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 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.
Make a well in the flour and add 3 eggs.
To the 3 eggs add approximately 3 tablespoons of half-n-half and about a teaspoon of salt.
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.
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.
Hearty Soup Recipes
Cream of Chanterelle Soup
Beef Stroganoff Soup
Chicken Pot Pie Soup
Homemade Turkey Noodles Soup
20 Minutes Taco Soup
Creamy Chicken Mushroom Wild Rice Soup
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.
Go with how the dough feels and looks rather than a measurement on the flour.
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.
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.)
After it’s rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.
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.
My ultimate, winter, comfort food. The perfect bite.
Homemade Egg Noodles
Easy egg noodles made from scratch for your next big batch of warm winter soup. Recipe makes a triple batch.
Ingredients
- 3 cups flour
- 3 eggs
- 3 Tbsp half and half
- 1 tsp salt
Instructions
- Place flour in a large bowl. Make a well in the middle and add the eggs.
- Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
- Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
- 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.
- 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:
8Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 72mgSodium: 176mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 7g
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Anna
Monday 29th of June 2020
I am going to make these noodles ,just wondering if you can use milk instead of half and half.
Nicole Johnson
Monday 29th of June 2020
You could get away with whole milk, but I'm not sure I'd try it with skim or 1%. If you do, let me know how it turns out! I've never tried it with those lowfat varieties.
Alexis
Monday 4th of May 2020
Hi Nicole,
Am working with you recipe today....trying to use what in the freezer.....I started with your step by step without realizing the condensed recipe was at the end. Your step by step calls for 1 tablespoon salt/3 egg batch.....I thought that seemed like a lot, but new recipe...as I am waiting my 15 minutes.........as I looked at your cooking techniques, I saw the recipe at the end of the site calls for 1 teaspoon. I made a 2 egg version, so cut the salt a little, but obviously will still be too salty. I plan to boil in plain water to hopefully remove additional salt and will taste before adding my chicken, etc. wish me luck ?
Nicole Johnson
Monday 4th of May 2020
Hi Alexis! I am SO sorry about that! This is an older recipe of mine back from the first year I was blogging, and I totally missed that up in the step-by-step instructions in the post. I corrected it now so that no one else would run into the same problem. I really appreciate your letting me know what happened!!
The good news is that I *think* your end result should still be okay and that your plan to do a pre-cook in plain water is a good one. Hopefully, you won't hold is against the recipe, my poor proofreading back in the day!!
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
Vivian
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!
Homemade Turkey Noodle Soup - Or Whatever You Do
Wednesday 3rd of December 2014
[…] back when I first started this blog I posted my Great Grandma’s Homemade Soup Noodles. I shot that post with my trusty old point-and-shoot, but I leave it up for posterity. If […]