Chicken Noodle Soup with Homemade Noodles

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Lucky for you this chicken noodle soup with homemade noodles is basically proof that delicious things do not always require drama. It warms you up it feeds the soul and it makes your kitchen smell like you actually know what you are doing.

This recipe is chill enough for a weeknight and classy enough to impress a friend who says they only eat artisanal food. Ready to roll up your sleeves and make soup that tastes like a hug with carbs Sorry not sorry for that imagery

Why This Recipe is Awesome

Why is this recipe awesome Because it is cozy efficient and somehow feels like you put in more effort than you actually did. The homemade noodles give it that charming homemade vibe while still being shockingly easy. It is also flexible enough to handle whatever you have in the fridge which is my favorite kind of cooking

Want to nerd out a bit Learn a small dough trick or two while you sip soup Also if you like other noodle vibes you might enjoy this fun noodle recipe I stumbled across saucy peanut noodles with veggies as a playful side quest FYI this recipe is idiot proof even I did not mess it up the first time

Ingredients You’ll Need

• 3 tablespoons salted butter
• 1 yellow onion diced
• 2 cups carrot chopped
• 2 cups celery chopped
• 3/4 pound boneless skinless chicken breasts
• 8 cups chicken stock
• 3 bay leaves
• soy sauce* & pepper (to taste)
• 1 teaspoon dried parsley flakes
• 1 egg
• 2 tablespoons cold water
• salt (to taste)
• 1 cup all purpose flour

Yes the list looks short That is intentional No weird ingredients you need to source from a different time zone

Step-by-Step Instructions

1. In a large heavy bottomed pot melt butter over medium heat. Add in onion carrot and celery. Cook 5-7 minutes or until veggies start to tenderize. Keep the veggies moving so nothing burns.

2. Add in chicken chicken stock bay leaves soy sauce pepper and dried parsley flakes. Cover and bring to boil. Reduce heat to simmer and cook 20 minutes or until chicken is completely cooked. Peek once or twice no need to babysit.

3. While soup is cooking make the homemade noodles. In a medium bowl whisk egg water and salt together. Slowly incorporate flour first using a spoon and then switching to your hands. Knead until dough forms and becomes mostly smooth and moist about 2 minutes. Set aside to rest 20 minutes.

4. Remove chicken and shred. Place back in pot. Taste the broth now and imagine the noodles joining the party.

5. Cut dough into two halves. Roll each half into 1/4 inch thick circles on floured board. Cut lengthwise into skinny strips and then across to create 1 1/2 inch noodles using a pizza cutter or sharp knife. Separate noodles and drop into simmering soup. Noodles will be cooked when they float. Do not overcook them unless you enjoy mushy feelings.

6. Taste soup adjust seasoning and serve hot. Garnish if you feel fancy or leave it rustic if you are having a rough day. Enjoy immediately.

Common Mistakes to Avoid

• Overworking the noodle dough so it gets tough. Relax let the dough rest and it will reward you.
• Not tasting as you go. This is soup not a mystery novel. Season early and often.
• Letting the pot boil too hard after adding noodles. Gentle simmer only or noodles will turn into sad glue.
• Skipping the rest time for the dough. You will regret it when your noodles snap like brittle crackers.
• Using a dull knife when cutting noodles. Use a sharp cutter and your wrists will thank you.

Pro tip Keep the heat patient and your noodles will be perfectly tender not floppy

Alternatives & Substitutions

• No chicken breasts Try thighs for more flavor and a juicier result IMO.
• Need a gluten free option Use a 1 to 1 gluten free flour but treat the dough gently and maybe add a splash more water.
• No fresh parsley Use a pinch of dried thyme or a sliver of fresh dill if you have it. Both play nicely.
• Want richer broth Brown the chicken briefly before simmering or add a splash of white wine at the start. Bonus points for the aroma.
• Short on time Use store bought egg noodles and skip the noodle step but you will miss the homemade charm.

If you are feeling experimental try swapping half the flour for whole wheat for a nuttier noodle or add a smashed garlic clove when you sauté the veggies for a garlic hug

FAQ

What if I only have margarine instead of butter Well technically yes but why hurt your soul like that Butter adds depth and mouthfeel and tiny salted bubbles of joy

Can I use leftover cooked chicken Absolutely drop shredded leftovers into the simmering broth and add the noodles as usual Simple and efficient

How do I store leftovers Cool completely then refrigerate in a sealed container for up to 3 days Freeze if you must but noodles may get a little softer on thawing

Can I make the noodles ahead of time Yes but dust them with flour and lay them flat on a tray then cover lightly with plastic wrap They will keep in the fridge a few hours before you drop them in the pot

Do I need to peel the carrots Nope just scrub them well and chop You are not trying to win a prize for perfect peeling here

Is soy sauce necessary No but it adds a salty umami backbone If you prefer low sodium leave it out and add salt later to taste

Final Thoughts

You made it to the end which means you are serious about soup or at least curious about carbs Congratulations Both are valid reasons to cook

This soup is forgiving and satisfying and somehow both fancy and couch friendly. Now go impress someone or yourself with your new culinary skills You earned it Make extra so you have leftovers that feel like a reward

Conclusion

For more inspiration try this take on a classic from Truly Homemade Chicken Noodle Soup to compare techniques. If you want a slightly different noodle approach check out Chicken Noodle Soup with Homemade Noodles. For a version with big flavor and clear steps see Homemade Chicken Noodle Soup. And if you like lots of small tips and photos you will enjoy Perfect Chicken Noodle Soup with Homemade Noodles.

Homemade Chicken Noodle Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A cozy and delicious chicken noodle soup with homemade noodles that’s easy to prepare and satisfying.

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Ingredients

Scale 1x2x3x

• 3 tablespoons salted butter
• 1 yellow onion, diced
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 3/4 pound boneless skinless chicken breasts
• 8 cups chicken stock
• 3 bay leaves
• Soy sauce and pepper to taste
• 1 teaspoon dried parsley flakes
• 1 egg
• 2 tablespoons cold water
• Salt to taste
• 1 cup all-purpose flour

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Instructions

1. In a large heavy-bottomed pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes or until veggies start to tenderize.
2. Add chicken, chicken stock, bay leaves, soy sauce, pepper, and dried parsley flakes. Cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes or until chicken is completely cooked.
3. While the soup is cooking, make the homemade noodles. In a medium bowl, whisk together egg, cold water, and salt. Gradually incorporate flour until a dough forms.
4. Knead the dough until mostly smooth and moist, about 2 minutes. Set aside to rest for 20 minutes.
5. Remove chicken and shred. Return it to the pot and adjust the seasoning of the broth.
6. Roll out the dough into thin strips and cut into 1 1/2 inch noodles. Drop noodles into the simmering soup; they are cooked when they float.
7. Taste and adjust seasoning before serving hot.

Notes

Pro tip: Let the noodle dough rest for best results. Avoid overcooking the noodles for a perfect texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken noodle soup, homemade noodles, comfort food, easy soup recipe