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
The ultimate comfort soup featuring tender chicken and fresh egg noodles made from scratch. Grandma's recipe elevated.
Nutrition per serving
320 Calories
30g Protein
32g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Make noodle dough with flour, eggs, salt. Rest 30 minutes.
- . Simmer chicken in broth 25 minutes. Remove and shred.
- . Add vegetables, cook 10 minutes. Roll and cut noodles.
- . Add noodles, cook 8-10 minutes. Return chicken and serve.
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.