Chicken Soup with Homemade Noodles
Nothing is more nourishing for both the body and soul than chicken soup. If it’s bitterly cold outside or if you’ve got the sniffles, eating a bowl of steamy chicken soup is as comforting as a warm hug.
I had never made chicken soup with homemade noodles until my friend Julie passed along her recipe. I’d always been intimidated by the idea of creating noodles. With my own two hands. Sure, my mom made some incredible chicken soup while I was growing up, but she used pre-made egg noodles in it.
“They’re so easy to make,” Julie assured me, and I believed her because she’s a wise lady. So, I tried her recipe. Making the noodles was not only easy, but it was fun, too.
My kids beg me to make this soup in the winter. I’ve made it using plain chicken broth and I’ve made it with additional spices from the pantry (the recipe below includes the spices). Either way, it tastes great (it just depends on your preferences).
I use twice as many carrots as celery in this recipe because my family loves cooked carrots, but adjust the vegetable amounts to your taste.
You can use rotisserie chicken to save time, or boil some chicken breasts to add. The last time I made this, I had cooked a batch of chicken breasts in my slow cooker the day before and then used a paddle attachment on my mixer to shred the chicken. This brilliant idea came to me via I Am That Lady, and you can read about this easy method here.
As for making the noodles, there is no way you can mess them up! If the dough is too sticky, just add more flour. It doesn’t even matter if your noodles end up in different shapes and sizes. In fact, my kids giggled at the odd-shaped noodles they found in their bowls. Hey, I provide a meal and entertainment!
You can boil the noodles in the same pot as the rest of the soup (there’s less clean-up that way) or boil them in a separate pot and then add them to the soup (I prefer doing this, mainly because I don’t want my soup to be boiling hot right before I serve it).
All in all, this is a simple, nourishing and fun recipe.
The bowl in the photo was purchased at Phoenix Fired Art’s Empty Bowls Fundraiser. Visit Phoenix Fired Art’s Facebook page and learn more about this event that helps fight hunger in our community.
Living Life to The Fullest!
I love seeking out new experiences and finding places off the beaten path. I started Joplin MO Life in August 2013 as a way to share my discoveries with others in the Joplin community so that they can learn about the resources that exist right in their own backyards.I have worked in education and event planning, and have always loved to write. I hold a master's degree in journalism from the University of Oklahoma and a bachelor's degree in marketing from Tulane University.
| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 10 cups chicken broth
- 2 cups chicken cubed or shredded
- 2 cups carrot chopped
- 1 cup celery chopped
- 2 tsp sage
- 1 1/2 tsp thyme
- 1 tsp rosemary
- 3/4 tsp marjoram
- 1/4 tsp ground pepper
- 1/8 tsp onion powder
- 2 sticks butter (use just one stick to make the recipe lighter)
- 3 eggs
- all-purpose flour
Ingredients
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- Bring chicken broth to a boil. Add chicken, carrot, celery, dried spices (optional), and butter. Add noodles.
- To make noodles: Whisk eggs together. Add flour to the eggs until the mixture forms a dough and is no longer sticky.
- Pinch off ping-pong size bit of dough, and roll into a ball. On a flat, floured surface, roll dough out thin.
- Use a pizza cutter to cut the dough into thin strips. Add to broth (or separate pot of boiling water) and cook until done.
Comment *thank you. I cannot wait to try this. I have my own broth recipe but always wondered how people made noodles. This seems so simple I wish I always knew it. My sons will love this for sure!