Homemade Chicken Noodles Recipe | Rustic Egg Noodles for Soup

If you crave a steaming bowl of chicken noodle soup that tastes like it simmered in a farmhouse kitchen, you’ll love these homemade chicken noodles. We’re talking tender shreds of chicken, a rich, savory broth, and chewy, rustic egg noodles that soak up every drop of flavor. Nothing fancy—just simple, honest comfort food you can make on a weeknight or a slow Sunday.

I’ll walk you through the exact steps to make classic chicken soup and hand-cut egg noodles from pantry basics. You don’t need a pasta machine, and you don’t need special skills. You’ll get silky broth, deep chicken flavor, and sturdy noodles that hold up in the pot and reheat like a dream. Let’s make a pot that tastes like home.

Why This Rustic Chicken Noodle Soup With Egg Noodles Works

This recipe brings broth, chicken, and noodles together in the most satisfying way. Here’s why it delivers every time:

• Homemade egg noodles stay chewy and don’t turn mushy in hot soup.
• Bone-in chicken builds a richer broth than boneless meat alone.
• Two-step cooking keeps flavors clean: simmer chicken first, then cook noodles in the finished broth.
• Simple seasoning layers—onion, celery, garlic, bay, and pepper—let chicken shine.
• Rested dough rolls easily and slices neatly for rustic ribbons.

Ingredients

For the Chicken Broth and Soup

• 2.5–3 lb bone-in chicken (thighs, drumsticks, or a small whole chicken)
• 10 cups water
• 1 large yellow onion, halved
• 3 celery stalks, sliced
• 2 carrots, sliced
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or 1/2 tsp ground)
• 1–1.5 tsp kosher salt, plus more to taste
• 2 tbsp butter (optional, for a richer finish)
• Fresh parsley, chopped, for serving

For the Rustic Egg Noodles

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp kosher salt
• 3 large eggs
• 1–2 tbsp water, as needed

How to Make Classic Chicken Soup With Rustic Egg Noodles

1) Simmer the Chicken and Build the Broth

1. Add chicken, water, onion, celery, carrots, garlic, bay leaves, peppercorns, and 1 tsp salt to a large pot.
2. Bring to a gentle boil over medium-high heat. Skim foam from the surface.
3. Reduce to a steady simmer. Cover slightly and cook 35–45 minutes, until chicken turns tender and pulls from the bone.
4. Lift chicken out to cool. Strain broth through a fine sieve into a clean pot. Discard aromatics. Taste and season the broth with more salt if needed.

2) Make the Rustic Egg Noodle Dough

1. Whisk flour and salt in a bowl. Make a well in the center.
2. Crack in eggs. Use a fork to pull flour into eggs until a shaggy dough forms. Add 1–2 tbsp water only if dry.
3. Turn onto a lightly floured surface. Knead 5–7 minutes until smooth and elastic. The dough should feel firm, not sticky.
4. Wrap and rest the dough 20–30 minutes to relax the gluten. This prevents spring-back and tearing.

3) Roll and Cut the Noodles (by Hand)

1. Divide dough in half. Keep one half covered.
2. On a floured surface, roll the dough into a thin sheet, about 1/16–1/8 inch thick. Dust lightly as you roll so it doesn’t stick.
3. Let the sheet air-dry 5 minutes. Fold it into thirds like a letter.
4. Slice into ribbons about 1/4–1/2 inch wide for a rustic look. Unfurl strips and dust with flour to prevent clumping.
5. Repeat with remaining dough. Let noodles sit while you shred the chicken.

4) Shred the Chicken and Finish the Soup

1. Remove skin and bones. Shred chicken into bite-size pieces.
2. Bring strained broth to a lively simmer. Drop in the noodles, separating as you go.
3. Cook noodles 4–6 minutes, until tender with a pleasant bite.
4. Add shredded chicken back to the pot. Stir in butter for a silky finish. Simmer 2 minutes to warm through.
5. Taste and adjust salt. Add cracked pepper and chopped parsley. Ladle and serve.

Texture Tips That Make a Difference

• Knead until smooth—this builds chew and prevents gummy noodles.
• Rest the dough so it rolls thin and stays put.
• Dry the sheet briefly before slicing for clean cuts and less sticking.
• Salt the broth, not the noodle water—the noodles absorb direct flavor from the soup.

How to Store Chicken Noodle Soup With Homemade Noodles

• Refrigerate: Cool completely. Store in airtight containers up to 4 days.
• Freeze: For best texture, freeze broth and chicken separately from uncooked noodles. Freeze up to 3 months.
• Reheat: Warm broth and chicken to a simmer. Add fresh or thawed noodles and cook 4–6 minutes. If already combined, reheat gently to avoid over-softening.
• Make-ahead noodles: Cut noodles and lay on a floured sheet pan. Air-dry 1–2 hours, then freeze in a single layer. Bag once solid. Cook from frozen.

Benefits of Making Your Own Chicken Noodles

• Better texture: Hand-cut egg noodles stay sturdy and turn silky in broth.
• Cleaner flavor: No preservatives or off flavors—just golden broth and fresh noodles.
• Budget-friendly: A basic chicken and pantry staples stretch into generous portions.
• Customizable: Adjust salt, thickness, and add-ins to fit your taste.
• Comfort factor: The aroma alone makes everyone wander into the kitchen.

What to Avoid When Making Chicken Noodle Soup

• Don’t rush the broth: A short simmer yields flat flavor. Give it 35–45 minutes minimum.
• Don’t skip resting the dough: Tight dough fights you and tears.
• Don’t roll too thick: Thick noodles turn stodgy and steal broth.
• Don’t overcook the noodles: They keep absorbing liquid. Stop when just tender.
• Don’t skimp on salt: Season the broth at the end so flavors pop.

Easy Variations to Try

• Herb boost: Simmer thyme and a sprig of rosemary with the broth; finish with dill.
• Lemon-pepper: Add lemon zest to the dough and a squeeze of lemon to the pot at the end.
• Garlic butter finish: Melt 1 tbsp butter with a grated garlic clove and swirl into the soup.
• Veggie add-ins: Stir in peas or sliced kale during the last 3–4 minutes.
• Creamy version: Add 1/3 cup heavy cream at the end for a cozy, chowder-like vibe.
• Rotisserie shortcut: Use store-bought chicken; simmer carcass with water and aromatics for quick broth.

FAQ

Can I use boneless, skinless chicken?

Yes, but add a teaspoon of Better Than Bouillon or extra aromatics to boost depth. Bone-in cuts build a richer broth.

Do I need a pasta machine for the noodles?

No. A rolling pin and a sharp knife do the job. Roll thin, dust lightly, and slice.

How do I keep noodles from getting mushy?

Cook them last, just until tender, and avoid a hard boil. Leftovers soften over time, so reheat gently.

Can I make the dough ahead?

Yes. Wrap and refrigerate up to 24 hours. Bring to room temp for 20 minutes before rolling.

What flour works best?

All-purpose makes classic, tender-chewy noodles. For extra bite, swap 1/2 cup with bread flour.

How much noodle dough per person?

Plan on about 2 ounces of dough per serving. The recipe serves 6 generously.

Conclusion

With a pot, a rolling pin, and a handful of pantry staples, you can make chicken noodle soup that beats anything in a can. The homemade egg noodles soak up savory broth, the chicken turns tender and flavorful, and every spoonful tastes like comfort you built from scratch. Make it once, and I bet it becomes your cold-weather staple—and your anytime “need a hug” meal.

Homemade Chicken Noodles Soup with Rustic Egg Noodles

Tender bone-in chicken simmered into a rich broth with hand-cut rustic egg noodles for a classic, cozy chicken noodle soup.

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Prep Time

40 minutes

Cook Time

55 minutes

Total Time

1.6 hours

Servings

6 servings

Ingredients

• 2.5–3 lb bone-in chicken (thighs, drumsticks, or a small whole chicken)
• 10 cups water
• 1 large yellow onion, halved
• 3 celery stalks, sliced
• 2 carrots, sliced
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or ½ tsp ground)
• 1–1.5 tsp kosher salt, plus more to taste
• 2 tbsp butter (optional, for a richer finish)
• Fresh parsley, chopped, for serving
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp kosher salt (for noodles)
• 3 large eggs
• 1–2 tbsp water, as needed

Instructions

1. Add chicken, water, onion, celery, carrots, garlic, bay leaves, peppercorns, and 1 tsp salt to a large pot.
2. Bring to a gentle boil over medium-high heat, skimming foam as needed.
3. Reduce to a steady simmer, cover slightly, and cook 35–45 minutes until chicken is tender and pulls from the bone.
4. Lift chicken out to cool. Strain broth through a fine sieve into a clean pot; discard aromatics. Taste and season broth with more salt if needed.
5. Make noodles: Whisk flour and 1 tsp salt in a bowl; make a well. Add eggs and mix, adding 1–2 tbsp water only if dry, until a shaggy dough forms.
6. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Wrap and rest 20–30 minutes.
7. Divide dough in half. Roll one half on a floured surface to 1/16–⅛ inch thick; dust lightly as needed.
8. Air-dry the sheet 5 minutes, fold into thirds, and slice into ¼–½ inch ribbons. Unfurl and dust with flour. Repeat with remaining dough.
9. Shred chicken, discarding skin and bones.
10. Bring strained broth to a lively simmer. Drop in noodles, separating as you go, and cook 4–6 minutes until tender with bite.
11. Return shredded chicken to the pot; stir in butter if using and simmer 2 minutes to warm through.
12. Taste and adjust salt; add cracked pepper and chopped parsley. Ladle and serve.