Chicken Noodle Soup Homemade (Printer-friendly)

Hearty chicken and vegetable soup with tender chicken and fresh egg noodles in a fragrant broth.

# What You’ll Need:

→ Homemade Noodles

01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 cup water
04 - 1/2 teaspoon salt

→ Soup Base

05 - 1 1/2 pounds 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

# How-To Guide:

01 - Combine flour and salt in a large bowl, creating a well in the center. Add eggs and water to the well, mixing until dough forms. Transfer to a floured surface and knead for 5 to 7 minutes until smooth and elastic. Cover and let rest for 20 minutes.
02 - Roll the rested dough to approximately 1/8 inch thickness. Cut into thin strips about 1/4 inch wide. Lightly toss with flour to prevent sticking and set aside to dry slightly.
03 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Add chicken pieces to the pot. Pour in chicken stock, then add bay leaves, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, skimming any foam that rises to the surface.
05 - Remove cooked chicken from the pot and transfer to a plate. Discard bay leaves. Using two forks, shred the chicken meat, discarding bones and any skin. Return shredded chicken to the simmering pot.
06 - Bring soup back to a gentle boil. Add homemade noodles and cook for 5 to 7 minutes until noodles are tender but still slightly firm to the bite.
07 - Stir in chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls, garnished with extra fresh parsley.

# Expert Advice:

01 -
  • The homemade noodles transform this from soup into something that feels like a genuine hug in a bowl
  • Your whole house will smell like warmth and patience in the best possible way
  • Leftovers somehow taste even better after the noodles have soaked up all that broth
02 -
  • Homemade noodles cook faster than dried pasta, so do not walk away or they might turn into mush
  • The dough will seem stubborn at first, but keep kneading and it will suddenly become smooth and cooperative
  • If your noodles seem too thick after rolling, they will plump up nicely in the broth
03 -
  • Use a pasta cutter if you have one, but a sharp knife works perfectly fine for rustic noodles
  • If the dough feels too sticky while rolling, dust with more flour rather than adding more water
  • The noodle dough can be made ahead and wrapped tightly in the refrigerator for up to a day

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