Chicken and Noodles Recipe Homemade Noodles: Hand-Cut Ribbons in Rich Broth

There’s nothing like the comfort of hand-cut noodles swimming in a rich, homemade chicken broth. This recipe brings my grandmother’s kitchen to life, where simplicity met incredible flavor.

I learned this method from her handwritten cards, which taught me that the best dishes often come from the most basic ingredients. The noodles, cut by hand, have a tender yet firm bite that store-bought versions just can’t match.

The broth, simmered with chicken and aromatics, develops a depth of flavor that’s both hearty and satisfying. Each spoonful carries the warmth of a home-cooked meal, perfect for any day of the week.

This dish proves that homemade doesn’t have to mean complicated. Just good ingredients and a little patience.

Ingredients for Chicken and Noodles Recipe Homemade Noodles

Simple, quality ingredients transform into comforting hand-cut noodles in rich, homemade broth.

The flour is the foundation here—King Arthur is my go-to for consistent results (the protein content is just right). For the chicken, thighs are non-negotiable—they create a richer broth than breasts. Grab bone-in, skin-on from your local butcher or Whole Foods if you want the best flavor. The eggs should be fresh, but room temperature makes them incorporate better into the dough (just take them out 30 minutes before starting).

No all-purpose flour? Bread flour works too but the noodles will be slightly chewier. Swap chicken thighs for drumsticks if they’re on sale—same rich flavor. Fresh out of thyme? Rosemary at half the amount gets you close. The parsley garnish can be swapped for chives or even a sprinkle of Parmesan if you’re not strict about keeping it pure. For a shortcut, use rotisserie chicken and make broth from the carcass.

The dough can rest overnight in the fridge if you want to prep ahead. Broth keeps 3-4 days in the fridge or 3 months frozen. Cooked noodles are best fresh but can be refrigerated in broth for 2 days—they’ll soak up liquid like dumplings.

Step-by-Step Instructions for Chicken and Noodles with Homemade Noodles

This method delivers tender hand-cut noodles swimming in a rich, velvety chicken broth every time.

Step 1: Craft the Homemade Noodle Dough

On a clean work surface, create a well with the 2.5 cups All-Purpose Flour and add the 3 whole Large Eggs, 1 tsp Kosher Salt, and 0.25 cup Water. I use ice-cold water for maximum flakiness in the dough. With a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

Knead the dough by hand for 8-10 minutes until smooth and elastic. The dough should spring back when pressed with your finger. If it’s too sticky, dust with a bit more flour, but don’t overdo it—you want a slightly tacky texture for tender noodles. Wrap in plastic and let rest at room temperature for 30 minutes to relax the gluten.

Step 2: Roll and Cut the Noodle Ribbons

Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a ⅛-inch thick rectangle. I aim for about 12 inches wide—this makes for beautiful, wide noodles. Use a floured rolling pin and work from the center outward to maintain even thickness.

Let the rolled dough rest for 5 minutes to prevent shrinking when cut. Then, using a sharp knife or pizza cutter, slice the dough into ¼-inch wide ribbons. Toss the noodles with a bit of flour to prevent sticking, then spread them out on a floured surface until ready to cook. The fresh pasta will have a slightly rough texture, perfect for grabbing the rich broth.

Step 3: Build the Rich Chicken Broth

In a large pot, combine the 1.5 lb Chicken Thighs, 1 whole Yellow Onion (quartered), 2 whole Carrots (peeled and chunked), 2 whole Celery Stalks, 4 cloves Garlic Cloves (smashed), 4 whole Fresh Thyme Sprigs, 2 whole Bay Leaves, and 10 whole Whole Black Peppercorns (lightly crushed).

Cover with water by 2 inches and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 1 hour until the chicken is falling off the bone and the broth is deeply fragrant. Skim any foam that rises to the surface for a clean, clear broth. The chicken thighs will release their collagen, creating a velvety mouthfeel.

Step 4: Cook Noodles and Finish the Dish

Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids except for the chicken, which you’ll shred. Bring the broth back to a rolling boil. Add the fresh noodles and cook for 2-3 minutes until they float to the surface and are al dente.

Stir in the shredded chicken and 2 tbsp Unsalted Butter to add a luxurious silkiness. Taste and adjust seasoning with salt if needed. The noodles should be tender with a slight bite, and the broth should coat the back of a spoon. Serve immediately in shallow bowls, garnished with 0.25 cup Fresh Flat-Leaf Parsley chopped.

Flavor Customization for chicken and noodles recipe homemade noodles

Herb Infusions

Add 2 tbsp fresh rosemary or 1 tbsp dried sage to the broth for earthy depth. I use fresh herbs from my local farmers market—they make a noticeable difference in the final flavor profile. 🌿

Spice It Up

For heat, stir in ½ tsp red pepper flakes or a dash of cayenne pepper when simmering the broth. This adds warmth without overpowering the chicken and noodles. Balance the spice with a squeeze of lemon juice just before serving.

Creamy Twist

Swirl in ¼ cup heavy cream or 2 tbsp cream cheese at the end for a richer, velvety texture. This transforms the dish into a creamy chicken noodle soup. My grandmother would approve of this indulgent upgrade.

Fresh Herb Garnish

Beyond parsley, try chopped dill or chives for a bright, fresh finish. A sprinkle of grated Parmesan adds a salty, nutty note that complements the broth beautifully. These small touches elevate the dish significantly.

Umami Boost

Add 1 tbsp soy sauce or 1 tsp fish sauce to the broth for extra depth. This is my secret weapon for making the flavors pop. A splash of Worcestershire sauce works too, adding a complex savory layer. 💡

Citrus Brightness

Finish with 1 tsp lemon zest or a splash of fresh lime juice to cut through the richness. The acidity balances the dish perfectly, especially if you’ve added cream or extra butter.

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