Homemade Chicken Noodle Soup
It’s chicken noodle soup with homemade egg noodles! If you’ve never made pasta before, egg noodles are a great place to start. These homemade egg noodles are the easiest pasta I’ve ever made and it’s only my butt-vanity that keeps me from making (and eating) them every damn day.
I provided a recipe for the chicken soup to go with the noodles, but it’s a real ball-park kinda recipe since my soups are always different depending on what’s in the fridgamater. Sometimes there’s more celery or carrots (or less) or sometimes I add potatoes or turnips or cabbage or frozen mixed vegetables or just a shitload of corn. Whatever vegetables you use, the technique is the same: Boil chicken, make stock. Add vegetables. Boil. Add noodles. Boil. Add shredded chicken. Reheat and serve.
(Or make leftover turkey soup, even simpler: Add vegetables to boiling turkey stock. Add noodles. Add leftover shredded turkey. Voila it’s soup!)
The homemade egg noodles are what makes it truly homemade chicken noodle soup and if you can get them down (they are easy!) you can pretty much stick ’em in any old soup you got laying around and just like that, people are singing your praises, lifting you up onto their shoulders and throwing confetti in your face until you choke.
Chicken Noodle Soup Video
More Homemade Soup!
If you love soup (I do!) here are a few more of my favorite soup recipes
Broccoli Cheese Soup (gluten-free)
Albóndigas (Mexican meatball soup)
Vegetable Chili (vegan)
Moqueca (Brazilian seafood soup)
Daube de Bouef (French beef stew)Print
Homemade Chicken Noodle Soup
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 6 servings 1x
- 2–4 pounds bone-in chicken*
- 6–8 cups water*
- 1 bay leaf
- 2 cloves garlic, halved
- 1/2 cup onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon turmeric for color, if desired
- 2 carrots, sliced
- 2 stalks celery, sliced thin
- 2 cups fresh or frozen cut green beans
- 1/2 cup corn kernels, frozen or fresh
- Optional: 1-2 tablespoons fresh parsley or dill minced
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour, divided
- Put chicken, water, bay, garlic, onion, salt and pepper in a large pot. Bring to boil and simmer, covered, for 1 1/2 hours. (Alternately, cook on low in a slow cooker for 6 hours or electric pressure cooker – Instant Pot – for 20 minutes with natural release)
- Meanwhile prep the vegetables and make the noodles.
- Noodles: Beat egg, milk and salt in a large shallow bowl. Add 1 cup of flour and mix with a spatula. Add a little more flour if needed to make a firm, not-sticky dough. Roll out on a floured surface until about 12 inches across and very thin. Let rest 10 minutes. Cut into 1/4″ wide strips, any length you like. I keep mine long, but you may want bite-size 1-inch lengths. Spread out and let dry while you finish the soup. (To save for later, let dry to the touch – 2 hours – cover and refrigerate until needed, up to 2 days).
- Back to the soup: Turn off heat and remove chicken. Let cool then remove and discard bones and skin. Shred meat into bites and set aside. Remove bay leaf.
- Add vegetables (and turmeric) to the stock and simmer 10 minutes until tender.
- Increase heat to high, bring to boil, add noodles and boil uncovered for 8-10 minutes until just tender. Add chicken meat back to pot and heat through.
- Add parsley or dill right before serving.
*If using leftover turkey or chicken, swap for 2 cups cooked, shredded turkey or chicken plus 6-8 cups stock
- Calories: 549
- Fat: 30
- Carbohydrates: 27
- Protein: 39