Chicken Noodle Soup Homemade

The steam hitting my glasses as I leaned over the pot, the kitchen window fogged up from an hour of steady simmering, and that first test noodle sliding off the spoon while I pretended I was just quality checking.

My roommate walked in during that twenty minute dough rest period, took one look at the flour dusted counter and the chicken already bubbling away, and asked if we were having company. I told her sometimes soup that takes this long is just for Tuesday night.

Ingredients

• 2 cups all-purpose flour: This foundation creates noodles with just enough bite, nothing like those sad grocery store egg noodles that turn to mush
• 2 large eggs: Room temperature eggs incorporate into the flour more easily, creating a dough that cooperates instead of fights back
• 1/4 cup water: Add this slowly, sometimes you need a splash less depending on humidity, which I learned after making dough soup my first time
• 1/2 tsp salt: Do not skip this in the noodle dough, because unsalted pasta in a salted broth still tastes flat somehow
• 1 1/2 lbs bone-in chicken thighs: Bone-in pieces create a much deeper, richer broth than boneless ever could
• 10 cups chicken stock: Homemade stock will make this sing, but a good quality store-bought broth works beautifully in a pinch
• 2 medium carrots and 2 celery stalks: Classic aromatics that need to be cut uniformly so everything cooks evenly
• 1 medium onion: The foundation of flavor, take the time to dice it small rather than chopping carelessly
• 3 garlic cloves: Minced fresh, never jarred, because the sharp bite mellows beautifully into the broth
• 2 bay leaves and 1 tsp dried thyme: These herbs add that classic soup flavor profile that makes people feel instantly better
• 2 tbsp fresh parsley: Add this at the very end so it stays bright and fresh instead of fading into the background

Instructions

Make the noodle dough first:

Whisk flour and salt in a large bowl, create a deep well in the center, crack in your eggs and slowly drizzle in water, mixing with a fork until shaggy chunks form before kneading by hand for five to seven minutes until the dough transforms into something smooth and elastic

Let the dough rest:

Cover your dough ball with a clean kitchen towel and walk away for twenty minutes, which gives the gluten time to relax and makes rolling infinitely easier

Roll and cut the noodles:

Flour your counter generously and roll the dough to about an eighth inch thickness, then use a sharp knife or pastry cutter to slice strips about a quarter inch wide, tossing them with extra flour so they do not stick together

Build your soup base:

Warm olive oil in a large pot over medium heat, add your diced onion, sliced carrots and celery, and cook for five minutes until softened and fragrant before stirring in the garlic for just one more minute

Add the chicken and broth:

Nestle the chicken pieces into the vegetables, pour in your stock, and add the bay leaves, thyme, salt and pepper, bringing everything to a boil before reducing to a gentle simmer

Simmer and develop flavor:

Let the soup cook uncovered for thirty five to forty minutes, occasionally skimming off any foam that rises to the surface for a clearer broth

Shred the chicken:

Remove the cooked chicken to a plate and discard the bay leaves, then use two forks to pull the meat from the bones before returning it to the pot

Cook the noodles:

Bring the soup back to a gentle boil and add your homemade noodles, cooking for five to seven minutes until they are tender but still have some bite

Finish and serve:

Stir in the fresh parsley, taste and adjust seasoning if needed, then serve hot with a little extra parsley scattered on top

Save

Six servings disappeared faster than I expected, mostly because I kept going back for just one more taste test noodle. Sometimes recipes that take an hour and a half become the ones you make on repeat.

Making the Broth Sing

Starting with cold broth and bringing everything up together gives the flavors time to meld before the aggressive heat of boiling, which is why the recipe has you add chicken before bringing it to a boil rather than searing first.

The Secret to Great Noodles

Do not skip the flour toss after cutting your noodles, because even with a well floured surface they will stick together into one unmanageable pasta clump if you are not careful. A little extra flour goes a long way.

Make It Your Own

This soup adapts beautifully to what you have on hand or what your family prefers. Sometimes the best recipes are the ones that evolve with you.

• Swap rotisserie chicken and add it at the end for a thirty minute weeknight version
• Add a squeeze of fresh lemon juice right before serving to brighten everything
• Throw in a handful of spinach or frozen peas during the last two minutes for extra vegetables

Save

There is something about homemade noodle soup that makes even the grayest winter afternoon feel warm and possible.

Recipe FAQs

→ How do I make the noodles from scratch?

Combine flour, salt, eggs, and water to form a dough. Knead until elastic, let rest, then roll thin and cut into strips before drying slightly.

→ Can I use different chicken cuts?

Yes, skinless thighs or breasts work well. Adjust cooking time to ensure meat is tender and fully cooked.

→ What herbs enhance the broth?

Bay leaves, dried thyme, and fresh parsley add depth and a fragrant aroma to the broth.

→ Is it possible to speed up preparation?

Using store-bought rotisserie chicken and pre-made broth can reduce cooking time significantly.

→ How can this be adapted for gluten-free diets?

Swap homemade noodles with gluten-free alternatives and ensure stock is gluten-free for safe consumption.