Chicken Noodle Soup Homemade (Printable version)
Tender chicken simmered with vegetables and fresh homemade noodles in a rich, flavorful broth.
# What you need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 8 cups chicken stock
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt, plus additional to taste
10 - 1/2 teaspoon black pepper
11 - 2 pounds bone-in, skinless chicken breasts or thighs
→ Homemade Noodles
12 - 2 cups all-purpose flour
13 - 1/2 teaspoon salt
14 - 2 large eggs
15 - 1/4 cup water
16 - 1 tablespoon olive oil
→ Finishing & Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Additional salt and pepper, to taste
# How To:
01 - Combine flour and salt in a large bowl. Create a well in the center and add eggs, water, and olive oil. Stir to form a dough, then knead on a floured surface for 5 to 7 minutes until smooth. Wrap dough in plastic wrap and allow to rest for 20 minutes. Roll dough to approximately 1/8 inch thick, then cut into 1/4 inch wide strips. Lay noodles on a floured surface to dry slightly while preparing the broth.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened. Incorporate minced garlic and cook for an additional minute.
03 - Pour in chicken stock, add bay leaves, thyme, salt, and black pepper; stir to combine. Add chicken pieces, increase heat to bring to a boil, then reduce to low and simmer covered for 35 minutes or until chicken is fully cooked.
04 - Remove chicken from pot onto a plate and discard bay leaves. Shred chicken into bite-sized pieces, removing any bones.
05 - Return broth to a gentle boil and add prepared noodles. Cook for 5 to 8 minutes until tender. Add shredded chicken back to the pot, heat through, and adjust seasoning as needed. Fold in fresh parsley immediately before serving.
# Expert Advice:
01 -
- The homemade noodles soak up the broth in a way store bought ones never do, turning silky and tender with every bite.
- It fills the house with the kind of smell that makes people wander into the kitchen asking whats for dinner.
- You can make it your own by tossing in whatever vegetables you have on hand or adjusting the seasoning to match your mood.
02 -
- Let the noodle dough rest for the full 20 minutes or it will fight you when you try to roll it out, I learned this after wrestling with stubborn dough that kept shrinking back.
- Don't boil the soup too hard once the chicken is in or the broth will turn cloudy and the meat can get tough, a gentle simmer is all you need.
- If your noodles stick together after cutting, dust them with a little more flour and separate them gently with your fingers before dropping them in the pot.
03 -
- Roll the noodle dough as thin as you can without tearing it, thinner noodles cook faster and have a more delicate texture that feels restaurant quality.
- Taste the broth before adding the noodles and adjust the seasoning then, because once the noodles go in they'll absorb some of the salt and you'll lose your chance to fix it.
- If you want a richer, deeper broth, brown the chicken pieces in the pot before adding the stock, it only takes a few extra minutes and the flavor payoff is worth it.