Milk Soup with Homemade Egg Noodles
This simple milk soup is made with homemade egg noodles, milk and water, then finished with butter and sugar to taste. The noodles are rolled thin and cook in just a few minutes.
Updated : 13 November, 2026
Easy
About 45 min.
Ingredients
1
Chicken eggs
100 grams
Wheat flour
300 milliliters
Milk
300 milliliters
Water
40 grams
Butter
2 teaspoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the homemade noodles and milk soup.
Step 2
Crack 1 egg into a deep bowl, add ⅓ teaspoon salt and whisk until smooth.
Step 3
Add 100 g sifted wheat flour in 2 additions and knead into a firm dough.
Step 4
Continue kneading the dough by hand in the bowl for about 10 minutes, until smooth and firm.
Step 5
Place the dough in a food-safe bag or wrap it and let it rest for 15–20 minutes.
Step 6
Lightly dust the work surface with flour. Place the dough on it, flatten slightly with your hands and roll out to a thin sheet about 1–1.5 mm thick.
Step 7
Cut the sheet of dough into 2 equal pieces and stack them on top of each other.
Step 8
Cut the stacked pieces in half again and stack them once more.
Step 9
Fold the stacked dough strips in half and slice very thinly into noodles. Spread the noodles out on the work surface.
Step 10
Pour 300 ml water and 300 ml milk into a suitable saucepan. Add salt to taste and bring to a boil, stirring occasionally so the milk does not catch on the bottom.
Step 11
Add the desired amount of homemade egg noodles to the boiling milk mixture and bring back to a boil.
Step 12
Add sugar and butter to taste.
Step 13
Stir everything together and cook for 2–3 minutes, until the noodles are tender.
Step 14
Ladle the milk soup with homemade egg noodles into bowls and serve.
Step 15
The soup is ready to serve.
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