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Homemade Chicken Noodle Soup with Hand-Made Egg Noodles

The clatter of the kitchen, the rhythmic chop-chop-chop of my grandmother’s knife, the golden aroma that filled her small, warm house – these are the sensory memories woven inextricably with her chicken noodle soup. More than just a meal, it was an act of love, a cure for any ailment, real or imagined, and a beacon of comfort on cold, blustery days. I can still picture her, flour dusting her apron, carefully rolling out the dough for her signature egg noodles, each batch a little different, each one perfect. It’s a tradition I cherish and am thrilled to share with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Yield: About 3 quarts
Dietary Type: Omnivore

Ingredients

2 eggs, warmed 5 minutes in warm tap water
2 1/2 cups all-purpose flour, plus more for dusting
49 ounces chicken broth (such as Swanson)
1 1/2 cups water
1 large carrot, sliced 1/4-inch thick
1 celery rib, sliced 1/4-inch thick
1/4 cup onion, sliced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley (or 1/2 Tablespoon fresh)
1 cup chopped cooked chicken (no skin)
Salt and pepper to taste

Equipment Needed

Large bowl
Wooden spoon
Pasta machine (optional)
Rolling pin
Sharp knife or pizza cutter
Large pot or Dutch oven

Instructions

Begin by ensuring your hands are thoroughly washed and any jewelry is removed. This is crucial for food safety and for feeling the dough properly.
Prepare the Egg Noodles: Break the warmed eggs into a large bowl. The warmth helps them incorporate more easily. Add about 3/4 of the flour (approximately 1 7/8 cups) to the bowl.
Using a wooden spoon, mix the eggs and flour until most of the flour is combined. Don’t worry if it looks shaggy at this point.
Now, it’s time to get your hands in there! “Squish” the dough through your fingers. This process helps develop the gluten and create a smooth texture. The dough will likely be quite sticky initially.
Gradually add more flour, a little at a time, as you continue to squish and knead the dough. The goal is to reach a point where the dough is no longer sticky but still pliable. If you accidentally add too much flour and the dough becomes too dry, add a teaspoon of water at a time until it reaches the desired consistency.
Once the dough is smooth and only slightly tacky, cover it and let it rest for 20-30 minutes. This resting period is essential; it allows the gluten to relax, resulting in more tender noodles.
Prepare the Soup Base: While the dough is resting, combine the chicken broth and water in a large pot or Dutch oven and bring to a boil.
Slice the carrot, celery, and onion into 1/4-inch thick pieces. Chop the cooked chicken into bite-sized pieces, making sure to remove any skin.
Add the sliced vegetables, chopped chicken, garlic powder, onion powder, and parsley to the boiling broth. Reduce the heat to a simmer and cook until the vegetables are tender.
Make the Noodles (with a pasta machine): If you have a pasta machine, take the rested dough and run it through the machine, starting at the widest setting. Gradually decrease the setting with each pass until you reach your desired thickness (usually around setting 5 or 6 on most machines). Cut the sheet of pasta into 1/4-inch wide noodles using the pasta machine’s cutter attachment. Cut the noodles to your desired length.
Make the Noodles (without a pasta machine): If you don’t have a pasta machine, don’t worry! Wipe down your counter and dry it thoroughly. Dust a 1-foot circular area with all-purpose flour. Place the rested dough on the floured counter. Knead it gently a few times. Re-flour the counter and the dough. Knead until the pasta is smooth. Roll the dough out with a rolling pin to about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into 1/4-inch thick strips. Cut the strips to your desired length. Be careful not to cut the counter!
Dry the Noodles: Separate the noodles and lay them out to dry slightly while the vegetables in the broth are becoming tender. This helps prevent them from sticking together when cooked. A light dusting of flour will also help.
Cook the Noodles: Once the vegetables in the broth are tender, add the noodles to the simmering broth. Allow them to boil gently for 3-5 minutes, or until they are tender but still slightly firm. Be careful not to overcook them, or they will become mushy.
Season and Serve: Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Expert Tips & Tricks

Warming the eggs before using them in the noodle dough helps them to emulsify better with the flour, resulting in a smoother dough.
Don’t be afraid to adjust the amount of flour in the noodle dough. The humidity in your kitchen and the size of your eggs can affect the amount of flour needed.
For a richer flavor, use homemade chicken stock instead of store-bought broth.
If you want to add more vegetables, consider including diced parsnips, turnips, or potatoes.
To prevent the noodles from sticking together after cutting, toss them lightly with flour and spread them out on a clean surface to dry for about 15-20 minutes before cooking.
If you’re short on time, you can use store-bought egg noodles instead of making your own. Just be sure to adjust the cooking time accordingly.

Serving & Storage Suggestions

Serve the chicken noodle soup hot, garnished with a sprinkle of fresh parsley or a dollop of sour cream or yogurt, if desired. A side of crusty bread or crackers is also a welcome addition.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the soup can be frozen for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the noodles have absorbed too much liquid.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	226.3 kcal	N/A
Calories from Fat	N/A	15%
Total Fat	3.9 g	5%
Saturated Fat	1.1 g	5%
Cholesterol	66 mg	22%
Sodium	627.1 mg	26%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	1.5 g	5%
Sugars	1.5 g	N/A
Protein	13.9 g	27%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend to make the noodles. Ensure the broth is also gluten-free.
Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables, such as mushrooms, zucchini, or spinach.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
Lemon Chicken Noodle Soup: Add the juice of one lemon to the soup during the last few minutes of cooking for a bright, citrusy flavor.
Herbed Noodles: Add finely chopped fresh herbs, such as rosemary, thyme, or sage, to the noodle dough for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use whole wheat flour for the noodles?
A: Yes, you can substitute some of the all-purpose flour with whole wheat flour, but the noodles may be slightly denser. Aim for a 50/50 blend for best results.

Q: How do I prevent the noodles from sticking together while cooking?
A: Make sure the broth is boiling gently before adding the noodles, and stir them frequently while they cook. A light dusting of flour before cooking helps too.

Q: Can I make this soup in a slow cooker?
A: Yes, you can cook the soup base in a slow cooker for 4-6 hours on low before adding the noodles. Add the noodles during the last 30 minutes of cooking.

Q: What if I don’t have cooked chicken on hand?
A: You can poach chicken breasts in the broth until cooked through, then shred them and add them back to the soup.

Q: Can I freeze the soup with the noodles already in it?
A: While you can freeze the soup with the noodles, they tend to become softer and mushier upon thawing. For best results, freeze the soup base separately and cook the noodles fresh when you’re ready to serve.

Final Thoughts

This homemade chicken noodle soup, especially with hand-made egg noodles, is a labor of love that yields a profoundly comforting and satisfying meal. Don’t be intimidated by the noodle-making process; it’s much simpler than it seems, and the reward is well worth the effort. Gather your ingredients, roll up your sleeves, and prepare to create a dish that will warm both body and soul. Feel free to experiment with different vegetables or herbs to make it your own, and please share your feedback! Pair this delightful soup with a simple green salad and a warm baguette for a complete and nourishing meal.

Homemade Chicken Noodle Soup With Hand-Made Egg Noodles Recipe