Chicken Noodle Soup
Chicken Noodle Soup recipe is a tried and true comfort dinner with carrots, celery, onions, chicken, and homemade noodles. In this chicken soup recipe, I’ve included an easy recipe for homemade noodles that makes it even better!
CHICKEN NOODLE SOUP RECIPE
After Halloween, I usually never want to eat again. At least that’s what I tell myself and then at 4 pm I’m like hmm, I could go for a Twix. What is wrong with me?
Of course this pattern isn’t new. Ever since I was a little girl I would eat my candy as I went trick or tricking until I had a stomachache and my mom would fix me a bowl of chicken noodle soup at the end of the night.
Can I tell you that homemade chicken noodle soup has always been super intimidating to me?
My mother-in-law has always killed it this department, whipping it up like it was taking the dishes out of the dishwasher…just something you do.
But for some reason I could never get it right. The broth/chicken ratio. The noodles. I tend to do this with cooking. For instance, he first time cooking rice was super intimidating to me 10 years ago. Something so simple yet I always under or overcooked it.
This homemade chicken noodle soup recipe…I don’t know why I complicated it so much. It’s veggies, broth, and some seasonings – not rocket science.
I always felt like an ingredient was missing but now I’m completely satisfied with this classic chicken noodle soup.
HOW TO MAKE CHICKEN NOODLE SOUP
For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Separate and allow to air dry before cooking.
For the soup: In a large pot over medium-high heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring soup pot to a boil, then reduce heat and simmer 20 minutes. Add the chicken and cook until heated through. Serve.
The thing that takes this over the top are the homemade noodles. You can totally use store bought egg noodles. I don’t love them but if that’s all you have – it will work.
If you’re lucky enough to have those Grandma egg noodles in your stores, they are good too.
But seriously, I’m not one to make my own sandwich bread or anything like that but you guys…these homemade noodles are so easy. No yeast. You can totally do it.
I like my soup heavy on the noodles.
After you roll them out and cut them you separate them and let them dry out. You can make any shape you want. Make it fun!
Remember they will get a little larger when you cook them so don’t make them too long or thick.
There you have it! Easy Chicken Noodle Soup. If you’re looking for a spicy twist try this Southwestern Tortilla Soup!
WHAT IS IN CHICKEN NOODLE SOUP
The ingredients in this soup are simple: chicken, carrots, celery, onions, noodles, broth, and herbs.
- CHICKEN: You can use rotisserie chicken, chicken breasts or thighs, or cook a whole chicken. This is a great way to you leftover cooked chicken.
- BROTH: The chicken broth is the base of this soup. I like to use Better than Bouillon Base with cups of water because of it’s rich flavor. You could make your own homemade chicken stock if you want or use bone broth.
- VEGETABLES: Carrots, celery, and onion are the classic veggies in chicken noodle soup. Feel free to add your own.
- NOODLES: Homemade egg noodles do not take that long and take this soup to the next level! If you’re running short on time, store bought wide egg noodles will work. But the type of noodles matter and homemade make this the best chicken noodle soup recipe. Cooking them al dente makes them delicious!
- OPTIONAL – You can use fresh herbs like fresh parsley, fresh dill or bay leaves. You could even add a squeeze of fresh lemon juice.
CAN I MAKE THE NOODLES AHEAD OF TIME?
Yes. You can dry out the noodles up to a day ahead. You also don’t have to dry them out if you don’t have time.
OTHER SOUP RECIPES
- Chicken and Dumplings
- Healthy Vegetable Chicken Soup
- Chicken Cordon Bleu Soup
- Cauliflower Soup
- Creamy Chicken and Wild Rice Soup
- Easy Tomato Soup
- Creamy Chicken Potato soup
- Lasagna Soup
- Panera Broccoli Cheddar Soup
- Lemon Chicken Orzo Soup
- Chicken Tortellini Soup
- Egg Noodles:
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 egg, , beaten
- 1/4 cup milk
- 1/2 tablespoon butter, , softened
- 2 tablespoons butter
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 cup sliced carrots
- 2 garlic cloves, , minced
- 9 cups reduced sodium chicken broth, (see note)
- 2 cups uncooked egg noodles, (store bought or homemade recipe above)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- (optional) dash of poultry seasoning
- salt and pepper to taste
- 2 cups cooked and shredded chicken breasts
- For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
- For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer about 15-20 minutes. Stir in the chicken and cook until heated through. Serve.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g