A bowl of homemade chicken noodle soup on a chilly Fall day – YES PLEASE! This is a regular dinner at our house during the Fall and Winter months. It’s easy, healthy, and everyone LOVES it. The best part? Homemade noodles of course, and LOTS of them. You won’t believe how easy these are to make – no pasta maker, no need to let them sit out and dry for a day. These no fuss noodles only take about 5 minutes to make, drop them into your hot soup and leave them be!
Flour, egg, salt, water…. that’s it!
Be careful not to add too much water – it should look like this.
Transfer this “dry” looking mixture to the counter and knead until it looks like this (too much water will make it sticky!)
Roll out to desired thickness, I try to go pretty thin as these noodles will literally quadruple in size when cooked. I prefer using a pizza cutter to cut these noodles but a sharp knife works just as great! These are homemade noodles and do NOT need to look perfect!
Homemade chicken noodle soup:
1 ) Fill a large pot about 2/3 full of water (you can always add more water later if needed) and bring to a boil.
2) Add in raw chicken breasts and tons of veggies (carrots, onions, celery – peas, tiny pieces of kale, mushrooms, get creative!). The chicken and veggies will help to flavor the stock, but it’s not enough. We LOVE Better Than Bouillon Chicken Base, because the #1 ingredient is organic chicken meat and natural juices.
3) Once chicken has cooked through, remove until it’s cool enough to shred with your fingers or a fork, and add it back into the soup. I also like to add in pepper, sea salt, oregano, parsley, and/or thyme (whatever I have on hand).
4) At this point you can let it simmer for however long you need, but when you are ready to add the noodles – crank the heat back up to boiling and once the noodles have boiled for 5ish minutes you can turn the heat back down and continue simmering for at least an hour or longer.
*** WE ALWAYS MAKE A DOUBLE BATCH OF NOODLES FOR SOUP ***