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4.6 from 5 votes

Homemade Chicken Noodle Soup

Comforting Homemade Chicken Noodle Soup is surprisingly easy to make, and filled with lean protein and veggies.
Prep Time2 hrs
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: Homemade Chicken Noodle Soup
Servings: 6
Calories: 282kcal



  • 1 1/2 cup flour, whole wheat
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon salt


  • 2 tablespoon olive oil
  • 1/2 pound chicken breast
  • 1 medium onion
  • 4 cup chicken broth, low-sodium
  • 5 medium carrot
  • 5 stalk celery
  • 1 cup green peas, frozen
  • 2 tablespoon parsley, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground


  • Mix noodle ingredients together until blended.  The dough should be fairly stiff, but soft enough to knead.
  • Roll out the dough as thin as you can.
  • Take a pizza cutter and cut out noodles into long, thin strips.
  • Let the noodles dry for 2 hours. Toss them occasionally while they dry to keep them from sticking.
  • Heat a small amount of olive oil in a large stockpot, and place raw chicken breasts in the pot. Brown on all sides.
  • Add chopped onions and fry for about five minutes, then add broth to cover chicken and onions.
  • Simmer the chicken in broth until tender and cooked through. Remove chicken and cut into bite-sized pieces. Set aside.
  • Add chopped carrot and celery to the broth. Simmer for 10 minutes or until veggies begin to get tender.
  • Add noodles to the pot, along with the bite-sized pieces of chicken.
  • Cook about five more minutes, until the noodles are tender.
  • Add peas, parsley, plus salt and pepper to taste. Serve hot.


Calories: 282kcal | Carbohydrates: 35g | Protein: 19g | Fat: 9g | Sodium: 464mg | Fiber: 7g | Sugar: 6g