Quick Facts
Time: 55 minutes (20 min prep, 35 min cook) • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop with homemade noodles • Diet: Dairy-free, family-friendly
Introduction
Chicken Noodle Soup with homemade egg noodles is the cozy bowl you reach for when everyone is sniffling, tired, or just in need of something warm and reassuring. Instead of reaching for a can, this recipe shows you how to stir together a quick noodle dough, roll and slice it, and have tender ribbons of pasta simmering in a rich, classic broth in under an hour. The flavor is what you love in old-fashioned Chicken Pasta Soup: fragrant vegetables, juicy chicken, silky noodles, and a golden broth that tastes like it’s been simmering all afternoon.
This version is perfect for busy families, new cooks, or anyone who wants a “from scratch” feel without complicated steps or special equipment. It leans on pantry staples and simple techniques, and the homemade egg noodles make it feel special enough for weekends but straightforward enough for weeknights.
If you can’t get enough of cozy bowls like this, you’ll love browsing my other Chicken Noodle Soup recipes for more variations to try.
Why You’ll Love It
- Weeknight-easy: clear steps, basic ingredients, and a total time of about 55 minutes.
- Flexible: swap in leftover chicken or your favorite veggies without losing that comfort-food vibe.
- Balanced flavor: plenty of aromatics, herbs, and a hint of acidity so the broth never tastes flat or bland.
- Great leftovers: the broth and noodles hold up well, making it ideal for lunches and quick reheat dinners.
Easy Chicken Noodle Soup with Homemade Egg Noodles (One-Pot, 55 Minutes)
- Total Time: 55 minutes
- Yield: 6 servings
Description
Cozy, classic Chicken Noodle Soup made from scratch in one pot with simple, pantry-friendly ingredients and tender homemade egg noodles. In about 55 minutes, you get a deeply flavorful golden broth, soft vegetables, juicy chicken, and silky ribbons of fresh pasta that taste like they’ve been simmering all afternoon. Perfect for sick days, busy weeknights, or anytime you want a warm, reassuring bowl of comfort.
Ingredients
For the homemade egg noodles
– 2 cups all-purpose flour
– 1 teaspoon fine sea salt
– 3 large eggs
– 1–2 tablespoons water, as needed
For the soup
– 2 tablespoons olive oil
– 1 medium onion, finely diced
– 2 large carrots, sliced into coins
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 8 cups low-sodium chicken broth
– 1 bay leaf (optional but lovely)
– 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
– 1 teaspoon salt, plus more to taste
– 1/2 teaspoon freshly ground black pepper
– 1 1/2 pounds boneless, skinless chicken thighs or breasts
– 2 tablespoons chopped fresh parsley or dill, for finishing
– Lemon wedges, for serving (optional but recommended)
Instructions
1. Make the noodle dough
In a medium bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Use a fork to gently whisk the eggs, pulling in flour from the edges until a shaggy dough forms. Add water, a teaspoon at a time, only if the dough is too dry to come together. Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Cover and let rest while you start the soup.
2. Start the broth
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and look glossy at the edges. Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the chicken broth, then add the bay leaf, thyme, salt, and pepper. Stir and bring to a gentle simmer.
3. Cook the chicken
Nestle the chicken pieces into the simmering broth. Return to a low simmer, cover, and cook for 15–18 minutes, or until the chicken is cooked through (about 165°F). Use tongs to transfer the chicken to a plate and let it cool slightly, then shred or cube into bite-sized pieces.
4. Roll and cut the noodles
While the chicken cooks, divide the rested dough in half. On a lightly floured surface, roll one piece into a thin sheet, about 2 mm thick. Dust lightly with flour, roll the sheet into a loose log, then slice crosswise into strips about 1/2 inch wide. Unfurl into noodles and dust lightly with flour so they don’t stick. Repeat with the second half of dough.
5. Cook the noodles and finish the soup
Bring the broth back up to a gentle boil. Drop the fresh noodles into the pot, stirring so they don’t clump. Cook for 3–5 minutes, until the noodles float and turn opaque and tender. Return the shredded chicken to the pot and simmer for another 2–3 minutes to warm through. Turn off the heat, remove the bay leaf, and stir in the parsley or dill. Taste and adjust with more salt, pepper, and a squeeze of lemon juice if desired. Let the soup rest for 3–5 minutes before serving.
6. Serve
Ladle the soup into bowls and serve hot, with extra herbs and lemon wedges on the side.
Notes
What each ingredient does
– Flour + eggs: Form simple, rich noodles that cook up tender but sturdy.
– Olive oil: Helps the vegetables soften and adds subtle flavor.
– Onion, carrot, celery: Classic aromatic base for a deep, savory broth.
– Garlic: Adds warmth and depth.
– Broth + bay leaf + thyme: Create a golden, slow-simmered tasting base in less time.
– Chicken: Adds lean, satisfying protein.
– Parsley/dill + lemon: Brighten and lift the finished soup so it never feels heavy.
Substitutions & swaps
– Aromatics: Use leeks or shallots instead of onion; if you’re out of celery, add extra carrot and a pinch of celery seed.
– Protein: Swap chicken thighs for breasts for richer flavor, or use leftover roasted chicken or turkey (stir in at the end to warm through).
– Vegetables: Add peas, corn, or small broccoli florets in the last few minutes of cooking.
– Noodles: Use dried egg noodles, small pasta shapes, or rice noodles instead of homemade noodles (adjust cook time as needed).
– Gluten-free: Skip the homemade egg noodles and use your favorite gluten-free pasta cooked separately, then stir in before serving.
– Dairy-free: The base is naturally dairy-free—just stick with olive oil.
Equipment notes
– A 5–6 quart heavy-bottomed pot or Dutch oven works best.
– A mixing bowl and fork are enough for the noodle dough.
– Use a rolling pin and sharp knife or pizza cutter to roll and cut noodles.
– Dust the counter lightly with flour to prevent sticking and use a silicone spatula to protect your pot.
Make-ahead, storage & reheating
– Make-ahead: Prepare the noodle dough up to 24 hours in advance; wrap tightly and refrigerate. Chop vegetables ahead and keep in an airtight container.
– Fridge: Store soup in the refrigerator for 3–4 days. The noodles will absorb some broth and the soup will thicken.
– Freeze: For best texture, freeze broth and chicken without noodles for up to 3 months, then cook fresh noodles when reheating.
– Reheating: Warm gently on the stovetop over low heat. Add a splash of broth or water if it’s too thick and brighten with a squeeze of lemon or a pinch of salt.
How to lighten or make it creamy
– Lighter: Use a bit less oil, add extra carrot and celery, and replace half the chicken with a can of drained chickpeas.
– Creamier: Blend 1 cup of cooked vegetables and broth until smooth, then stir back in, or swirl in a few tablespoons of plain yogurt or evaporated milk off the heat (temper yogurt with a little hot broth first).
Toppings, garnishes & finishes
– Crunch: Homemade croutons, toasted breadcrumbs, or roasted pumpkin seeds.
– Fresh: Extra parsley, dill, or thinly sliced scallions.
– Tang/heat: Lemon wedges, mild vinegar, or chili flakes.
Sides & pairings
– Serve with crusty bread, soft dinner rolls, or buttered toast.
– Pair with a light green salad and a bright vinaigrette.
– Cozy with sparkling water and lemon or herbal tea.
Scaling
– To double: Use a 7–8 quart pot and allow extra time for the soup to return to a simmer after adding chicken and noodles. Keep the heat gentle.
– To halve: Use a smaller pot and check chicken for doneness a bit earlier. Cool leftovers quickly in shallow containers.
Troubleshooting
– Too salty: Add water or unsalted broth and a squeeze of lemon; extra vegetables or plain cooked noodles can also help.
– Too bland: Add a pinch more salt, extra herbs, black pepper, and lemon.
– Too watery: Simmer uncovered for a few minutes to reduce, or stir in some blended vegetables and broth.
– Overcooked noodles: Add a small handful of freshly cooked noodles or a scoop of cooked rice, then heat gently without prolonged simmering.
Chef notes / tips
– Season in layers: lightly with the sautéing vegetables, again after simmering the broth and chicken, and once more after adding lemon. Acid can make the soup taste less salty, so always taste at the end.
– Don’t walk away once the fresh noodles go in—they cook quickly and are best just tender.
– Expect the soup to be perfectly done within about 18–22 minutes from the moment the broth starts simmering with the chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: American
Ingredients
For the homemade egg noodles
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 3 large eggs
- 1–2 tablespoons water, as needed
For the soup
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 large carrots, sliced into coins
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf (optional but lovely)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons chopped fresh parsley or dill, for finishing
- Lemon wedges, for serving (optional but recommended)
What each ingredient does
- Flour: forms the base of the homemade egg noodles so they cook up tender but sturdy.
- Eggs: give the noodles richness, color, and a slightly chewy bite.
- Olive oil: helps the vegetables soften and adds subtle flavor to the broth.
- Onion, carrot, celery: the classic aromatic trio that builds the soup’s flavor foundation.
- Garlic: adds warmth and depth to the broth.
- Chicken broth: forms the body of the soup and carries all the flavors.
- Bay leaf and thyme: bring gentle herbal notes that make the broth taste “slow-simmered.”
- Chicken: adds protein and a satisfying texture to every spoonful.
- Parsley or dill: brightens the finished soup so it tastes fresh, not heavy.
- Lemon: a squeeze at the end lifts the whole pot and balances the salt.
Pro tip:
Use low-sodium chicken broth so you can season perfectly at the end without worrying about the soup becoming too salty.
Substitutions & Swaps
Think of this Chicken Noodle Soup as a flexible base.
- Aromatics: No onion? Use extra leeks or shallots. Out of celery? Add a bit more carrot and a pinch of celery seed.
- Protein: Swap chicken thighs for breasts for richer flavor, or use leftover roasted chicken or turkey to turn it into a cozy Turkey Noodle Soup without changing anything else.
- Vegetables: Add peas, corn, or small broccoli florets during the last few minutes of simmering for extra color and texture.
- Noodles: Stick with homemade egg noodles for the special touch, or substitute dried egg noodles, small pasta shapes, or even rice noodles if you want a Rice Noodle Soup vibe.
- Diet swaps: To keep it dairy-free, use only olive oil. For gluten-free, skip the egg dough and use your favorite gluten-free pasta cooked separately, then stirred in before serving.
- Budget/time savers: Use rotisserie chicken, boxed broth, and store-bought egg noodles on the busiest days; the method stays the same and still feels like homemade.
Equipment Notes
You don’t need fancy tools to make this soup shine.
- A large heavy-bottomed pot (like a Dutch oven) is ideal because it distributes heat evenly and keeps the broth simmering gently. A 5–6 quart size works well for this amount of soup.
- A mixing bowl and fork or small whisk are enough for the egg noodle dough.
- A rolling pin and sharp knife or pizza cutter help you roll the dough thin and slice it into ribbons. If you have a pasta roller, you can use it, but it’s optional.
- A cutting board and sturdy chef’s knife make prepping veggies and chicken easier and safer.
To simplify cleanup, dust your counter with just enough flour so the dough doesn’t stick, and use a silicone spatula to scrape the pot instead of metal.
Step-by-Step
1. Make the noodle dough
- In a medium bowl, whisk together the flour and salt.
- Make a well in the center and crack in the eggs.
- Use a fork to gently whisk the eggs, pulling in flour from the edges until a shaggy dough forms.
- Add water, a teaspoon at a time, only if the dough is too dry to come together.
- Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Cover and let rest while you start the soup.
Resting lets the gluten relax, so the dough is easier to roll thin.
2. Start the broth
- Heat the olive oil in your large pot over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes until the vegetables soften and the edges begin to turn glossy.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, add the bay leaf, thyme, salt, and pepper, and stir.
You should see small bubbles forming around the edges—this gentle simmer helps flavors meld without boiling away the broth.
3. Cook the chicken
- Nestle the chicken pieces into the simmering broth.
- Bring the soup just back to a low simmer, cover, and cook for 15–18 minutes, or until the chicken is cooked through (internal temperature about 165°F).
- Use tongs to transfer the chicken to a plate; let it cool slightly, then shred or cube into bite-sized pieces.
Shredding while warm keeps the chicken tender and juicy.
4. Roll and cut the noodles
- While the chicken cooks, return to your dough. Cut it in half for easier handling.
- On a lightly floured surface, roll one piece into a thin sheet, about 2 mm thick (thinner than a coin).
- Dust the top lightly with flour, then roll the sheet loosely into a log.
- Slice crosswise into strips about ½ inch wide, then unfurl into noodles and dust lightly with flour so they don’t stick. Repeat with the second half.
The noodles should look a little rustic and uneven—that’s the charm of homemade Egg Noodle Soup.
5. Finish the soup
- Bring the broth back to a gentle boil.
- Drop the fresh noodles in, stirring so they don’t clump. Cook for 3–5 minutes, until they float and turn opaque.
- Return the shredded chicken to the pot and simmer another 2–3 minutes to warm through.
- Turn off the heat, fish out the bay leaf, and stir in the parsley or dill.
- Taste and adjust with extra salt, pepper, or a squeeze of lemon.
The noodles should be tender but not mushy, the vegetables soft, and the broth bright and savory.
Let the soup rest for 3–5 minutes before serving so everything settles and thickens slightly.
Make-Ahead, Storage & Reheating
You can prep parts of this recipe ahead to make life easier.
- Make-ahead prep: Mix and knead the noodle dough up to 24 hours in advance; wrap tightly and refrigerate, then roll and cut when you’re ready to cook. You can also chop the vegetables and store them in an airtight container.
- Fridge: Store leftover soup in the refrigerator for 3–4 days. The noodles will continue to absorb some broth, so the soup thickens a bit.
- Freeze: For best texture, freeze the broth and chicken without noodles for up to 3 months, then cook fresh noodles when you reheat. If you do freeze the soup fully assembled, undercook the noodles slightly and expect them to be softer when reheated.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or water if it seems too thick. A quick squeeze of lemon or pinch of salt just before serving wakes the flavors back up.
How to Lighten / Make It Creamy
To make a lighter version, use extra vegetables and a bit less oil. Add an extra carrot and celery stalk and replace half the chicken with a can of drained chickpeas for more fiber and plant protein without losing heartiness.
For a creamier Chicken Noodle Soup without making it heavy, remove a cup of cooked vegetables and broth, blend until smooth, and stir back into the pot. Alternatively, swirl in a few tablespoons of plain yogurt or evaporated milk off the heat. If you use yogurt, temper it first by whisking in a bit of hot broth to help prevent curdling.
Toppings, Garnishes & Finishes
Small finishing touches can totally change the bowl.
- Crunch: Top with homemade croutons, toasted breadcrumbs, or roasted pumpkin seeds.
- Fresh: Scatter chopped parsley, dill, or thinly sliced scallions just before serving.
- Tang/Heat: Offer lemon wedges, a dash of mild vinegar, or a pinch of chili flakes at the table.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Chicken Noodle Soup is almost a meal by itself, but a simple side rounds things out.
- Serve with warm crusty bread, soft dinner rolls, or a slice of buttered toast to soak up the broth.
- Pair with a light green salad—think lettuce, cucumber, and a bright vinaigrette—to add crunch and freshness.
- For drinks, sparkling water with lemon or a mild herbal tea keeps the cozy feeling going.
Scaling the Recipe
To double the recipe, use a larger 7–8 quart pot and give the soup a little extra time to return to a simmer after adding the chicken and noodles. Keep the same gentle heat so the noodles cook evenly instead of breaking. For a half batch, use a smaller pot and shorten the simmer times slightly, checking the chicken early. Always cool leftovers quickly by dividing into shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This Chicken Noodle Soup offers lean protein from the chicken, some fiber from the vegetables, and satisfying carbohydrates from the noodles. It’s naturally free of nuts and can easily be dairy-free as written. To keep sodium in check, choose low-sodium broth and season gradually. For gluten-free needs, use a trusted gluten-free noodle and skip the flour-based dough.
Troubleshooting
- Too salty: Add a bit more water or unsalted broth, then balance with a squeeze of lemon. A handful of extra vegetables or plain cooked noodles can also dilute the salt.
- Too bland: Add a pinch more salt, another squeeze of lemon, and a sprinkle of fresh herbs. You can also bloom a little extra thyme or black pepper in a teaspoon of hot oil and stir it in.
- Too watery: Simmer uncovered for a few minutes to reduce, or stir in a spoonful of the blended vegetables and broth for body.
- Overcooked noodles: Add a handful of freshly rolled noodles or a small scoop of cooked rice to bring back texture, and don’t simmer the soup after that—just heat gently.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen sliced carrots, onions, and celery work well; add them straight to the pot and sauté a minute longer.
What are the best protein swaps?
Leftover roasted chicken or turkey works beautifully. Just add near the end to warm through without drying out.
How do I keep the chicken from drying out?
Simmer it gently and pull it out as soon as it’s cooked through. Overboiling is the main reason chicken becomes tough.
Can I make it dairy-free or gluten-free?
The base is already dairy-free. For gluten-free, use gluten-free noodles cooked separately and avoid regular flour in the noodle dough.
How long does it keep and can I freeze it?
Refrigerated, it lasts 3–4 days. Freeze the broth and chicken (without noodles) up to 3 months and add fresh noodles when reheating.
Variations
- Lemony Herb: Add more lemon juice and zest with a big handful of fresh dill and parsley at the end for a bright, springlike soup.
- Spicy Chipotle: Stir in a spoonful of chipotle in adobo and a drizzle of honey; finish with lime juice for a smoky, slightly spicy twist.
- Creamy Parmesan: Off the heat, stir in grated Parmesan and a splash of cream or evaporated milk for a richer, creamy bowl.
Chef Notes / Test Kitchen Tips
The biggest game-changer here is the order of seasoning. Salt a little when you sauté the vegetables, again after the broth and chicken simmer, and finally after you add lemon. The acid can make the soup taste less salty, so always taste once more afterwards. Another key tip: don’t walk away once the fresh noodles go in; they cook quickly and are best when just tender. Expect the soup to be perfectly done in a window of about 18–22 minutes from the moment the broth starts simmering with the chicken.
Conclusion
On busy nights or low-energy days, this Chicken Noodle Soup with homemade egg noodles brings a lot of comfort for a surprisingly small amount of effort. It reheats well, keeps for several days, and feels just as fitting for a quiet lunch as it does for a family dinner. Make a pot, enjoy a warm bowl, and tuck a jar of leftovers into the fridge so your next comforting meal is already waiting.
And when this pot is gone, you can always come back for more comforting ideas in my collection of easy soup recipes.
