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Creamy Chicken Noodle Soup with Homemade Egg Noodles

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This creamy chicken noodle soup features tender homemade egg noodles in a velvety broth with shredded chicken and vegetables. It’s the ultimate comfort food for sick days, cozy nights, or any time you need a warm hug in a bowl.

Ingredients

Scale
  • 2 cups all-purpose flour (plus extra for dusting)
  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 2 tablespoons milk (whole milk preferred)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into thin rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Make the Homemade Egg Noodles: In a large mixing bowl, whisk together 2 cups flour and 1/2 teaspoon salt. Make a well in the center and crack in the 3 eggs. Add the milk and olive oil. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges until a shaggy dough forms (about 2 minutes).
  2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If too sticky, add a tablespoon of flour at a time; if too dry, add a splash of milk. Wrap in plastic wrap and let rest at room temperature for 20 minutes.
  3. Roll and Cut the Noodles: After resting, divide the dough into 4 equal pieces. On a floured surface, roll one piece out into a thin rectangle, about 1/8-inch thick. Using a sharp knife or pizza cutter, slice into strips about 1/2-inch wide and 3-4 inches long. Place cut noodles on a floured baking sheet in a single layer, tossing with extra flour to prevent sticking. Repeat with remaining dough.
  4. Sauté the Vegetables: In a large stockpot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, sliced carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and onion is translucent. Add minced garlic and cook for 1 more minute until fragrant.
  5. Build the Broth: Pour in 8 cups chicken broth, scraping the bottom of the pot to release any browned bits. Add dried thyme and parsley. Bring to a gentle boil, then reduce heat to a simmer. Let simmer for 10 minutes.
  6. Cook the Noodles: Add fresh egg noodles to the simmering broth. Stir gently to prevent clumping. Cook for 5-7 minutes, stirring occasionally, until noodles are tender but still have a slight bite.
  7. Add the Chicken and Cream: Stir in 2 cups shredded cooked chicken. Reduce heat to low. Slowly pour in 1 cup heavy cream, stirring constantly. Let simmer gently for 3-4 minutes until heated through and broth has thickened. Do not let boil after adding cream. Season with salt and black pepper to taste.
  8. Serve: Ladle soup into bowls and garnish with fresh chopped parsley. Serve immediately.

Notes

For best results, don’t overwork the noodle dough; knead just until smooth. Rest the dough for 20 minutes to ensure tender noodles. Flour the noodles generously to prevent sticking. Add cream at the end and keep heat low to avoid curdling. Use rotisserie chicken for convenience. Store noodles separately if making ahead to prevent them from absorbing too much broth.

Nutrition

Keywords: creamy chicken noodle soup, homemade egg noodles, comfort food, chicken soup, easy soup recipe

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