Homemade Egg Noodles (Just Like Mom’s)

There are some meals that instantly feel like a hug. For me, this is that meal.

Homemade Chicken and Noodles isn’t just dinner—it’s tradition. It’s the kind of food you crave when you’re homesick, the kind you celebrate with after a long day, and definitely the kind you pass on to your kids.

This recipe goes back to my childhood. Whenever we’d go visit my parents, my mom would make homemade noodles from scratch, simmering them in a rich broth made from leftover chicken bones. It wasn’t fancy, but it was special. Even now, as an adult, when I go home, I look forward to walking through the door and smelling those familiar, cozy scents.

Over the years, I’ve taken her recipe and adapted it just a little—enough to fit our busy lives, but not so much that it loses the heart of it. My kids now beg for this meal. It’s one of those dinners that gets everyone to the table (and then going back for seconds).

So here’s how I make my version of Homemade Chicken and Noodles, starting with a rotisserie chicken, building flavor from the carcass, and mixing up a dough that takes just a few ingredients you probably already have. If you’ve never made homemade noodles before, don’t worry—it’s easier than you think!

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A Smart Starting Point: Rotisserie Chicken

Let’s be honest: breaking down a chicken isn’t always fun. That’s why I love picking up a couple of $5 rotisserie chickens from Costco. In a separate post, I show how I remove all the meat before refrigerating—because cold chicken is harder to work with. I put the meat into a container and save the carcass for soup or broth.

In this recipe, that leftover carcass becomes the base of a rich, flavorful homemade broth. And if you’re not up for making broth from scratch? Canned or boxed chicken broth works just fine! I’ve used both. Homemade just gives that extra “cozy from scratch” flavor—but this is your kitchen. Use what works for you.

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How to Make Homemade Chicken Broth (Optional but Delicious)

You’ll need:

• 1 leftover chicken carcass
• 1 unpeeled onion, quartered
• 2–3 carrots, roughly chopped
• 2 ribs celery, chopped
• A few sprigs of fresh thyme (or a generous pinch of dried thyme)
• Enough water to cover the carcass

Steps:

1. Place everything into a large pot.
2. Cover with water and bring to a boil.
3. Once it’s boiling, reduce to a low simmer and let it go for about 2 hours.
4. After it simmers, pour the broth through a colander to strain out the bones and vegetables.
5. Discard the solids and keep that golden broth! I return it to the pot and add fresh diced onion, carrots, and some of the reserved chicken meat.

Now let’s get to the star of the show: the noodles.

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Homemade Egg Noodles (Just Like Mom’s)

You only need 5 ingredients to make this dough:

• 4 cups flour
• 6–7 large eggs
• ¼ cup water
• 1 tablespoon salt
• 2 tablespoons oil (I use vegetable oil)

Steps:

1. Mix everything together until a dough forms. I usually just do this in a bowl with a wooden spoon or even my hands.
2. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
3. Cover and let it rest for 1 hour. I honestly don’t know if the resting is essential, but it’s what my mom always did—and it works, so I’ve never skipped it.
4. After resting, divide the dough into sections that are easy to handle (I don’t measure, I just eyeball it).
5. Roll each section out to about ¼ inch thick on a floured surface.
6. Use a pizza cutter to slice into strips. Make them as wide or narrow as you like.
7. The most important tip here? Sprinkle the noodles with flour so they don’t stick together. Be generous!

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Bringing It All Together

Now it’s time to finish the soup and add those noodles!

1. Bring the broth (whether homemade or canned) back to a boil.
2. Add 1 diced onion, 2–3 chopped carrots, and some of the shredded chicken you saved earlier.
3. Once the broth is boiling, begin adding your noodles a few at a time, gently stirring as you go. This helps prevent sticking.
4. Boil for 3–5 minutes, or until the noodles are cooked through and the broth has thickened slightly.
5. That’s it. You’re done. Serve it up and watch it disappear!

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Storage Tips

If you have leftover noodles, let them dry completely on a floured surface or baking sheet. Once they’re dry, you can store them in a zip-top bag at room temperature for a couple of weeks—or freeze them for longer.

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Final Thoughts

This meal is so much more than just noodles and chicken. It’s a memory in a bowl. It’s the kind of food that reminds you of who you are and where you come from. It’s warm, filling, and full of love.

Whether you follow this recipe step-by-step or use canned broth and store-bought chicken, you’re still making something special. And if your kids light up the way mine do when they see you rolling out the dough… well, that’s the real magic.

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📌 Save or Share This Recipe

If you make this, I’d love to hear how it goes! Leave a comment below or tag me on Instagram @DeliciouslyBold so I can see your bowl of goodness.

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