Families often have their own unique culinary traditions during the holidays. In our family, we make homemade chicken and noodles. This recipe, passed down through many generations, can be made on a shoestring budget to feed a large group of people. It’s sort of like a thicker and creamier version of chicken noodle soup (though it contains no cream).
Looking for more comfort food chicken recipes? Try my chicken kreplach and rotisserie chicken rice soup.
Table of contents
This chicken and egg noodle recipe has been a cherished holiday tradition in my family for generations, passed down from our Swedish ancestors. Each year, usually during the holidays, the women gather in the morning to make the dough, roll it out, and cut the noodles by hand. There’s always flour everywhere, plenty of laughter, and hours of conversation. While the dough dries, we browse Christmas displays at the local drugstore before returning to cook a big pot of homemade chicken and noodles, often served over olive oil mashed potatoes to feed the hungry men who inevitably appear later in the day.
My Grandma Carolyn learned this recipe from the matriarchs before her, and it remains beloved in our family today. It’s simple, economical, and deeply comforting, like a creamier, heartier take on chicken noodle soup (without any actual cream). Making it is just as meaningful as eating it; the slow, hands-on process is part of the joy. I’m delighted to share this old-fashioned favorite that has brought our family together for so many years. I hope it does the same for you!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete ingredients and instructions!
- Flour – All-purpose flour forms the base of the homemade noodles. You’ll use part of it to make the dough and keep the rest on hand for rolling, dusting, and adjusting the texture as needed.
- Eggs – Six large eggs create a rich, tender noodle dough. Beating them until frothy helps the dough come together smoothly.
- Whole Chicken – A whole bird provides both the meat and the flavorful chicken stock. As it simmers, it becomes fall-apart tender and infuses the dish with classic comfort-food flavor.
- Celery – Roughly chopped celery stalks (leaves included!) help build a savory, aromatic broth.
- Onion – A chopped onion adds sweetness and depth as it cooks with the chicken.
- Salt and Pepper – Salt is added directly to the noodles, so hold off on seasoning the broth until the end. A final taste-and-season step ensures the dish isn’t overly salty.
- Optional Add-Ins – Frozen peas add a pop of color and sweetness, and serving the chicken and noodles over mashed potatoes stretches the meal even further, just like our family has always done.
Possible Variations
- Herbed Noodles – Add a teaspoon of dried parsley, thyme, or dill to the flour before mixing in the eggs for a subtle herbal flavor.
- Richer Broth – Add a few whole garlic cloves, a bay leaf, or a handful of fresh herbs (like parsley stems) to the stock as the chicken simmers, then strain them out before adding the noodles for a bolder taste.
- Vegetable-Forward Version – Stir in additional vegetables such as sliced carrots, diced potatoes, or parsnips during the last 20-30 minutes of simmering the broth to add more nutrients to the dish.
- Turkey Instead of Chicken – Swap the whole chicken for a turkey breast or turkey legs for a slightly different taste. It’s a great way to use up holiday leftovers!
- Creamier Chicken and Noodles – If keeping the dish kosher isn’t a concern, feel free to stir in a splash of milk or half-and-half after cooking the noodles to make the sauce a little creamier. You can also stir in a pat of butter at the end for a silky finish.
Tori’s Top Tips for Success
- Flour generously! The dough is soft and slightly sticky. So, don’t be shy with the flour when rolling. A well-floured board and rolling pin make the process much easier.
- Roll the dough very thin. The noodles will plump up as they cook. So, keep rolling until the dough is almost translucent for the best texture.
- Let the dough dry fully. Proper drying makes the noodles easier to cut and helps them hold their shape in the broth. If the dough still feels tacky, give it more time.
- Stir frequently while cooking. Homemade noodles love to stick together. Gentle, regular stirring helps them cook evenly and prevents clumping.
- Taste before seasoning. Because the noodles contain salt, always wait until the very end to adjust the broth. Add salt gradually to avoid oversalting your chicken and noodles.
Homemade Chicken and Noodles
Ingredients
- 4 cups flour
- 6 large eggs
- 4 pounds whole chicken
- 4 stalks of celery, roughly chopped including leaves
- 1 onion, peeled and roughly chopped
- Salt and pepper
Optional Ingredients
- Frozen green peas
- Mashed potatoes
Instructions
- Beat 6 eggs in a small bowl till frothy. Reserve.Sift 2 cups of flour with 1 heaping tbsp of salt into your mixing bowl. Reserve 2 more cups of flour in another bowl.
- In your mixing bowl, make a “well” in the center of the sifted flour and pour the beaten eggs in. Use a fork to mix the eggs into the flour until it is evenly moistened.
- Sift more flour into the bowl, a couple of tablespoons at a time, and continue to stir until a soft dough forms.
- When the dough gets too thick to stir, use your hands to knead. Stop adding flour when the dough holds together and is only slightly sticky to the touch (it will be soft). Let the dough rest uncovered for 15 minutes.Coat your rolling surface generously with sifted flour. Scoop up a small handful of dough from the bowl (a little more than ½ cup of dough). Dip it in the flour on the board and pat it down to flatten it.
- Flour your rolling pin and roll out the dough till it’s very thin.
- Fold the rolled dough into quarters and move it to a sheet of parchment paper.Unfold it and leave it to dry.
- Repeat this process until all of the dough has been rolled out.Let the noodle dough dry for about 2 hours, flipping the dough pieces over once halfway through drying. This amount of time can vary based on the weather—if it’s hot outside, the drying may go faster. Check the dough’s texture periodically by touching it with clean fingers. The dough is ready to cut when it is dry to the touch, but not hard. If you’re in a hurry you can cut the dough when it is half-dry, but it won’t be as easy to cut or manage.
- Slice each flattened piece of dough into three long strips. Cut those strips into noodles. We usually cut them about a centimeter wide, but you can cut them thicker or thinner depending on your personal preference.
- Scoop up the noodles and scatter them on a piece of parchment paper to finish drying.Once you have cut the noodles, you can immediately proceed with making the chicken and noodles. If you’d rather store the noodles for future use, let them dry completely (this can take 24-48 hours depending on the weather). Once the noodles are totally dry, place them in an airtight container or sealing bag (reusable or disposable) bag and store them in a dark, cool place. They will last about 1 month; discard them if they start to darken or turn black.
- Rinse your whole chicken (giblets removed) and place it into a large stockpot. Cover the chicken with water by about 2 inches. Bring to a boil and simmer for about 15 minutes. Skim the foam that rises to the top. Add chopped celery, onions, and black pepper to the broth. You do not need to add any salt, the noodles contain a lot of salt so it’s best to hold off adding more at this point.
- Let the chicken simmer for 1 ½ to 2 hours until the meat softens and begins to fall off the bone. Remove the chicken from the pot and place it on a roasting pan or platter. Strain the chicken broth, removing all the celery and onions. Return broth to the stockpot.If you want to cut down on fat, you can let the broth cool completely and skim the fat that collects on the surface. Pull meat from the chicken in bite-sized pieces and return it to the broth; discard bones. Bring broth back to a slow boil.
- Add noodles to the broth. Let them boil gently, stirring frequently, until tender. For an al dente texture, cook for 10-12 minutes. For a softer texture (which I prefer), cook 15-16 minutes. The noodles will soak up most of the broth and produce a thick, starchy, salty sauce.If you want to add some frozen green peas, put them in during the last 10 minutes of cooking. Taste the noodles when they are completely cooked and season with additional salt and pepper, if desired.
- Serve in bowls plain or over mashed potatoes (if you’re keeping kosher, make sure the mashed potatoes are parve). This, as my mother says, is the ultimate comfort food. Yum!
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
Food Photography and Styling by Kelly Jaggers.
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FAQs
Yes! You can prepare the noodles in advance and let them dry completely before storing. The broth and chicken can also be made a day ahead. Simply refrigerate them in an airtight container, skim any fat that rises to the top, and reheat before adding the noodles. For the best texture, cook the noodles just before serving. They will become soggy if left to sit in the broth.
You can freeze the cooked chicken and broth, but it’s best to freeze the noodles uncooked. Let the noodles dry fully, then store them in an airtight container or freezer-safe bag for up to two months. If frozen after cooking, the noodles may become mushy when thawed.
You can serve this dish on its own, but my family pairs it with mashed potatoes for a heartier meal and to soak up all the broth. For a well-rounded option, include a sprinkle of peas. Or, add a side of skillet-seared green beans or roasted broccoli.
I am a big soup eater as was my family growing up now I am along but I will be making this wonderful looking chicken soup. I live on veggies and soups very little meat now but this will be the next one that i make (this week)
Now I have a favor to ask: Do you have a receipt for chopped chicken livers? When I moved from Maine down here to Florida I lost it and the only thing I can find in my area is in Publix is frozen and it is terrible. I was very fortunate in Maine to live right across from a Jewish Deli the Full Belly Deli and that is the first place I head to when I go to ME the Rosens made the best chopped chicken livers you could ever ask for. You can go here on face book under Full Belly Deli and join in on their site if you care to. Thank you and God Bless you I also would prefer to get the receipts on my email if possible.
betsy clarke or on facebook & myspace clarkie1941 also
Hi Betsy, yes I do have a recipe for chopped liver, here is the link.
http://theshiksa.com/blog/2010/06/07/chopped-liver/
Hope you enjoy the soup! 🙂
That’s wonderful, Renee, mazel tov! I’m glad the blog is helpful. Let me know how the conversion process progresses for you.
Love this blog, I am a shiksa in the process of converting myself 🙂
Bravo Penny! I’m so happy you had a chance to try it and report back. It’s truly a favorite in our family. Serving it over mashed potatoes brings it to a whole new level of deliciousness. 🙂
Made this yesterday for dinner tonight. Not sure I got everything right the first time, but it turned out AMAZING! I gave the kids and hubby samples last night and they can’t wait to have it with mashed potatoes tonight. They’re already asking me to make it again!
Thanks so much for posting this. I have *no* Jewish recipes from my Jewish family, so I’m adopting yours. 🙂
Thank you for all the kudos!
Joshua, your message is very moving. Thank you for taking the time to write.
Limner, let me know how the veggie version turns out, I’d love to hear about it!
Bill, not only is my mom beautiful, she’s brilliant! And the most amazing mom in the world – no contest. 😉
Oops! Congratulations on your Year One! 😀
Everyone loves soup! I no longer eat chicken or meat but I make a mean mock chicken soup. I’m going to make my own noodles this year, thanks to you. I’ll going to look for the Hawayej spice blend on my next trip to the Phoenicia Market.
I learn a lot from reading your blog. Big thanks!
Wow. You’re mother is cute! Sorry Tori!
My Bubbele knew I would marry a shiksa someday and taught me to cook so I would be able to eat good jewish food and not go hungry,she was right I am now 38 I’m marrying a shiksa who is studying halacha and judaism, she may not convert but I love her. I am no longer a hassid but in a way I am because it means joyful, and I am joyful. i will never turn my back on my people like some are accusing me, and Joy makes sure of that (thats my shiksas name), she makes me observe the Holy days, and studies them and the traditions, and reminds me when they approach. Through your blog my shiksa can learn jewish cooking and maybe a little more about the love in jewish culture we are a very loving and loyal people as a whole. i appreciate what you are doing and would like to welcome you into our family though you have been family since you converted. Take Care, happy anniversary, and hashem bless.
Wow — very interesting looking! My husband’s father’s family is Swedish (our last name is Holmstrom), so want to try this before it gets warm out. Thanks so much for the detailed instructions and the pictures — a big help! I enjoy the blog very much — half my family is Jewish, but I am a practicing Catholic (the other half is Irish), so appreciate the take on the interfaith heritage. The blog is informative, entertaining and well written. Good job!
Congrats on your one year of great blogging and receipes. Never had Sweddish chicken and noodles in my life and I cant wait to try it.
Keep up the great work.
Thanks
HAPPY ONE YEAR BLOG-IVERSARY, THANK YOU FOR ALL YOUR RECIPES (YUMMM) AND HISTORY! ♥
Sounds YUM! I need new recipes for stove top family dinners as when the oven was being replaced the electrician smashed the glass door to smithereens! Accidentally of course! But due to the holiday season I can’t get a new one till end of Jan or thereby! My children are a bit over spag bol, curries and sausages etc (I am too a bit!), so this looks right up my alley! I’ll keep you posted! THANK YOU SO MUCH!!!XXXXX
When I was a little girl, we used to come to my ganny for Sunday dinners, my mom and granny would make the home made noodles. Never made them myself after that, should try. Sounds like the recipy my family used.
Haha I was wondering if anybody would spot Marley! I let him sample a few chicken scraps as we picked the chicken clean. He inhaled them! 🙂
Uh-oh.. I see Marley eyeing the dough, LOL! Thank you! I can’t wait to try this. I have never made homemade noodles either. But I love a challenge! Thank you!
This sounds so good, I have never made noodles by hand. Thank you for sharing.
I have to make this! — It looks so yummy!
Sooo Yummy looking 🙂 Never made homemade noodles before, but your illustrations are very inspirational, thanx! Look forward to all the recipes and newsie stories. Barbara Erdman 🙂