Chicken Soup and Homemade Noodles
Dive into comfort food bliss with this hearty Chicken Soup and Homemade Noodles recipe, the ultimate kitchen-made classic that warms both heart and soul! Tender shredded chicken, fresh vegetables, and a fragrant blend of garlic, bay leaf, and parsley form the base of this soothing soup. The real star? Silky, made-from-scratch noodles, kneaded and rolled to perfection for an irresistibly fresh texture that store-bought can’t match. With its slow-simmered flavors and wholesome ingredients, this satisfying dish is perfect for chilly evenings or when you're craving a nostalgic bowl of homemade goodness. Easy enough for weeknight dinners yet special enough to impress, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 8 cups Water
- 2 medium Carrots
- 2 medium Celery stalks
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1.5 cups All-purpose flour
- 1 tablespoon Olive oil
Instructions
Place the chicken breasts in a large pot and add the water. Bring to a boil over medium-high heat, then reduce the heat to a simmer.
While the chicken is cooking, peel and chop the carrots and onion. Slice the celery into small pieces. Mince the garlic.
Skim any foam off the top of the simmering chicken. Add the carrots, celery, onion, garlic, bay leaf, salt, and black pepper to the pot. Let simmer for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the pot and shred it using two forks. Set aside.
In a mixing bowl, whisk the eggs and olive oil together. Gradually add the flour, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Roll out the dough with a rolling pin until it's about 1/8 inch thick. Use a sharp knife or pizza cutter to slice the dough into thin noodle strips.
Bring the soup back to a boil and add the homemade noodles, stirring occasionally to prevent sticking. Cook for 5-7 minutes, or until the noodles are tender.
Return the shredded chicken to the pot. Stir in the chopped parsley and adjust the seasoning with additional salt and pepper, if needed.
Serve the chicken soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.9 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2191 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
