Homemade Chicken Noodle Soup

You can't beat homemade chicken noodle soup on a cold, wet day. The homemade noodles are easy and make all the difference in this recipe. Don't use store bought!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Amy Garrett


  • 2 large carrots , sliced or diced
  • 3 stalks of celery , sliced
  • 1/2 onion , finely chopped
  • 1 tsp or one clove chopped garlic
  • 1 Tbsp olive oil
  • 2 large cans of chicken (cooked chicken can be used)
  • 6-8 cups chicken broth

Season to taste (approximately 1/2 to 1 tsp of each)

  • Kosher salt
  • pepper
  • basil
  • thyme
  • oregano
  • 1 bay leaf


  • In your soup pot, cook the carrots, celery and onion in oil on medium til the onions are translucent, then add the garlic and cook another minute. Add the chicken, seasonings, and broth.
  • Let cook for 30 minutes on medium/medium low (just so it’s bubbling). Make the egg noodle dough (below) during this time.
  • Bring to a good boil and add the noodles, a few at a time so they stay separate.
  • Let cook for a few minutes after the last noodles are added and it’s done!

Homemade Egg Noodles

Prep Time20 mins
Total Time20 mins
Course: Pasta
Cuisine: American
Servings: 6
Author: Amy Garrett


  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 eggs , beaten
  • 1/2 cup milk
  • 1 tablespoon butter


  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • On a floured surface, roll out dough to desired thickness (I roll it as thin as possible until it's see through and can't get much thinner). Use additional flour as needed to keep dough from sticking to rolling pin.
  • Cut into desired lengths and shapes.
  • Allow to air dry before cooking.


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