Prep 30 mins
Cook 1 hr 30 mins
This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!
- 1133.98-1360.77 g frying chicken, cut up
- 2365.9 ml water
- 2 chicken bouillon cubes or 9.85 ml instant chicken bouillon
- 118.29 ml chopped onion
- 7.39 ml salt
- 2.46 ml pepper
- 1 bay leaf
- 236.59 ml sliced celery
- 236.59 ml thinly sliced carrot
- 59.14 ml chopped onion
Basic Noodles (or 2 cups wide egg noodles)
- 236.59 ml all-purpose flour
- 1.23 ml salt
- 14.79-29.58 ml water
- 2.46 ml oil
- 1 egg, beaten
- In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Now is a good time to mix the noodles.
- Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
- Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
- Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
- If you are making your own noodles:.
- While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
- Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
OMG, this is WONDERFUL, especially when you're sick! It's much better than that stuff in the can!! I usually add 3-5 cloves of garlic to it, and some dill. Oh, and I don't bother to make the noodles either, but I want to try it one of these days...Thanks for this super-dooper recipe!
Loved this! The only thing I did different was add oregano in the noodles!.. perfect!
Loved it. First time making my own noodles and it was easy and yummy! Thanks!