Chicken Noodle Soup Homemade (Printable)
A hearty blend of chicken, vegetables, and fresh egg noodles in a fragrant broth for cozy meals.
# Ingredient List:
→ For the Homemade Noodles
01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 cup water
04 - 1/2 teaspoon salt
→ For the Soup
05 - 1 1/2 lbs bone-in, skinless chicken thighs or breasts
06 - 10 cups chicken stock or broth
07 - 2 medium carrots, peeled and sliced
08 - 2 celery stalks, sliced
09 - 1 medium onion, diced
10 - 3 garlic cloves, minced
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1 1/2 teaspoons salt
15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon olive oil
# Directions:
01 - In a large bowl, combine flour and salt. Make a well in the center and add eggs and water. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Cover and let rest 20 minutes.
02 - Roll out the dough to about 1/8 inch thickness. Cut into thin strips about 1/4 inch wide. Toss with a little flour and set aside to dry while you prepare the soup.
03 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Add garlic and cook 1 minute more.
04 - Place chicken pieces in the pot. Pour in chicken stock, add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 35–40 minutes, skimming off foam as needed.
05 - Remove chicken to a plate. Discard bay leaves. Shred chicken with two forks, discarding bones. Return shredded chicken to the pot.
06 - Bring soup back to a gentle boil. Add homemade noodles and cook for 5–7 minutes, or until noodles are tender.
07 - Stir in chopped parsley. Adjust seasoning to taste. Serve hot, garnished with extra parsley.
# Expert Tips:
01 -
- Homemade noodles transform everything—silky, tender, and worth every extra minute
- The broth develops incredible depth, proving that patience in the kitchen pays off beautifully
02 -
- The dough will seem stiff at first, but resist adding too much water—a slightly firm dough makes noodles that hold their shape better in hot broth
- Remove chicken promptly after simmering—letting it cook too long during the noodle stage can make it tough and stringy
03 -
- A squeeze of fresh lemon juice right before serving brightens the entire soup and cuts through the richness of the chicken broth
- Cook noodles separately and add individual portions to bowls for the best texture over multiple days