent sticking.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well and create a leaner broth. Adjust cooking time slightly to avoid drying out.

→ How long should the soup simmer?

Simmer the soup for about 30 minutes to fully cook the chicken and develop rich flavors.

→ What herbs enhance the flavor best?

Bay leaves, thyme, and fresh parsley provide aromatic depth that brightens the broth beautifully.

→ How are leftover noodles kept from absorbing broth?

Store noodles separately or add extra broth when reheating to maintain texture and prevent dryness.