Chicken Noodle Soup Homemade (Print Version)
Hearty blend of chicken, fresh vegetables, and silky homemade noodles in a rich broth.
# What You'll Need:
→ For the Homemade Noodles
01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 cup water
04 - 1/2 tsp salt
→ For the Soup
05 - 1 1/2 lbs bone-in, skinless chicken thighs or breasts
06 - 10 cups chicken broth, preferably low sodium
07 - 2 cups carrots, diced
08 - 1 1/2 cups celery, diced
09 - 1 medium onion, chopped
10 - 3 cloves garlic, minced
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - Salt and freshly ground black pepper, to taste
15 - 1 tbsp olive oil
16 - 1 tbsp fresh parsley, chopped for garnish
# How to Make It:
01 - In a large bowl, mix flour and salt. Create a well in the center, add eggs and water. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let rest for 20 minutes. Roll dough out to 1/8-inch thickness. Cut into 1/4-inch wide noodles. Dust with flour and set aside.
02 - In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add chicken, broth, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil.
04 - Reduce heat, cover, and simmer for 30 minutes, until chicken is cooked through.
05 - Remove chicken, shred with two forks, and return to the pot. Discard bay leaves.
06 - Bring soup to a gentle boil. Add homemade noodles and cook for 4–6 minutes, until tender.
07 - Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.
# Expert Advice:
01 -
- Homemade noodles transform this from ordinary soup into something restaurant worthy and deeply satisfying
- The broth develops incredible depth from simmering with bone in chicken while the noodles cook up perfectly silky and tender
02 -
- The dough needs that 20 minute rest period or the noodles will be tough and shrink while cooking
- Homemade noodles cook much faster than dried pasta so watch them carefully to avoid mushy results
03 -
- Throw a parmesan cheese rind into the broth while simmering for incredible umami depth
- Let the noodle dough rest exactly 20 minutes, not longer or it becomes difficult to roll thinly