Chicken Noodle Soup with Homemade Noodles

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Chicken Noodle Soup with Homemade Noodles- Is there anything more comforting on a cold, dreary evening?
 
This made from scratch chicken noodle soup is great on its own, but we love it even more with yummy white rolls or garlic knots.


Homemade Chicken Noodle Soup title page
Chicken Noodle Soup with Homemade Noodles

We have had wonderful sunny weather for the last month, but today it was dreary and rainy all day. Pretty much the only thing I like about dreary rainy days is . . . that I get to make soup. Chicken noodle soup to be exact.
 
I love soup! So does my husband. And all of my five kids – I know, people tell me I’m lucky. I’ve had a few friends tell me that their kids won’t touch soup with a ten foot pole.
 
I feel sorry for all of you that have kids in this category. Because soup is not only delicious, satisfying, and healthy, but it is an entire balanced meal in one pot. You’ve got meat, veggies, and bread all in one. Serve it with a glass of milk and you’re good to go. I love that!
 
bowl of Chicken Noodle Soup with a spoon
 

How do you make chicken noodle soup from scratch?

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.

 
Meanwhile, make your soup. First up you will be making a broth with the chicken and some seasonings. You want to simmer the broth ingredients for about 30 minutes or till the chicken is done. If you start with frozen chicken it will take longer.
 
Remove the chicken and strain the broth, then pour it back into the soup pot. Add the vegetables and additional seasonings and simmer for about 10 minutes.
 
Shred the chicken and add it to the soup with the noodles and frozen peas. Simmer for 8-10 more minutes or till noodles are tender. 
 
homemade chicken noodle soup with saltine crackers
 

Can I just use store bought noodles in my chicken noodle soup?

Of course you can. Sometimes life gets crazy and we all need a little shortcut. They sell homestyle egg noodles that will work just fine. But really you can use any noodles you prefer.

chicken noodle soup with homemade noodles recipe collage

So without further delay, here my favorite chicken noodle  soup recipe. Complete with homemade noodles. If you’ve never made homemade noodles before, don’t be scared. They really aren’t difficult at all. And they are sooo good!

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!

Chicken Noodle Soup with Homemade Noodles

Yield: 12 servings

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup
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

Broth

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
  • 1 recipe homemade noodles

Homemade Noodles

  • 1 egg, beaten
  • 2 Tbsp milk or water
  • 1/2 tsp salt
  • 3/4-1 cup flour

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.

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

 


Comments

  1. BarbaraHuber says

    Your recipes will not copy!!

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