Homemade Chicken Noodle Soup with Hand Made Egg Noodles
Warm your soul with this comforting Homemade Chicken Noodle Soup with Hand Made Egg Noodles, a from-scratch recipe perfect for cozy evenings or fighting off the chill. Featuring a rich and flavorful broth made by simmering a whole chicken with aromatic vegetables, herbs, and spices, this recipe takes classic comfort food to the next level with the addition of tender, hand-rolled egg noodles. The handmade noodles, crafted with just flour, eggs, and a touch of olive oil, are delightfully chewy and absorb the savory flavors of the broth beautifully. Bursting with the wholesome goodness of fresh ingredients, this homestyle chicken noodle soup is a hearty, nourishing dish that will impress your family with its depth of flavor and artisan touch. Serve piping hot with a slice of crusty bread for the ultimate homemade meal experience.
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Recipe Information
Ingredients
- 1 large (about 4-5 pounds) Whole chicken
- 12 cups Water
- 3 large, sliced Carrots
- 3 large, sliced Celery stalks
- 1 large, diced Onion
- 4 minced Garlic cloves
- 2 whole Bay leaves
- 4 sprigs Fresh thyme
- 2 teaspoons (adjust to taste) Salt
- 1 teaspoon (adjust to taste) Ground black pepper
- 2 cups All-purpose flour
- 3 large Eggs
- 0.5 teaspoon Salt (for noodles)
- 1 teaspoon (optional, for noodles) Olive oil
Instructions
Place the whole chicken in a large stockpot and cover it with 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Add the sliced carrots, celery, diced onion, minced garlic, bay leaves, thyme sprigs, salt, and ground black pepper to the pot. Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the chicken is fully cooked and tender.
Carefully remove the cooked chicken from the pot and set it aside to cool slightly. Strain the broth, discarding the vegetable solids and herbs, and return the clear broth back to the stockpot.
While the chicken cools, prepare the handmade egg noodles. In a medium mixing bowl, combine the all-purpose flour and 0.5 teaspoon of salt. Make a well in the center of the flour and crack in the eggs. Add the teaspoon of olive oil if desired.
Using a fork, whisk the eggs in the well, gradually incorporating the flour until a rough dough forms. Turn the dough onto a clean, floured surface and knead for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 20 minutes. Once rested, roll the dough out to about 1/8-inch thickness, then cut into thin strips, approximately 1/4-inch wide, to form the noodles. Dust with a little flour to prevent sticking.
Shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
Bring the strained broth back to a gentle simmer. Add the prepared noodles and cook for 5-7 minutes, or until tender.
Return the shredded chicken to the pot and simmer for an additional 5 minutes to reheat. Adjust seasoning if necessary.
Ladle the soup into bowls and serve hot. Enjoy your homemade chicken noodle soup with handmade egg noodles!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 7001 mg | 304% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 33.6 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 764 mg | 59% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3841 mg | 82% | |
*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.
