Homemade Chicken Noodle Soup with Thick Homemade Egg Noodles
When the first bubbles break across the pot, I turn the heat down and let the chicken settle into a quiet simmer. That gentle pace gives the thighs time to…
Tip: save now, cook later.When the first bubbles break across the pot, I turn the heat down and let the chicken settle into a quiet simmer. That gentle pace gives the thighs time to become tender while the onion, celery, and bay leaves build a clean, savory broth from water. It’s the kind of chicken noodle soup that feels substantial without needing a long list of extras.
The thick homemade egg noodles are what make this bowl different from one made with a bag of dried noodles. Their dough is firm, rich with whole eggs and yolks, and cut into broad strips that keep a satisfying bite in the soup. I let the noodles air-dry while the chicken cooks, then add them straight to the broth so they finish tender and full of its flavor. A spoonful brings together soft chicken, sweet carrot, and a proper forkful of noodle.
Kitchen Note
Give the dough its full 30-minute rest before rolling. It relaxes enough to roll out more evenly, and the strips are less likely to spring back while you cut them.
Save this homemade chicken noodle soup for a cold day when you want thick, tender noodles and broth made from scratch.
Why These Thick Egg Noodles Cook Right in the Soup
These noodles aren’t an afterthought added to the bowl at the end. They cook directly in the broth, so each strip picks up the chicken flavor as it softens. That also means the pot’s liquid changes as it cooks: the noodles take in broth, and the flour clinging to them can give the soup a little more body. It’s a welcome effect for a hearty soup, but it’s worth knowing before you start.
Keep the dough dusted only as needed when you roll and cut it. A heavy coating of loose flour can leave the broth cloudier and thicker than you want. Add the strips a handful at a time, rather than dropping in one tangled bundle, and give them a gentle stir or two so they separate without tearing. The goal is a broth that still moves freely around thick noodles that hold their shape.
That direct-cooking approach is also why these noodles taste at home in this pot. They don’t need a second cooking liquid, and the soup doesn’t lose its broth to a separate saucepan. Watch the noodles near the end of their cooking time; once tender, they’re ready to meet the shredded chicken.
The Flour, Eggs, and Chicken That Give This Soup Its Character
- All-purpose flour — It gives the noodle dough enough structure to roll thin and still stay pleasantly substantial after simmering. Bread flour can make the noodles tougher, while pastry flour won’t give the same firm texture. Dust the work surface as needed; the dough itself should stay firm rather than heavily coated.
- Whole eggs and extra yolks — The whole eggs bind the flour, and the added yolks give these noodles a richer, more tender bite. Use large eggs as listed so the dough’s balance stays close. There isn’t a simple egg-free swap that gives this handmade dough the same texture.
- Bone-in, skin-on chicken thighs — The bones and skin contribute body to the broth, while thigh meat stays tender through the long simmer. If thighs aren’t available, bone-in, skin-on drumsticks are the closest replacement; use the same total weight and cook until tender and properly heated through. Boneless, skinless meat won’t make the same full broth.
- Yellow onion, celery, and bay leaves — These build the broth’s savory base without overpowering the chicken. The onion and first portion of celery are strained out, while fresh sliced celery goes back in with the carrots, so the finished soup has a cleaner broth and a fresher vegetable texture. A medium white onion can stand in for the yellow onion, though its flavor will be a little sharper.
- Carrots and sliced celery — Cut them evenly so they soften at about the same pace. Fresh carrots and celery are the best choice here; frozen vegetables soften differently and won’t give quite the same distinct bite.
From Firm Dough to a Clear, Chicken-Rich Broth
Bring the Egg Dough Together
Put the flour in a large bowl and make a well in the center, then add the eggs, yolks, and salt. Beat with a fork, gradually pulling flour into the center until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and firm. If the dough feels a little rough at first, keep working it rather than adding extra liquid.
Rest, Roll, and Cut the Noodles
Wrap the dough and leave it at room temperature for 30 minutes. Divide it in half and keep one piece covered while you work with the other. Roll each piece on a lightly floured surface to about 1/8 inch thick, then cut strips 1/4 inch wide and 3 to 4 inches long. Use flour for dusting as needed, and arrange the noodles in loose nests on a flour-dusted 13×18-inch sheet pan to air-dry while the soup cooks.
Simmer the Chicken Gently
Add the chicken, water, quartered onion, celery pieces, bay leaves, salt, and black pepper to a 6-quart pot. Bring the pot to a boil over medium-high heat, then lower the heat to maintain a low simmer and partially cover it. Cook for 40 to 50 minutes, until the chicken is tender and registers at least 165°F in the thickest part. A hard, rolling boil can make the broth cloudy, so keep the bubbles quiet once the pot comes to a boil.
Strain the Broth and Soften the Vegetables
Move the chicken to a plate, then strain the broth through a fine-mesh strainer into a heatproof bowl. Discard the cooked onion, celery, and bay leaves, and return the strained broth to the pot. Add the sliced carrots and celery, bring the broth back to a simmer over medium heat, and cook for 8 to 10 minutes. The vegetables should be nearly tender before the noodles go in, since they’ll continue cooking as the soup finishes.
Cook the Noodles, Then Return the Chicken
Add the noodles by the handful and bring the soup back to a gentle simmer. Cook for 8 to 10 minutes, stirring gently once or twice; the noodles should be tender but still hold their shape. Remove and discard the chicken skin and bones, shred the meat, and stir it into the pot with the remaining salt. Simmer for 3 to 5 minutes, until the chicken is heated through.
Three Practical Ways to Change the Noodles or Broth
Make the strips shorter for easier spoonfuls
Keep the same dough and strip width, but cut the noodles closer to 2 inches long instead of 3 to 4. They’re easier to scoop in a spoon, though the shorter pieces won’t give quite the same long, chewy forkful.
Use gluten-free noodles instead of the homemade dough
For a gluten-free bowl, replace the flour-based noodles with gluten-free egg noodles and cook them separately according to their package directions. Spoon the soup over the cooked noodles when serving; this avoids wheat flour from the homemade dough and keeps the broth from thickening with noodle dust. The result won’t have the same thick, handmade texture.
Start with skinless chicken thighs for a lighter broth
Removing the skin before simmering reduces some of the richness in the broth. Keep the bone-in thighs and the same cooking method, then skim any visible fat from the surface if you want a leaner-tasting bowl. The broth will have less body than the version made with skin-on thighs.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The noodles will absorb broth and soften as they sit.
- Freezer: The soup can be frozen, but the noodles soften further after thawing. For the best texture, freeze the broth with the cooked chicken and vegetables before adding noodles, then cook fresh noodles when you serve it.
- Reheating: Warm leftovers gently on the stovetop, stirring carefully until steaming throughout. If the noodles have absorbed too much broth, loosen the soup with a little water; avoid a hard boil, which can break up the noodles.
Questions That Come Up While This Soup Simmer
Homemade Chicken Noodle Soup with Thick Homemade Egg Noodles
Ingredients
Equipment
Method
- Place 2 cups of the flour in a large bowl and make a well in the center. Add the eggs, egg yolks, and 1/2 teaspoon of the salt, then beat with a fork, gradually drawing in the flour until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and firm.
- Wrap the dough and rest at room temperature for 30 minutes.
- Divide the dough in half and keep one piece covered while you roll the other on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into 1/4-inch-wide strips 3-4 inches long, then repeat with the remaining dough.
- Dust with the remaining flour as needed and arrange the noodles in loose nests on a flour-dusted 13x18-inch sheet pan.
- Let the noodles air-dry while you make the soup.
- Put the chicken, water, onion, 2 celery ribs cut into pieces, bay leaves, 1 teaspoon salt, and black pepper in a 6-quart pot.
- Bring to a boil over medium-high heat, then reduce to a low simmer and partially cover.
- Cook for 40-50 minutes, until the chicken is tender and registers at least 165°F in the thickest part.
- Transfer the chicken to a plate.
- Strain the broth through a fine-mesh strainer into a heatproof bowl. Discard the onion, celery, and bay leaves, then return the broth to the pot.
- Add the carrots and sliced celery to the broth and bring to a simmer over medium heat.
- Cook for 8-10 minutes, until nearly tender.
- Add the noodles a handful at a time and return the soup to a gentle simmer.
- Cook for 8-10 minutes, stirring gently once or twice, until the noodles are tender but still hold their shape.
- Remove and discard the chicken skin and bones, then shred the meat.
- Stir the chicken into the soup with the remaining 1/2 teaspoon salt.
- Simmer for 3-5 minutes, until the chicken is heated through to 165°F.