The Best Homemade Chicken Noodle Soup

“This is real easy with homemade noodles you don't have to dry! And great with cornbread! I used to make this with my grandma and mom. I have altered it a little from their recipe by using soup base instead of bouillon cubes.”

Ingredients Nutrition

  • Broth
  • 8 cups water
  • 2 tablespoons chicken soup base (just and estimate I make to taste you may want to follow the directions on the package)
  • 1 medium onion
  • 2 carrots, chopped
  • 1 stalk celery
  • 1 lb chicken (cut into desired size pieces)
  • Noodles
  • 1 cup flour
  • 2 large eggs
  • extra flour, to roll out noodles


  1. Put water, soup base, onion, carrots, celery, and chicken in pot.
  2. Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
  3. While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
  4. Roll dough out to about 1/4-inch thick.
  5. Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
  6. Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
  7. To thicken broth sprinkle the left over flour from rolling out dough into the broth.
  8. Serve into bowls and let cool for at least 5 minutes, it will be very hot!

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