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Homemade Chicken Noodle Soup with Thick Homemade Egg Noodles

Homemade chicken noodle soup with thick egg noodles pairs a rich broth with tender chicken and hearty noodles made from scratch. The noodles are rolled, cut, and simmered right in the soup until tender but still holding their shape.
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Prep Time 10 minutes
Cook Time 1 hour 7 minutes
Resting 30 minutes
Total Time 1 hour 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the egg noodles
  • 2.25 cup all-purpose flour divided; 2 cups for the dough and up to 1/4 cup for dusting
  • 2 eggs large
  • 2 egg yolks large
For the soup and noodles
  • 2 tsp kosher salt divided; 1/2 teaspoon for the noodles, 1 teaspoon for the broth, and 1/2 teaspoon to finish
For the soup
  • 3 lb chicken thighs bone-in, skin-on
  • 9 cup water
  • 1 yellow onion medium, quartered
  • 4 celery ribs, divided; 2 cut into 2-inch pieces for the broth and 2 sliced 1/4 inch thick
  • 2 bay leaves
  • 0.5 tsp ground black pepper
  • 2 carrots medium, peeled and sliced 1/4 inch thick

Equipment

  • 1 13x18-inch sheet pan
  • 1 6-quart pot

Method
 

Make the egg noodles
  1. 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.
  2. Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and firm.
  3. Wrap the dough and rest at room temperature for 30 minutes.
  4. 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.
  5. Cut the dough into 1/4-inch-wide strips 3-4 inches long, then repeat with the remaining dough.
  6. Dust with the remaining flour as needed and arrange the noodles in loose nests on a flour-dusted 13x18-inch sheet pan.
  7. Let the noodles air-dry while you make the soup.
Make the soup
  1. Put the chicken, water, onion, 2 celery ribs cut into pieces, bay leaves, 1 teaspoon salt, and black pepper in a 6-quart pot.
  2. Bring to a boil over medium-high heat, then reduce to a low simmer and partially cover.
  3. Cook for 40-50 minutes, until the chicken is tender and registers at least 165°F in the thickest part.
  4. Transfer the chicken to a plate.
  5. 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.
  6. Add the carrots and sliced celery to the broth and bring to a simmer over medium heat.
  7. Cook for 8-10 minutes, until nearly tender.
  8. Add the noodles a handful at a time and return the soup to a gentle simmer.
  9. Cook for 8-10 minutes, stirring gently once or twice, until the noodles are tender but still hold their shape.
  10. Remove and discard the chicken skin and bones, then shred the meat.
  11. Stir the chicken into the soup with the remaining 1/2 teaspoon salt.
  12. Simmer for 3-5 minutes, until the chicken is heated through to 165°F.

Notes

For the best noodle texture, dust them with flour as needed and keep them in loose nests as they air-dry. Refrigerate leftovers for up to 4 days; freezing is best done without the noodles, which can soften after thawing. For a gluten-free variation, use a tested gluten-free noodle recipe in place of the homemade wheat noodles.