Homemade Chicken Noodle Soup is my all time favorite from scratch soup recipe. When the evenings get cold, this stuff makes you feel fabulous, especially because of the homemade noodles. Don’t be afraid to make your own noodles at home because once you do, you will never settle for anything less than homemade noodles in your chicken noodle soup recipe. The other secret to the best homemade chicken broth is the type of chicken you use, so scroll on down to see which cut will give you the best flavor….
I adore living in Minnesota. Really I do. However, as the winter season begins to get closer with the dangerous cold temps we experience, I have begun to doubt my adoration. When a wind chill is -40, there is no choice but to hunker down inside and drive each other crazy with too much togetherness. While it is still fall, this week brought our first couple nights of needing to run the furnace. That always makes me a bit sad.
One bowl of my homemade chicken noodle soup and I was feeling better instantly. I like my soups more on the stew side, which means I like them light on the broth and heavy on “the stuff”. And what makes “the stuff” out of this world are my homemade noodles. If you haven’t had homemade noodles in your chicken noodle soup, then come up to Minnesota and let me spoil you a bit. They are worth the drive. Honest.
The second aspect of “the stuff” is of course, the chicken. Now, many of you will turn your noses up at the fact that I use bone-in chicken thighs, but let me tell you why. #1 – the thighs have the most flavor because of the darker meat and high fat content and #2 – the bones in the chicken create a killer flavor in your broth that you just can’t buy in the store. So, at least for this recipe, trust me enough to set aside your perfectly trimmed boneless skinless chicken breasts 🙂
Homemade Chicken Noodle Soup Video
Looking for another amazing soup recipe for these cold nights? Go over and print out my kid’s favorite Creamy Chicken and Wild Rice Soup recipe before you forget!
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Homemade Chicken Noodle Soup with Homemade Noodles
This from scratch soup recipe is amazing and the homemade noodles just take it over the top! Perfect cold night dinner.
Ingredients
Noodles
- 2 C flour
- 1 tsp salt
- 3 large eggs
- water, if needed
Soup
- 4 pounds bone-in, skinless chicken thighs
- 2 Tb canola oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 6 baby portabella mushrooms, chopped
- 2 tsp salt
- 1 tsp pepper
- 6–7 C water
- 2 bay leaves
- 3/4 tsp red pepper flakes
- 1/2 C chopped fresh Italian parsley
Instructions
For the Noodles
1. Mix together the flour and salt. Make a well in the center, add the eggs. Gradually mix in the flour to form a dough. Add any additional water if needed to make a stiff dough. Knead the dough until it comes together. It will not be soft like a bread dough. It will be stiff.
2. On a lightly floured surface, cut the dough into quarters and roll to 1/4″ thick. Roll up the dough and use a knife to cut into skinny slices. Repeat with the other pieces of the dough. Cook the noodles in a large pot of boiling, salted water until al dente. The time will depend on the size of your noodles but should take around 2-3 minutes. Test them for doneness until they are al dente. Drain and set aside.
For the Soup
1. Heat the oil in a large stock pot over medium high heat. Add the onions, garlic, celery, carrots, mushrooms and parsley to the pan. Generously salt and pepper the vegetables and saute over medium high heat until the vegetables have softened, about 5-7 minutes. Add the chicken, water, bay leaves, red pepper flakes, salt and pepper. Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and allow to simmer for 1 hour.
3. Turn off the heat, remove the bay leaves and discard. Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up. Add the cooked chicken and noodles back into the soup. Taste the broth and add any additional salt and pepper as needed. I usually find I need to add more of both!
Notes
As the noodles sit in the broth, they will absorb the broth so wait to add them until you are ready to eat.
Nutrition
- Serving Size: 1/10th
- Calories: 387
- Sugar: 4g
- Sodium: 935mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 224mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole 
Who is Pin Dot? says
This reminds me of my mom’s recipe! I’ll have to try it out. Thanks so much for posting 🙂
Anonymous says
OMG! This is almost like my husband’s grandmothers recipe, without the garlic. Thank you for posting this, as I remember the house use to smell like thanksgiving,love that!
Anonymous says
First of all, kudos to you for living in freezingland! This was a great recipe for noodles, thanks you! I used it to make turkey noodle soup today with the last of the Thanksgiving turkey. It was delicious. By the way, I’m about as far south as one can get at the Gulf of Mexico. I appreciate the comfort of good warming food on a cold day too…it’s 66*, lol!
Anonymous says
I am going to try your recipe. I live in Wisconsin and it’s feeling cold here too.
Heidi says
Oh this soup looks so good! Have you made a large batch and froze it with good results? I’m looking for chicken soup to freeze and get out during a sick day. Thank you!
I would freeze it without the noodles. The noodles would get soggy and soak up all the broth
Amber says
This was SO ridiculously spicy that I had to rinse everything off and start over. 3/4 tsp red pepper flakes is WAY WAY too much. Definitely cut back on that and the recipe is pretty good.
That is a bummer Amber! Thanks for letting me know. I know we all have different levels of tolerance for spice but even my little kids don’t find it spicy so I am surprised. -Carole
julia says
Oh yes! I too am from Minnesota and its the perfect day for soup! I have my own soup recipe that Ive been using for a while now but the noodles ive been dying to find a good noodle recipe! Ill be making this today! Thank you!
Glad you found a recipe you wanted to try my fellow Minnesotan! Stay warm – Carole
Barb says
i have made homemade noodles many times. My question to you, is why not boil the noodles in the broth with the soup? It adds a lot more flavor to the noodles!
Great question Barb! You certainly could but you would need a lot more broth than what this recipe makes. The fresh noodles absorb a lot of liquid and there would be no broth left for your soup.
Kivalina says
same as my recipe but I use 3 egg yolks and 1 whole egg,rest is same
Thanks for sharing your variation!
Savannah says
I am making the noodles for soup tonight- my own variation of soup- can I make these noodles and freeze? Now long before soup is done before I need to add noodles?
If you want to freeze them Savannah, I would freeze them before you boil them or they might get too mushy
denise says
i make noodles this way all the time,, lay them out on a baking sheet and freeze them,, then bag them for the freezer
natasha says
made the homemade chicken and noodles and was so amazing thanks for your recipe
You are more than welcome Natasha! Glad you liked it -Carole
Galyna says
Thanks so much for sharing your receip, I made it and it was delicious 🙂
I’m so glad you loved it Galyna! There is nothing like homemade -Carole
Jack says
I was looking for a classic chicken noodle soup recipe w homemade noodles
This one has really good rustic noodles & lots of chicken – and relatively easy – straightforward
We edited the recipe – initially put in the full teaspoon of salt in the noodle recipe . That proved way too salty. Choice was to start over or fix – we added more flour., water & another egg to cut the aggressive salt.
Where ever the recipe suggests you be ‘generous ‘ w repeated salting – I cut that back to a pinch – you can always add salt – hard to fix a dish when it’s got too much salt.
We added 1 teaspoon of the red pepper flakes rather than the 1.5 tsp. and that was still overpowering – choking. to an extent.
So go ahead make this. It’s great but cut WAY back on the salt & WAY back on the red pepper flake. Those who need that kind of ‘burn to your taste buds’ can add that on their own
Thanks for the recipe
Thanks Jack for your great comments and tips! I think you misread the measurement on the red pepper flakes. It only calls for 3/4 tsp -Carole
Jack says
Lol. I DID misread the red pepper – 1/4 tsp is a good amt
Thx for the correction ( less salt though 🙂
Amber says
My hubby is making this for me tonight as I have the flu. I’m from WV and my grandmas would make homemade chicken and noodles for us all the time. Because of this, I can’t stand when I see a “homemade” chicken noodle soup using store bought egg noodles. Gross, imo. Now I live in New Mexico and I’m excited to put the chili flakes in the soup. It’s a variation I hadn’t seen and one that should help clear my sinuses. Can’t wait to try your fabulous recipe. Not sure if you’ve ever had chicken and noodles, but you boil a chicken in broth and add your homemade noodles and your favorite seasonings… you don’t want it to be soupy, you want it to be a stew and then serve over mashed potatoes… amazing!
I hope this recipe gets back up in your feet Amber!
LMarsh says
I will paste my boyfriend’s (Cullinary genius in his own right) text upon eating this amazing dish. “Again…even after eating the soup…it is the most amazing soup I have EVER had…even better than my late mother’s and it was really good”
Sweet! Love that you came back and shared that with me 🙂
Cherice says
Im wanting to make a big batch of the noodles to freeze for later. How long do you recommend drying them for before putting them in the freezer?
I would let them dry just long enough that they won’t stick together, so about 10 minutes so the outer layer dries a bit. Good luck!
Alison Ufkin says
This soup was really good. My husband said “This is the best chicken noodle soup I’ve ever had”. I did make the homemade noodles which are extra special but felt that regular store bought noodles would be just fine.
Thanks Alison! When I’m short on time, I will grab a bag of frozen egg noodles from the freezer section and they make awesome noodles….really thick and yummy.