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If you want a dinner that is the ultimate comfort food, Chicken Noodle Soup with Homemade Noodles is the clear winner. Filled with chicken, carrots, celery, and loads of homemade noodles, this recipe is easier to make than you think!
Chicken Noodle Soup with Homemade Noodles is our latest obsession. It’s savory, mild in flavor but still delicious and simple to make. My Creamy Chicken and Wild Rice Soup is also on the delicious list, as is my Classic Chicken Noodle Soup recipe, minus the homemade noodles. Both are great options when you don’t have time to make your egg noodles from scratch. But, if you do happen to have the time, it is so so worth it and easier to make than you think.
Chicken Noodle Soup Ingredients
Here is everything you’ll need to make the best tasting wholesome chicken noodle soup out there!
- Salted Butter – I like to use salted butter because that extra salt adds so much flavor, but if all you have is unsalted, that’s fine too. This is used for sauteing the veggies.
- Onions, Carrots, and Celery – for color, taste, and nutrition! Feel free to add other veggies to make this soup your own (zucchini, broccoli, cauliflower, etc.)
- Boneless Skinless Chicken Breasts – to make this recipe quicker use leftover cooked chicken or rotisserie chicken.
- Chicken Stock – whether you use homemade or store-bought chicken stock you’re going to need it! Use what you like best.
- Bay Leaves and Parsley Flakes – the two seasonings I like to flavor this soup with.
- Soy Sauce and Pepper – soy sauce is my secret weapon when it comes to this recipe. Not only does it provide good seasoning but it also adds great color and umami flavor!
- Egg, Cold Water, Salt, and All-Purpose Flour – if you are making homemade noodles, these are the ingredients you’ll need!
How to Make Homemade Noodles
I assure you making homemade noodles is not as complicated as I might have made it seem, plus if you don’t want to make egg noodles from scratch, these frozen ‘Homestyle’ Egg Noodles from Reames are a great substitute. I haven’t been able to find them anywhere here in NYC, so I started making them at home instead.
- In a medium bowl, whisk egg, water, and salt together. Slowly incorporate the flour, first using a spoon, and then switching to your hands. Knead until dough forms and becomes mostly smooth and moist. Set aside to rest.
- Cut dough into two halves. Roll each half into 1/4 inch thick circles on floured board. Cut lengthwise into skinny strips and then across to create 1 1/2 inch noodles using a pizza cutter or sharp knife. Separate noodles then drop into the simmering chicken noodle soup when ready!
How to Make Chicken Noodle Soup
This is a pretty basic summary of how to make Homemade Chicken Noodle Soup, for full details see the recipe card down below! And if you missed it, I have all the nitty-gritty details about the homemade noodles above!
- This soup starts out like a lot of chicken noodle soups with a base of butter, chopped onion, celery, and carrot.
- I add in some chicken stock, chicken and spices, and simmer away.
- While that is cooking, I create the pasta dough with egg, water, salt, and all-purpose flour. Knead it and then set it aside to rest so you have an easier time rolling and cutting the noodles.
- Pull the chicken out, shred, slide back into the pot, taste, and if salt is needed, splash in some soy sauce (my secret ingredient!)
- The last step is finishing the noodles and adding them to the pot. Once they float, they are cooked….like 20 seconds. Once the noodles are cooked, you can serve!
Freezing?
I would not recommend freezing this chicken noodle soup! The reason is because of the noodles, once frozen then thawed, they tend to lose their structure and become mushy. Gross.
BUT, if you would like to make the soup base then freeze, you are good to go! Freeze in an airtight container for up to 3 months (don’t fill the container all the way to the top. This is to leave room for expansion when freezing). To serve simple reheat the soup base and cook the freshly made noodles.
More Soup Recipes to Warm Up your day!
If you loved this Homemade Chicken Noodle Soup recipe you’ll love these other soup recipes as well:
- Chicken and Dumplings
- Chicken Noodle Casserole
- Easy Taco Soup
- Tomato Basil Soup Recipe
- Hamburger Soup
- Easy Cream of Mushroom Soup
The printable recipe card is below friends, enjoy!
Chicken Noodle Soup with Homemade Noodles
Ingredients
- 3 tablespoons salted butter
- 1 yellow onion diced
- 2 cups carrot chopped
- 2 cups celery chopped
- 3/4 pound boneless skinless chicken breasts
- 8 cups chicken stock
- 3 bay leaves
- soy sauce* & pepper to taste
- 1 teaspoon dried parsley flakes
for the homemade noodles:
- 1 egg
- 2 tablespoons cold water
- salt to taste
- 1 cup all purpose flour
Instructions
- In a large, heavy bottomed pot, melt butter over medium heat. Add in onion, carrot and celery. Cook 5-7 minutes or until veggies start to tenderize.
- Add in chicken, chicken stock, bay leaves, soy sauce, pepper and dried parsley flakes. Cover and bring to boil. Reduce heat to simmer and cook 20 minutes or until chicken is completely cooked.
- While soup is cooking, make the homemade noodles: in a medium bowl, whisk egg, water and salt together. Slowly incorporate flour, first using a spoon and then switching to your hands. Knead until dough forms and becomes mostly smooth and moist, about 2 minutes. Set aside to rest 20 minutes.
- Remove chicken and shred. Place back in pot.
- Cut dough into two halves. Roll each half into 1/4 inch thick circles on floured board. Cut lengthwise into skinny strips and then across to create 1 1/2 inch noodles using a pizza cutter or sharp knife. Separate noodles and drop into simmering soup. Noodles will be cooked when they float.
- Taste soup, adjust seasoning and serve hot.
I always come back to this recipe! Noodles are delicious and it is subtly sweet from the high proportion of carrots.
I love this recipe. The homemade noodles are the best and really make this soup. Thanks!
Very good, only added chicken bullion. May be better if used bone in chicken for more flavor
Does the chicken have to be cooked when you first throw it in with the vegetables? Thanks!
Not necessarily! You can add it the whole chicken breast raw and poach it in the soup. Once its all cooked, pull it out to shred and then throw it back in. I don’t recommend doing this with frozen chicken because then you end up with white little bits in your soup which taste fine but look ugly.
I would love this comforting dish tonight. So full of flavour and absolutely good for the body and soul.
Haven’t tried the soup yet, but I know it’ll be delicious. To be totally honest, the only reason I even want to make this soup is for the homemade noodles. My aunt used to make her own homemade chicken noodle soup, noodles and all and my favorite part was/is the noodles. I always thought the noodles would be super difficult/complicated and would require special utensils that I don’t have. But nope! So THANK YOU SO MUCH FOR POSTING THIS RECIPE!
This is a great chicken noodle. The addition of soy sauce really helps deepen the flavor. I usually use the bones from a roast (or rotisserie chicken – thanks Costco) to make borth, then strain it and make the soup. This is the first time I’ve tried homemade noodles and they were a hit (seriously, why was I intimidated by these!)
We used this recipe as a base with our smoked turkey from Thanksgiving and it was delicious!
Happy Blogiversary! This is my go-to recipe. Thank you for so many great recipes.
This was so delicious! Especially the noodles! So happy to have this recipe because I’ve been on the search for frozen egg noodles in NYC and cannot find them near my house! Luckily these were easy to make and delicious, so thank you!!!
I have b en making this recipe at least once a week now with this cooler fall weather! It’s so GOOD! And u can’t beat the homemade noodles!!
I’ve wanted to try making homemade noodles for chicken noodle soup, this is going on my menu plan this week!!
[…] Chicken Noodle Soup with Homemade Noodles […]
thank you for sharing this new and spicy dish with us. i also tried in my home. i enjoyed chicken noodle soup with noodles that i already had in my kitchen. thanks again for this delicious dish
Would this soup freeze well? Thanks!
If you log onto Pinterest.com you will find a multitude of good chicken stock recipes. Or google “Chicken Stock” and you will find many.
Are the comments seen by everyone? I am asking for a chicken stock recipe that has good flavor so I can make this soup for my mom’s birthday. Is there anyone who has a recipe to share?
Will, simply take a whole chicken in a heavy duty pot and cover with water. Add a stalk of celery, an onion, a couple carrots, a chicken boil lion cube, a sprig of thyme, and salt and pepper to taste. Cook until chicken is done. Remove meat from bones, and return bones to broth. Simmer for hours and strain. Cool and put in fridge overnight. Remove the congealed fat from the top and you have stock.
Still hoping someone sees my plea for a good, homemade, flavorful chicken stock recipe they would share. Anyone???
throw a grocery store cooked rotisserie chicken in a pot and cover with 8 cups of water. add 2 bay leaves and a let simmer for 2 hours. remove chicken, pick, shred, and reserve meat from the bones. The roasted marrow and seasonings on the rotisserie chicken do all the work and seasoning for you. Simmering the bone marrow out creates the best bone broth with minimal effort. Cool the liquid in the fridge and skim off the foam and fat for a clear, less oily soup base but don’t get obsessive about skimming because the oil is where the flavor is concentrated!.
Try chicken bone broth instead of stock — tastes better than the cans of stock and almost no sodium, if any at all.
Does anyone have a chicken stock recipe they have used that has good flavor and is not watery? If so, would you share, I’d like to make my mom soup as a gift for her upcoming birthday.
Chicken stock is 1 part water to 1 part meat meaning for every pound of meat you need 1 pound of water( a pint). You dont need to peel any of your carrots just rinse them off and break apart in the pot, same with the celery. With the onions i just pull off the outer most layer of onion discard than cut it in half to quarters. You can also use turnups and rutabaga or other vegetables. Alot of the flavor comes from the vegetables you add. Chicken stock needs to be simmered for a minimum of 8 hours to get all the flavors and nutrition out. Than after 8 hours you need to strain it into a new pan, through out all those vegetables chicken and bones and cool your stock, after its been in the refrigerator for a few hours or overnight the bad tasting fat would have risesn to the top and solidified. Scoop that out and throw that away. Generaly when i make chicken noodle soup I get a whole chicken, i cut off both breat and 1 leg and put them in the refrigerator, i take the remander portion and i make the stock out of it. I do like to cook the chicken for the soup outside of the soup, i find that I can get much reacher flavors into the chicken that way.
You should also add some herbs into it like basel parley or any herbs you perfer. I like puting a few garlic cloves in it. Sometimes about a cup or 2 of white wine, maybe a hole habenero if i want it spicy. But remember most of the flavor in good a good stock comes from the vegetables, and you will have to add more water according with stock as it simmers on low heat for 8 hours.
If you want a good flavored stock I would suggest looking up vegetable stocks than adding chicken to the recipe, and always remember if you cook meat and bones in a liquid for several hours there is no flavor, protein or nutrition left in that meat. So always reserve some meat prior to simmering it.
Was step 5 supposed to direct us to roll the dough into 14-inch circles?
1/4 inch in thickness as in one quarter inch. Hope that helps!
What is a good chicken stock to use? I have tried Swansons but find it doesn’t have good flavor. I don’t ever seem to be able to make flavorful stock either. Please help! Thanks.
I like the organic chicken stock from Trader Joes.
Okay, thank you. I can try this as a start. Just want to have the soup taste really good.
Making your own chicken stock is easy and flavorful. I believe it is the key ingredient in any soup.
How do I make it so it has good flavor and is not watery?
Do you have an instant pot (or other pressure cooker)? I have been making chicken stock in mine and it is the best stock I’ve ever had!
No, I don’t.