Chicken Noodle Soup with Homemade Egg Noodles
For homemade egg noodles...
  • ¼ cup water
  • ½ tsp. salt
  • 1 egg yolk
  • 1 cup flour
For chicken soup...
  • 1 Tbl. olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery ribs, sliced
  • 2 sprigs fresh thyme
  • 6 cups Homemade Chicken Stock (see recipe link in post)
  • 3 cups cooked chicken, cubed
  • salt & pepper to taste
For egg noodles...
  1. Whisk together water and salt then add in egg yolk.
  2. Put flour into a medium bowl and make a well in the center; pour in egg mixture.
  3. Use a fork to combine mixture into a crumbly dough.
  4. Pour out onto a well floured surface. Knead dough by hand until smooth and slightly elastic.
  5. Cover in plastic wrap and rest for 20 minutes.
  6. Preheat oven to 300 degrees.
  7. Cut dough into four pieces. Roll until you think they are thin enough, then roll again. Fold dough into thirds, then cut into ½-inch wide strips. Unfold and lay on baking sheet. Place in oven for 10-15 minutes until noodles feel mostly dry.
  8. They are now ready to add to soup (or be boiled in water for another use).
For chicken noodle soup...
  1. In a Dutch oven or soup pot, sauté onion, carrots and celery in olive oil until almost tender, 8-10 minutes. Add fresh thyme sprigs and chicken broth and simmer for an additional 10 minutes, until vegetables are tender.
  2. Remove thyme sprigs. Add in cooked chicken and egg noodles and simmer for another 5-7 minutes or until noodles are tender.
Recipe by Lemony Thyme at