This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.

  • Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.

  • Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.

  • Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

Nutrition Facts

490 calories; 12.5 g total fat; 179 mg cholesterol; 2022 mg sodium. 50.8 g carbohydrates; 41.2 g protein; Full Nutrition

Reviews (32)

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Most helpful positive review

Rating: 5 stars
Won first prize at a soup cook off with this one year. My kids love it took me awhile to come close to "gramma's" soup even with her recipe:) Read More

Most helpful critical review

Rating: 1 stars
Noodles turned out horrible! In one big clump! Won't ever make this again! Read More
37 Ratings
  • 5 star values: 29
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Won first prize at a soup cook off with this one year. My kids love it took me awhile to come close to "gramma's" soup even with her recipe:) Read More
Rating: 5 stars
This is the same recipe I've always used (just want home to double check my recipe so I looked this up to find a similar one) but I use milk instead of water...fantastic!!! Also if you sprinklea thick layer of flour on top then roll up the noodle mixture before cutting then cut you can get thinner noodles if you want. Also I lay the mixer out for a couple hours to dry...evenly on both sides. They hold up better I think. Read More
Rating: 5 stars
This was the perfect recipe for a cold winter day. Noodles turned out perfect used lots and lots of flour when rolling them out. Thinner noodles is the key. Be patient with your roller as the dough will appear to be tough but worth the roll out time. I rolled out the dough a cup or so at a time. The extra flour on the noodles will thicken the broth. I cooked the noodles half way before dropping the chicken back in for the last 10 mins. The only additions I made was chopped onion garlic carrots bay leaf for depth. Family loved it! Read More
Rating: 5 stars
Five stars for the noodles alone. Super simple and delicious. I had great results cutting the dough with my pizza cutter. I liked that the noodles weren't completely uniform were clearly homemade and were more rustic. They puff up a lot when cooked so I would err on the side of cutting them pretty thin vs the recommended size or bigger. I also thought the noodles were even way better the next day after they sat overnight in the broth. Texture was incredible. Pillowy but still a bit firm. These are too simple for excuses. Read More
Rating: 5 stars
Excellent noodles! Exactly as we like them... hearty and thick! Thanks for sharing the recipe. Read More
Rating: 3 stars
Regarding the noodles...needed 9T of water not 2. But other than that...they are fantastic! Read More
Rating: 4 stars
I used 6 boneless skinless chicken breasts and also added carrots onions and celery for color. My broth didn't look as thick as what was in the picture but it still turned out delicious. I had to use 6 tbsp of water for the noodles in order to get it to form into a ball. It was hard to roll the dough thin enough. I ended up rolling it in smaller pieces so I could get the noodles thinner. Read More
Rating: 5 stars
I have been making this recipe all my life. I remember rolling cutting and unrolling the noodles with mom when I was a little girl. Now it's cooking on my stove as I type this. Kids came down sick and this is ALWAYS the big request! They refuse to eat any other chicken soup. I do lay out the noodles 5-6 hours to dry before cooking. They hold up better while being boiled. This even freezes well in freezer bags when illness hits quick. I just run the frozen bag under warm water to loosen then dump in the crockpot to heat on low for a few hours. Read More
Rating: 5 stars
Was absolutely wonderful I made a few small changes. I added carrots celery onion fresh parsley and garlic. Also used leg quarter because I prefer dark meat.everyone including my picky kids loved it. Read More