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Hearty Chicken and Homemade Noodle Soup


Recipe Notes

  • Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Try whole wheat flour to include whole grains.
  • Freeze extra for another meal.
Hearty Chicken and Homemade Noodle Soup Photo
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View Label



1 ¼ cups all-purpose flour
2 eggs
3 Tablespoons water
3 1/2 cups water
4 cups chicken broth (see Notes)
2 chicken breasts, cooked and chopped
2 cups mixed vegetables (fresh, canned, or frozen)
¼ teaspoon pepper


  1. Wash hands with soap and water.
  2. For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
  3. Place dough on a floured surface. Roll dough to 1/8-inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
  4. Cut into 1/4 to 1/2-inch strips, about 3 to 5 inches long. Let sit for 5 to 10 minutes.
  5. For soup: In a large pot on medium-high heat, bring water and chicken broth to a boil.
  6. Add noodles a few at a time to broth mixture and return soup to a boil.
  7. Add chicken, vegetables, and pepper. Simmer for 12 to 15 minutes or until noodles are tender. Serve warm.
  8. Refrigerate or freeze within 2 hours.


We made this soup in culinary classes this month and participants of all ages loved it!  Whole wheat pastry flour worked fabulously for the noodles and added increased nutritional value:)  We sautéed the chicken with garlic and onion (use lots!) for more flavor and added thyme to the soup as well.  Such a satisfying meal on a cold day!

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