Chicken Noodle Soup Homemade (Print Version)
Tender chicken and silky homemade noodles come together with fresh veggies in a rich comforting broth.
# What You Need:
→ Homemade Noodles
01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 cup water
04 - 1/2 teaspoon salt
→ Soup Base
05 - 1.5 lbs bone-in skinless chicken thighs or breasts
06 - 10 cups chicken broth preferably low sodium
07 - 2 cups carrots diced
08 - 1.5 cups celery diced
09 - 1 medium onion chopped
10 - 3 cloves garlic minced
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste
15 - 1 tablespoon olive oil
16 - 1 tablespoon fresh parsley chopped for garnish
# How-To:
01 - Mix flour and salt in a large bowl. Create a well in the center and add eggs and water. Mix until dough forms. Knead on floured surface for 5–7 minutes until smooth. Cover and rest for 20 minutes. Roll dough to 1/8-inch thickness and cut into 1/4-inch wide noodles. Dust with flour and set aside.
02 - Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Add chicken, broth, bay leaves, thyme, parsley, salt, and pepper. Bring to boil, then reduce heat, cover, and simmer for 30 minutes until chicken is cooked through.
04 - Remove chicken from pot and shred using two forks. Return shredded chicken to pot and discard bay leaves.
05 - Bring soup to gentle boil. Add homemade noodles and cook for 4–6 minutes until tender.
06 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- The homemade noodles transform this from ordinary soup into something that feels like a hug
- Leftovers somehow taste even better after the flavors meld overnight in the refrigerator
02 -
- The noodle dough needs that 20 minute rest period or it will keep shrinking back when you try to roll it thin
- Homemade noodles cook much faster than dried pasta so watch closely after 4 minutes
03 -
- Save your parmesan cheese rinds in the freezer and simmer one in the broth for incredible umami depth
- If the noodles absorb too much liquid overnight just add more broth when reheating