Chicken Noodle Soup With Homemade Noodles
My daughter stayed home from school sick today, so I decided to make her this delicious chicken noodle soup with homemade noodles, and she loved it so much she had two full bowls. Making homemade noodles is easy, and it makes a really good soup extra special! Make sure to dry the noodles out for at least an hour before adding them to the soup. This comforting chicken noodle soup paired nicely with our house salad & freshly baked bread.
Chicken Noodle Soup With Homemade Noodles
Noodle Ingredients:
- 2 cups of flour
- ¾ tsp salt
- 1 egg
- ¼ to ⅓ cup of milk
Soup Ingredients:
- 1 tbsp butter or olive oil
- ½ onion, diced
- 1½ cups of carrots, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- ½ tsp dried thyme or basil
- 8 cups chicken broth
- 2 tsp good chicken bouillon (I use Herb Ox)
- 1 bay leaf
- 1½ cups cooked roasted chicken, diced
- Sea Salt and fresh cracked pepper, to taste
- Fresh parsley, chopped
- Lemon wedges, for serving
How to Make Chicken Noodle Soup With Homemade Noodles:
Make the homemade noodles. In a mixing bowl, combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough.
Flour the counter and roll out the dough to ⅛-inch thickness. Side Note: You want them very thin because they thicken when they cook.
Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
Set aside and let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
Meanwhile, prepare the soup by sautéing the onions in butter or olive oil in a large Dutch oven, stirring often, until soft, about 5 minutes.
Add carrots, celery, garlic and thyme (or basil) and cook, stirring constantly, for 1 minute.
Add broth, bouillon, bay leaf, and chicken, then season with sea salt and freshly cracked pepper to taste.
Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until veggies are tender.
Add the noodles to the soup and cook until tender.
Add fresh parsley, then taste and re-season if needed.
Serve with fresh lemon wedges. Enjoy.
Equipment
Ingredients
Noodle Ingredients:
- 2 cups of flour
- ¾ tsp salt
- 1 egg
- ¼ to ⅓ cup of milk
Soup Ingredients:
- 1 tbsp butter or olive oil
- ½ onion diced
- 1½ cups of carrots diced
- 3 stalks of celery diced
- 3 cloves of garlic minced
- ½ tsp dried thyme or basil
- 8 cups homemade chicken broth or store-bought
- 2 tsp good chicken bouillon I use Herb Ox
- 1 bay leaf
- Sea Salt and fresh cracked pepper to taste
- 1½ cup cooked roasted chicken diced
- Fresh parsley chopped
- Lemon wedges serving
Instructions
- Make the homemade noodles. In a mixing bowl, combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out the dough to ⅛-inch thickness. Side Note: You want them very thin because they thicken when they cook.
- Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
- Set aside and let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
- Meanwhile, prepare the soup by sautéing the onions in butter or olive oil in a large Dutch oven, stirring often, until soft, about 5 minutes.
- Add carrots, celery, garlic, and thyme (or basil) and cook, stirring constantly, for 1 minute.
- Add broth, bouillon, bay leaf, and chicken, then season with sea salt and freshly cracked pepper to taste.
- Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until veggies are tender.
- Add the noodles to the soup and cook until tender.
- Add fresh parsley, then taste and re-season if needed.
- Serve with fresh lemon wedges. Enjoy.
Wow…I’ve never made my own noodles. You make it sound so easy. I may have to try this.
Pam, I made this soup today w/o chicken and I used store made noodles. I loved it. Great for nursing a cold. I wish I had time to make the noodles. Thanks for all the recipes.
Love this recipe! I’ve used it for a couple years now and my whole family loves it. The noodles are also easy to make. Thank you, Pam!
Pam, I found this recipe 5 or 6 years ago on your blog, and I’ve been making it ever since for family, friends, and significant others. In fact, I’m making a pot right now in the hopes that it’ll help me shake this head cold. I guess what I want to say is thank you for an excellent recipe, and please keep sharing recipes! 🙂