Chicken Noodle Soup with Homemade Egg Noodles — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 55 minutes • Yield: 6 generous bowls • Skill: Beginner-friendly • Method: One-pot stovetop with hand-cut noodles • Diet: Dairy-free, kid-approved

Introduction

Chicken Noodle Soup with homemade egg noodles is that cozy, reliable recipe you turn to when you want real comfort from real ingredients. Instead of dry boxed pasta, you mix a quick dough, roll it out, and cut rustic ribbons that simmer right in a flavorful broth, soaking up every bit of goodness. The result is a bowl that tastes like a family recipe: rich chicken flavor, tender vegetables, and soft, chewy noodles swirling in golden broth.

If you’ve ever thought homemade soup meant hours in the kitchen, this version is here to prove you wrong. It’s weeknight-ready, works beautifully with leftover chicken, and uses common pantry items you likely already have. Whether you’re feeding kids, cooking for one with extra to freeze, or meal prepping lunches, this Chicken Noodle Soup slides into your routine without stress.

If this becomes a new favorite, be sure to check out the rest of my Chicken Noodle Soups for even more comforting options.

Why You’ll Love It

• Weeknight-easy: simple steps and a clear timeline, so you’re never guessing.
• Flexible: adapt it into Turkey Noodle Soup, bulk it up with extra veggies, or keep it classic.
• Balanced flavor: a good mix of aromatics, herbs, salt, and a hint of acidity so each spoonful is satisfying.
• Great leftovers: the homemade noodles stay pleasantly tender, and the broth is even better the next day.

Amanda Patel

Chicken Noodle Soup with Homemade Egg Noodles

This cozy, beginner-friendly Chicken Noodle Soup uses real ingredients and homemade egg noodles for a satisfying, comforting meal. Perfect for weeknights, meal prep, or using up leftover chicken, this one-pot soup is rich in flavor and nourishing warmth.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups all-purpose flour
• 1 tsp fine salt
• 3 large eggs
• 1–2 tbsp water, only if needed
• 2 tbsp olive oil
• 1 medium onion, diced small
• 2 large carrots, sliced into ¼-inch rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme or Italian seasoning
• 1.5 lbs boneless, skinless chicken thighs or breasts
• 0.5 tsp freshly ground black pepper
• 1–1.5 tsp salt, divided, plus more to taste
• 2 tbsp chopped fresh parsley, dill, or a mix
• 1/2 lemon, juiced, plus more wedges for serving

Equipment

• 5–6 quart pot
• mixing bowl
• fork
• rolling pin or clean bottle
• sharp knife or pizza cutter
• cutting board or pastry mat

Method

 

1. In a bowl, combine flour and salt. Make a well, add eggs, and mix with a fork until a rough dough forms. Add water if crumbly. Knead 3–5 minutes until smooth. Rest dough covered at room temperature.
2. Heat olive oil in a 5–6 qt pot. Add onions, carrots, celery with a pinch of salt. Cook 6–8 minutes. Add garlic and cook 30 seconds. Stir in broth, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
3. Add chicken to broth in a single layer. Cover and simmer 15–18 minutes until cooked through. Remove and shred or chop.
4. Divide dough in half. Roll each into thin sheet (1–2 mm). Fold and cut into ½-inch wide strips. Unfold and dust with flour to prevent clumping.
5. Bring broth to gentle boil. Add noodles and stir to separate. Cook 3–5 minutes until noodles are tender and float.
6. Return chicken to pot and simmer 2–3 minutes. Turn off heat, stir in parsley and lemon juice. Taste and adjust seasoning. Let rest before serving.

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 32gFat: 16gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 740mgPotassium: 660mgFiber: 2gSugar: 4gVitamin A: 7800IUVitamin C: 9mgCalcium: 45mgIron: 3.1mg

Notes

Make ahead by prepping broth and dough separately. Use store-bought noodles for convenience. For creamy soup, blend a portion of broth with vegetables or stir in yogurt at the end. Add peas, corn, or spinach for more veggies. Use lemon and herbs to brighten flavor just before serving.

Tried this recipe?

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Ingredients

Homemade Egg Noodles

• 2 cups all-purpose flour
• 1 teaspoon fine salt
• 3 large eggs
• 1–2 tablespoons water, only if needed

Chicken Soup Base

• 2 tablespoons olive oil
• 1 medium onion, diced small
• 2 large carrots, sliced into ¼-inch rounds
• 2 stalks celery, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme or Italian seasoning
• 1½ pounds boneless, skinless chicken thighs or breasts
• ½ teaspoon freshly ground black pepper
• 1–1½ teaspoons salt, divided, plus more to taste
• 2 tablespoons chopped fresh parsley, dill, or a mix
• Juice of ½ lemon, plus more wedges for serving

What each ingredient does

• Flour and eggs: form sturdy, rich noodles that hold up in broth.
• Water: brings the dough together without making it sticky.
• Olive oil: softens vegetables and adds subtle flavor.
• Onion, carrot, celery: create the classic soup backbone.
• Garlic: boosts savory depth.
• Chicken broth: the base of your Soup Noodle Recipes collection.
• Bay leaf and thyme: infuse gentle, comforting herb notes.
• Chicken: provides protein and makes the soup truly filling.
• Pepper and salt: structure the flavor from beginning to end.
• Parsley and lemon: finish the soup with brightness and color.

Pro tip:
Taste the broth before adding the full amount of salt; different broths vary in saltiness, and it’s easier to add more than fix an overly salty pot.

Substitutions & Swaps

This is your template for all kinds of noodle soup recipes.

• Aromatics: Leeks or shallots can stand in for onion; if you don’t have celery, add an extra carrot and a pinch of dried celery seed.
• Protein: Use leftover roast chicken, shredded turkey, or even cooked chicken meatballs. Add them near the end just to warm through.
• Noodles: On days you don’t want to roll dough, use bagged egg noodles, small shells, or elbow pasta for a simple Chicken Pasta Soup. For a ramen-inspired twist, drop in ramen noodles at the end.
• Veggies: Throw in frozen peas, corn, or spinach in the last minutes of cooking. For a Chicken And Broccoli Soup feel, add small broccoli florets for the final 3–4 minutes.
• Dietary: Swap in gluten-free noodles and skip the flour dough for a gluten-free version. Stick with olive oil only for dairy-free.

Budget or time tight? Rotisserie chicken and boxed broth are your friends—you’ll still get a bowl that feels homemade.

Equipment Notes

A few solid tools make this recipe run smoothly.

• Use a 5–6 quart pot to give the noodles room to move without clumping. Too small a pot can lead to uneven cooking.
• A mixing bowl and fork are all you need for the dough.
• A rolling pin is helpful, but a clean bottle works in a pinch.
• A sharp knife or pizza cutter makes cutting noodles quick and satisfying.

To reduce cleanup, roll the dough on a large cutting board or a washable pastry mat and lightly flour your tools instead of the whole counter.

Step-by-Step

1. Mix and rest the noodle dough

1. In a bowl, combine flour and salt.
2. Make a well in the center and crack in the eggs.
3. Use a fork to beat the eggs, slowly pulling flour from the sides until a rough dough forms.
4. If the dough is crumbly and won’t come together, add water a teaspoon at a time.
5. Turn onto a lightly floured surface and knead for 3–5 minutes, until it’s smooth and slightly springy.
6. Wrap or cover and let rest at room temperature while you start the soup.

This rest is what makes the dough easy to roll thin, so don’t skip it.

2. Build the soup base

7. Heat olive oil in the pot over medium heat.
8. Add onions, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and fragrant.
9. Stir in garlic and cook about 30 seconds.
10. Pour in the chicken broth, add bay leaf, thyme, remaining salt, and pepper. Stir to combine.

You should see a gentle simmer starting; adjust the heat so the liquid is moving but not boiling hard.

3. Cook the chicken

11. Add the chicken pieces to the broth in a single layer.
12. Return to a gentle simmer, cover, and cook 15–18 minutes, or until the chicken is cooked through.
13. Remove chicken to a plate and let cool slightly before shredding or chopping into bite-sized pieces.

Keeping the simmer gentle is the key to juicy, tender chicken.

4. Roll and cut noodles

14. Divide rested dough in half.
15. Roll one half into a thin rectangle or oval, dusting lightly with flour as needed to prevent sticking. Aim for about 1–2 mm thickness.
16. Fold the sheet loosely into thirds or roll into a log.
17. Cut into strips about ½ inch wide for rustic, wide noodles.
18. Unfold and lay the noodles out, dusting with a little extra flour so they don’t clump. Repeat with the second half of dough.

The noodles don’t need to be perfectly even; their rustic look is part of the charm.

5. Combine noodles and chicken

19. Bring the broth back to a gentle boil.
20. Add the fresh noodles, stirring immediately to separate them.
21. Cook 3–5 minutes, until the noodles float and turn opaque and tender.
22. Return shredded chicken to the pot and simmer 2–3 minutes more.
23. Turn off the heat, remove the bay leaf, stir in parsley and lemon juice, and taste.

If it needs something, it’s usually a pinch more salt, a squeeze more lemon, or a little extra pepper.

Let the soup rest for a few minutes before serving so it thickens slightly and the noodles finish absorbing flavor.

Make-Ahead, Storage & Reheating

• Make-ahead: Prepare the broth and cook the chicken a day in advance, then cool and refrigerate. Mix the noodle dough, wrap it tightly, and refrigerate. When ready to serve, bring the broth back to a simmer, roll and cut the noodles, and cook them straight in the pot.
• Refrigerate: Store cooled soup in airtight containers for 3–4 days. The noodles will become softer over time, but the flavors deepen.
• Freeze: For best texture, freeze without noodles up to 3 months. Reheat on the stove and drop in fresh noodles (or cooked pasta) before serving.
• Reheating: Warm gently over low to medium heat, adding a splash of broth or water if the soup has thickened. Re-season with salt and a little lemon to brighten.

How to Lighten / Make It Creamy

To lighten the soup, reduce the olive oil to 1 tablespoon and add extra chopped carrot and celery. You can also use more broth and fewer noodles per serving for a brothy, lighter bowl.

For a creamy version, remove about 1 cup of hot broth and vegetables, blend until smooth, and stir back in. Another option is to swirl in a few spoonfuls of plain yogurt or evaporated milk off the heat. Always add dairy at the end and avoid boiling once it’s stirred in, which helps prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: Top with crushed crackers, toasted bread crumbs, or crispy onions.
• Fresh: Sprinkle on herbs like parsley, dill, or chives right before serving.
• Tang/Heat: Offer extra lemon wedges, a dash of mild hot sauce, or a pinch of red pepper flakes.

A little contrast in texture and flavor turns a comforting bowl into something memorable.

Sides & Pairings

Serve this Chicken Noodle Soup with:

• Warm bread, biscuits, or garlic toast for dipping.
• A simple side salad—greens, cucumber, and tomato with a light dressing.
• For drinks, try water with sliced citrus, mild ginger tea, or a light sparkling drink to cleanse the palate between bites.

Scaling the Recipe

To double the recipe, use an 8-quart pot and cook the chicken in a single layer; if needed, poach in two batches and return all the meat to the pot later. Allow extra time for the broth to come back to a simmer after adding a large amount of noodles. If halving the recipe, reduce the pot size so the ingredients stay submerged and cook evenly, and watch cook times closely so the chicken and noodles aren’t overdone.

Nutrition & Dietary Notes

This soup offers a balance of lean protein, carbohydrates, and some vegetables, making it satisfying but not heavy. It’s naturally nut-free and can easily be dairy-free. For gluten-free needs, simply skip the flour dough and use gluten-free pasta cooked separately. Choosing low-sodium broth and tasting as you go lets you keep overall sodium at a comfortable level.

Troubleshooting

• Soup tastes flat: Start with a small pinch of salt and a little more lemon, then add a sprinkle of fresh herbs. Often it’s one of those three.
• Noodles clumping: Make sure you dust them lightly with flour before cooking, and stir right after you drop them into the pot.
• Broth too cloudy: A vigorous boil can cause this; next time, keep the soup at a gentle simmer. Flavor is still great, even if it’s cloudy.
• Chicken too dry: Pull it from the broth as soon as it hits temperature, then shred while warm. Over-simmering is what dries it out.

FAQs

Can I use store-bought noodles?
Yes. Add them according to package directions and cook until just tender so they don’t become mushy.

Can I use frozen vegetables?
Frozen mixed vegetables, carrots, or peas work well. Add them directly to the pot and cook a couple of extra minutes.

How do I keep the noodles from soaking up all the broth?
Cook them separately in salted water and add to bowls as you serve if you know you’ll have lots of leftovers.

Is this recipe good for meal prep?
Absolutely. Make the soup on the weekend, store in containers, and reheat for easy lunches over several days.

Can I make it into a ramen-style soup?
Yes. Keep the same broth, add a little soy and ginger, and use ramen noodles instead of egg noodles for a Chicken Ramen Noodle Soup twist.

Variations

• Lemony Herb: Add extra lemon juice and zest, plus a big handful of dill and parsley, for a bright, zippy version.
• Spicy Chipotle: Stir in finely minced chipotle pepper and a touch of honey, then finish with lime for smoky heat.
• Creamy Parmesan: Off the heat, stir in grated Parmesan and a small splash of cream or evaporated milk for a luxurious finish.

Chef Notes / Test Kitchen Tips

The biggest difference between an average bowl and a great one is attention to timing. Keep the chicken at a gentle simmer, not a rolling boil, and pull it from the broth as soon as it’s cooked. Roll the noodles thinner than you think you need; they puff slightly in the broth. Expect the soup to hit that perfect spot where noodles are tender and chicken is juicy between about 18 and 22 minutes after the broth first begins simmering with the chicken.

Conclusion

This Chicken Noodle Soup with homemade egg noodles proves that comfort food doesn’t have to be complicated or time-consuming. With simple ingredients, a bit of rolling and slicing, and a single pot, you get a meal that feels like it’s been passed down through generations. Make it once, enjoy the leftovers for a few days, and keep it in your regular rotation whenever you need a warm, reliable bowl of comfort.

When you’re ready for your next cozy meal, you’ll find plenty of weeknight-friendly ideas in my full collection of soups.