Chicken Noodle Soup with Homemade Noodles

Homemade Chicken Noodle Soup is my all time favorite from scratch soup recipe.  When the evenings get cold, this stuff makes you feel fabulous, especially because of the homemade noodles.  Don’t be afraid to make your own noodles at home because once you do, you will never settle for anything less than homemade noodles in your chicken noodle soup recipe.  The other secret to the best homemade chicken broth is the type of chicken you use, so scroll on down to see which cut will give you the best flavor….

I adore living in Minnesota.  Really I do.  However, as the winter season begins to get closer with the dangerous cold temps we experience, I have begun to doubt my adoration.  When a wind chill is -40, there is no choice but to hunker down inside and drive each other crazy with too much togetherness.  While it is still fall, this week brought our first couple nights of needing to run the furnace.  That always makes me a bit sad.

To combat these sad feelings, I turned to my kitchen.  Yes, I eat my emotions, but I often sweat off my emotions as well to try keep life in balance 🙂  

One bowl of my homemade chicken noodle soup and I was feeling better instantly.  I like my soups more on the stew side, which means I like them light on the broth and heavy on “the stuff”.  And what makes “the stuff” out of this world are my homemade noodles.  If you haven’t had homemade noodles in your chicken noodle soup, then come up to Minnesota and let me spoil you a bit.  They are worth the drive.  Honest.

The second aspect of “the stuff” is of course, the chicken.  Now, many of you will turn your noses up at the fact that I use bone-in chicken thighs, but let me tell you why.  #1 – the thighs have the most flavor because of the darker meat and high fat content and #2 – the bones in the chicken create a killer flavor in your broth that you just can’t buy in the store.  So, at least for this recipe, trust me enough to set aside your perfectly trimmed boneless skinless chicken breasts 🙂

Homemade Chicken Noodle Soup Video

Looking for another amazing soup recipe for these cold nights?  Go over and print out my kid’s favorite Creamy Chicken and Wild Rice Soup recipe before you forget!

Homemade Chicken Noodle Soup with Homemade Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This from scratch soup recipe is amazing and the homemade noodles just take it over the top!  Perfect cold night dinner.

Ingredients

Scale 1x2x3x

Noodles

• 2 C flour
• 1 tsp salt
• 3 large eggs
• water, if needed

Soup

• 4 pounds bone-in, skinless chicken thighs
• 2 Tb canola oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 6 baby portabella mushrooms, chopped
• 2 tsp salt
• 1 tsp pepper
• 6-7 C water
• 2 bay leaves
• 3/4 tsp red pepper flakes
• 1/2 C chopped fresh Italian parsley

Cook Mode Prevent your screen from going dark

Instructions

For the Noodles

1.  Mix together the flour and salt.  Make a well in the center, add the eggs.  Gradually mix in the flour to form a dough.  Add any additional water if needed to make a stiff dough.  Knead the dough until it comes together.  It will not be soft like a bread dough.  It will be stiff.
2.  On a lightly floured surface, cut the dough into quarters and roll to 1/4″ thick.  Roll up the dough and use a knife to cut into skinny slices.  Repeat with the other pieces of the dough.  Cook the noodles in a large pot of boiling, salted water until al dente.  The time will depend on the size of your noodles but should take around 2-3 minutes.  Test them for doneness until they are al dente.  Drain and set aside.

For the Soup

1.  Heat the oil in a large stock pot over medium high heat.  Add the onions, garlic, celery, carrots, mushrooms and parsley to the pan.  Generously salt and pepper the vegetables and saute over medium high heat until the vegetables have softened, about 5-7 minutes.  Add the chicken, water, bay leaves, red pepper flakes, salt and pepper.  Cover and bring to a boil.  Once it comes to a boil, reduce the heat to low and allow to simmer for 1 hour.
3.  Turn off the heat, remove the bay leaves and discard.  Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up.  Add the cooked chicken and noodles back into the soup.  Taste the broth and add any additional salt and pepper as needed.  I usually find I need to add more of both!

Notes

As the noodles sit in the broth, they will absorb the broth so wait to add them until you are ready to eat.

• Author: Carole Jones

Nutrition

• Serving Size: 1/10th
• Calories: 387
• Sugar: 4g
• Sodium: 935mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 224mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole