Homemade Noodles for Chicken Noodle Soup
Why settle for soggy store-bought pasta when you can make these tender, homemade noodles with just four pantry staples? They’re budget-friendly, soup-loving, and practically beg to be dropped into a bubbling pot of chicken broth—like grandma used to do, but without the 1940s apron.
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.