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Chicken Noodle Soup With Homemade Noodles
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Chicken Noodle Soup With Homemade Noodles

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8
Course: Soup
Cuisine: American

Ingredients

Noodle Ingredients:
  • 2 cups flour
  • ¾ tsp salt
  • 1 egg
  • ¼ to ⅓ cup milk
Soup Ingredients:
  • 1 tbsp butter or olive oil
  • ½ onion diced
  • 1 ½ cups carrots diced
  • 3 celery diced, stalks
  • 1-2 cloves garlic minced
  • ½ tsp dried thyme or basil
  • 8 cups chicken broth or store-bought, homemade
  • 2 tsp chicken bouillon I use Herb Ox, good quality
  • 1 bay leaf
  • black pepper to taste, fresh cracked pepper
  • sea salt to taste, fresh cracked pepper
  • 1 ½ cup chicken I use meat from leftover roasted chicken, cooked, diced
  • parsley chopped, fresh

Instructions

    Cup of Yum
  1. 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 1/8-inch thickness. You want them very thin because they thicken when cooked.
  2. Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
  3. Set aside and allow the noodles to dry out on the counter for at least 1 hour before adding them to the soup.
  4. 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.
  5. Add carrots, celery, garlic and thyme (or basil) and cook, stirring constantly, for 1 minute.
  6. Add broth bouillon and bay leaf and chicken then season with sea salt and freshly cracked pepper, to taste.  Bring to a boil then reduce heat and simmer for 45-60 minutes, or until veggies are tender.
  7. Add the noodles to the soup and cook, until tender.
  8. Add fresh parsley then taste and re-season if needed. Serve and enjoy.