Chicken Noodle Soup Homemade Noodles (Printable version)

Comforting soup with tender chicken, fresh vegetables, and silky homemade noodles in a rich broth

# What you need:

→ Homemade Noodles

01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 cup water
04 - 1/2 tsp salt

→ Soup Base

05 - 1.5 lbs bone-in skinless chicken thighs or breasts
06 - 10 cups chicken broth preferably low sodium
07 - 2 cups carrots diced
08 - 1.5 cups celery diced
09 - 1 medium onion chopped
10 - 3 cloves garlic minced
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - Salt and freshly ground black pepper to taste
15 - 1 tbsp olive oil
16 - 1 tbsp fresh parsley chopped for garnish

# How To:

01 - Combine flour and salt in a large bowl. Create a well in the center, add eggs and water. Mix until dough forms, then knead on floured surface for 5-7 minutes until smooth. Cover and rest for 20 minutes.
02 - Roll rested dough to 1/8-inch thickness. Cut into 1/4-inch wide strips. Dust with flour to prevent sticking and set aside until ready to cook.
03 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Add chicken, broth, bay leaves, thyme, parsley, salt, and pepper to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until chicken is cooked through.
05 - Remove cooked chicken from the pot. Shred meat using two forks, discarding bones and skin. Return shredded chicken to the soup. Remove and discard bay leaves.
06 - Bring soup back to a gentle boil. Add fresh noodles and cook for 4-6 minutes until tender. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • The homemade noodles cook directly in the broth, thickening it slightly and absorbing all that wonderful flavor
  • This soup freezes beautifully and actually tastes even better the next day
  • Theres an incredible satisfaction in making your own noodles from scratch
02 -
  • Let the dough rest thoroughly or it will keep shrinking back when you try to roll it thin
  • Work quickly when cutting noodles so they dont dry out and become difficult to handle
  • The noodles will continue absorbing liquid as the soup sits, so leftovers might need more broth
03 -
  • Cook the noodles directly in the soup rather than in separate water
  • Let the soup cool slightly before storing to prevent bacterial growth

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