Chicken Noodle Soup Homemade Noodles

The first snow of winter had just started falling when my grandmother called, asking if I'd learned her noodle technique yet. I admitted I hadn't, and within hours she was at my door with a bag of flour and determination in her eyes. That afternoon changed everything I thought I knew about chicken soup.

Last winter my youngest came home from school absolutely miserable with a cold. She curled up on the couch while I made this soup, the smell of thyme and simmering chicken filling every corner of the house. By the time she finished her first bowl, she looked at me with bright eyes and said this was better than any medicine.

Ingredients

• 2 cups all-purpose flour: The backbone of perfect noodles, creating just the right chewy texture
• 2 large eggs: Essential for binding the dough and giving noodles their golden color
• 1/4 cup water: Adjust slightly if needed based on humidity and flour absorption
• 1/2 tsp salt: Enhances flavor in both the noodles and finished soup
• 1 1/2 lbs bone-in chicken thighs: The bones create depth of flavor that breasts alone cannot achieve
• 10 cups chicken broth: Low sodium lets you control the final seasoning perfectly
• 2 cups carrots and 1 1/2 cups celery: The classic mirepoix foundation that makes this soup taste like home
• 1 medium onion and 3 cloves garlic: Aromatic essentials that build layers of flavor from the start
• 2 bay leaves, 1 tsp dried thyme and parsley: The herb trio that gives chicken soup its distinctive soul
• 1 tbsp olive oil: For sautéing vegetables and adding richness to the base

Instructions

Make the noodle dough:

Combine flour and salt in a large bowl and create a well in the center. Crack eggs into the well along with the water, then gradually mix until a shaggy dough forms. Turn onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Cover with a clean towel and let rest for 20 minutes while you start the soup.

Build the soup foundation:

Heat olive oil in your large pot over medium heat. Sauté the onions, carrots, and celery for about 5 minutes until they begin to soften and the kitchen fills with their sweet aroma. Add the garlic and cook for just 1 minute more until fragrant.

Simmer the broth:

Add the chicken thighs, broth, bay leaves, thyme, parsley, salt, and pepper to the pot. Bring everything to a gentle boil, then reduce heat, cover, and let it simmer for 30 minutes. The chicken should be cooked through and tender.

Shred the chicken:

Remove the chicken pieces from the pot and let them cool slightly on a cutting board. Use two forks to shred the meat into bite sized pieces. Return the chicken to the pot and discard the bay leaves.

Roll and cut the noodles:

Roll the rested dough on a floured surface until it is 1/8 inch thick. Use a sharp knife or pasta cutter to cut noodles about 1/4 inch wide. Dust them lightly with flour to prevent sticking.

Cook the noodles:

Bring the soup back to a gentle boil and add the fresh noodles. Cook for 4 to 6 minutes until they are tender but still have a slight bite. Taste and adjust seasoning before serving.

Pin It

My neighbor smelled this simmering and actually knocked on my door to ask what I was making. I sent her home with a container, and now she insists on exchanging her famous brownies for a batch of this soup every time she hears someone in our house is sick.

Making It Ahead

You can prepare the soup base completely through step 4 and refrigerate it for up to two days. Store the uncooked noodles separately on a floured baking sheet, covered with plastic wrap. When ready to serve, bring the soup to a boil and add fresh noodles.

Freezing Tips

Freeze the soup without noodles for up to three months. The noodles do not freeze well, so make fresh ones when reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

This soup deserves to be the star of the meal. A simple green salad with vinaigrette or a crusty baguette for soaking up the broth makes it complete.

• Offer cracked black pepper at the table for those who like an extra kick
• A squeeze of fresh lemon right before serving brightens the entire bowl
• Extra fresh parsley adds color and a pop of garden freshness

Pin It

There is something almost magical about watching someone take that first spoonful of this soup. Their shoulders drop, their eyes close, and for a moment everything feels right in the world.

Recipe FAQs

→ Why make homemade noodles for soup?

Fresh noodles have a tender, silky texture that dried pasta can't replicate. They absorb the flavorful broth while maintaining their shape, creating a more luxurious eating experience. The difference is remarkable and worth the extra effort.

→ Can I make the noodles ahead of time?

Absolutely. Roll and cut the noodles up to a day in advance, dust them generously with flour, and store in an airtight container in the refrigerator. Separate any clumps before adding to the soup.

→ What's the best cut of chicken for this soup?

Bone-in, skinless thighs provide the richest flavor and remain tender during simmering. Breasts work well too, but thighs offer more moisture and depth. Remove bones after cooking and shred the meat.

→ How do I prevent noodles from becoming mushy?

Cook noodles separately or add them during the final 4-6 minutes of simmering. They should be just tender—al dente. If storing leftovers, consider keeping noodles separate and adding them when reheating.

→ Can I freeze this soup?

The soup base freezes beautifully for up to 3 months. However, freeze without noodles for best results. When ready to serve, thaw the base and cook fresh noodles to add at the end.

→ What vegetables work best in this soup?

The classic mirepoix combination—onions, carrots, and celery—provides essential flavor. You can add other vegetables like parsnips, leeks, or green beans, but keep the traditional trio as your foundation.