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Chicken Noodle Soup with Homemade Egg Noodles

Libby with Lemony Thyme


For homemade egg noodles...

  • 1/4 cup water
  • 1/2 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...

  • Whisk together water and salt then add in egg yolk.
  • Put flour into a medium bowl and make a well in the center; pour in egg mixture.
  • Use a fork to combine mixture into a crumbly dough.
  • Pour out onto a well floured surface. Knead dough by hand until smooth and slightly elastic.
  • Cover in plastic wrap and rest for 20 minutes.
  • Preheat oven to 300 degrees.
  • Cut dough into four pieces. Roll until you think they are thin enough, then roll again. Fold dough into thirds, then cut into 1/2-inch wide strips. Unfold and lay on baking sheet. Place in oven for 10-15 minutes until noodles feel mostly dry.
  • They are now ready to add to soup (or be boiled in water for another use).

For chicken noodle soup...

  • 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.
  • Remove thyme sprigs. Add in cooked chicken and egg noodles and simmer for another 5-7 minutes or until noodles are tender.