Homemade Chicken Egg Noodle Soup

5 from 11 votes

Homemade Chicken Egg Noodle Soup

The best homemade chicken noodle soup with egg noodles! Quick and easy to make and a dinner everyone will love! Just like your grandma used to make with homemade egg noodles!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 370kcal

Author: Britni Vigil

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

Video

Notes

Make this with rotisserie chicken instead of raw:

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.

If you're using store-bought egg noodles instead of the homemade ones, cook in the broth 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.

Nutrition