Chicken Noodle Soup with Homemade Noodles

5 from 8 votes

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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

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!

Making Egg Noodles from Scratch

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.

  1. 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.
  2. 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!

Homemade Noodles

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!

  1. This soup starts out like a lot of chicken noodle soups with a base of butter, chopped onion, celery, and carrot.
  2. I add in some chicken stock, chicken and spices, and simmer away.
  3. 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.
  4. Pull the chicken out, shred, slide back into the pot, taste, and if salt is needed, splash in some soy sauce (my secret ingredient!)
  5. 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!
Chicken Noodle Soup

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.

Chicken Noodle Soup

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:

The printable recipe card is below friends, enjoy!

5 from 8 votes

Chicken Noodle Soup with Homemade Noodles

Chicken Noodle Soup with Homemade Noodles is the ultimate comfort food. Filled with chicken, carrots, celery and loads of homemade noodles.
servings 6 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

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:

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.

Notes

*Chicken stock sodium levels vary by brand, so be sure to taste before adding in soy sauce. Start with 1 teaspoon and work your way up. It adds great umami flavor! 

Nutrition

Calories: 346kcal | Carbohydrates: 34g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 641mg | Potassium: 829mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7520IU | Vitamin C: 6.3mg | Calcium: 53mg | Iron: 2.2mg
Course: Dinner, Soup
Cuisine: American
Keyword: Chicken noodle soup, chicken noodle soup recipe

 

 

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32 Responses
  1. will

    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.

        1. Jill

          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!

  2. Will

    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.

    1. James

      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.

      1. James

        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.

    2. James

      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.

    1. Jamie Cave

      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!.

  3. Will

    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?

    1. Timothy Mackey

      5 stars
      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.

  4. ANNETTE PETERSON

    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.

  5. ProKTools

    5 stars
    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

  6. Chelsea

    5 stars
    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!!

  7. Andrea

    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!!!

  8. Adrienne

    5 stars
    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!

  9. Farryn Loera

    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!

    1. Lauren

      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.

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