Chicken Noodle Soup with Homemade Noodles
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Warm up with a delicious and hearty bowl of chicken soup filled with vegetables and the easiest homemade noodles.
When it’s cold outside there’s nothing better than a hot cup of soup. We often have soup once a week in the winter because the temperature gets down below freezing frequently. It’s also nice to make a large pot of soup that we can enjoy throughout the week.
My favorite soup to warm up with is Easy Potato Soup. When I want a lighter soup that’s full of vegetables I turn to my Beef and Vegetable Soup. For a meatless soup Broccoli Cheese Soup is the clear winner.
Then whenever I need comfort food there’s nothing better then a big bowl of Chicken Noodle Soup. I’ve been making this soup for years and years. The base has stayed the same but the actual soup has evolved over the years.
I like to make the soup with a combination at onions, celery, and carrots. Then I add the chicken and build up the flavor from there.
Is it better to use raw chicken or already cooked chicken?
The great thing about this recipe is that you can use either. If you use raw chicken it will need to cook a little bit longer. Since this recipe uses chicken broth it won’t matter if you use raw or already cooked chicken.
The best part about this soup is that in our house it’s a team effort. I make the base of the soup and my husband makes the noodles.
Yes, that is correct, my husband makes his own noodles. For years he rolled them out by hand, cut them, and would leave them out to dry.
We have since gotten a pasta attachment for our Kitchen-Aid mixer which makes the rolling and cutting much faster but he still is the noodle maker in the house.
Do I have to make homemade noodles?
You do not have to make homemade noodles but they are fairly easy to make, only have a couple of ingredients, and taste amazing. If you are buying store bought noodles then egg noodles are a good choice. You can also buy homemade noodles at some stores and farmer’s markets.
Ingredients:
- Olive oil (or butter if you prefer; this is for sauteing the vegetables)
- carrots
- celery
- onions
- garlic cloves
- chicken (I like using already cooked or leftover chicken but you can use raw chicken as well)
- salt and pepper
- chicken broth (you can use boullion cubes, liquid stock, or homemade stock)
- egg
- milk (whole milk is best for the noodles)
- all purpose flour (AP flour works best for a hearty noodle that holds up to the soup)
To make the soup place the olive oil in a large stock pot over medium heat. Add the onion, celery, and carrots and saute for five minutes. Add in the garlic and cook for an additional minute.
Add the chicken, salt, and pepper to the pot and saute for 3-4 minutes. Pour the chicken broth into the pan and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
To make the noodles mix the egg, milk, and salt in a bowl. Stir in the flour to make a stiff dough. Roll the dough to 1/8 inch thickness and let stand for 10 minutes. Slice into 1/4 inch wide noodles. Pull apart and dry for 2-3 hours.
Can I make the noodles ahead of time?
You can make the noodles up to 5 days in advance. Once they have dried place them in a zip top bag and store in a cool, dry place until ready to use.
About 10 minutes before serving the soup bring it up to a boil and add the noodles. Boil gently for 10 minutes and then serve.
Can I make this in a Slow Cooker?
You can! Simply saute the vegetables in a pan then add all the ingredients to a slow cooker on low for 6 hours or high for 4 hours. Then 15 minutes before serving put the noodles in the slow cooker and allow them to cook and soften.
This soup is so good! There’s a lot of flavor in it from all the vegetables and the chicken. The homemade noodles are so big and tasty and make for a comforting soup dish.
You can keep the soup in the refrigerator for up to 5 days. If you want to freeze the soup you can freeze the soup, without the noodles, for up to 3 months.
If you’ve tried my Chicken Noodle Soup or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Equipment
Ingredients
For the Soup:
- 1 Tablespoon olive oil
- 3 large carrots chopped
- 3 stalks celery chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- ¾ pound cooked chicken chopped or shredded
- 8 c. chicken broth
For the Noodles:
- 1 egg beaten
- 2 Tablespoons milk
- ½ teaspoon salt
- 1 c. flour
Instructions
- To make the soup place the olive oil in a large stock pot over medium heat.
- Add the onion, celery, and carrots and saute for five minutes.
- Add in the garlic and cook for an additional minute.
- Add the chicken, salt, and pepper to the pot and saute for 3-4 minutes.
- Pour the chicken broth into the pan and bring the soup to a boil. Reduce the heat to a simmer and cover. Cook for 45 minutes.
- To make the noodles mix the egg, milk, and salt in a bowl. Stir in the flour to make a stiff dough.
- Roll the dough to 1/8 inch thickness and let stand for 10 minutes. Slice into 1/4 inch wide noodles. Pull apart and dry for 2-3 hours.
- Ten minutes before ready to serve, bring the soup to a boil and add the noodles. Boil for 10 minutes.
- Serve hot.
I have always wanted to make homemade noodles. I will have to give it a try now.
I like the idea of crockpot soup but I don’t know if I can do homemade noodles, that’s just a lot of work lol 😉