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Homemade Egg Noodles For Soup

Homemade Egg Noodles are the perfect noodle in soup. I’ve been eating these since I was just teeny tiny, and they are now a family favorite here for my kids as well!

homemade egg noodles

Homemade Egg Noodles For Soup

These are my Dad’s Grandma’s homemade noodles, or my version of them anyway. I grew up eating this soup, and if I died eating it I’d be a happy woman.

Winter foods are my favorite, so although summer winding to a close is a little sad (Hello clouds! Hello rainy drizzle!!), having the weather to bake, roast, simmer, and really cook makes me pretty happy.

How many egg noodles do you need?

This is a very simple recipe. You can make as many or as few noodles as you’d like. The proportions are these:

1 cup flour
1 egg
1 T half-n-half
dash salt

I do at least a double batch. For my crew, to have any leftovers, I have to do a triple batch. If I’m making these for the WHOLE family, which is 15+ people if everyone is here, I’d quadruple it for sure.

How to make homemade egg noodles

Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes. I don’t particularly enjoy extra messes because I clean up enough as it is, so I go with a bowl.

Homemade Egg Noodles

Make a well in the flour and add 3 eggs.

Homemade Egg Noodles

To the 3 eggs add approximately 3 Tbsp half-n-half and about a TBSP of salt.

Homemade Egg Noodles

With a whisk, or your hand if you are into squishy raw eggs all over you, mix up the liquids well in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.

Homemade Egg Noodles

Pretty soon it’ll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.

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Homemade Egg Noodles

Slowly knead in, my hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You’ll have some left too. Sometimes quite a bit, sometimes not so much.

Homemade Egg Noodles

Go with how the dough feels and looks rather than a measurement on the flour.

Homemade Egg Noodles

Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the leftover flour? There was a lot this time! I might have added a bit more half-n-half than I was intending.

Homemade Egg Noodles

Using plenty of flour, roll dough out fairly thin. (I love that my husband wanted to jump in and roll out the dough! I definitely didn’t have to ask him to stop watching Whale Wars or Man vs. Food or anything like that to come and hang out with me. Nope. Definitely not.)

Homemade Egg Noodles

After it’s rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.

Homemade Egg Noodles

We have started cutting these into bite-sized pieces. Make it much easier on us during dinner to not have to chop up four bowls of noodles. If I had it my way though, I’d leave these long. That’s how my mom always did it. Super long noodles. Yum.

Bring your soup (recipe for the stock and soup for another time!) to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its getting boiling again. Nothing worse than stuck together noodles. Just ask the judges on “Chopped”.

Approximately 5-10 minutes later this is what you will be staring at.

Homemade Egg Noodles

My ultimate, winter, comfort food. The perfect bite.

Homemade Egg Noodles

Homemade Egg Noodles

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Easy egg noodles made from scratch for your next big batch of warm winter soup. Recipe makes a triple batch.


  • 3 cups flour
  • 3 eggs
  • 3 Tbsp half and half
  • 1/2 tsp salt


  1. Place flour in a large bowl. Make a well in the middle and add the eggs.
  2. Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
  3. Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
  4. When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.
  5. Roll out into a thin sheet and cup with a pizza cutter into small strips. Add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 72mg Sodium: 176mg Carbohydrates: 36g Fiber: 1g Sugar: 0g Protein: 7g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Mary Beth

Tuesday 24th of January 2017

My German grandmother taught my Hungarian mother to make these dumplings for my father early in their marriage. We call these dumplings. ?This is an excellent recipe with your illustrations for people to get the visuals down. I made 3 eggs worth last week...what you call a triple. I freeze the extra dumplings. Children...even teens, love to eat chicken dumpling soup after school in the cold months! I cook my dumplings first in boiling water, since I find the dumplings throw off a lot of flour which makes for a murkier broth. I stew a whole chicken for an hour with carrots, celery, and onions, adding thyme, bay leaves, salt, pepper. So tender meat falls off the bone. Hmmm... Thank you for sharing with the world. ?

Nicole Johnson

Wednesday 25th of January 2017

That is awesome! Thank you so much for sharing! <3


Thursday 29th of December 2016

Plain or self rising flour?

Nicole Johnson

Friday 30th of December 2016

Plain flour. Let me know how it goes!

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