Chicken Noodle Soup Homemade

There was this one Tuesday when I could not shake a chill, no matter how many sweaters I piled on. My grandmother would have called it onion weather, that peculiar dampness that settles in your bones before a storm. I ended up making three pots of soup that week, and this noodle recipe emerged from something between necessity and comfort.

I brought a batch over to my neighbor last winter when her family was passing around something nasty. She texted me two days later saying her teenager actually asked for seconds, and in her house that is basically a five star review.

Ingredients

• 2 cups all purpose flour: The foundation of noodles that actually have texture and bite instead of turning into mush
• 2 large eggs: These provide structure and that satisfying slightly springy texture you never get from dried pasta
• 1/4 cup water: Just enough to bring the dough together without making it sticky or impossible to work with
• 1/2 tsp salt: Even noodles need a little seasoning to stand up to the flavorful broth
• 1 1/2 lbs bone in chicken thighs: Bone in means more flavor, and thighs stay tender instead of drying out like breasts sometimes do
• 10 cups chicken stock: This is the soul of your soup, so use the good stuff if you can swing it
• 2 medium carrots: Sweetness that balances the savory elements and adds that classic soup flavor
• 2 celery stalks: The aromatic backbone that gives soup its characteristic depth
• 1 medium onion: Because soup without onion is somehow just missing something essential
• 3 garlic cloves: Minced fresh is so much better than garlic powder here
• 2 bay leaves: Remove them before serving, but let them work their quiet magic during cooking
• 1 tsp dried thyme: Earthy and comforting without being overpowering
• 1/2 tsp ground black pepper: Fresh cracked makes a noticeable difference
• 1 1/2 tsp salt: Adjust as you go, but this is a solid starting point
• 2 tbsp fresh parsley: Bright green freshness that cuts through all that richness
• 1 tbsp olive oil: For sauteing your aromatics and building layers of flavor

Instructions

Make the noodle dough:

Dump your flour and salt into a big bowl and use your fingers to create a well right in the center. Crack the eggs into that hollow and add the water, then gradually work the flour into the wet ingredients until everything comes together in a shaggy ball.

Knead until it behaves:

Turn the dough out onto a floured surface and knead for about five to seven minutes. You will feel it transform from stubborn and rough into something smooth and elastic, almost like playing with really good playdough that means business.

Let the dough rest:

Cover it with a clean towel or plastic wrap and walk away for 20 minutes. This relaxation time makes rolling so much easier, and I learned the hard way that skipping this step results in noodles that fight back.

Roll and cut your noodles:

Roll the dough to about an eighth inch thick, then slice it into strips about a quarter inch wide. Toss them with a little flour so they do not stick together and let them dry while you get the soup going.

Build your flavor base:

Heat olive oil in a large pot over medium heat, then add your onion, carrots, and celery. Cook for about five minutes until they have softened and your kitchen smells amazing.

Add the garlic:

Toss in the minced garlic and cook for just one more minute. Burnt garlic tastes bitter and sad, so keep it moving.

Add chicken and liquid:

Place your chicken pieces in the pot and pour in all that stock. Add bay leaves, thyme, salt, and pepper, then bring everything to a boil before reducing heat to a gentle simmer.

Simmer and develop flavor:

Let it cook uncovered for 35 to 40 minutes, skimming off any foam that rises to the top. This is also a good time to start cleaning up your flour explosion from noodle making.

Shred the chicken:

Fish out the chicken pieces and discard those bay leaves. Use two forks to shred the meat, then return it to the pot while discarding the bones.

Cook the noodles:

Bring the soup back to a gentle boil and drop in your homemade noodles. They only need five to seven minutes, and you will know they are done when they are tender but still have a little bite.

Finish and serve:

Stir in the chopped parsley, taste and adjust your seasoning, then serve hot with extra parsley sprinkled on top because it looks pretty and tastes fresh.

Save

This has become my go to when someone needs feeding but I also want to feel like I put real care into what I am making. Something about those handmade noodles just says I love you in a way that store bought pasta never could.

Making It Your Own

Sometimes I add a handful of spinach or frozen peas during the last couple minutes of cooking just to sneak in some extra color and nutrition. My friend swears by a splash of lemon juice right before serving, which cuts through the richness in the most surprising way.

The Stock Situation

Homemade stock makes this into something transcendent, but good quality store bought will still give you a soup that puts most restaurant versions to shame. If you have extra time, simmer the chicken bones in some water with an onion and carrot before starting the soup.

Storage and Leftovers

This soup keeps beautifully in the refrigerator for up to four days, though the noodles will continue soaking up broth as they sit. You might need to add a splash of water or extra stock when reheating. For freezing, I recommend cooking the noodles separately and adding them when you reheat, otherwise they can get a bit gummy after thawing.

• The noodles will plump up considerably as they sit in the broth
• A quick splash of fresh stock or water perks up leftovers perfectly
• This recipe freezes well without noodles if you want to meal prep

Save

I hope this recipe finds you on a day when you really need it, and that it brings even a fraction of the comfort it has brought to my kitchen. There is something profoundly grounding about making something with your own hands that feeds people you care about.

Recipe Questions

→ How do I make the homemade noodles?

Mix flour, eggs, water, and salt to form a dough. Knead until smooth, let rest for 20 minutes, roll out thinly, and cut into strips before cooking.

→ Can I use different chicken cuts?

Yes, both bone-in thighs and breasts work well. Thighs provide extra richness, while breasts yield a lighter broth.

→ How long should I simmer the soup?

Simmer uncovered for 35–40 minutes to develop flavor and cook the chicken thoroughly before shredding.

→ Can I prepare the noodles in advance?

Yes, you can dry the cut noodles and store them briefly before cooking in the soup to save time.

→ What herbs enhance the soup’s flavor?

Bay leaves, dried thyme, and fresh parsley add depth and freshness to the broth.