There is something incredibly comforting about a warm bowl of Classic Chicken Noodle Soup with Homemade Egg Noodles. This timeless dish, made from scratch with fresh ingredients, combines tender chicken, rich broth, crisp vegetables, and silky homemade egg noodles for that perfect balance of flavor and texture. Whether you’re feeling under the weather or just craving a cozy meal, this recipe brings a taste of home to your kitchen and fills your soul with warmth and satisfaction.

Why You’ll Love This Recipe

Scratch-made goodness: Freshly made egg noodles add an unbeatable texture and flavor that store-bought noodles simply can’t match.
Wholesome ingredients: Simple, fresh vegetables and tender chicken create a naturally nourishing and hearty meal.
Cozy and comforting: Every spoonful feels like a warm hug on a chilly day or whenever you need a pick-me-up.
Simple yet impressive: Makes you look like a kitchen pro with a homemade broth and noodles that friends will rave about.
Perfect for leftovers: It tastes even better the next day, making it an excellent make-ahead option.

Ingredients You’ll Need

This recipe keeps it straightforward but packs in flavor with ingredients that are easy to find and bring fantastic depth to your soup. Each element plays an important role in creating the perfect balance of richness, freshness, and satisfying texture.

Chicken thighs: Tender and juicy, they create a flavorful base for the broth.
Carrots: Add sweetness and vibrant color to brighten the soup.
Celery: Offers an aromatic crunch that complements the other vegetables perfectly.
Yellow onions: Bring subtle sweetness and depth once sautéed.
Garlic cloves: Infuse the broth with a warm and inviting aroma.
Fresh parsley: Enhances the flavor with its bright, herbaceous notes.
Homemade egg noodles: Made with flour, eggs, and a pinch of salt for that silky yet firm bite.
Vegetarian Worcestershire sauce: Adds umami richness to the broth without overpowering the natural flavors.
Apple cider vinegar: A splash balances all the flavors with a subtle tang.
Natural gelling agent: Used in small amounts to give the broth a lovely body and smooth mouthfeel.
Salt and pepper: Essential seasonings to bring everything together perfectly.

Variations for Classic Chicken Noodle Soup with Homemade Egg Noodles

Feel free to customize this recipe to suit your taste buds or dietary needs. It is incredibly easy to adapt, whether you want to add more veggies, change the protein, or adjust the seasoning to your liking.

Add leafy greens: Spinach or kale stirred in near the end boost nutrition and color.
Switch the chicken: Use smoked turkey slices for a smoky twist without changing the comfort factor.
Make it spicier: Add a pinch of red chili flakes or fresh ginger for a gentle heat.
Vegetable-only version: Skip the chicken and load up on mushrooms and root vegetables for a hearty vegetarian meal.
Use different herbs: Thyme, dill, or even rosemary can transform the flavor profile without any extra effort.

Classic Chicken Noodle Soup with Homemade Egg Noodles You’ll Love

How to Make Classic Chicken Noodle Soup with Homemade Egg Noodles

Step 1: Prepare the Broth

Start by simmering the chicken thighs with onions, carrots, celery, garlic, vegetarian Worcestershire sauce, and a splash of apple cider vinegar in a large pot. Let everything cook low and slow to extract maximum flavor while the chicken becomes tender enough to shred.

Step 2: Make the Homemade Egg Noodles

While the broth simmers, mix flour, eggs, a pinch of salt, and a natural gelling agent to form a smooth dough. Roll it out thin, then cut into strips or your preferred noodle shape. Set aside to dry slightly before cooking.

Step 3: Shred the Chicken and Strain the Broth

Remove the chicken thighs, shred the meat finely, and return it to the pot after straining the broth to keep it clear and rich without bits of vegetables or bones.

Step 4: Cook the Noodles in the Broth

Add the freshly cut egg noodles directly into the simmering broth, cooking them just until tender. Fresh noodles cook quickly, so keep an eye on them to avoid overcooking.

Step 5: Final Touches

Stir in chopped parsley and season with salt and pepper to taste. Let the flavors meld for a few minutes before serving your soul-warming soup.

Pro Tips for Making Classic Chicken Noodle Soup with Homemade Egg Noodles

Use bone-in chicken thighs: They add richer flavor and body to the broth compared to boneless.
Don’t overwork noodle dough: Minimal kneading keeps noodles tender, not tough.
Simmer gently: Boiling the broth too hard can cloud it and toughen the chicken.
Make noodles uniform: Even cuts ensure noodles cook evenly and consistently.
Season at the end: Adjust salt and pepper after noodles cook since fresh pasta can absorb salt.

How to Serve Classic Chicken Noodle Soup with Homemade Egg Noodles

Garnishes

Freshly chopped parsley or thyme leaves sprinkled on top provide a pop of color and fresh herbal aroma that brightens every bite.

Side Dishes

A crusty whole-grain bread or garlic rolls (plant-based) pair beautifully to soak up every last drop of broth, making your meal even more satisfying.

Creative Ways to Present

Serve in rustic bowls with a swirl of plant-based cream and a pinch of freshly ground black pepper to elevate the look and taste for family dinners or casual entertaining.

Make Ahead and Storage

Storing Leftovers

Keep the soup in airtight containers in the refrigerator for 3 to 4 days. Reheat gently to keep the noodles tender and broth flavorful.

Freezing

Freeze soup without the noodles for up to 3 months; add fresh noodles when reheating to avoid mushiness and preserve texture.

Reheating

Warm soup on the stovetop over medium heat, adding a little water or broth if it seems thick or the noodles have absorbed too much liquid during storage.

FAQs

Can I use chicken breast instead of thighs?

You can, but chicken thighs provide more flavor and tenderness, so they are preferred for the broth and meat in this soup.

How long can I store homemade egg noodles?

Fresh noodles keep well in the refrigerator for 1 to 2 days; you can also freeze them separated on a baking sheet before storing in a bag for longer storage.

Is it okay to use store-bought noodles?

Absolutely! Store-bought noodles work fine if you’re short on time, but homemade egg noodles truly elevate this comforting classic.

Can I make this soup vegan or vegetarian?

Yes, simply omit the chicken and use vegetable broth with extra vegetables or mushrooms for depth and heartiness.

What’s the best way to reheat the soup without overcooking the noodles?

It’s best to reheat soup gently on the stove and add fresh noodles at the last moment to keep them perfectly tender.

Final Thoughts

Classic Chicken Noodle Soup with Homemade Egg Noodles is a timeless dish that brings warmth, comfort, and pure happiness in every bowl. With fresh ingredients, simple steps, and room to personalize, this recipe will quickly become a favorite for your kitchen. So grab your apron, roll up your sleeves, and enjoy making a meal that feels like a warm embrace any day of the year.

Classic Chicken Noodle Soup with Homemade Egg Noodles

Author: David
Total Time: 2 hours
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Classic Chicken Noodle Soup with Homemade Egg Noodles is a comforting, heartwarming dish featuring tender chicken thighs, a rich and flavorful broth, fresh vegetables, and silky homemade egg noodles. Made from scratch using simple, wholesome ingredients, this soup delivers a perfect harmony of taste and texture, perfect for cozy meals, leftovers, or making ahead.

Instructions

Prepare the Broth: In a large pot, combine chicken thighs, chopped onions, carrots, celery, minced garlic, vegetarian Worcestershire sauce, and apple cider vinegar. Simmer gently over low heat, allowing flavors to develop and the chicken to become tender enough for shredding. Cook low and slow for about 1 to 1.5 hours.
Make the Homemade Egg Noodles: While the broth simmers, mix flour, eggs, salt, and natural gelling agent to form a smooth dough. Roll the dough out thin on a floured surface, then cut it into strips or your preferred noodle shape. Set the noodles aside to dry slightly before cooking.
Shred the Chicken and Strain the Broth: Remove chicken thighs from the pot. Once cool enough to handle, shred the meat finely. Strain the broth to remove vegetables and impurities for a clear, rich base. Return the shredded chicken to the strained broth.
Cook the Noodles in the Broth: Add the freshly cut egg noodles directly into the simmering broth. Cook until noodles are just tender, usually 3 to 5 minutes. Fresh noodles cook quickly, so watch closely to prevent overcooking.
Final Touches: Stir in chopped parsley and season with salt and pepper to taste. Allow the soup to rest for a few minutes so flavors can meld. Serve warm for a soul-warming meal.

Notes

Use bone-in chicken thighs for a richer, more flavorful broth.
Do not overwork the noodle dough to keep noodles tender.
Simmer the broth gently to avoid cloudiness and tough chicken.
Cut noodles uniformly for even cooking.
Season the soup at the end, after cooking the noodles, since fresh pasta absorbs salt.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Appetizers
Method: Simmering
Cuisine: American