Homemade Chicken Noodle Recipe From Scratch: Grandma’s Nourishing Bowl

Nothing beats the comfort of a bowl of chicken noodle soup made entirely from scratch. I perfected this method after years of testing, and it’s become my go-to for cozy Sunday dinners.

The key is in the details: homemade egg noodles, tender chicken, and a rich broth built from scratch. Each element comes together to create a dish that’s both nourishing and deeply satisfying.

You’ll end up with a soup that’s hearty, flavorful, and filled with the kind of warmth that only homemade meals can provide. The noodles are tender, the chicken juicy, and the broth rich with depth.

This is the kind of recipe that turns a simple meal into something special. Here’s how to make it.

Ingredients for Homemade Chicken Noodle Recipe from Scratch

Homemade egg noodles, tender chicken, and scratch-made broth come together for this cozy bowl.

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The chicken is the star here. Bone-in pieces (thighs and drumsticks) give the broth serious depth—Costco has great packs if you’re making a big batch. For the noodles, King Arthur Flour is my go-to for consistent results. Fresh thyme and bay leaves are worth hunting down at Whole Foods or a local market—they make the broth taste like it simmered all day.

No chicken thighs? Breasts work too but keep an eye on them—they dry out faster. Swap fresh thyme for dried at one-third the amount. Out of bay leaves? A pinch of ground bay leaf in a pinch. The noodle dough needs the full 2 cups flour for structure, but you can use half whole wheat if you want. For the veggies, any onion works (white, yellow, even red in a pinch).

Broth freezes beautifully—portion into quart containers and it’ll keep for 3 months. The noodles? Cook them fresh each time (they turn to mush when reheated). Leftovers stay good in the fridge for 4-5 days—just store noodles separate from broth if you can.

Step-by-Step Instructions for Homemade Chicken Noodle Soup

Grandma’s method never fails—just follow these steps for that classic comforting bowl.

Step 1: Simmer the Broth with Aromatics

In a large stockpot, combine the 1.5 lb Chicken Thighs, 1 lb Chicken Drumsticks, 12 cups Water, diced 2 whole Yellow Onions, sliced 3 whole Carrots, sliced 3 whole Celery Stalks, minced 4 cloves Garlic Cloves, 4 whole Fresh Thyme Sprigs, 2 whole Bay Leaves, and 1 tsp Whole Black Peppercorns.

Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes. You want a clean, clear broth with deep flavor from the bones and vegetables.

Simmer uncovered for 45-60 minutes until the chicken is fully cooked and the broth is rich and fragrant. The meat should easily pull away from the bones when tested with a fork.

Step 2: Shred the Chicken and Strain the Broth

Carefully remove the chicken pieces from the broth and transfer them to a cutting board. Once cool enough to handle, discard the skin and bones, then shred the meat into bite-sized pieces. You should have about 3-4 cups of tender chicken.

Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the vegetables to extract all their flavor. Discard the solids. Taste and adjust seasoning with ½ tbsp of the 1 tbsp Kosher Salt if needed—the broth should be well-seasoned but not overly salty.

Step 3: Make the Egg Noodle Dough

On a clean countertop, mound the 2 cups All-Purpose Flour and make a well in the center. Add the 3 whole Large Eggs and the remaining ½ tbsp Kosher Salt to the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Knead the dough for 5-7 minutes until smooth and elastic. It should spring back when pressed with your finger. Wrap the dough in plastic and let it rest for 20 minutes at room temperature—this relaxes the gluten for easier rolling.

Step 4: Roll, Cut, and Cook the Noodles

Divide the dough into 4 portions. On a lightly floured surface, roll each portion as thin as possible, about ⅛-inch thick. Dust with flour if the dough sticks. Let the sheets dry for 5 minutes to prevent them from sticking together when cut.

Slice the dough into ¼-inch wide strips for noodles. Toss them with a bit of flour to prevent clumping. Bring the broth back to a gentle boil and add the fresh noodles. Cook for 8-10 minutes until the noodles are tender but still have a slight bite.

Step 5: Finish and Serve

Return the shredded chicken to the pot and stir in the 2 tbsp Unsalted Butter. Let everything warm through for 2-3 minutes. The butter adds a rich, velvety finish to the broth.

Ladle the soup into bowls and garnish with chopped 0.25 cup Fresh Parsley. The parsley adds a pop of color and freshness. Serve immediately while hot—the noodles will continue to absorb the broth as it sits, so eat it fresh for the best texture.

Make-Ahead Tips for This Recipe

Broth Prep Ahead

Make the broth up to 3 days ahead and store it in the fridge in an airtight container. I use glass mason jars for easy portioning. The flavors deepen as it sits, making your soup even more delicious. Skim off any congealed fat before reheating. ❄️

Noodle Dough Storage

The egg noodle dough can rest in the fridge for up to 24 hours before rolling. Wrap it tightly in plastic wrap to prevent drying. Let it sit at room temperature for 20 minutes before rolling to soften slightly.

Freezing Broth

For long-term storage, freeze broth in quart-sized freezer bags for up to 3 months. Lay them flat to save space. Thaw overnight in the fridge before using. I always label mine with the date to keep track.

Assembly Day Tips

On serving day, reheat broth gently while you roll and cut fresh noodles. Cook noodles directly in the simmering broth for 8-10 minutes. Add shredded chicken last to warm through. This keeps everything fresh and flavorful. 💡

Leftovers Strategy

Store cooked soup in the fridge for up to 4 days, but keep in mind the noodles will soften. For best results, store noodles separate from broth and add them when reheating. This maintains their perfect texture.

Big Batch Method

Double the recipe and freeze portions for quick meals. I use silicone muffin molds for individual servings. Pop out frozen portions and reheat in a pot with a splash of water. Perfect for busy weeknights.

Frequently Asked Questions