Homemade Chicken Noodle Soup Recipe

Looking down at a wide white bowl filled with homemade chicken noodle soup. The noodles are thick and about an inch wide and they sit in a rich chicken soup with carrots, celery pieces and big chunks of chicken meat #comfortfood

5 from 1 vote

Homemade Chicken Noodle Soup Recipe

A hearty chicken noodle soup made with egg noodles, shredded chicken, stock, and vegetables. The egg noodles are the star of this recipe, and they're a hit with both kids and adults. Each serving is about two cups, and this recipe tastes even better the next day!

Course Lunch, Main Course, Soup

Cuisine American

Keyword chicken, pasta, soup

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 345kcal

Author Tanya Anderson

Cost $10

Equipment

Ingredients

Homemade Chicken Stock

1 whole chicken medium
3.5 quarts water 3.5 liters

Homemade Egg Noodles

3 eggs
1/3 cup water
2 cups plain flour multipurpose flour
1 tsp salt table salt or fine sea salt
flour for dusting

For the Soup

2.5 quarts chicken stock 2.5 liters
18 oz fresh egg noodles 500 g / or 8.8 oz (250 g) dried pasta
3 cups shredded chicken You can use less or more, if you wish
1 cup chopped onion 1 large onion
3 cups peeled and chopped carrots 3 large carrots
1 cup sliced celery 2 large celery sticks
2 chicken stock cubes bouillon cubes
1 tsp peppercorns or 1/2 tsp ground black pepper / optional
1 TBSP olive oil (light colored or pomace)

Instructions

Prepping the Stock and Chicken (recommended)

You can make this recipe using either ready-made chicken stock (or broth) and cooked chicken, or make it yourself. Purchasing it makes the recipe quicker, but making it from scratch will make your soup taste far superior.
Start by cooking a whole chicken in 3.5 quarts of water for an hour*. Bring the water to a boil, then reduce the heat to a rapid simmer. Allow it to cook uncovered until the meat is fully cooked and falling off the bone.
Remove the chicken from the liquid to cool. If you place it in a colander set over a bowl, you can catch the liquid to add back later on. Leave it there until it's cool, then take the meat off and shred it, discarding the skin and bones.
Strain the remaining liquid from the pot through a sieve and measure it. You need 2.5 quarts to make homemade chicken noodle soup. Just by cooking a whole chicken in water, you get rich, wholesome chicken stock.

Make the Egg Noodles (recommended)

Though you can use ready-made egg noodles, this recipe is far better with homemade. To make them, whisk the eggs, water, and salt together, then mix in the flour. This will create a firm but slightly sticky pasta dough.
Dust a kitchen worktop with more of the flour and turn the dough out on top. Generously dust the top of it with more flour and begin rolling it out into a circle about 1/8" (3 mm) thick.
Make sure the underside is well-coated with flour, then use a knife or a pizza cutter to cut it into strips about 1 inch (2.5 cm) wide. You can leave them long or cut them into shorter strips if you wish. When you're finished cutting, leave the noodles in place on the worktop. Continue with the next step.

Make the Chicken Noodle Soup

Prepare and chop the veggies. The onion is diced while the celery is sliced about 1/4" (3 mm) thick, and the carrots are chopped into 1/2" chunks.
Heat the olive oil in a large soup pot on medium, then saute the onions until translucent.
Add the carrots, celery, stock cubes, peppercorns, and liquid stock to the pot. Bring it to a boil, then reduce the heat to a rapid simmer. Allow the vegetables to cook until the carrots are about 80% cooked through—this may take about ten minutes.
Add the egg noodles to the soup. If you're using fresh homemade noodles, add them one by one. Allow each one to be covered by soup before adding the next. Adding more than one at a time can cause the noodles to stick together.
Loosely cover the pot and cook on a rapid simmer until the noodles are cooked through. Stir regularly and make sure that the pot doesn't boil over. They may take 15-20 minutes, and you'll notice the noodles float to the top as they cook.
When the noodles are cooked through, add the chicken and stir it into the soup to warm it through. The noodles should be al dente, and it's best to take one out, cut it open, and taste it.
Serve the noodles in bowls using tongs and use a ladle to dish out broth, meat, and vegetables. It's best to serve this meal with a fork, knife, and spoon to help cut the noodles, if needed. Enjoy!

Notes

*Or in a pressure cooker for half an hour.

Using commercially prepared chicken broth can substantially increase this recipe's salt/sodium levels. Please choose a salt-free option or use homemade stock made according to the instructions to keep this soup from being too salty.

You could also further reduce the salt amount by using only one stock cube and adding herbs such as thyme, rosemary, parsley, and a bay leaf. They'll help boost the flavor.

You can easily prepare this recipe the day before and then heat it once you're ready to begin serving. You can also freeze leftovers for up to three months, but the texture may become slightly softer.

Nutrition