Homemade Chicken Noodle Soup

"This is my recipe for chicken noodle soup. Everyone loves my soup on a cold day."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Tinkerbell photo by Tinkerbell
Ready In:




  • For Noodles: Mix egg, oil, salt, and water together.
  • Add all purpose flour until it becomes a soft dough.
  • Roll dough out on a floured surface to very thin.
  • Let dry for at least 3 hours.
  • Cut into small noodle sized strips.
  • For soup: Cover chicken with water in a large stove top pot.
  • Add chicken broth, carrots, celery, garlic and onions.
  • Boil until chicken is done.
  • Remove chicken and debone.
  • Place chicken back in pot.
  • Add additional water to soup mixture if needed, usually about 4 cups.
  • Bring soup mixture to boil and then add noodles.
  • Boil soup until noodles are soft and ready to eat.
  • Salt and pepper to taste.

Questions & Replies

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  1. The soup and noodles are well worth the time and effort. Received raves from family.
  2. I made this one day and my husband absolutely loved it! It was so much for just the two of us though, so I gave some to the neighbors who gave me such high compliments on it. I highly recommend this recipe to everyone else.<br/><br/>**Although when I made it, I used packaged egg noddles because I didn't want to make the time to make the noodles. I also used garlic clove spice as opposed to using a fresh one. I also added a square of chicken buillion (I think that's how you spell it), which I think enhanced the taste even more.**
  3. Therese, thanks for posting! I used two large chicken breast, chicken stock was 99% fat free and no MSG, added one cup of frozen mixed veggies, 1 1/2 tsp garlic powder, did not make noodles I cheated and used store bought then adjusted servings to 6 even though there's only JustME! Its such a soothing soup not heavy nor loaded with oil. Have already added to My Star-Rating Cookbook. Going back for another cup!!!! My stars are not showing up but gave 5 star rating!!!
  4. I have been using this soup recipe for years. I always make it with two whole chickens (double the recipe). After the basic soup (prior to noodles) is made I put divide it into 4 parts - 3 freezer containers full of meat and vegetables and a little broth and 1 batch part to eat that night for dinner.<br/><br/>To make the frozen batch, I pop out the frozen food into the pot and add 32 oz of broth, chicken soup seasoning and thaw it out right in the pot. When it is boiling, I add the noodles and I have a "homemade chicken noodle soup in about 20 minutes. It is perfect for a quick meal! Thanks so much for posting an awesome recipe.
  5. The soup was OKAY. Only okay. Kinda lacked flavor I think. But it was VERY easy and that was what I was looking for. I don't think I'll make this again though.


  1. This is a great recipe. I did as another reviewer suggested and just added three chicken bullion cubes to the water instead of broth. I didn't have time to make the noodles, and all I had in the pantry were macaroni noodles, but it was still really good. I will try the homemade noodles next time. Perfect for a cool, fall evening.
  2. What a great recipe! The only things I did different was to add a few bay leaves and use water instead of broth. With using a whole fresh chicken it made its own wonderful broth! Delicious, thanks! Italian Chef #2



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