Homemade Chicken Noodle Soup with Fresh Egg Noodles

This comforting homemade chicken noodle soup features fresh, hand-rolled egg noodles, tender chicken thighs, and a rich, creamy broth infused with lemon and thyme. The addition of a unique spicy carrot oil provides a delightful twist, enhancing the soup’s depth and flavor.

Why You’ll Love This: There’s nothing quite like the warmth and comfort of homemade soup, especially with noodles made from scratch. The process of making your noodles adds a personal touch and an unbeatable fresh taste. The combination of tender chicken, fresh vegetables, and a creamy, zesty broth makes this soup not just nourishing, but also incredibly satisfying. The spicy carrot oil adds an unexpected and delightful kick.


  • For the Noodles:
    • Flour: 1 1/2 cups
    • Egg: 1
    • Water: 1/4 cup
    • Olive Oil: 1 tbsp
    • Salt: A pinch
  • For the Soup:
    • Olive Oil: 2 tbsp
    • Boneless Chicken Thighs: 3
    • Onion (diced): 1 small
    • Celery Ribs (diced): 2 small
    • Carrot (diced): 1
    • Garlic Cloves: 2
    • Salt and Black Pepper: To taste
    • Fresh Thyme: 1/2 tsp
    • Water: 8 cups
    • Lemon Juice: 2 tbsp
    • Heavy Cream: 1 cup
    • Egg Yolk: 1
  • For the Carrot Oil:
    • Olive Oil: As needed
    • Carrots (brunoised): A handful
    • Fresh Herbs: As desired
    • Chili Powder: To taste


  1. Egg Noodles:
    • Mix flour and salt in a bowl. Create a well and add egg, water, and oil.
    • Gradually mix in flour using a fork, then knead until elastic.
    • Rest dough wrapped in plastic for 10-20 minutes.
    • Divide, roll through a pasta machine, and cut into desired shapes.
    • Dust with semolina and let rest for 10-15 minutes.
  2. Soup Base:
    • In a hot pot, sear chicken thighs in olive oil.
    • Add onions, carrots, celery, and garlic; cook for a few minutes.
    • Cover with water, bring to boil, then simmer for 15-20 minutes.
    • Remove chicken, shred, and return to pot.
    • Add noodles and cook for 3-4 minutes.
    • Stir in lemon juice.
    • Combine cream and egg yolk, add to soup, and cook for a few minutes.
  3. Carrot Oil:
    • Sauté carrots in olive oil until tender.
    • Add herbs and chili powder.
  4. Serve:
    • Ladle soup into bowls and drizzle with spicy carrot oil.

Enjoy this soul-warming, homemade chicken noodle soup that’s perfect for any chilly day!

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