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Creamy Chicken Noodle Soup with Homemade Egg Noodles

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A comforting and creamy chicken noodle soup featuring tender homemade egg noodles and a rich broth made without heavy cream. Perfect for cozy dinners and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 2 tablespoons water (only if dough feels dry)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 6 cups (1.4 liters) chicken stock, low sodium preferred
  • 1 cup (240 ml) whole milk or dairy-free alternative
  • 3 cups (450 g) cooked chicken, shredded
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Make the Egg Noodle Dough: In a large bowl, mix 2 cups (240 g) of flour and ½ teaspoon salt. Crack in 3 large eggs and stir with a fork until combined. If the dough feels dry, add up to 2 tablespoons of water, one teaspoon at a time. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover with a clean towel and let rest for 20 minutes.
  2. Roll and Cut the Noodles: Divide the dough into two portions. On a floured surface, roll one portion out to about 1/8 inch (3 mm) thickness. Use a sharp knife or pizza cutter to slice into ¼ inch (6 mm) wide strips. Repeat with the second portion. Toss the noodles lightly in flour to prevent sticking and set aside.
  3. Prepare the Soup Base: In a large pot, melt 2 tablespoons butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 7 minutes, stirring occasionally, until vegetables soften and onions turn translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Roux: Sprinkle 3 tablespoons of flour over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the flour loses its raw smell and turns a pale golden color.
  5. Add Liquids and Simmer: Slowly pour in 6 cups (1.4 liters) of chicken stock while whisking to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes until the broth thickens slightly.
  6. Cook the Noodles in the Soup: Add your fresh egg noodles directly into the simmering broth. Cook for 4-6 minutes, stirring gently to keep them separated. The noodles should be tender but still have some bite.
  7. Finish the Soup: Stir in 1 cup (240 ml) of whole milk and shredded cooked chicken. Add 1 teaspoon fresh thyme (or ½ teaspoon dried), and season with salt and pepper to taste. Heat through for 5 more minutes, allowing flavors to meld and the soup to become creamy.
  8. Final Touches: Taste and adjust seasoning as needed. If the soup feels too thick, add a splash more milk or stock. Serve hot, garnished with extra thyme or chopped parsley if desired.

Notes

Knead the dough until smooth and elastic and let it rest to relax gluten for easier rolling. Fresh noodles cook quickly (4-6 minutes) so watch carefully to avoid mushiness. Make a roux with flour and butter to thicken broth without heavy cream. For dairy-free, swap butter for olive oil and milk for coconut or almond milk. For gluten-free, use gluten-free flour blend or substitute noodles with rice noodles or spiralized veggies.

Nutrition

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

Find it online: https://elvafood.com/creamy-chicken-noodle-soup-with-homemade-egg-noodles-easy-recipe-for-comfort/