recipe for homemade noodles for chicken noodle soup

Written BySheba G Updated On
recipe for homemade noodles for chicken noodle soup
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The Best recipe for homemade noodles for chicken noodle soup

Homemade noodles in chicken noodle soup feel like nothing else—warm, comforting, and just the right texture to soak up every bit of broth. There’s something about making them from scratch that makes the whole dish feel special, even if you’re just feeding a tired family after a long week. My kids always ask for this recipe because it’s simple enough to make without stress, but it’s also hearty enough to feel like a meal worth waiting for. It’s the kind of soup that’s perfect for a cozy night in, a quick lunch when you’re short on time, or even a light dinner when you need something nourishing but not heavy.

I love this recipe because it’s a great way to use up whatever chicken you have on hand—whether it’s leftover roasted chicken, shredded rotisserie chicken, or even a whole chicken you’re simmering down. The noodles stay soft and chewy, absorbing all the rich flavors of the broth, and the whole thing feels like a hug in a bowl. Plus, homemade noodles are a great way to get more fiber and nutrients into your meals without sacrificing taste. It’s a simple swap that makes a big difference, and it’s something my family enjoys year-round.

Quick Homemade Chicken Noodle Soup Noodles

Quick Homemade Chicken Noodle Soup Noodles

4.7 from 725 votes

Fresh, soft noodles that blend perfectly into a comforting chicken noodle soup. These simple dough noodles are ready in under an hour and pair beautifully with classic broth and tender chicken.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

đŸ„˜Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup cold water
For the Broth
  • 4 cups chicken broth
  • 1 cup diced chicken
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried thyme

👹‍🍳Directions

  1. 1
    Preheat oven to 425°F. In a medium bowl, combine flour and salt. Gradually add cold water while stirring until a soft dough forms.
  2. 2
    Knead the dough for about 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 15 minutes.
  3. 3
    Divide the dough into 8 equal pieces. Roll each piece thinly (about 1/8-inch thick) on a floured surface. Cut into 2-inch squares.
  4. 4
    Place noodles on a parchment-lined baking sheet. Bake at 425°F for 12–15 minutes until edges are golden. Let cool before using.

🔧Equipment

  • Mixing bowl
  • Rolling pin
  • Cutting board
  • Parchment paper

📊Nutrition Facts (per serving)

đŸ”„Calories: 300 kcal🧈Total Fat: 8💛Saturated Fat: 1❀Cholesterol: 35🧂Sodium: 550đŸŒŸTotal Carbs: 40đŸ„ŠDietary Fiber: 3🍬Sugars: 4đŸ„©Protein: 18

📝Notes

Tips: For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes to the broth. Store cooked noodles in an airtight container for up to 3 days or freeze for longer storage.

Watch Video Of How Quick Homemade Chicken Noodle Soup Noodles Works

Homemade noodles for this soup feel like a real treat, especially when you’re pulling everyone together for a cozy meal. They’re lighter than store-bought, so the broth stays rich and flavorful without being too heavy, and they’re easy enough to make ahead if you’re hosting—just boil them fresh when you’re ready to serve. It’s a simple way to make the soup feel extra special, whether you’re feeding a big family or just craving comfort on a busy night.

❓ Frequently Asked Questions About Quick Chicken Noodle Soup Noodles

1. What’s the best way to ensure my homemade noodles stay soft and fluffy in the soup?

Use freshly cooked noodles that haven’t been dried or stored. Boil them in salted water for just 2–3 minutes before adding them to the soup—this keeps them tender rather than mushy. If you’re short on time, you can also toss cold noodles with a splash of cold water and let them sit for 5 minutes before reheating gently.

2. Can I substitute any of the ingredients if I don’t have fresh chicken?

Yes! For shredded chicken, use pre-cooked rotisserie chicken or canned chicken breast, drained and chopped. For extra flavor, add a splash of chicken broth or a pinch of soy sauce to the broth before simmering. If you want a vegetarian version, swap chicken for extra-firm tofu or lentils.

3. How do I avoid making my noodles too thick or gummy?

The key is balancing the dough’s consistency and cooking time. Start with a slightly thinner dough (about 1/16-inch thick) if you’re concerned about thickness. Undercook the noodles slightly (they’ll firm up when reheated in the soup). If they’re still too thick after cooking, add a splash of warm broth or milk to loosen them.

4. What’s the trick for getting perfectly tender chicken without overcooking it?

Cook the chicken first in a separate pot—simmer it in broth until fully tender (about 15–20 minutes for chicken thighs or 10–12 minutes for breasts). Then, shred it right away to keep it moist. Avoid overcrowding the pot, and use a splash of acid (like lemon juice or vinegar) in the broth to help tenderize it.

5. How long should I let the soup simmer to let all the flavors meld?

Simmer the soup gently for about 15–20 minutes after adding the noodles and chicken. This lets the flavors deepen without burning. If you’re using fresh herbs (like parsley or thyme), add them in the last 5 minutes to keep them bright.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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