Chicken Noodle Soup with Homemade Noodles

Start by making the noodles so they have time to dry. Combine all the ingredients with enough flour that you have a stiff dough. Roll the dough out very thin on a lightly floured counter, then cut into strips with a pizza cutter. Let them dry for about an hour, then flip them over and dry for another hour.

Handy supplies for making chicken noodle soup from scratch:

• Soup Pot – I’ve had this 6 quart Farberware pot for years, and I love it. I use it multiple times a week!
• Rolling Pin – I bought one of these marble rolling pins last year, and I should have invested in one earlier. Its heavy weight makes it much easier to roll out pretty much everything.
• Nylon Pizza Cutter – My husband got me a handheld nylon pizza cutter similar to this one many years ago, and it is perfect for so many things. I love using it to cut out noodles and breadstick dough, because it won’t damage any countertop surface. Plus it’s super easy to control.
• Chicken Soup Base – I use soup base in place of bouillon or chicken broth in all my recipes. It’s organic, lower in sodium, and so flavorful!

Here are a few more soup recipes that will warm you right up:

• Loaded Nacho Soup
• Instant Pot Chicken Tortilla Soup
• Mexican Corn Soup
• Chicken Pot Pie Soup
• Creamy Tortellini Soup
• Taco Soup
• Ham and Broccoli Soup
• Potato Salmon Chowder
• Pumpkin Chili
• Creamy Chicken Soup

Chicken Noodle Soup with Homemade Noodles

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Yield: 12 servings

Homemade Chicken Noodle Soup

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Comforting chicken noodle soup with plenty of vegetables and homemade noodles.

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Homemade Noodles

• 1 egg, beaten
• 2 Tbsp milk or water
• 1/2 tsp salt
• 3/4 cup flour (plus more as needed)

Broth

• 10 cups water
• 2 pounds boneless, skinless chicken breasts
• 1 tsp salt
• 1 1/2 Tbsp chicken soup base
• 1/8 tsp pepper
• 1/2 tsp basil
• 1 1/2 tsp parsley
• 2 bay leaves

Additional soup ingredients

• 4 cups sliced carrots
• 1 onion, chopped
• 2 1/2 cups sliced celery (about 5 stalks)
• 2 cloves garlic, minced
• 1/2 tsp dry basil
• 1 tsp dry parsley
• 1/2 tsp pepper
• 1 cup frozen peas

Instructions

For noodles:

1. Combine egg, milk, and salt. Add flour to make a stiff dough.
2. Roll out very thin on lightly floured surface. Cut into strips with a pizza cutter.
3. Let dry for about 2 hours, turning over after 1 hour. (Don’t stress too much about the drying time. I have let mine dry for up to 4 hours, or as little as 30 minutes. Just adjust the cooking time—the longer they dry, the longer they take to cook.) No stress!

For soup:

1. Bring all broth ingredients to a boil in a large soup pot. Reduce heat to low and simmer, covered for 30 minutes, or till chicken is done. Remove chicken and strain broth. (This will remove all the spices, so you will add more.)
2. Return broth to pan and add carrots, onion, celery, garlic, and additional seasonings.  Simmer for 10-15 minutes.
3. Shred chicken and add to pan with noodles and peas. Cook for about 8-10 more minutes or till noodles are done. Taste broth and adjust seasonings to your taste. Remove bay leaves before serving.

Notes

-You can use a whole chicken in place of the chicken breasts, you will just need to skin and debone it after it cooks in the broth.

-If you have leftovers, the noodles will soak up lots of the broth. Don’t panic, just add extra water– and bouillon if you need to.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

• 
  (3 Pack) Better Than Bouillon Chicken Base, 8 oz
• 
  Farberware Stainless Steel 6-Quart Covered Stockpot
• 
  Marble Rolling Pin

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 197Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 80mgSodium: 421mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 26g

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