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    You are in: Home / Recipes / Homemade Chicken Noodle Soup With Hand-Made Egg Noodles Recipe
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    Homemade Chicken Noodle Soup With Hand-Made Egg Noodles

    Homemade Chicken Noodle Soup With Hand-Made Egg Noodles. Photo by wyojess

    1/1 Photo of Homemade Chicken Noodle Soup With Hand-Made Egg Noodles

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    wyojess's Note:

    A fast and delicious soup with the added touch of homemade egg noodles. Check out my other recipes for whole-wheat noodles, if you'd rather. Really good way to use up chicken left over from Sunday night dinner.

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    Units: US | Metric


    1. 1
      Wash your hands, remove any rings and get ready to get messy.
    2. 2
      Noodles: Break warmed eggs into a large bowl. Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs. "Squish" dough through your fingers. Dough will probably be pretty sticky. Add a little more flour. Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky. You can add a little water if you get it too dry. The key here is to have the dough just to the point of not being sticky.
    3. 3
      Let dough rest 20-30 min (allows gluten to develop).
    4. 4
      Meanwhile, start broth and water boiling. Slice carrot, celery and onion and chop chicken. Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
    5. 5
      Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!). Cut noodles to desired length. Separate noodles and lay out to dry until veggies are tender.
    6. 6
      No pasta machine? Wipe down your counter and dry thoroughly. Dust a 1 foot circular area with all-purpose flour. Place rested dough on floured counter. Knead gently a few times. Re-flour counter and dough. Knead until pasta is smooth. Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter). Cut to desired length. Separate noodles and lay out to dry until veggies are tender.
    7. 7
      When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
    8. 8
      Season with salt and pepper as desired.
    9. 9
      Portions can be frozen for later, if desired.
    10. 10

    Ratings & Reviews:

    • on September 07, 2008

      The actual noodles sound very familiar. Although doing them as grandma and mom taught me...I never 'knead' them to avoid making them stiff. Since I like my noodles more tender, I mix them until they spin in the bowl and roll out to dry, then flour them and roll them up to slice. I guess it's a matter of teaching and preference. Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2007


      I'm giving this 5 stars because we enjoyed it so much, but I must admit that I did not attempt the hand-made noodles. . .maybe I'll be braver next time. DH is under the weather and I wanted to make chicken soup for him, but not anything that would be time consuming. This just fit the bill. Used up leftover chicken from plus another breast that I simmered in some broth. Quick, easy, and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Homemade Chicken Noodle Soup With Hand-Made Egg Noodles

    Serving Size: 1 (319 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.2
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 1.0 g
    Cholesterol 66.0 mg
    Sodium 627.1 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 1.4 g
    Sugars 1.5 g
    Protein 13.8 g

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