This simple chicken noodle soup recipe is made with homemade egg noodles and juicy pieces of chicken. This recipe is made from scratch on the stovetop in just 45 minutes and is perfect when you are feeling under the weather.
This post was originally published in October 2020 and has been updated for content.
There is just something special about chicken noodle soup that always makes you feel better. Whether you are feeling homesick or under the weather, it's the perfect pick me up. This easy chicken soup is both warm and comforting and made with quick and easy homemade egg noodles.
Serve this simple chicken noodle soup with a fresh loaf of italian pesto bread and a slice of lemon olive oil cake.
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🍜 Ingredient notes
- Chicken - You will need about 3 cups of chopped chicken for this which is about 1 ½ pounds of raw chicken breast. You can also use chicken thighs or a rotisserie chicken to make it even easier.
- Noodles - These homemade egg noodles are made with just 4 simple ingredients and take minimal time to put together. Store bought egg noodles can be used instead as well as bowtie, ditalini, orzo or star shaped pasta. If store bought pasta is used, plan on using 8 ounces of dry pasta.
📋 Substitutions and variations
- More Veggies - This recipe includes basic vegetables for flavoring. For more veggies, add in a cup of frozen peas, corn or green beans when the chicken is added and cook until they are just heated through.
- Gluten Free - To make this recipe gluten free, substitute the flour in the egg noodles for an all purpose gluten free flour or use store bought gluten free noodles.
- Dairy Free - Substitute the milk in the noodles for your favorite unsweetened plant based milk.
🔪 Step by step instructions
First, stir together the flour, milk, egg and salt together in bowl using a fork until the dough starts to form a ball. Turn the dough out onto a lightly floured surface and knead for about a minute until it's smooth.
Allow the dough to sit for about 5 minutes to rest and then roll it out until it's about ¼ inch thick. Cut the dough into strips that are about ½ inch wide and let them sit out to dry while you prepare the soup.
In a large pot or dutch oven, cook the celery, carrots and onions in the olive oil for 3-5 minutes until they start to soften. Add in the dried herbs and garlic and cook for an additional minute.
Add in the chicken stock and bring the mixture to a boil. Add in the egg noodles, reduce the heat to medium low and allow soup to cook for 10-15 minutes until the noodles are cooked and the vegetables are fork tender.
Stir in the cooked chicken, season with salt and pepper and serve!
⭐ Expert tips
- Make sure to let the noodle dough rest after mixing it together. This will help to make it easier to roll out the dough thinly.
- If the dough becomes sticky while kneading or rolling it, lightly sprinkle it with flour.
- Use a pastry wheel to help cut the noodles easily into even strips.
- Don't add the chicken until the soup is done so it doesn't break apart while it's cooking.
💭 Frequently asked questions
Whether using store bought or homemade noodles, they do not need to be cooked before adding them to the soup. There is enough liquid and cooking time to allow for the noodles to cook with the vegetables.
🥘 Alternative cooking methods
Slow Cooker - Add 1 ½ pounds of uncooked chicken breast to a slow cooker with the celery, carrots, onions, garlic, dried herbs and chickens stock. Cook on low for 6-8 hours until chicken is cooked through. Remove the chicken, shred into small pieces and add back to the slow cooker. Add store bought or homemade noodles and cover and cook for an additional 30-45 minutes until the noodles are cooked through. Season with salt and pepper and serve!
⏲️ Make ahead instructions
The noodles can be prepared ahead of time to make things easier. They will take about 2-3 hours to dry out completely and then they can be stored in an airtight container for up to 1 month.
The chicken soup can be prepared without the noodles, cooled completely and stored in an airtight container in the freezer for up to 3 months. The soup should be thawed completely in the refrigerator and then can be heated up in a pot on the stove top over medium heat. Once the soup is hot, stir in freshly cooked noodles and serve.
🥡 Storage suggestions
This chicken noodle soup will keep in the refrigerator for 3-5 days when stored in an airtight container and can be reheated in a pot on the stovetop over medium heat.
🍜 More soup recipes
If you loved this simple chicken noodle soup recipe, check out these other comforting soup recipes, that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe
Simple Chicken Noodle Soup with Homemade Noodles
Ingredients
Homemade Egg Noodles
- 1 cup all purpose flour
- 1 large egg
- ¼ cup whole milk
- pinch kosher salt
Chicken Noodle Soup
- 1 cup chopped celery approximately 2-3 medium stalks
- 1 cup chopped carrots approximately 2-3 medium carrots
- 1 cup chopped onions approximately 1 small onion
- 1 teaspoon chopped garlic approximately 1-2 cloves
- 2 Tablespoon olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 3 cups chopped cooked chicken
- 8 cups chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Homemade Egg Noodles
- In a medium bowl, combine the flour, egg, milk and salt. Stir together with a fork until a dough ball starts to form.
- Turn the dough out onto a floured surface and knead for about 1 minute until the dough is smooth. Let the dough rest for 5 minutes.
- After the dough is rested, roll it out to approximately ¼ inch thick. Cut the dough into strips that are about ½ inch wide and leave them out to dry while the soup is prepared.
Chicken Noodle Soup
- Heat a large pot or dutch oven over medium heat and add the olive oil. Once the olive oil starts to shimmer, add in the celery, carrots and onions.
- Cook the vegetables, while stirring occasionally, for 3-5 minutes until they start to soften. Add in the garlic and dried herbs and cook for 1 additional minute.
- Increase the heat to medium high and add in the chicken broth. Bring the mixture to a boil and add in the egg noodles. Reduce the heat to medium low and allow the mixture to cook for about 10-15 minutes until the noodles are cooked and vegetables are fork tender.
- Mix in the chopped chicken and season the soup with the salt and pepper.
Notes
- Make sure to let the noodle dough rest after mixing it together. This will help to make it easier to roll out the dough thinly.
- If the dough becomes sticky while kneading or rolling it, lightly sprinkle it with flour.
- Use a pastry wheel to help cut the noodles easily into even strips.
- Don't add the chicken until the soup is done so it doesn't break apart while it's cooking.
- Whether homemade or store bought noodles are used, they do not need to be cooked before adding them to the soup. There is enough time and liquid to allow for the noodles to cook.
Substitutions and Variations
- Chicken - 3 cups of chopped chicken equals approximately 1 ½ pounds of raw chicken breast. Chicken thighs or rotisserie chicken can also be used.
- Noodles - In place of homemade noodles, store bought egg noodles can be used instead as well as bowtie, ditalini, orzo or star shaped pasta. If store bought pasta is used, plan on using 8 ounces of dry pasta.
- More Veggies - Add in a cup of frozen peas, corn or green beans when the chicken is added and cook until they are just heated through.
- Gluten Free - Substitute the flour in the egg noodles for an all purpose gluten free flour or use store bought gluten free noodles.
- Dairy Free - Substitute the milk in the noodles for unsweetened dairy free milk.
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