Homemade Chicken Noodle Soup with Egg Noodles
User Reviews
4.8
Homemade Chicken Noodle Soup with Egg Noodles
Description
The soup begins with a large pot of chicken broth brought to a boil with vegetables like celery, carrots, cabbage, and onion. These cook until tender while the broth absorbs their flavors. Shredded cooked chicken is stirred in to provide protein and richness. Seasoning with salt, pepper, and thyme enhances the overall taste.
Fresh egg noodles are made by combining flour, salt, olive oil, egg, and milk into a dough, then kneaded to a smooth texture. The noodles are broken into small pieces and gently added to the simmering soup to cook without clumping. Simultaneously, dumplings made from flour, baking powder, salt, egg, oil, and milk are dropped into the soup in spoonfuls and cooked covered until set through, adding a tender, fluffy component.
The resulting soup offers a blend of soft vegetables, tender chicken, freshly cooked noodles, and delicate dumplings, creating a filling and flavorful meal that can be served hot on its own or with bread.
Ingredients
- 12 cups chicken broth low sodium
- 4 talks celery chopped
- 4-6 carrot sliced into discs
- 1 1/2 cups cabbage roughly chopped
- 1/2 onion diced, large
- 1-2 teaspoons salt or to taste
- 3/4 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme or 1 teaspoon fresh, dried
- 3 cups chicken breast cooked and shredded, or thighs
Homemade Egg Noodles
- 1 cup all-purpose flour
- 1 egg large
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1-2 Tablespoons milk
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg beaten, large
- 2 Tablespoons olive oil or vegetable oil
- 1/4 cup milk
Instructions
- Pour the chicken broth into a large heavy pot or dutch oven over medium-high heat. Add the carrots, celery, onion, and cabbage to chicken broth and season with salt, pepper, and thyme and bring to a boil, then reduce heat to medium-low. Simmer 15-20 minutes, until the vegetables are tender.
- Stir in the shredded, cooked chicken. Add the fresh egg noodles by dropping them in a handful at a time and stirring so they don't clump together. Add the dumplings at the same time by dropping tablespoonfuls on top of the simmering soup. Cover and cook for 5 minutes until the dumplings are cooked through and no longer doughy inside.
Egg Noodles
- To make the noodles, pulse flour and salt in a food processor. Add olive oil and pulse. Add egg and pulse to combine. Add the milk, one tablespoon at a time, and pulse just until combined and starting to clump a bit.
- Dump the egg noodle dough onto a clean counter and knead a few times to bring it together in one clump, then cover with plastic wrap and let rest for 20 minutes or longer. Roll out very thin on a well-floured surface, then cut into thin, short strips using a pizza cutter or sharp knife.
Dumplings
- Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened.
Notes
- This soup recipe is adapted from a cookbook and includes making fresh egg noodles for authentic texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 37g | 74% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 942mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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