Homemade Chicken Noodle Soup with Egg Noodles is the ultimate comfort food that brings back memories of lazy Sunday afternoons in my grandmother’s kitchen. There is something truly magical about the aroma of simmering broth, earthy vegetables, and tender handmade noodles filling a home on a chilly day. This recipe creates a bowl of pure, heartwarming nostalgia that is as fun to make as it is to eat.
Bringing together a few simple ingredients turns this meal into a soul-soothing experience for the whole family. Whether I am racing to get dinner on the table during a busy week or enjoying a slow weekend with my kids, Homemade Chicken Noodle Soup with Egg Noodles never fails to make everyone smile and ask for a second helping.
What is Homemade Chicken Noodle Soup with Egg Noodles?
This dish is a classic American staple that emphasizes fresh ingredients and the unbeatable texture of handmade pasta. Unlike store-bought varieties that can sometimes feel lackluster, this version highlights the richness of a bright, golden broth paired with soft, pillowy egg noodles that soak up all the savory goodness.
At its heart, this recipe celebrates the joy of cooking from scratch. By using a combination of aromatic garlic, carrots, and celery, we build a flavor base that feels deep and seasoned. The addition of freshly made egg noodles provides a silky, melt-in-your-mouth quality that simply cannot be replicated by dried alternatives.
Reasons to Try Homemade Chicken Noodle Soup with Egg Noodles
You should try this recipe because it is incredibly rewarding to witness your own handiwork turn into a steaming, delicious masterpiece. It is the perfect project for beginner cooks who want to build confidence in the kitchen without relying on complicated techniques or hard-to-find ingredients.
From a practical standpoint, this soup is a powerhouse of comfort for busy families. You can easily speed up the process by using rotisserie chicken, allowing you to focus your energy on rolling out those beautiful, rustic egg noodles. It is a win-win that turns a standard weeknight meal into a fun, hands-on activity that everyone will talk about for days.
Ingredients Needed to Make Homemade Chicken Noodle Soup with Egg Noodles
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 bay leaves, fresh or dried
Salt and pepper to taste
6 cups reduced sodium chicken broth
1 pound chicken breast tenders (diced), or rotisserie chicken
3 egg yolks
1 whole egg
6 tablespoons cold water
2 teaspoons salt
2 cups flour
Fresh or dried parsley for garnish
Instructions to Make Homemade Chicken Noodle Soup with Egg Noodles – Step by Step
Step 1: Start by crafting the dough for your noodles. In a medium bowl, beat the egg yolks and the whole egg until they are well combined and smooth. Stir in the cold water and the salt, ensuring everything is fully incorporated before you proceed.
Step 2: Gradually stir the flour into the egg mixture using a sturdy spoon. Once it forms a shaggy dough, divide it into three equal balls. Roll each ball out thin on a lightly floured surface, then use a pizza cutter to slice them into thin, uneven strips that feel delightfully rustic.
Step 3: Lay the cut noodles out on a baking sheet lined with parchment paper or a silicone mat. Let them air dry for a few minutes while you begin the soup base, which prevents them from clumping together when they hit the hot liquid later.
Step 4: Place a large pot over medium heat and warm the olive oil. Add your carrots, celery, and garlic, sautéing them until they are softened and fragrant, which usually takes about five to seven minutes.
Step 5: Toss in the bay leaves and season the vegetables with salt and pepper. Pour in the chicken broth, increase the heat, and bring the liquid to a gentle boil. If you are using raw chicken, add it now and let it cook for two minutes before introducing the noodles.
Step 6: Gently drop the dried noodles into the boiling broth. Allow the soup to cook for an additional five minutes until the noodles are tender and floating near the surface. Remove the pot from the heat, stir in the fresh parsley, discard the bay leaves, and serve immediately while steaming hot.
Chef’s Tips for a Perfect Result
- If you are using rotisserie chicken, be sure to toss the shredded skin into the oil with your veggies for an extra punch of savory depth, then remove it before serving.
- Use room-temperature eggs for the noodles to ensure the dough comes together quickly and maintains the perfect elasticity for rolling.
- Don’t rush the drying time for your noodles as this step ensures they hold their shape perfectly when submerged in the hot broth.
- If the broth evaporates too much, simply add a splash of boiling water or a bit more chicken stock to reach your desired consistency.
Variations and Substitutions
Gluten-Free Alternative
Swap the standard all-purpose flour for a high-quality gluten-free flour blend. The texture will be slightly different, but it retains the charm of homemade pasta.
Vegetarian Version
Omit the chicken entirely and replace the chicken broth with a rich, roasted vegetable stock. Add hearty ingredients like chopped mushrooms to keep the texture satisfying.
Budget Swap
If you are short on time or ingredients, use high-quality store-bought wide egg noodles. You will save twenty minutes of prep while still enjoying that classic flavor profile.
How to Serve and Pair
Serve this soup in deep, wide ceramic bowls to show off the beautiful ribbons of noodles. Pair it with a thick slice of crusty sourdough bread, lightly toasted and rubbed with a raw garlic clove, to soak up every last drop of the broth. It is the perfect meal for a casual family gathering or a cozy night in by the fireplace.
Storage and Reheating
Refrigerator
Store any leftovers in an airtight container for up to three days. Note that the noodles will absorb more broth over time, so you may want to add a little water when reheating.
Freezer
You can freeze the soup without the noodles for up to three months. When you are ready to eat, bring it to a boil and cook a fresh batch of noodles directly in the thawed broth.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through. Avoid the microwave if possible, as it can cause the chicken to toughen and the noodles to become mushy.
Nutritional Values
- Calories: 369kcal
- Protein: 27g
- Carbohydrates: 38g
- Fat: 11g
- Fiber: 1g
Approximate values.
Frequently Asked Questions (FAQ)
Can I substitute the chicken breast with turkey?
You can certainly use leftover roast turkey in this recipe. It provides a wonderful flavor profile that works perfectly with the egg noodles, especially during the fall season.
How do I know when the egg noodles are cooked through?
Your egg noodles are perfectly cooked when they rise to the surface of the boiling broth and feel tender to the bite. Taste one carefully to ensure the center is no longer raw or floury.
Why are my noodles falling apart in the broth?
Your noodles might be too thin or left to sit in the liquid for too long after the heat is turned off. Try rolling them slightly thicker and serving the soup immediately to maintain their integrity.
Can I make the noodle dough the night before?
You can prepare the dough in advance, wrap it tightly in plastic wrap, and store it in the refrigerator for up to one day. Let it come back to room temperature before rolling it out to make the shaping process much smoother.
What is the best way to customize this for picky eaters?
You can finely dice the carrots and celery so they blend into the background, or add fun veggie shapes to make the bowl more visually appealing for kids. You can also offer fresh toppings like parmesan cheese or extra herbs in a small bowl at the table.
Conclusion
There is nothing more heartwarming than a bowl of Homemade Chicken Noodle Soup with Egg Noodles to remind you of the comfort found in simple, honest cooking. I encourage you to set aside an hour this weekend to make these noodles from scratch and share a meal with the people you love. The combination of the rich, savory broth and silky, delicate pasta is an irresistible classic that will surely find a permanent spot in your family dinner rotation.
Print
Homemade Chicken Noodle Soup with Egg Noodles
- Prep Time: 30
- Cook Time: 25
- Total Time: 55
- Yield: 4 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Description
Experience the ultimate comfort of this classic homemade chicken noodle soup. Featuring a golden, aromatic broth filled with fresh carrots, celery, and tender chicken, this recipe focuses on the joy of creating soft, pillowy egg noodles from scratch. It is a soulful, family-friendly meal that brings the warmth of a grandmother’s kitchen to your dinner table, perfect for chilly afternoons and busy weeknights alike.
Ingredients
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
6 cups reduced sodium chicken broth
1 pound chicken breast tenders, diced
3 egg yolks
1 whole egg
6 tablespoons cold water
2 teaspoons salt
2 cups flour
Fresh or dried parsley for garnish
Instructions
In a medium bowl, beat the egg yolks, whole egg, and cold water until smooth.
Slowly whisk in the salt and flour to form a dough; knead on a floured surface until smooth then roll thin and slice into strips.
In a large pot, heat olive oil over medium heat and sauté carrots, celery, and garlic until softened.
Add chicken breast pieces and cook until browned on all sides.
Pour in chicken broth and add bay leaves; bring to a simmer.
Add the handmade egg noodles to the boiling broth and cook for 3-5 minutes until tender.
Season with salt and pepper to taste; garnish with fresh parsley before serving.
Notes
You can use pre-cooked rotisserie chicken instead of raw breast to save time. Leftover soup can be stored in the refrigerator for up to 3 days, though noodles may soak up the broth over time.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
