I love a broth-y, comforting bowl of soup. It’s the perfect meal to snuggle up and read a book with. Ha. Although I must admit when I make chicken noodle soup, I tend to leave the chicken out (or if I’m eating a store-bought version I tend to pick around the chicken). The best part to me? Soup noodles! And homemade soup noodles take it to a whole other level.
The recipe below is for thick and delicious egg noodles—the perfect kind of soup noodles for something like chicken noodle soup. I’ve also heard people refer to this type of noodle as a dumpling or dumpling noodle. They are made of very simple ingredients—likely things you already have on hand especially if you bake much. The key to great soup noodles is the preparation and checking them as the cook since, given they are more rustic than store-bought noodles, you have to take a bit more care when boiling them. But not much. They are truly very simple but make all the difference in a soup like this.
All you need is flour, salt, eggs, and water—that’s it!
If you have a pasta roller or attachments to your KitchenAid mixer, those will come in handy. But if you want to roll this dough out by hand and slice with a pizza cutter, that will work just as well too. Anyone can make these homemade soup noodles.
This recipe below is for the soup noodles (egg noodles) you see here. For the soup, I simply combined chicken broth with some thinly sliced carrots, minced garlic, chopped dill, and some spices, plus salt and pepper. A very, very basic chicken noodle soup (minus the chicken) because I’m weird like that. But you can use these noodles in all sorts of soups or even enjoy all on their own with butter or a sauce. Enjoy! xo. Emma
Homemade Soup Noodles
Course Main Course, Soup
Prep Time 12 minutes
Cook Time 6 minutes
Servings 4 servings
Author Emma Chapman
- 1 cup all purpose flour plus more for kneading
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- In a medium size bowl, add the flour, salt, eggs, and water. Stir until a dough ball forms.
- On a floured surface, place the dough and knead for 6-8 minutes. Add flour if the dough sticks to your hands, but try not to add an excessive amount (it won't need it). The dough should begin to feel more elastic in your hands as you knead.
- Roll the dough out, it can be fairly thick (see photos). Cut the dough into thick strips, a pizza cutter works well here.
- Bring a large pot of salted water to a boil. Add the noodles and cook for 4-6 minutes. The noddles will begin to dimple/prune when they are done (similar to your hands when you've been swimming a while). The best way to check is to remove a noodle from the pot and taste it. It should taste cooked, not gummy.
- Once cooked, drain the noodles and add to a finished soup or toss in butter or sauce to enjoy.
If you wish to save your cut noodles until the next day (or up to at least 3 days later—I've never saved them beyond this, but you probably could), allow them to dry out for 10-20 minutes. Then cover well, or place in a container with a lid, and refrigerate until you're ready to cook them.