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–+ servings
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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