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Chicken Noodle Soup

Chicken noodle soup with carrots in a green bowl next to a spoon.

It’s amazing, how sometimes the simplest things can also be the best things. This soup is so simple, yet so delicious. There’s just something so comforting and cozy about homemade chicken noodle soup. There’s a reason they say, chicken soup is good for the soul…

especially if it’s made with homemade noodles. Wait, wait, it’s all not as hard as it sounds. The process of mixing the dough takes minutes and you don’t need no fancy pasta makers to cut or shape them. All it is, is mix, let rest, roll and cut, that’s it, really. Read on the recipe and see how easy it really is.

Other Soup recipes:

Chicken Noodle Soup

A hearty and creamy chicken noodle soup recipe made with chicken, vegetables and noodles.

Author: Marina | Let the Baking Begin
Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Calories: 343 kcal
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 6 servings




  • 4 qts water
  • 5-6 chicken drumsticks
  • 1 cup dry mushrooms
  • 1 large carrot cut in half
  • 1 large onion cut in half
  • 1 tsp black peppercorns
  • 1 cup heavy cream
  • 1 tbsp salt

To serve

  • Chopped parsley


  1. Place the chicken, 1/2 carrot, 1/2 onion & black peppercorns in a large pot, cover with water and bring to boil over high heat. Reduce the heat and cook for about 1 hour, constantly skimming with skimmer for impurities that float to the top.
  2. Meanwhile, combine 1 egg, 1 cup flour, 2 Tbsp oil and 3 Tbsp water to form a dough ball (do not add more flour). Cover in plastic wrap and refrigerate for 1 hour.

  3. Dice the onion and sauté until lightly golden, add shredded or cut into circles carrots. Sautee together for 3-4 minutes, on low heat. Set aside. Pour boiling water over dry mushrooms and let them sit for 20 minutes. Drain the water and reserve the mushrooms for soup.
  4. Once the meat falls off the bone, remove the meat from the broth and allow to cool. Once cool enough to handle, remove the skin (discard) and bone, and shred the chicken to smaller pieces.
  5. Strain the broth through a fine mesh sieve, discard the cooked vegetables.
  6. Roll out the dough as thin as you possibly can. Cut into thin 1-2 inch strips, or small squares (1x1 inches).
  7. Bring the broth to boil, add the sautéed vegetables and drop the homemade pasta into the boiling broth. Gently stir with a spoon. Allow the soup to return to boil, add salt and reduce heat to medium. Cook until the pasta/dumplings are soft but al dante.
  8. Add the cream, mushrooms and chicken. Bring to boil again and turn heat off.
  9. Sprinkle with chopped parsley and serve.
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 343 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 140mg47%
Sodium 101mg4%
Potassium 323mg9%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 2350IU47%
Vitamin C 2.6mg3%
Calcium 50mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Julia |

    I love soups! It’s ultimate comfort food. Lately I am into Asian soups, and often I cook with coconut milk (that’s what I thought you used in your soup when I saw the photo first). Haven’t used heavy cream, but the texture looks very similar.

    · Reply
    • Yeah, I love soups also! I haven’t made anything with coconut milk, so may be I should try that 🙂

      · Reply

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