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