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.

Ingredients

Scale

For the Broth

4 bone-in chicken thighs
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
1 teaspoon natural gelling agent
Salt and pepper to taste

For the Homemade Egg Noodles

2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1/4 teaspoon natural gelling agent

For Garnish and Finishing

2 tablespoons fresh parsley, chopped
Optional: fresh thyme leaves

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

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 110mg

Keywords: chicken noodle soup, homemade egg noodles, comfort food, scratch recipe, cozy soup, homemade broth