Once you make this homemade chicken noodle soup with egg noodles, you’ll never go back to making chicken noodle soup any other way! This easy chicken egg noodle soup starts with an easy chicken and veggie base that gets upgraded with a homemade egg noodle recipe passed down from my grandma to me. Make it with fresh chicken or rotisserie chicken for an even easier option!
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Homemade Egg Noodle Soup
There aren’t a lot of things that my boys request for dinner. Really only two come to mind – homemade pizza and chicken noodle soup. And honestly, they really just want the noodles mom makes when they request chicken noodle soup.
The secret to this chicken noodle soup is the homemade egg noodles using my grandma’s very own recipe. She gave all of us grandkids a little booklet of the recipes she’s made for years, and this is one of my favorites out of her recipe book (this and her chocolate brownie cake). Over the years I’ve tweaked the recipe slightly but they start with the old-fashioned egg noodles I grew up with at grandma’s house.
You could always make it with regular noodles or store-bought egg noodles as well but it’s nowhere near as good that way!
Ingredients in Chicken and Egg Noodles Soup
One of the best things about this soup is that it uses things you probably already have on hand, maybe even stocked up on already!
- Chicken – you can either use fresh chicken and cook it with the soup or we really like to use rotisserie chicken to make it even faster! I’ve included instructions below for cooking it with either.
- Veggies – this recipe uses celery and carrots, both chopped into bite-size pieces.
- Spices – the soup uses fresh garlic, bay leaves, and salt and pepper
- Chicken broth – make sure it’s reduced sodium if you use regular chicken broth. If it’s full sodium chicken broth, reduce the amount of salt written in the recipe by half.
- Olive oil – you can use either olive or avocado oil
- Eggs – you’ll need eggs to make the egg noodles
- Flour – all-purpose flour works great
How to make Homemade Chicken Noodle Soup with Egg Noodles
This soup is made in basically three steps – making the homemade egg noodles, making the soup, then combining them together.
1 – make the homemade egg noodles
If you’ve never made egg noodles before, it’s actually way easier than you probably think!
The biggest key is to make sure to remember to do this about an hour ahead of time so the noodles have time to dry out before you make the soup. I’ve done it with as few as 30 minutes ahead of time and they work, but I recommend an hour.
- Mix the egg yolks, whole egg, flour, salt, and water together with a wooden spoon in a mixing bowl until it comes together into one large ball of dough.
- Split that big ball of dough into three balls. If you leave it as one ball of dough, the egg noodles will either be too thick or too long!
- Working with one ball at a time, roll out the dough until it’s about 1/4 inch thick.
- Cut with a pizza cutter into noodles that are 1/2 to 3/4 inch wide and 3-4 inches long. Anything bigger and you’ll have a hard time getting them to fit in your soup bowl.
- As you cut the noodles, place them on a parchment paper lined baking sheet . Let them dry on the mat for at least 30 minutes but ideally an hour before cooking them in the soup.
2 – Make the Egg noodle soup
After your noodles have been drying for about thirty minutes, start making the actual soup.
- Place a large pot over medium heat and add olive oil. Let the oil heat then immediately add the carrots, celery, and garlic to the pot and cook until soft, around 5-7 minutes.
- Add bay leaves, salt, and pepper to the carrots once soft. Then immediately add the chicken broth to the pot and raise the heat to bring the soup to a boil.
- Once boiling, add the diced chicken to the pot, bring back to a boil, then reduce heat back to medium.
- Cook for two minutes on medium then add the egg noodles. Cook for another five minutes or until the noodles start floating to the surface.
Note!
If you’re using regular store-bought egg noodles, cook according to the package directions. The length typically depends on the width of the noodles and can be anywhere from three to ten minutes, so make sure to follow your package directions for how long you want to let them boil in the soup before serving.
3 – Serve the egg and noodles soup immediately
Once the noodles are cooked, you’re good to go! Use a ladle to serve warm bowls of soup to everyone topped with a little fresh parsley if desired.
Chicken and Egg Noodles Soup Video
I made a video to show you how to make the soup if you’re a visual person as well.
How to Make chicken and egg noodles soup with rotisserie chicken
Making this soup with rotisserie chicken can make it even faster and honestly I feel like the taste is even better! These are the only changes you’ll make to the recipe.
- Add the skin from the rotisserie chicken to the olive oil as it heats up to add even more flavor to the soup. This is totally optional but I love the flavor it adds. Just make sure to remove the skin before serving.
- Add the diced rotisserie chicken and noodles at the same time rather than adding it earlier to let the chicken cook in the broth before adding the noodles.
That’s literally it. We use rotisserie chicken to make this all the time to save the hassle of dealing with raw chicken, and I personally think it’s even better that way!
Helpful Tips
Make sure to use a lower sodium chicken broth or cut down the salt in the recipe if you’re salt sensitive.
Give the noodles adequate time to dry out. If you make them and immediately toss them into the soup, they won’t set correctly and you may end up with mushy noodles.
Cut the carrots and celery about the same size so they cook in about the same amount of time.
How to Store Chicken Noodle Soup with Egg Noodles
This chicken noodle soup stores just like any other soup, even with the homemade egg noodles. Put leftovers in an airtight container and store in the fridge for up to five days.
This soup also freezes great. Put it in freezer safe airtight containers or if you want to make it even easier, I love using these silicone freezer soup containers. They allow you to put in an individual portion of soup, freeze, and then just pop out however many servings you want when you’re ready. Just pop it out, put it on the stove, and reheat.
Chicken Noodle Soup FAQs
Do you cook chicken before adding it to soup?
In this soup you do not cook the chicken before adding it. Simply dice it up into small chunks and the boiling soup will cook it for you! If you’re using rotisserie chicken, it’ll already be cooked so just add it at the same time as the noodles!
Should you cook egg noodles before adding to soup?
No, you don’t need to cook egg noodles before adding them to the soup. Simply put them in when the recipe calls and they’ll cook right up in the boiling broth.
How do you keep noodles from getting soggy in soup?
I’ve never had a problem with the egg noodles getting soggy, and I’ve left them in there for a few hours on the stove. It shouldn’t be a problem at all. If you’re using store-bought noodles, I recommend cooking them until al dente so that they have a bit left to cook if you’re going to leave the soup on the stove for a while.
Can you make the noodles ahead of time and store overnight?
You can make the noodles and let them dry at room temperature for the hour recommended. Then once they’re dry, cover the baking sheet (I love these baking sheet covers for things like this) and move to the refrigerator to store overnight. Then just add them to the soup when you’re ready the next day.
More Soup Recipes
Love this chicken noodle soup? Try these other soup recipes next!
- Butternut squash soup with pumpkin seeds – the perfect fall soup!
- Zuppa toscana soup – one of our family favorites, great for cold days!
- Corn and potato chowder – a comfort food classic, add meat or don’t!
- Meat and potato stew – a classic stew with a flavor better than grandma’s!
- Easy beef barley soup recipe – just what it says, an easy beef soup recipe!
Homemade Chicken Egg Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots peeled and chopped
- 2 ribs celery chopped
- 4 cloves garlic minced
- 2 bay leaves dried
- salt and pepper to taste
- 6 cups reduced sodium chicken broth
- 1 pound chicken breast tenders or rotisserie chicken, diced
- homemade egg noodles (recipe follows)
- Fresh or dried parsley (optional)
Homemade Egg Noodles
- 3 egg yolks
- 1 whole egg
- 6 T cold water
- 2 tsp salt
- 2 cups flour
Instructions
Homemade Egg Noodles
- Beat eggs in a large bowl until well mixed, then add in the water and salt and mix again.3 egg yolks, 1 whole egg, 6 T cold water, 2 tsp salt
- Stir in flour with a wooden spoon until combined. Once combined, separate into three balls.2 cups flour
- Roll each ball out thin and cut into thins strips with a pizza cutter. Move each strip to a parchment paper lined baking sheet, and allow to dry for 30-60 minutes.
Chicken Egg Noodle Soup
- Place a large pot over medium heat and add olive oil and let it get hot. Add vegetables and garlic to the pot and cook until soft, about 5-7 minutes.2 tablespoons olive oil, 2 medium carrots, 2 ribs celery, 4 cloves garlic
- Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.2 bay leaves, salt and pepper to taste, 6 cups reduced sodium chicken broth
- Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.1 pound chicken breast tenders, homemade egg noodles
- Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
- Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.Fresh or dried parsley
Tips & Notes:
-
Add the skin from the rotisserie chicken to the olive oil as it heats up to add even more flavor to the soup. This is totally optional but I love the flavor it adds. Just make sure to remove the skin before serving.
-
Add the diced rotisserie chicken and noodles at the same time rather than adding it earlier to let the chicken cook in the broth before adding the noodles.
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