There's something magical about chicken soup with homemade noodles. The fresh, silky noodles have a tender texture and rich egg flavor that store-bought simply can't match. Yes, it takes more time, but it transforms an everyday soup into something truly special.
This is the soup grandmothers made on special occasions, the one that cures all ailments and warms hearts. The noodles cook right in the broth, soaking up all that delicious chicken flavor while adding a comforting, stick-to-your-ribs quality.
Homemade Noodle Tips
- Rest the dough - 30 minutes minimum for elasticity
- Roll thin - They puff up when cooked
- Dry slightly - Prevents sticking when cutting
- Cook immediately - Or dry for storage
Noodle Shapes
- Wide ribbons - Classic Amish-style
- Thin strips - More delicate
- Squares - Rustic and easy
- Irregular pieces - Perfectly imperfect
Make Ahead
- Noodles can be dried and stored
- Freeze uncooked noodles flat
- Make broth day ahead
- Add noodles just before serving
Chicken Soup with Homemade Noodles
Ultimate comfort soup with fresh egg noodles from scratch.
Nutrition per serving
320Calories
30gProtein
32gCarbs
8gFat
2gFiber
3gSugar
Ingredients
For the Soup:
For the Noodles:
Instructions
-
Make noodle dough. Mound flour on a clean surface, make a well in center. Add eggs and salt to well. Gradually mix flour into eggs until a shaggy dough forms. Knead 8-10 minutes until smooth. Wrap in plastic and rest 30 minutes.
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Cook chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a simmer and cook 25 minutes until chicken is cooked through. Remove chicken, let cool, shred meat and discard bones.
-
Add vegetables. Add carrots, celery, onion, and garlic to broth. Simmer 10 minutes while you roll the noodles.
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Roll and cut noodles. On a floured surface, roll dough to 1/8 inch thick. Let dry 5 minutes. Roll into a loose cylinder and slice into 1/4-inch strips. Unroll and separate noodles.
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Cook noodles. Drop noodles into simmering soup. Cook 8-10 minutes until noodles are tender, stirring occasionally to prevent sticking.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Pasta machine: Roll thinner for more delicate noodles.
- Extra egg yolk: Add for richer, more golden noodles.
- Freeze noodles: Dry for 1 hour, freeze flat, cook from frozen.
- Storage: Noodles absorb liquid. Add more broth when reheating.
