Easy Chicken Noodle Soup

Ingredients

• 90–120 g (¾–1 cup)plain flour
• ½ teaspoonkosher salt
• 1 tablespoonwater
• 1 teaspoonolive oil
• 1 largeegg
• 57 g (¼ cup)butter
• 1 medium (about 150 g; 1 cup chopped)onion, chopped
• 1 teaspoonfresh garlic, finely chopped
• 1 medium (about 60 g; ½ cup diced)carrot, diced
• 1 medium rib (about 50 g; ½ cup)celery
• 1 teaspoonfresh thyme
• 1bay leaf
• 2 teaspoonskosher salt
• 1 teaspoonpepper
• 1.9 litres (2 quarts)chicken broth
• 1 tablespoonchicken bouillon base
• 280 g (2 cups; 10 ounces)cooked chicken, shredded
• ½ cupfresh or frozen peas
• To tastefresh parsley, chopped

Instructions

1. 1

   Make the dough

   Mix 90 g (¾ cup) flour with ½ teaspoon salt in a small bowl and make a well in the middle. Add the water, olive oil and egg, then stir into a dough, adding more flour as needed. Knead on a floured surface for 2–3 minutes, until smooth. Roll the stretchy dough as thinly as possible into a roughly 30 × 30 cm (12 × 12 inch) square.

2. 2

   Cut the noodles

   Use a pizza cutter to slice the dough into strips about 6 mm (¼ inch) wide, then cut across the strips into thirds. Toss with a little of the remaining flour and leave them to stand while you make the soup.

3. 3

   Cook the vegetables

   Melt the butter in a stockpot over medium heat. Add the onion, garlic, carrot, celery, thyme and bay leaf, and season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until the vegetables have softened, taking care not to brown them. Add the chicken broth and bouillon, then bring to a simmer.

4. 4

   Finish the soup

   Add the noodles and simmer for 6 minutes, or until cooked through. Stir in the chicken and peas, then simmer for 5 minutes or until heated through. Remove the bay leaf and adjust the salt and pepper to taste. Serve with chopped parsley.

What is chicken noodle soup?

Chicken noodle soup is a familiar, broth-based dish made with chicken, noodles and vegetables. It has many versions across home cooking traditions; this recipe takes a simple, comforting approach with a buttery base and homemade egg noodles.

The noodles are rolled and cut while the vegetables soften, so both parts can be ready in about the stated 50 minutes. Their fresh, tender texture makes a satisfying contrast with the clear broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 12g protein, 12g carbs, 12g fat.

The noodles, carrot, peas and onion provide most of the carbohydrates; butter supplies much of the fat, while chicken contributes protein. For a more balanced plate, serve a bowl with a simple side salad or extra vegetables.

Making the homemade noodles

The dough: Start with ¾ cup flour and add more only as needed to bring the egg, water and oil together. It should be smooth after kneading, though it may feel stretchy as you roll it.

The strips: Roll the dough thinly for noodles that cook through in the recipe’s six-minute simmer. A light coating of leftover flour helps keep the cut strips from sticking while they wait.

Building flavour in the broth

The vegetables: Onion, garlic, carrot and celery soften in butter over medium heat. Keep them pale rather than browned; this gentle cooking gives the broth a mild, savoury foundation.

The seasoning: Thyme and a bay leaf add herbal flavour, while chicken broth and bouillon bring depth. Since both the bouillon and broth may be salty, taste the finished soup before adding extra seasoning.

Getting the timing right

The simmer: Bring the broth to a simmer after adding it, rather than letting it boil vigorously. Add the noodles once the soup is simmering and cook them for about six minutes, checking that they are tender.

The chicken and peas: Stir these in after the noodles and give them five minutes to heat through. This keeps the already-cooked chicken from simmering longer than necessary.

Texture and doneness cues

Soft vegetables: After 10 minutes, the onion, carrot and celery should be softened but not browned. Stir them from time to time so they cook evenly in the butter.

Tender noodles: The noodles are ready when they no longer taste doughy and have a tender bite. Homemade strips can vary in thickness, so use the six-minute cook time as a guide and check before serving.

Serving the soup

Finish each bowl with chopped fresh parsley for a fresh, green note. A slice of crusty bread or a simple salad makes an easy accompaniment without complicating the meal.

The soup serves 10, making it useful for a shared meal or for keeping portions for later. If serving a smaller group, ladle only what you need and store the rest promptly.

Recipe notes & tips

• Keep the vegetables moving occasionally and avoid browning them for a mild, clean-tasting broth.
• Begin with 90 g flour for the noodle dough and add the rest gradually if it remains sticky.
• Roll the dough as thinly as you can so the noodles cook through in the stated time.
• Dust the cut noodles lightly with flour to help prevent them sticking together.
• Taste the soup after adding the bouillon before adjusting the salt.
• Check thicker noodle strips for tenderness before serving.

Variations

• Shop-bought noodles: Use prepared noodles instead of homemade ones and cook them according to their packet directions.
• Extra vegetables: Add more carrot, celery or peas for a vegetable-rich bowl.
• Herb swap: Replace the fresh thyme with another mild herb you enjoy.
• More greens: Stir in a handful of leafy greens near the end and simmer until wilted.
• Peppery finish: Add freshly ground pepper at the table for a sharper seasoning.

Common mistakes to avoid

• Adding too much flour at once: Add it gradually so the noodle dough stays workable rather than dry.
• Browning the vegetables: Keep the heat at medium and stir occasionally; the recipe calls for softened, not browned, vegetables.
• Rolling the dough too thick: Roll it as thinly as possible so the strips cook in the allotted simmer.
• Boiling the soup hard: Bring the broth to a simmer and keep it there to cook the noodles gently.
• Overcooking the chicken: Add the cooked chicken with the peas near the end and heat it through for five minutes.
• Skipping the final taste: Check the seasoning after the bouillon has dissolved, then add salt or pepper as needed.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until steaming hot; the noodles may soften as they sit in the broth.

Frequently asked questions