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Creamy chicken noodle soup with vegetables, fresh herbs, and a slice of bread on a white background.

Chicken Soup with Homemade Noodles

Angela Easley
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Course chicken
Cuisine American
Servings 8
Calories 457 kcal

Ingredients
  

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

Instructions
 

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).
    Fresh raw chicken with carrots, onion, garlic, celery, parsley, and seasonings in a mixing bowl for homemade chicken broth.
  • 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
    Diced vegetables sizzling in a pot for soup or stew, with a wooden spoon for stirring.
  • 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!

Nutrition

Serving: 1gCalories: 457kcalCarbohydrates: 42gProtein: 29gFat: 19gSaturated Fat: 7gSodium: 902mgFiber: 3g
Keyword chicken soup, homemade chicken soup, homemade soup noodles
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