Best Chicken Noodle Soup with Homemade Noodles

Chicken Noodle Soup with Homemade Noodles – Is there anything more comforting on a cold, dreary evening?

A large bowl of soup is great on its own, but we love it even more with yummy white rolls or pull apart garlic rolls.

Best Chicken Noodle Soup

When it comes to chicken noodle soup, I’m pretty picky. I can honestly say that I have never tried a bowl of chicken noodle soup better than this one. It’s incredible!

I learned the trick of making the broth, straining it, and then adding the rest of the ingredients from a local news show decades ago. It takes a few extra minutes, but it improves the flavor and texture of the soup.

Then there’s the homemade noodles. They are perfection, and what really sets this soup apart. Don’t let them scare you, they really are easy! And the flavor of packaged pasta just can’t compare.

How do you make chicken noodle soup from scratch?

Start by making the noodles so they have time to dry. You can even start them several hours ahead of time.

To make homestyle egg noodles:

1. Whisk together the egg, milk, and salt in a small bowl. Add enough flour that you have a fairly stiff dough.
   
2. Press the dough into a ball or disk and let it rest for 5-10 minutes.
3. Sprinkle a little flour on your counter. Roll the dough out with a rolling pin until very thin, then cut into strips with a pizza cutter. Place them on a wire rack so they will dry faster.
4. Let the noodles dry at room temperature for about an hour, then cut them into desired length.

Meanwhile, make your soup:

1. First up you will be making a homemade broth with the chicken and some seasonings. Combine the water, chicken base, and seasonings in a large stock pot or dutch oven. Bring to a boil, then simmer for about 30 minutes or till the chicken is done. (If you start with frozen chicken it will take longer.)
   
2. Remove the chicken and pour the broth through a fine meshed seive. Pour the strained broth back into the soup pot.
3. Add the carrots, onion, celery, garlic, basil, parsley and pepper. Heat over medium heat and simmer for about 10 minutes.
4. While the veggies are cooking, shred the chicken.
5. Bring the soup back up to a rolling boil. Stir in the noodles, then the cooked chicken and frozen peas. Simmer for 8-10 more minutes or till noodles are tender. 

Enjoy a healthy, delicious, and satisfying bowl of the best classic chicken noodle soup!

You can store leftover soup in an airtight container for 3-4 days. You can reheat in the microwave or a saucepan. The noodles do absorb liquid, so you may need to add a little water or broth. 

Can I just use store-bought noodles in my chicken noodle soup?

Of course you can. Sometimes life gets crazy and we all need a little shortcut. They sell homestyle egg noodles that will work just fine. But really you can use any noodles you prefer.

Handy supplies for making chicken noodle soup from scratch:

• Soup Pot – I’ve had this 6 quart Farberware pot for years, and I love it. I use it multiple times a week!
• Rolling Pin – I bought one of these marble rolling pins last year, and I should have invested in one earlier. Its heavy weight makes it much easier to roll out pretty much everything.
• Nylon Pizza Cutter – My husband got me a handheld nylon pizza cutter similar to this one many years ago, and it is perfect for so many things. I love using it to cut out noodles and breadstick dough, because it won’t damage any countertop surface. Plus it’s super easy to control.
• Chicken Soup Base – I use soup base in place of bouillon or chicken broth in all my recipes. It’s organic, lower in sodium, and so flavorful!

Here are a few more soup recipes that will warm you right up:

• Nacho Soup
• Mexican Corn Soup
• Easy Chicken Pot Pie Soup
• Taco Soup Recipe with Ranch
• Creamy Chicken Soup
• Hamburger Macaroni Soup

So without further delay, here my favorite chicken soup recipe. Complete with homemade egg noodles. If you’ve never made homemade noodles before, don’t be scared. They really aren’t difficult at all. And they are sooo good!

Originally published October 2008, updated January 2025.

Homemade Chicken Noodle Soup

Kara

With chunks of tender chicken, plenty of vegetables, flavorful seasoned broth, and homemade noodles, this is the best chicken noodle soup ever!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Soups

Cuisine American

Servings 12 servings

Calories 197 kcal

Equipment

• (3 Pack) Better Than Bouillon Chicken Base, 8 oz
• Farberware Stainless Steel 6-Quart Covered Stockpot
• Marble Rolling Pin

Ingredients

  

1x2x3x

Homemade Noodles

• 1 egg beaten
• 2 Tbsp milk or water
• ½ tsp salt
• ¾ cup flour plus more as needed

Broth

• 10 cups water
• 3 Tbsp low sodium chicken base or bouillon
• 2 pounds boneless skinless chicken breasts
• 1 tsp salt
• ⅛ tsp pepper
• ½ tsp basil
• 1 ½ tsp parsley
• 2 bay leaves

Additional soup ingredients

• 4 cups sliced carrots
• 1 onion chopped
• 2 ½ cups sliced celery about 5 stalks
• 2 cloves garlic minced
• ½ tsp dry basil
• 1 tsp dry parsley
• ½ tsp pepper
• 1 cup frozen peas

Instructions

 

For noodles:

• Combine egg, milk, and salt in a small bowl; stir together with a fork. Add enough flour to make a stiff dough.
• Roll the dough into a ball and let it rest for 5 minutes. Use a rolling pin to roll the dough out very thin on a lightly floured surface. Use a pizza cutter to cut them into strips that are about 1/2 inch wide.
• Place the noodles on a wire rack to dry. Let them sit for about an hour, then cut to desired length. (Don’t stress too much about the drying time. I have let mine dry for up to 4 hours, or as little as 30 minutes. Just adjust the cooking time—the longer they dry, the longer they take to cook.) No stress!

For soup:

• Combine all broth ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered for 30 minutes, or till chicken is done. Remove the chicken and strain the broth. (This will remove all the spices, so you will add more.)
• Return broth to pan and add carrots, onion, celery, garlic, and additional seasonings.  Simmer for 10-15 minutes. While it is simmering, shred the chicken.
• Turn the heat up to medium and bring to a rolling boil. Stir the noodles into the boiling broth, then add the shredded chicken meat and peas. Cook for about 8-10 more minutes or till noodles are al dente. Taste broth and adjust seasonings to your taste. Remove bay leaves before serving.

Notes

• You can use a whole chicken in place of the chicken breasts, you will just need to remove the chicken bones and skin before shredding.
• If you have leftovers, the noodles will soak up lots of the broth. Don’t panic, just add extra water or chicken broth

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 14gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 80mgSodium: 421mgFiber: 3gSugar: 3g

Keyword chicken noodle soup with homemade noodles

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This homemade chicken noodle soup recipe is the best I’ve ever had – anywhere! Fresh noodles really do make a difference, and so does the homemade chicken stock.