recipe for homemade noodles for chicken noodle soup
The Best recipe for homemade noodles for chicken noodle soup
Homemade chicken noodle soup is one of those simple, comforting dishes that feels like a hug in a bowl. There’s something about the way the flavors meld together—tender chicken, rich broth, and soft noodles—that just makes everything feel lighter, even on the coldest days. I make this recipe often, not just because it’s easy, but because it’s the kind of meal that brings people together. Whether it’s a cozy Sunday dinner for the family or a quick fix after a long week, this soup is a staple in our house. My kids love it because it’s warm and filling, and they always ask for seconds. It’s the kind of dish that feels special, even if it’s just for everyday eating—no fancy ingredients or complicated steps required.
I love that this soup is also a great way to incorporate healthy ingredients without feeling like you’re sacrificing taste. The homemade noodles mean you can control the ingredients—whole wheat or chickpea-based noodles add fiber and protein, making it a balanced meal. The broth is built on real chicken, and the vegetables like carrots, celery, and onions give it depth without any heavy sauces. It’s the kind of soup that’s nourishing but still soothing, perfect for when you want to eat well without overcomplicating things. Plus, it’s always a hit when we have guests over, because it feels like a hearty, home-cooked meal that doesn’t require much effort. My husband and I swear by this recipe—it’s the kind of dish that makes the whole family happy, and honestly, it’s one of those things that just works every time.
Homemade Chicken Noodle Soup Noodles
Fresh, homemade egg noodles that add a delightful texture to classic chicken noodle soup. Perfectly soft and chewy, these noodles are simple to make and elevate your soup to restaurant-quality.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1/4 cup (60ml) cold water
- 1 tsp salt
- 1/2 tsp sugar (optional, for tenderizing)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) water
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 chicken breast or thigh, cooked and shredded (~1 cup)
👨🍳Directions
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1 In a mixing bowl, combine flour, salt, and sugar (if using). Make a well in the center and add the egg and cold water. Mix with a fork until a shaggy dough forms.
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2 Transfer dough to a clean surface and knead for about 8-10 minutes until smooth and elastic. If too sticky, add a bit more flour; if too dry, add a few drops of water. Cover with a damp towel and rest for 30 minutes.
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3 Preheat oven to 375°F (190°C). Roll the dough thinly (about 1/16 inch or 1.5mm) on a floured surface. Cut into 1-inch (2.5cm) strips.
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4 Place noodles on a baking sheet lined with parchment paper. Bake for 12-15 minutes until pale golden and slightly crisp. Let cool before using.
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5 While noodles bake, heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery for 5 minutes until softened. Add chicken broth, water, bay leaf, thyme, and rosemary. Simmer for 10 minutes. Stir in shredded chicken.
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6 Once noodles are cooked, add them to the soup and simmer for another 5 minutes. Taste and adjust seasoning if needed. Serve warm.
🔧Equipment
- Mixing bowl
- Stand mixer with dough hook attachment (or kitchen aid)
- Rolling pin (or dough roller)
- Cutting board
- Knife
- Baking sheet
- Oven
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Chicken Noodle Soup Noodles Works
This homemade noodle recipe for chicken noodle soup is always a go-to for me because it’s simple yet hearty enough to feed a crowd without feeling like extra work. Whether it’s a busy weeknight or a holiday gathering, these fresh noodles keep the meal feeling special and make the soup taste even richer than store-bought versions. Plus, it’s a great way to involve the whole family—kids can help stir and adults can focus on the flavors, and everyone ends up with a comforting meal they’ll actually enjoy.
❓ Frequently Asked Questions About Chicken Noodle Soup Noodles
How do I choose the best flour for homemade noodles in chicken noodle soup?
The best flour for homemade noodles in chicken noodle soup is all-purpose flour, as it strikes a good balance between chewiness and smooth texture. For a slightly chewier result, use bread flour (which has a higher protein content). Avoid whole wheat flour unless you prefer a nutty flavor and slightly denser noodles, as it can make the soup thicker and less smooth.
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What’s the key step in making dough that ensures tender noodles?
The hydration level and resting time are crucial. Mix your flour with cold water (about 1:1.5 to 1:2 ratio) until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes to 1 hour—this relaxes the gluten, leading to softer noodles. Overworking the dough can make them tough, so handle it gently.
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Can I make the noodles ahead of time and store them for later use?
Yes! Once rolled thin and cut into strips, store homemade noodles in an airtight container in the fridge for 3–4 days or freeze them for up to 3 months. To reheat, boil them fresh (they’ll soften again) or steam them gently to avoid overcooking. Avoid freezing raw dough as it can become gummy when thawed.
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What’s the secret to preventing noodles from sticking together when rolling?
To avoid sticking, first lightly flour your work surface (use a mix of flour and a little cornstarch for extra slip). Roll the dough in thin sheets, then cut into strips while slightly damp—this helps them hold shape. If they stick, use a thin brush to lightly mist the dough with water before rolling again. For extra precision, use a mandoline or rolling pin with a thin blade.
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How do I adjust the recipe if I don’t have a rolling pin?
No problem! Use a large cutting board and roll the dough manually with a pasta machine (if available) or even a rolling pin made from a water bottle or a heavy book. For a no-machine method, press the dough between two sheets of parchment paper with a fork or your hands until thin, then cut strips. A spoon or plastic bag can also help flatten the dough by pressing it down gently.
