Chicken Soup with Homemade Noodles! Learn how to make a comforting pot of chicken soup completely from scratch – including homemade chicken stock, aromatic veggies and herbs and homemade egg noodles!
When the chilly weather starts to set in, I’m all about soup season. While a can of chicken noodle soup is certainly convenient, there is nothing more cozy and comforting than a bowl of homemade chicken soup -especially when it is made from scratch, start to finish, with LOTS of LOVE.
This chicken soup recipe does just that! It starts with a homemade chicken stock made with a whole chicken. Then, that stock is used to make a flavorful chicken soup loaded with veggies -and last but certainly not least, the soup is finished with easy homemade egg noodles.
While you could use store-bought egg noodles, taking a few extra minutes to make egg noodles from scratch is absolutely worth it and will make this soup season the best one yet!
Tips & Tricks
- To save time, you can buy a prepped mirepoix (diced celery, carrots and onion) to use in stocks and soups.
- I only use the white meat from the chicken breast (that is what my family prefers) for chicken noodle soup but feel free to use dark meat or a combination of both.
- If the egg noodle dough mixture is too dry, add water, a tablespoon at a time, until a smooth, workable dough forms (you can also do this in a food processor).
Why is Chicken Soup with Homemade Noodles So Good?
- 100% homemade. Every component of this soup is made from scratch.
- Warm, comforting and nostalgic -there’s something about egg noodles in chicken noodle soup that just makes everything better.
- Adaptable. If you’re short on time, you can cut some corners with store-bought ingredients.
- The flavor. In short, this soup is AMAZING.
Serving Suggestions
While making homemade chicken noodle soup with homemade stock and noodles is certainly worth your while, if you’re short on time, here are a few shortcuts:
- Use your favorite flavorful store-bought chicken stock rather than make it from scratch.
- Add the meat from a rotisserie chicken to chicken soup instead of using a whole chicken or any cooked chicken meat.
- Instead of homemade egg noodles, simply use your favorite store-bought egg noodles or any other shape. Just be sure to cook the pasta separately, so it doesn’t get mushy during storage.
How to Store
Storing: Store leftover chicken soup in an airtight container, in the fridge, for 3 to 4 days. Keep in mind, homemade egg noodles will continue to absorb moisture while stored, so the texture and consistency will change. That said, it is best to store cooled chicken soup separately from the noodles.
Freezer Options
Freezing: If you plan on freezing the soup for later, do not add the noodle. Simply freeze the chicken soup and then cook the noodles and add them to the hot soup right before serving.
Can I make homemade egg noodles ahead of time?
Yes. However, fresh pasta is best when cooked the same day it’s made. That said, you can make the ball of dough 2 days in advance and shape the noodles right before you need to cook them.
Chicken Soup with Homemade Noodles
Ingredients Â
Homemade chicken stock:
- 1 whole chicken 3 to 4 pounds rinsed
- 1/2 onion unpeeled and quartered
- 2 carrots washed and coarsely chopped
- 1 pieces celery with leaves washed and coarsely chopped
- 2 cloves garlic smashed
- 1 bunch parsley washed
- 8 peppercorns
- 1 tablespoon kosher salt
- Water to cover
Chicken soup:
- 1/4 cup butter
- 1 onion peeled and finely chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- Salt
- Pepper
- chicken stock
- 1 tablespoon chicken better than bouillon optional
- 1/2 cup parsley chopped
- 1/4 cup fresh dill chopped
Homemade egg noodles:
- 3 cups flour
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons water
InstructionsÂ
To make chicken stock:
- In a large stockpot, add the whole chicken, onion, celery, carrots, garlic, peppercorns and salt. Cover with cold water until submerged (at least 3 inches of water above chicken).
- Over high heat, bring the water to a boil and then immediately lower the heat, bringing the liquid to a simmer. Simmer for 2 hours. If necessary, add more water to the pot to keep the chicken submerged and skim any foam from the surface.
- Carefully remove the chicken from the pot. Set aside. Strain the liquid through a fine mesh sieve. Return liquid to stockpot.
- When the chicken is cool enough to handle, remove the meat from the carcass and set aside. Transfer the carcass and bones back to the stockpot and simmer for 2 more hours.
- Remove the carcass and bones and pour through a sieve to use in chicken soup or let the stock cool completely before storing.
To make chicken soup:
- In a Dutch oven or large pot, add butter and heat over medium heat until hot but not smoking. To the pot, add onions, carrots and celery and cook until soft and translucent (about 7 minutes). Season with salt and pepper
- To the pot, add chicken stock, Better than Bouillon (if using) and reserved chicken meat. Simmer liquid gently over medium-low heat for 20 minutes.
To make egg noodles:
- In a standing mixer fitted with a dough hook, add flour, salt, eggs and water. Mix on low until the dough forms.
- Remove the dough from the mixer, cover and let rest for 30 minutes.
- Lightly flour a clean surface. Place dough on surface and cut in half and then roll it out to an 1/8" thickness. Then, slice into thin strips.
- Bring a pot of water to a boil, and cook noodles until firm and tender (1 to 3 minutes).
- Place desired amount of cooked noodles in a bowl and ladle hot chicken soup over top. Garnish with parsley and dill. Enjoy!
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