Chicken Noodle Soup with Homemade Noodles is the ultimate comfort food. Filled with chicken, carrots, celery and loads of homemade noodles, this recipe is easier to make than you think!
Chicken Noodle Soup with Homemade Noodles is our latest obsession. My family is very selective when it comes to loving specific soups and stews. Maybe picky is the better word?! They like what they like when they like it and this version of Chicken Noodle Soup always makes the cut. It’s savory, mild in flavor but still delicious and simple to make. My Creamy Chicken and Wild Rice Soup is also on their list, as is my classic Chicken Noodle Soup recipe, minus the homemade noodles. Both are great options when you don’t have time to make your egg noodles from scratch.
But, if you do happen to have the time, it is so so worth it and easier to make than you think.
This soup starts out like a lot of chicken noodle soups with a base of chopped onion, celery and carrot. I add in some chicken stock, chicken and spices and simmer away. While that is cooking, I create the pasta dough with egg, water, salt and all purpose flour. Knead it and then set it aside to rest so you have an easier time rolling and cutting the noodles. Pull the chicken out, shred, slide back into the pot, taste and if salt is needed, splash in some soy sauce (my secret ingredient!) The last step is finishing the noodles and adding them to the pot. Once they float, they are cooked….like 20 seconds. Once the noodles are cooked, you can serve!
I assure you it’s not as complicated as I might have made it seem, plus if you don’t want to make egg noodles from scratch, these frozen ‘Homestyle’ Egg Noodles from Reames are a great substitute. I haven’t been able to find them anywhere here in NYC, so I started making them at home instead.
Below are a few photos I snapped with the printable recipe at the bottom.
Have a great day, friends!
Chicken Noodle Soup with Homemade Noodles
- 3 tablespoons salted butter
- 1 yellow onion diced
- 2 cups chopped carrot
- 2 cups chopped celery
- 3/4 pound boneless skinless chicken breasts
- 8 cups chicken stock
- 3 bay leaves
- soy sauce* & pepper, to taste
- 1 teaspoon dried parsley flakes
for the homemade noodles:
- 1 egg
- 2 tablespoons cold water
- salt, to taste
- 1 cup all purpose flour
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.
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.
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.
Remove chicken and shred. Place back in pot.
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.
Taste soup, adjust seasoning and serve hot.
*Chicken stock sodium levels vary by brand, so be sure to taste before adding in soy sauce. Start with 1 teaspoon and work your way up. It adds great umami flavor!