Homemade Egg Noodle Soup
Warm and brothy Egg Noodle Soup with homemade egg noodles and lots of fresh spring vegetables like asparagus and peas. Finish each bowl with a generous handful of herbs and a grating of parmesan.
Hi friends! I’m so excited to share this egg noodle soup recipe with you. Handmade egg noodles are a lovely thing all on their own. Cooked until tender in boiling salty water, they need little more than a pat of butter and maybe some chopped fresh herbs if you want to be fancy.
They require a little elbow grease, but no complicated techniques and can turn a simple vegetable soup into something very special indeed. If you’ve never made noodles from scratch, it is a soothing practice that is very hard to mess up. But I don’t recommend tackling this project on a busy weeknight. Save it for a rainy Spring Saturday when you need to turn your mind off and just knead some dough for awhile.
If you are in the mood for soups that are not a project, I recommend this easy Beef Barley Soup or soul-warming Pasta Fagioli. It’s good to have options.
Ingredients
- All-purpose flour
- Large eggs
- Kosher salt
- Olive oil
- Large Onion
- Black pepper
- Garlic
- Carrots
- 2 stalks celery
- Low-sodium chicken broth. You can substitute vegetable or beef broth here if you’d like. If you have homemade chicken stock, even better.
- Bay leaves
- Fresh thyme
- English peas
- Asparagus
- Fresh dill
- Scallions
- Parmesan, optional. Leave it out if keeping dairy-free.
How To Make It
step one
Make the dough. Combine flour and salt in a large bowl. Make a well in the center then add the beaten eggs. Mix in the flour from the sides a little at a time with a fork until a mass too thick to stir with the fork forms.
Dump everything on a clean work surface, sprinkle a little bit of the extra flour on the surface and the dough and push the extra flour off to the side. Knead the dough with your hands, working the extra flour back in, little by little, whenever the dough gets sticky. Once a nice smooth mass has formed, continue kneading for 3 more minutes, adding just enough flour to keep the dough from sticking.
Place the dough in a plastic bag and set aside for at least 30 minutes or up to 3 hours.
step two
Roll the dough. Divide the dough into 4 equal pieces. Return 3 pieces back to the bag and leave one out. Roll the one piece on a lightly-floured surface until it is 1/4-inch to 1/8-inch thick.
step three
Cut the dough. Using a knife, cut the dough into 1/2-inch by 2-inch pieces. I use all the dough, even the rounded parts but if you want perfectly rectangular noodles, trim the edges first.
step four
Dry the noodles. Lay the noodles on a parchment-lined baking sheet. Spread out as much as possible so they have a chance to dry. Repeat with the remaining pieces of dough. You can make the noodles up to 3 hours in advance. Just leave on the counter to dry.
step five
Start the soup. Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions just start to become translucent.
Add the celery, carrots, and garlic and season again with salt and pepper. Continue cooking until the vegetables just start to soften.
step six
Simmer. Add the broth, bay leaves, thyme, and 2 teaspoons kosher salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are just tender, about 20 minutes.
step seven
Cook the noodles. Add the noodles, asparagus, and peas and cook, breaking up the noodles so they don’t stick together. Simmer until noodles and vegetables are just tender, about 4 minutes. Don’t cook too long or the noodles will get mushy and the vegetables will loose their color.
step eight
Serve. Taste and season with more salt and pepper if needed. Ladle soup into bowls and top with generous handfuls of chopped dill, scallions, and a sprinkling of parmesan if you’d like.
Why This Is The Best Egg Noodle Soup
- Silky, delicate flavor. This soup is gentle and nourishing. Like a little gift of comfort to ourselves.
- Homemade egg noodles. Kind of a no brainer. They really do take this soup from ordinary to extraordinary.
- Adaptable. Like with any good soup recipe, you can really make this your own. Add ginger, lemon juice, a splash of soy sauce, sesame oil, fresh parsley, chicken breasts. However you want to spin it, it will be delicious.
Egg Noodle Soup FAQ’s
How do I make fatter noodles? This recipe makes thin, ribbon-like noodles but if you want fatter, chewier noodles don’t roll the dough as thin.
My dough is dry and hard to roll out. Use as little as flour as possible with kneading and rolling the dough. Just enough so the noodles are not sticky. A wetter dough is a better dough.
Can I use store-bought noodles instead? Of course, no pressure to make your own. My favorite brand is Reams egg noodles that can be found in the frozen food section. Otherwise, these dried egg noodles are good.
My soup tastes kind of blah. Well then you didn’t add enough salt. I have a measured amount of salt in this recipe but I encourage you to add more to the finished soup if it doesn’t taste extraordinary. You may even end up adding as much as 1 tablespoon of extra salt depending on your tastes. It’s okay, give the soup what it needs.
More Soup Recipes You’ll Love
- Easy Beef and Barley Soup
- Tomato and Rice Soup with Dill
- Split Pea and Ham Soup
- Pork Pozole Recipe (from our sister site, ¡Hola! Jalapeño)
- The Best Pasta Fagioli
- Mushroom and Barley Soup
- Chipotle and Black Bean Chili (again from ¡Hola! Jalapeño)
Make Your Own Egg Noodles
Go on, you deserve it! When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
HOMEMADE EGG NOODLE AND SPRING VEGETABLE SOUP
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon kosher salt, divided (plus more for seasoning)
- 3 large eggs, beaten
- 3 tablespoons olive oil
- 1 large yellow or white onion, chopped
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 quarts low-sodium broth vegetable, chicken, or beef
- 2 bay leaves
- 2 tablespoons chopped fresh thyme leaves
- 1 cup fresh or frozen English peas
- 1 cup chopped fresh asparagus
- 1/4 cup chopped dill leaves
- 1/4 cup chopped scallions
- Freshly grated Parmesan, for serving
Instructions
- Combine flour and 1 teaspoon of the salt in a large bowl. Make a well in the center and add eggs. Slowly incorporate flour into eggs from the sides of the well with a fork until a thick enough mass forms that you can dump the remaining loose flour and dough onto a clean work surface.
- Push loose flour to one side of the counter and continue kneading the dough until it feels soft and elastic adding back the extra flour from the bowl when it starts getting sticky. Try not to add extra flour if possible. Once a smooth dough forms, knead for 3 minutes more. Place dough in a plastic bag and let rest at least 30 minutes or up to 3 hours.
- Divide dough into 4 equal pieces. Leave one piece out and return the rest to the plastic bag. Using the least amount of flour possible, roll out the dough, stretching and turning as you go, until it is 1/8-inch thick.
- With a knife, cut pasta sheets into 1/2-inch wide-by-2-inch long strips. I also use the rounded end pieces but you could cut them off if you want perfectly rectangular noodles. Place strips in a on a parchment-lined baking sheet in as thin of a layer as possible and set aside. Repeat with remaining pieces of dough. The noodles can be made up to 3 hours in advance, leave uncovered at room temperature to dry.
- Heat oil in a large soup pot over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions start to become tender. Add garlic, carrots, and celery and seasons again with salt and pepper. Cook until vegetables just start to become tender.
- Add broth, thyme, remaining 2 teaspoons of salt, and bay leaves. Bring to a boil over medium-high heat, then reduce to a simmer. Cook 20 minutes until vegetables are tender.
- Add noodles, asparagus, and peas and stir to break-up any noodles that might be stuck together. Simmer until noodles are tender, but not mushy, about 4 to 5 minutes more. Taste and add more salt and pepper if necessary.
- Serve with a generous sprinkling of dill, scallions, and parmesan cheese on top of each bowl.
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