Hearty Homemade Chicken Noodle Soup
Hearty Homemade Chicken Noodle Soup
Course: StarterCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hour30
minutes350
kcalThere’s nothing quite like a bowl of homemade chicken noodle soup to warm you up from the inside out. This isn’t just any soup; it’s a bowl full of comfort, packed with tender chicken, wholesome vegetables, and slurp-worthy egg noodles, all swimming in a rich and savory broth. It’s the kind of meal that makes the whole house smell wonderful and feels like a big, warm hug in a bowl. Whether you’re feeling under the weather or just craving a taste of home, this recipe is for you.
Ingredients
- For the Soup:
1 whole chicken (about 3-4 lbs / 1.5-1.8 kg)
12 cups (3 liters) of water
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
1 tbsp olive oil
- For the Egg Noodles:
2 cups (240g) all-purpose flour
1/2 tsp salt
2 large eggs
1/4 cup (60ml) milk
1 tbsp melted butter
Directions
- Make the Soup:
- Prep the Chicken: Pat the chicken dry with paper towels and season generously with salt and pepper.
- Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Place the chicken in the pot and sear on all sides until golden brown. This step adds a huge amount of flavor to the broth.
- Simmer the Broth: Add the water, bay leaves, and thyme to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the meat from the bones and discard the skin and bones.
- Cook the Vegetables: Add the chopped carrots, celery, and onion to the broth. Simmer for about 15-20 minutes, or until the vegetables are tender.
- Finish the Soup: Stir in the minced garlic and shredded chicken and cook for another 5 minutes. Season with salt and pepper to your liking.
- Make the Egg Noodles:
- Mix the Dough: In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the eggs, then stir in the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes, until it’s smooth and elastic.
- Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
- Roll and Cut: Divide the dough into two pieces. On a well-floured surface, roll each piece of dough out as thinly as you can. Use a pizza cutter or a sharp knife to cut the dough into your desired noodle width.
- Assemble and Serve:
- Cook the Noodles: You can either cook the noodles directly in the soup for about 5-7 minutes, or you can cook them in a separate pot of boiling salted water to keep the broth clear.
- Serve: Stir the fresh parsley into the soup. Ladle the hot soup and noodles into bowls and serve immediately.
Notes
- Time-Saving Tip: If you’re short on time, you can use a rotisserie chicken and store-bought chicken broth as a shortcut. You can also use your favorite store-bought egg noodles.
- Storage: This soup will keep in the refrigerator for up to 4 days. The noodles will absorb the broth over time, so you may want to store them separately if you plan on having leftovers.
- Freezing: The soup (without the noodles) freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Cook fresh noodles when you’re ready to serve.
