October 6, 2026

Six eggs. Soft noodles. Chicken soup

October 6, 2026. Homemade egg noodles in a pot of chicken soup. Six eggs in the dough, half-and-half in the broth, and enough carrots and celery for a weeknight pot. Keep extra broth handy — fresh noodles drink a lot.

Homemade egg noodles in a pot of chicken soup. Six eggs in the dough, half-and-half in the broth, and enough carrots and celery for a weeknight pot. Keep extra broth handy — fresh noodles drink a lot.

Chicken Noodle Soup with Homemade Egg Noodles

For the soup

• 3–4 cups cooked chicken, diced or shredded
• 4 celery stalks, chopped
• 1½ onions, chopped
• 1 small bag baby carrots, chopped
• ¼ cup butter
• 2 Tbsp flour
• Chicken broth, about 8–10 cups
• Chicken bouillon, to taste
• 1 tsp salt, plus more to taste
• ¼ tsp black pepper
• ½ cup half-and-half

For the homemade egg noodles

• 6 eggs
• 3–4 cups flour
• 1 tsp salt
• ¼–½ cup half-and-half

Steps

1. Make the noodles: Whisk eggs, salt, and ¼ cup half-and-half. Gradually mix in flour until a soft, workable dough forms, adding more half-and-half if needed. Roll thin on a well-floured surface and cut into noodles. Set aside.
2. Start the soup: Melt butter in a large soup pot. Sauté celery and onion until soft. Stir in flour and cook 1–2 minutes.
3. Add broth: Gradually stir in chicken broth. Add bouillon, carrots, salt, and pepper. Bring to a boil.
4. Cook the noodles: Drop fresh noodles into the boiling soup. Reduce heat slightly and cook until noodles and carrots are tender, stirring occasionally.
5. Finish: Stir in cooked chicken and ½ cup half-and-half. Heat through, taste, and adjust seasoning.

Tip: Homemade noodles soak up plenty of broth, so keep a little extra chicken broth handy to thin the soup as needed.