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Cozy Grandma’s Chicken Noodle Soup with Homemade Noodles

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A comforting chicken noodle soup with homemade noodles, roasted chicken, and a rich, golden broth. This soul-soothing recipe is perfect for cold days or tough weeks.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 3 large carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 large yellow onion, quartered
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 handful fresh parsley
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Kosher salt, to taste
  • 2 cups all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 teaspoon kosher salt
  • 1–2 tablespoons water, as needed
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • Shredded chicken (from the broth chicken)
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place whole chicken, roughly chopped carrots, celery, and quartered onion on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until golden.
  2. Transfer roasted chicken and vegetables to a large stockpot. Add smashed garlic, thyme sprigs, parsley stems, bay leaves, and peppercorns. Cover with cold water by about 2 inches (roughly 12 cups). Bring to a gentle boil, then reduce to a simmer. Skim foam for first 15 minutes. Simmer 45-60 minutes until chicken is cooked through.
  3. Remove chicken from pot and let cool 10 minutes. Shred meat into bite-sized pieces, discarding skin and bones. Cover with foil.
  4. Strain broth through a fine-mesh strainer into a large bowl. Discard solids. Return broth to pot and bring to a gentle simmer.
  5. Make noodles: In a large bowl, whisk together 2 cups flour and 1/2 teaspoon salt. Make a well, add 3 eggs, and gradually incorporate flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Wrap in plastic and rest 20 minutes.
  6. Divide dough into 4 pieces. Roll each piece into a thin rectangle (about 1/8-inch thick). Cut into strips 1/2-inch wide and 3-4 inches long. Place on a floured baking sheet and toss with flour.
  7. Add diced carrots and celery to simmering broth. Cook 5 minutes. Drop noodles into broth a handful at a time, stirring gently. Cook 8-10 minutes until tender but still chewy.
  8. Stir in shredded chicken and cook 2-3 minutes until heated through. Remove from heat. Stir in fresh dill if using. Season with salt and pepper to taste. Serve immediately.

Notes

Don’t boil the broth; keep at a gentle simmer. Let noodle dough rest for 20 minutes. Roll noodles to about 1/8-inch thickness. Flour noodles generously to prevent sticking. Cook noodles right before serving to avoid them becoming bloated. Save chicken skin to crisp up as a garnish.

Nutrition

Keywords: chicken noodle soup, homemade noodles, comfort food, grandma's recipe, chicken soup

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