Pin It This dish blends tender chicken thighs with a savory broth enriched by fresh celery, carrots, and aromatic herbs. Homemade noodles, rolled thin and cut to perfect width, add a silky texture that complements the hearty components. The soup simmers gently to meld all flavors, producing a warm, nourishing bowl ideal for any day. Garnished with fresh parsley, it offers both taste and comfort without dairy, accommodating a variety of dietary preferences.
The steam was still rising from my grandmothers stockpot when I learned that real chicken noodle soup demands homemade noodles. She would stand at the counter with flour dusted on her apron rolling out dough while the house filled with impossibly rich aromatics. Now on rainy afternoons I find myself replicating that same kitchen ritual watching the broth bubble and knowing something better than takeout is on the way.
Last winter my sister was recovering from surgery and nothing sounded appetizing until I showed up with a pot of this soup. She took one sip of that silken broth and immediately asked for the recipe. Now whenever someone in our family needs comforting this is the first dish that gets made.
Ingredients
- Allpurpose flour: Creates the foundation for noodles that cook up tender yet firm
- Eggs: Provide structure and richness to the pasta dough
- Water: Just enough to bring the dough together without making it sticky
- Salt: Essential for seasoning both the noodles and the soup base
- Bonein chicken thighs: Yield a more flavorful broth than breasts alone
- Chicken broth: Low sodium lets you control the seasoning perfectly
- Carrots celery and onion: The classic mirepoix that builds depth
- Garlic: Adds an aromatic layer that makes the kitchen smell amazing
- Bay leaves thyme and parsley: Herbs that infuse the broth with warmth
- Olive oil: Helps soften the vegetables without overpowering
Instructions
- Mix the noodle dough:
- Combine flour and salt in a large bowl then create a well in the center. Crack eggs into the well along with water and gradually incorporate the flour until a shaggy dough forms.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until it becomes elastic and smooth. Let it rest covered for 20 minutes which makes rolling much easier.
- Roll and cut noodles:
- Roll the dough to about 1/8 inch thickness then slice into strips 1/4 inch wide. Dust with extra flour so they do not stick together while the soup simmers.
- Build the soup base:
- Heat olive oil in a large pot over medium heat. Add onion carrots and celery cooking for about 5 minutes until softened and fragrant then stir in garlic for one final minute.
- Simmer with chicken:
- Pour in the broth then add chicken thighs bay leaves thyme parsley salt and pepper. Bring everything to a boil then reduce heat cover and simmer gently for 30 minutes.
- Shred and return chicken:
- Remove the cooked chicken from the pot and shred it using two forks. Discard the bay leaves then return the chicken to the simmering broth.
- Cook the noodles:
- Bring the soup back to a gentle boil and drop in the homemade noodles. Cook for 4 to 6 minutes until tender then taste and adjust seasoning before serving.
Pin It My friend Mark admitted he was skeptical about making noodles from scratch until he tasted this soup. Now he texts me pictures every time he makes it with his own twist of adding fresh spinach. That is the beautiful thing about this recipe once you master the base you can make it your own.
Make It Ahead
The soup base freezes beautifully for up to three months but I recommend cooking fresh noodles when you reheat it. Simply thaw the soup overnight in the refrigerator then bring it to a simmer while you roll out quick dough.
Vegetable Swaps
Peas green beans or even diced potatoes work wonderfully in place of or alongside the classic carrots and celery. Just add heartier vegetables like potatoes during the initial simmer so they have time to soften completely.
Serving Suggestions
A crusty slice of sourdough bread is perfect for soaking up every last drop of the flavorful broth. For a complete meal serve alongside a simple green salad dressed with vinaigrette.
- Crack fresh black pepper over each bowl just before serving
- A squeeze of lemon brightens the rich flavors beautifully
- Extra fresh parsley makes the presentation pop
Pin It There is something profoundly satisfying about making noodles with your own hands and dropping them into a bubbling pot. I hope this recipe becomes as comforting in your kitchen as it has been in mine.
Recipe Q&A
- → How do I make the homemade noodles smooth?
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Knead the dough for 5–7 minutes on a floured surface until smooth and elastic, then let it rest for 20 minutes before rolling out.
- → Can I use chicken breasts instead of thighs?
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Yes, chicken breasts can be used as a leaner alternative and will still produce flavorful meat when simmered properly.
- → How long should the soup simmer?
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Simmer the soup covered for about 30 minutes until the chicken is fully cooked and flavors are melded.
- → What herbs enhance the broth’s flavor?
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Dried thyme, parsley, and bay leaves contribute aromatic depth to the broth and complement the chicken and vegetables well.
- → How do I prevent noodles from sticking together when reheating?
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Add extra broth when reheating leftovers, as noodles tend to absorb liquid and can clump without enough moisture.
