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Quick Homemade Chicken Noodle Soup with Thick Egg Noodles

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This quick homemade chicken noodle soup features thick, chewy egg noodles that don’t turn into mush. It’s a comforting, weeknight-friendly meal that comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • ½ teaspoon black pepper, plus more to taste
  • Salt to taste (start with 1 teaspoon and adjust)
  • 2 cups all-purpose flour (spooned and leveled)
  • 3 large eggs (room temperature)
  • ½ teaspoon salt
  • 2 to 4 tablespoons water (only as needed)

Instructions

  1. Make the noodle dough first. In a mixing bowl, whisk together the 2 cups of flour and ½ teaspoon salt. Make a well in the center and crack in the 3 eggs. Use a fork to gradually incorporate the flour into the eggs until a shaggy dough forms. If the dough seems too dry, add water 1 tablespoon at a time until it comes together. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Wrap in plastic wrap and let rest while you start the soup.
  2. Start the soup base. Place your Dutch oven over medium heat and add the 2 tablespoons of butter. Once melted and shimmering, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 6 to 8 minutes, until the vegetables have softened and the onion is translucent.
  3. Add the garlic and herbs. Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute until the garlic is fragrant.
  4. Pour in the broth and add the chicken. Add the 8 cups of chicken broth, the bay leaves, and the ½ teaspoon of black pepper. Nestle the chicken breasts or thighs into the broth. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for about 15 to 18 minutes, or until the chicken is cooked through (internal temperature of 165°F).
  5. Remove the chicken and shred it. Use tongs or a slotted spoon to transfer the cooked chicken to a cutting board. Let rest for a couple of minutes, then shred with two forks into chunky pieces. Set aside.
  6. Roll out and cut the noodles. Unwrap the noodle dough and divide into two pieces. On a lightly floured surface, roll each piece into a thin rectangle, about ⅛-inch thick. Use a pizza cutter or sharp knife to cut into strips about 1 inch wide and 3 to 4 inches long. Dust lightly with flour.
  7. Cook the noodles in the broth. Bring the broth back to a gentle boil. Drop the fresh noodles in, stirring gently so they don’t stick together. Cook for 4 to 6 minutes, until tender but still chewy.
  8. Add the chicken back and finish. Stir the shredded chicken back into the soup. Taste and adjust seasoning with salt and pepper. Remove the bay leaves. If too thick, add a splash more broth or water; if too thin, simmer uncovered for a few minutes to reduce.
  9. Serve immediately. Ladle into bowls and garnish with fresh parsley if desired. For leftovers, store noodles separately from broth.

Notes

For leftovers, store noodles separately from broth to prevent them from absorbing liquid and becoming mushy. The noodle dough resting step is important for tender, chewy noodles. Season the broth in layers for best flavor. If using store-bought noodles, use 8 to 10 ounces of wide egg noodles.

Nutrition

Keywords: chicken noodle soup, thick egg noodles, homemade soup, weeknight dinner, comfort food, easy soup recipe

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