Chicken Noodle Soup with Homemade Noodles

Chicken Noodle Soup with Homemade Noodles

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: None

Ingredients

  • 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

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