There’s something wildly satisfying about telling people you made homemade noodles for chicken noodle soup—like you’ve suddenly become a pioneer woman with a rolling pin and something to prove.
Honestly though, it’s not that dramatic. These soup noodles homemade are embarrassingly easy, which makes me wonder why I ever settled for the soggy bagged stuff in the first place.
The first time I made them, it was mostly because I forgot to buy pasta (classic). But after watching my kids inhale the chicken noodle soup homemade like it was gourmet, I knew I was onto something.
These egg noodles for soup are simple, hearty, and the perfect comfort food flex. If you’re after the best chicken noodle soup homemade, it starts right here—with the noodles.
Homemade Noodles for Chicken Noodle Soup
EQUIPMENT (PAID LINKS)
- Pizza Cutter
- Wood cutting board or countertop
Ingredients
- 2 large eggs
- 2 cups all-purpose flour or einkorn flour
- 2 tablespoons whole milk
- 1 teaspoon salt
Instructions
- Make the Dough: In a large bowl, combine the eggs, flour, milk, and salt. Mix with your hands until a dough forms and comes together in a rough ball.2 large eggs, 2 cups all-purpose flour, 2 tablespoons whole milk, 1 teaspoon salt
- Knead the Dough: If using all-purpose flour, knead the dough on a clean surface for about 8–10 minutes until it’s smooth and elastic. If you're using einkorn flour, knead for only 2–3 minutes—just until the dough comes together, since einkorn doesn’t need as much kneading.
- Rest the Dough: Let the dough rest uncovered on the counter for 5–10 minutes. This helps relax the gluten and makes rolling out easier.
- Roll it Out: Lightly flour your work surface (especially if you're using wood). Roll the dough out with a rolling pin until it's about ¼ inch thick, flipping and turning it as needed to prevent sticking.
- Cut the Noodles: Use a pizza cutter to slice the dough into the desired noodle shape. For soup, shorter and thinner strips work best.
- Cook the Noodles: Drop the noodles into boiling salted water or directly into your soup pot. Cook for 3–5 minutes until tender but not mushy. Serve immediately or add to soup.
- Store for Later: To store, dry the noodles for 1–2 hours, then refrigerate in an airtight container for up to 3 days. Or freeze: lay noodles flat on parchment, freeze until solid, and transfer to a zip-top bag for up to 3 months.
Pro Moves for Homemade Noodles for Chicken Noodle Soup (Because You’re Basically a Pasta Wizard Now )
🧂 Salt Isn’t Optional, It’s Mandatory
Don’t be that person who forgets the salt and wonders why their noodles taste like cardboard. A teaspoon is all it takes to level up the flavor. Your soup deserves better.
🥛 No Milk? No Problem
Out of milk? Use half-and-half, cream, or even water in a pinch. These are noodles, not a French pastry. They’ll survive.
👐 Einkorn vs All-Purpose: The Great Debate
Einkorn flour is lovely if you’re trying to impress someone who shops exclusively at farmer’s markets. But if all you’ve got is plain old all-purpose? Use it. Just knead it longer—like 8 to 10 minutes—because gluten needs a pep talk.
🧻 Sticky Dough? Flour to the Rescue
If your dough is sticking to your counter like a toddler on Monday morning, sprinkle in a little extra flour—just a tablespoon at a time. Don’t go overboard or you’ll be chewing your soup.
⏱ Rest It Like It’s Tired (Because It Is)
Let the dough chill for 5–10 minutes. Not you—the dough. It makes rolling it out way easier and saves you from breaking a sweat before dinner even starts.
🍝 Shape Doesn’t Matter (But Cut Smart)
Want long fettuccine-style noodles? Go for it. Prefer short and stubby bits that fit perfectly on your spoon? Even better. Just don’t make them too thick unless you want chewy pasta logs in your bowl.
💧 To Boil or Not to Boil?
You can cook them in salted water or toss them straight into your soup at the end. If you’re making soup ahead of time, maybe keep them separate so they don’t soak up all your precious broth.
🧊 Yes, You Can Freeze Them Like a Pro
Cut your noodles, freeze them flat on a baking sheet, then toss them in a freezer bag. They’ll keep for months and you’ll feel like a genius every time you skip the store.
🎭 Play With Your Food (Responsibly)
Throw in some herbs. Add garlic powder. Use a combo of white and whole wheat flour. This isn’t a test—it’s soup. Make it your own.
