There’s nothing quite like a bowl of chicken noodle soup made completely from scratch. This recipe brings the comforting warmth of Grandma’s kitchen to your table with every spoonful.
I developed this method after years of testing, focusing on building deep flavor in the broth and achieving the perfect tender chicken. The homemade egg noodles add a touch of authenticity that store-bought versions simply can’t match.
The result is a soul-warming dish with rich, aromatic broth, juicy chicken pieces, and noodles that soak up all the flavor. It’s the kind of meal that feels like a hug in a bowl.
Whether you’re feeding a crowd or meal prepping for the week, this soup delivers restaurant-quality results at home. The process is straightforward, with each step building on the last to create something truly special.
Ingredients for Homemade Chicken Noodle Recipe from Scratch
Pantry staples plus chicken and veggies. Nothing fancy, just soul-warming goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless preferred |
| Chicken Breast 🍗 | ½ lb | Boneless, skinless for variety |
| All-Purpose Flour 🌾 | 2 cups | For homemade egg noodles |
| Large Eggs 🥚 | 2 whole | For noodle dough |
| Water 💧 | ¼ cup | For noodle dough consistency |
| Salt 🧂 | 1 tsp | Divided for broth and noodles |
| Yellow Onion 🧅 | 1 whole | Medium, diced for broth |
| Carrots 🥕 | 3 whole | Medium, sliced for broth |
| Celery Stalks 🌿 | 3 whole | Sliced for broth |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Bay Leaves 🍃 | 2 whole | For aromatic broth |
| Black Peppercorns 🌶️ | 1 tsp | Whole or ground |
| Olive Oil 🫒 | 2 tbsp | For sautéing veggies |
| Chicken Stock 🥣 | 8 cups | Low-sodium preferred |
The chicken is key here. Thighs stay juicy (even if overcooked a bit), but I like mixing in some breast for variety. Costco has great bone-in, skin-on thighs if you want to render your own fat. Or grab pre-cut stew meat from most grocery stores—saves time. For the noodles, King Arthur flour gives the best texture, but any all-purpose works.
No chicken stock? Water plus bouillon cubes in a pinch, but homemade is worth it (save veggie scraps in the freezer). Fresh out of parsley? Dried works at half the amount. The carrots and celery can be swapped for whatever veggies you’ve got (fennel adds a nice sweetness). Skip the bay leaves if you must, but they really deepen the broth flavor.
Broth keeps in the fridge for 4-5 days or freezes beautifully for 3 months. The noodles? Cook them fresh each time—they’ll soak up broth and get mushy. Leftovers taste even better the next day once everything melds together.
Why You’ll Love This Recipe
- One Pot Simplicity: I toss everything in a single pot—no fancy gadgets, just chicken simmering while I roll out the dough.
- Rich Homemade Broth: The thighs and breast create a deep, savory base that store-bought can’t touch. Honestly, it’s the reason I make this weekly.
- Meal Prep Hero: I double the batch and freeze portions—lunches for days, or a quick dinner when time’s tight.
- Stretches the Budget: A few affordable ingredients feed my family for pennies per bowl. Between us, it’s cheaper than takeout and twice as satisfying.
Step-by-Step Instructions for Homemade Chicken Noodle
Grandma’s method is simple—just follow these steps for a bowl that warms the soul.
Step 1: Cook the Chicken and Start the Broth
In a large pot, combine the 1.5 lb chicken thighs, 0.5 lb chicken breast, 1 whole yellow onion, 3 whole carrots, 3 whole celery stalks, 4 cloves garlic cloves, 2 whole bay leaves, and 1 tsp black peppercorns.
Pour in the 8 cups chicken stock and bring to a boil over high heat. Reduce to medium-low heat and simmer for 25-30 minutes until the chicken is fully cooked and tender. Remove the chicken with a slotted spoon and set aside to cool. Keep the broth simmering—it’s the heart of your soup.
Step 2: Make the Egg Noodles from Scratch
On a clean surface, mound the 2 cups all-purpose flour and make a well in the center. Add the 2 whole large eggs, 0.25 cup water, and ½ tsp salt (reserving the other half for the broth).
Mix with a fork until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Wrap in plastic and let rest for 10 minutes. Roll the dough out thinly, about ⅛-inch thick, then slice into ¼-inch wide strips for your noodles.
Step 3: Shred the Chicken and Finish the Broth
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Discard the skin and bones if you used bone-in pieces. Return the shredded chicken to the simmering broth.
Add the remaining ½ tsp salt and taste—adjust if needed. The broth should be rich and aromatic from the vegetables and herbs. Keep it on low heat while you cook the noodles.
Step 4: Cook the Noodles and Assemble the Soup
Drop the fresh noodles into the simmering broth and cook for 8-10 minutes until they’re tender. Stir occasionally to prevent sticking. The noodles will plump up and soak in the flavorful broth as they cook.
Once the noodles are done, stir in the 2 tbsp olive oil for a touch of richness. Taste one last time and adjust seasoning if needed—sometimes a little extra salt brings out all the flavors.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with the 0.25 cup fresh parsley, chopped. The parsley adds a pop of color and freshness that balances the hearty broth and tender noodles.
Serve immediately while hot. Each bowl should be packed with noodles, chicken, and vegetables, with a broth that’s savory and comforting. This is the kind of soup that tastes even better the next day.
Pro Tips For Making Homemade Chicken Noodle Recipe From Scratch
- Poach the Chicken: Simmer the thighs and breast together in the broth for 18-20 minutes—this keeps the meat juicy and infuses the stock with deeper flavor than boiling.
- Rest the Dough: After mixing the flour, eggs, and water for the noodles, let the dough sit covered for 10 minutes before rolling; it relaxes the gluten for easier handling.
- Skip Raw Chicken: I learned this the hard way—adding raw chicken directly to broth makes it stringy; poaching it first guarantees tender meat that shreds easily.
- Use Thighs for Broth: Swap one breast for an extra thigh in your stock pot—the fat from dark meat makes a richer broth that coats the noodles beautifully.
Dietary Considerations for homemade chicken noodle recipe from scratch
Gluten-Free Option
Swap the 2 cups all-purpose flour for a 1:1 gluten-free flour blend like King Arthur Measure for Measure. I’ve tested this with great results—the texture stays tender and holds up well in the broth. Add 1 tsp xanthan gum to the dough if your blend doesn’t include it.
Dairy-Free Version
This dish is naturally dairy-free as written, but watch your chicken stock. Some store-bought brands contain milk derivatives. I always check labels or use homemade stock to be safe. The 2 tbsp olive oil keeps it rich without any dairy.
Lower-Sodium Approach
Use low-sodium chicken stock and reduce the added salt by half. You can always adjust to taste at the end. The vegetables and herbs naturally enhance the flavor, so you won’t miss the salt. I often add 1 tsp lemon juice at serving for brightness without sodium. 💡
Vegetarian Adaptation
Replace the chicken with 1.5 cups chickpeas and 0.5 cup diced mushrooms for protein. Use vegetable stock instead of chicken stock. The egg noodles remain the same, but ensure your stock is vein-friendly.
Egg-Free Noodles
For the noodles, replace the eggs with ¼ cup water and add 1 tbsp olive oil to the dough. The texture will be slightly different but still delicious. I’ve had success with this swap in a pinch.
Allergy-Friendly Notes
This recipe contains eggs, wheat, and celery—common allergens. For nut allergies, ensure your flour and stock are processed in nut-free facilities. Always check labels if allergies are a concern.
Nutrition Facts
Frequently Asked Questions
Can I use store-bought noodles instead of making them?
While homemade adds special touch, 6 oz dried egg noodles work perfectly. Add them directly to the broth 8-10 minutes before serving to cook through.
Why does the broth taste bland?
Most likely needs more seasoning or simmering time. Try adding 1 tsp salt or 1 tbsp lemon juice to brighten flavors. Simmering bones for 1-2 hours also deepens the taste.
How do I keep the chicken from drying out?
Use bone-in thighs and don’t overcook. Remove chicken after 25-30 minutes of simmering, then shred. Adding it back later prevents overcooking.
Can I make this in a slow cooker?
Yes! Combine all broth ingredients and cook on low for 6-8 hours. Add noodles 30 minutes before serving. Perfect for busy days.
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