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Chicken Flavored Homemade Egg Noodles
February 21, 2026
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If you’re making Homemade Egg Noodles, this is the batch to keep. The dough comes together quickly, rolls out without a fight, and cooks into tender noodles with a rich chicken flavor built right in thanks to the chicken bouillon paste. They hold up beautifully in brothy soups, soak up sauces, and deliver that cozy, made-from-scratch feel in every bowl.
Ingredient Notes + Variations
Just a handful of pantry staples come together for these homemade egg noodles, with one smart addition that gives them that savory boost. The dough is simple, forgiving, and easy to work with after a short rest.
- All-purpose flour: The base of the dough. Adds structure and keeps the noodles tender once cooked.
- Eggs: Bring richness, color, and that classic noodle chew.
- Roasted chicken base: Infuses the dough with deep savory flavor. You can swap in a low-sodium version if needed. Also known as bouillon paste.
- Cold water: Helps the dough come together and keeps it smooth while kneading.
How to Make Chicken Flavored Egg Noodles
These homemade egg noodles come together quickly and roll out without fuss. Mix, knead, rest, roll, cut, then cook or dry for later. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Mix the Dough
Make a well in the flour, add eggs, chicken base, and water, then whisk and pull in flour until a shaggy dough forms.
Step 2: Knead Until Smooth
Knead on a floured surface for 6–8 minutes until elastic and smooth. Adjust with a little flour or water as needed.
Step 3: Rest the Dough
Cover and let rest 20–30 minutes. This makes rolling much easier and keeps the noodles tender.
Step 4: Roll and Cut
Divide the dough, roll thin, then cut into strips with a knife or pizza cutter. Dust lightly with flour to prevent sticking.
Step 5: Cook or Dry
Boil fresh noodles in salted water for 2–4 minutes until tender. Or air-dry for later and store once fully dry.
Tips for Success
- Resting the dough makes rolling smoother and prevents shrinking.
- Keep the surface lightly floured so noodles don’t stick.
- Roll thinner than you think, they puff slightly when cooked.
- Stir right after adding to boiling water to separate strands.
- While you would typically add salt to this dough, it is not needed due to the high salt content of the roasted chicken base.
What to Serve with Homemade Egg Noodles
- Chicken Noodle Soup: Classic pairing that lets the noodles shine.
- Beef Stroganoff: Rich sauce clings to every strand.
- Roast Chicken: Toss noodles in pan drippings for extra flavor.
- 3-Ingredient Alfredo: Creamy and smooth.
- Butter and Parmesan: Simple and comforting.
Simple ingredients, big payoff. Once you make these, they’ll become your go-to for soups, sauces, and everything in between. The printable recipe card is below. Have a wonderful day, friends!
Chicken Flavored Homemade Noodles
These tender homemade noodles get a big boost of savory flavor from a secret ingredient worked right into the dough. They cook in minutes and taste like pure comfort.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 2 teaspoons roasted chicken base I used Better Than Bouillon
- 3 tablespoons cold water
Instructions
- Add flour to a large mixing bowl and make a well in the center of the flour.
- Add the eggs, chicken base, and water. Using a fork, whisk the wet ingredients together, gradually pulling in flour from the edges until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. If the dough feels sticky, sprinkle on a little more flour; if it’s too dry, add a teaspoon of water at a time until it comes together.
- Wrap the dough in plastic wrap or cover with a clean towel. Let it rest for 20–30 minutes at room temperature. This allows the gluten to relax and makes it easier to roll out.
- Divide the dough in half for easier handling. On a floured surface, roll each half into a thin sheet (about 1/8 inch thick for hearty noodles or thinner if you prefer delicate ones).
- Lightly flour the surface and dough to prevent sticking. Use a sharp knife, pizza cutter, or pasta wheel to cut into strips of your desired width.
to cook from fresh-
- Bring a large pot of water to a boil. Salt generously and add the noodles, stirring for about 20 seconds to prevent sticking. Boil for 2–4 minutes, depending on thickness, until tender but not mushy. Fresh noodles cook much faster than dried ones, so keep an eye on them.
- Drain and serve immediately, or toss lightly with butter to keep them from sticking.
to dry and store-
- Lay the noodles out on a parchment-lined baking sheet or a pasta drying rack and let them air dry for several hours. Once dry, transfer to an airtight container and store at room temperature for up to 1 week, or freeze for up to 2 months.
Notes
Yields about 1 pound of fresh noodles
Storage Instructions
Store dried noodles in an airtight container at room temperature up to 1 week. Freeze dried or fresh noodles up to 2 months. Cook from frozen or thaw overnight in the refrigerator. Dough can be made ahead and refrigerated up to 24 hours before rolling.Nutrition
Calories: 266kcalCarbohydrates: 48gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 276mgPotassium: 104mgFiber: 2gSugar: 0.4gVitamin A: 135IUVitamin C: 0.01mgCalcium: 26mgIron: 3mg
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Variations
- Use vegetable base for a lighter flavor.
- Add cracked black pepper to the dough for extra kick.
- Cut into wide ribbons for stroganoff or thin strands for soup.
More Recipes to Try
- Sheet Pan Pork Chops and Apples
- Pizza Sliders
- Steakhouse Creamed Spinach
- Best Way to Cook Steak Indoors
- Crab Rangoon Casserole
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
