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Grandma’s Chicken Noodle Soup with Easy Homemade Noodles

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This is the chicken noodle soup you make when you need to feel taken care of, even if you’re the one doing the cooking. It’s a hug in a bowl, with a rich, silky broth, fall-apart tender chicken, and chewy, satisfying homemade noodles that are surprisingly simple to make.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth (preferably Swanson or Kitchen Basics)
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 cups all-purpose flour (plus more for dusting; preferably King Arthur)
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 2 tablespoons water (if needed, to bring the dough together)

Instructions

  1. Make the noodle dough first. In a large mixing bowl, whisk together the 2 cups of flour and ½ teaspoon of salt. Make a well in the center and crack the 3 eggs into it. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges of the well. The dough will look shaggy at first—don’t worry, that’s normal. Once it starts coming together, use your hands to knead it right in the bowl. Add the 2 tablespoons of water if it feels too dry. Knead for about 5 minutes, until the dough …
  2. Brown the chicken. While the dough rests, pat the chicken thighs dry with paper towels. Season them generously with salt and pepper. Heat the 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Once the oil shimmers, add the chicken, skin-side down. Don’t crowd the pot—do this in two batches if needed. Cook for 5-6 minutes per side, until the skin is golden brown and crispy.
  3. Sauté the aromatics. Remove the chicken to a plate and set aside. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot—that’s pure flavor. Add the minced garlic and cook for another minute, until fragrant.
  4. Simmer the broth. Return the chicken to the pot, along with any accumulated juices on the plate. Pour in the 8 cups of chicken broth and 2 cups of water. Add the bay leaf, dried thyme, and dried rosemary. Bring the liquid to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-35 minutes. The chicken should be cooked through and tender enough to shred easily.
  5. Roll and cut the noodles. While the soup simmers, dust your countertop with flour. Unwrap the rested dough and cut it into 4 equal pieces. Working with one piece at a time (keep the rest covered), roll it out into a thin sheet, about ⅛-inch thick. Don’t worry about making it a perfect rectangle—rustic is the goal here. Using a pizza cutter or a sharp knife, cut the dough into strips about 1-inch wide and 3-4 inches long. Dust the cut noodles with a little flour to prevent sticking, and set them …
  6. Shred the chicken. Once the chicken is cooked, use a slotted spoon to transfer it to a cutting board. Let it cool for a few minutes, then shred the meat with two forks, discarding the skin and bones.
  7. Cook the noodles. Bring the broth back to a gentle boil. Drop in the fresh noodles, stirring gently to prevent them from sticking together. Cook for 5-7 minutes, until the noodles are tender but still have a little bite.
  8. Finish the soup. Return the shredded chicken to the pot. Stir in the fresh parsley. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Notes

For the best flavor, use bone-in, skin-on chicken. The bones release gelatin into the broth, making it silky and rich. If you’re short on time, boneless skinless thighs will work, but the broth won’t be as luxurious. For the noodles, room-temperature eggs are important—they incorporate more easily into the flour. Don’t overwork the noodle dough; knead just until it comes together. Let the dough rest for at least 20 minutes to relax the gluten. Brown the chicken properly for maximum flavor. Cook the noodles right before serving to prevent them from becoming mushy. If making ahead, cook the noodles separately and add them when reheating.

Nutrition

Keywords: chicken noodle soup, homemade noodles, comfort food, easy soup, chicken soup, grandma's recipe

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