Chicken Noodle Soup
User Reviews
4.8
Chicken Noodle Soup
Description
This recipe includes making egg noodles from scratch with flour, salt, egg, milk, and butter, kneaded into a dough that is rolled out and cut to size before drying briefly. The soup base is prepared by sautéing onion, celery, and carrots in butter until tender, then adding garlic and chicken broth along with dried herbs like basil and oregano.
Once the broth is boiling, the uncooked egg noodles are added and simmered for about 15-20 minutes until tender. Finally, shredded cooked chicken is stirred in and heated through. The soup combines the natural sweetness of the vegetables and richness of chicken broth with fresh homemade noodles, creating a hearty and warming dish.
This soup is flexible for substitutions, such as using store-bought noodles and preferred seasoning. It serves as a nourishing meal especially comforting in cooler weather.
Ingredients
EGG NOODLES:
- 1 1/4 /4 cups all-purpose flour
- 1 pinch salt
- 1 egg beaten
- 1/4 /4 cup milk
- 1/2 /2 tablespoon butter softened
SOUP:
- 2 tablespoons butter
- 3/4 /4 cup onion chopped
- 3/4 /4 cup celery chopped
- 1 cup carrot sliced
- 2 garlic minced, cloves
- 9 cups chicken broth see note, reduced sodium
- 2 cups egg noodles store bought or homemade recipe above, uncooked
- 1/2 /2 teaspoon basil dried
- 1/2 /2 teaspoon oregano dried
- poultry seasoning optional dash
- salt to taste
- black pepper to taste
- 2 cups chicken breasts cooked and shredded
Instructions
- For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
- For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer about 15-20 minutes. Stir in the chicken and cook until heated through. Serve.
Notes
- Better Than Bouillon Chicken paste is recommended to make chicken broth by adding water.
- Egg noodles can be homemade following the dough instructions or store-bought.
- Drying noodles for a couple of hours improves texture but even 30 minutes yields good results.
- The recipe source is from Allrecipes, including both soup and egg noodle instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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