Homemade Chicken Noodle Soup with Egg Noodles
User Reviews
5
Homemade Chicken Noodle Soup with Egg Noodles
Description
Homemade Chicken Noodle Soup with Egg Noodles combines a homemade savory broth, aromatic sautéed vegetables, and tender chicken pieces with freshly prepared egg noodles made from scratch. The noodles, rolled thin and cut into strips, dry briefly before cooking, which gives them a firm yet tender bite in the soup. The broth is built by cooking garlic, carrots, and celery in olive oil, then simmering with chicken broth and bay leaves for depth. Diced chicken breast cooks quickly in the broth before adding the noodles, which cook until tender.
This soup balances the softness of vegetables and noodles with the subtle chew of homemade pasta, creating a comforting bowl suitable for cold days or when a home-cooked fixture is desired. Adding fresh parsley at the end gives a touch of herbal brightness. The method allows for substituting rotisserie chicken for convenience, and the option to cook chicken skin with vegetables adds an extra layer of flavor.
If using rotisserie chicken, adding the skin to the oil with vegetables boosts richness and can be removed before serving. The homemade noodles should be allowed to dry slightly before adding to the soup to prevent them from clumping. The soup is best served hot and can be adjusted for seasoning with salt and pepper during cooking.
Ingredients
- 2 tablespoons olive oil
- 2 carrot peeled and chopped, medium
- 2 celery ribs chopped
- 4 cloves garlic , minced
- 2 bay leaf fresh or dried
- salt to taste
- black pepper to taste
- 6 cups chicken broth reduced sodium
- 1 pound chicken breast tenders (I like to use Rotisserie chicken), diced
- egg noodles recipe follows, homemade
- parsley optional, fresh or dried
Homemade Egg Noodles
- 3 egg yolk
- 1 egg whole
- 6 T water cold
- 2 tsp salt
- 2 cups flour
Instructions
- Make your egg noodles (recipe below) so that they can dry while you're making the soup.
- Place a large pot over medium heat and add olive oil. Add vegetables and garlic to the pot and cook until soft, about 5-7 minutes.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.
- Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
- Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
- Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.
For homemade egg noodles
- Beat eggs until well mixed.
- Beat in water and salt.
- Stir in flour with a spoon until combined. Once combined, separate into three balls.
- Roll each ball out thin and cut into thins strips with a pizza cutter.
- Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.
Notes
- Using rotisserie chicken saves time; add the skin to the pot with olive oil and vegetables for extra flavor, then remove before serving.
- Let homemade egg noodles dry briefly before cooking in soup to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 975mg | 41% |
| Potassium | 654mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3650IU | 73% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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