Prep 30 mins
Cook 2 hrs
This sure beats the old Campbells can of chicken noodle soup. You can adjust the amount of water you start with to make it more or less soupy. Just a cup either way makes a pretty big difference. If you haven't had chicken noodle over the mashed potatoes, trust me it's great. I like mashed potatoes with the peels, but in this recipe it's better without. Enjoy!
- 2 cups flour
- 1⁄4 teaspoon salt
- 3 eggs
- 1 tablespoon milk
- 1 teaspoon olive oil
- 3 1⁄2 quarts water
- 1 1⁄2 lbs chicken breasts
- 1⁄2 chopped onion
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1⁄2 cup milk
- 2 tablespoons butter or 2 tablespoons margarine
- Mix flour and 1/4 tsp salt thoroughly and place on the counter, or a pastry board, making a well in the center.
- Place eggs, 1 tbsp milk, and olive oil in a large bowl and whisk until smooth.
- Slowly add egg mixture to well in flour and mix together.
- Knead dough for about 10 minutes until a smooth, slightly elastic dough is formed.
- Cut dough into three pieces and cover with plastic wrap.
- Allow to sit about 15 minutes.
- On a floured counter top, roll dough out as thin as possible without tearing.
- Using a pizza cutter, cut noodles about 1/4- 1/2 inch wide.
- Cover noodles loosely with plastic wrap and set aside.
- Place water, chicken, onion, salt, pepper, and bay leaves in a large pot and bring to a boil.
- Reduce heat to medium high and allow to simmer about 1 1/2 hours.
- Remove chicken and bay leaves from broth and discard bay leaves.
- Allow chicken to sit until cool enough to handle.
- When cool enough, shred chicken into coarse pieces.
- Add milk and butter to broth and return to a rolling boil over high heat.
- Add chicken to broth, then add noodles, separating any that may stick.
- Cook soup over high heat 15-20 minutes, stirring regularly.
- Remove from heat and allow to sit about 5-10 minutes (it will thicken).
- Serve alone, or I like to serve ladled over mashed potatoes.
I choose this recipe as I have been making one very similiar for years and I knew it would be a big hit with the family. There is nothing like making your own noodles. The results are between a dumpling & a noodle and is so hearty. I cut my onion in half to add flavor but then disgarded it as my family is very picky! I also used some chicken stock that I had frozen. This is so very good and a great way to warm the bones and fight off the cold. You done good Kevin!
Only my second attempt at chicken noodle soup and it was very good. I used leftover chicken that had been seasoned with basil, thyme and oregano so I'm thinking the recipe as-is may need some additional seasoning. Since I was using leftovers, I substituted chicken broth (2 cans) for some of the water. I will definitely make this recipe again but spice it up a little!
This was a great chicken noodle soup. It was my first attempt at making my own noodles. I added carrots & celery, used boneless chicken breast cut up in cubes. I didn't add the butter to omit some of the extra fat my family enjoyed this. I will make this again! Thank you.