Community Pick
Homemade Chicken Noodle Soup
"This is my recipe for chicken noodle soup. Everyone loves my soup on a cold day."
photo by anniesnomsblog
- Ready In:
- 6hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
NOODLES
- 3 cups all-purpose flour
- 3 tablespoons oil
- 2 eggs
- 1 teaspoon salt
- 3 tablespoons water
-
SOUP
- 1 whole fresh chicken
- 1 medium white onion, chopped
- 3 stalks celery, diced
- 5 whole carrots, diced
- 3 garlic cloves, minced
- 3 cans chicken broth
- salt and pepper
directions
- For Noodles: Mix egg, oil, salt, and water together.
- Add all purpose flour until it becomes a soft dough.
- Roll dough out on a floured surface to very thin.
- Let dry for at least 3 hours.
- Cut into small noodle sized strips.
- For soup: Cover chicken with water in a large stove top pot.
- Add chicken broth, carrots, celery, garlic and onions.
- Boil until chicken is done.
- Remove chicken and debone.
- Place chicken back in pot.
- Add additional water to soup mixture if needed, usually about 4 cups.
- Bring soup mixture to boil and then add noodles.
- Boil soup until noodles are soft and ready to eat.
- Salt and pepper to taste.
Questions & Replies
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Reviews
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The soup and noodles are well worth the time and effort. Received raves from family. -
I made this one day and my husband absolutely loved it! It was so much for just the two of us though, so I gave some to the neighbors who gave me such high compliments on it. I highly recommend this recipe to everyone else.<br/><br/>**Although when I made it, I used packaged egg noddles because I didn't want to make the time to make the noodles. I also used garlic clove spice as opposed to using a fresh one. I also added a square of chicken buillion (I think that's how you spell it), which I think enhanced the taste even more.** -
Therese, thanks for posting! I used two large chicken breast, chicken stock was 99% fat free and no MSG, added one cup of frozen mixed veggies, 1 1/2 tsp garlic powder, did not make noodles I cheated and used store bought then adjusted servings to 6 even though there's only JustME! Its such a soothing soup not heavy nor loaded with oil. Have already added to My Star-Rating Cookbook. Going back for another cup!!!! My stars are not showing up but gave 5 star rating!!! -
I have been using this soup recipe for years. I always make it with two whole chickens (double the recipe). After the basic soup (prior to noodles) is made I put divide it into 4 parts - 3 freezer containers full of meat and vegetables and a little broth and 1 batch part to eat that night for dinner.<br/><br/>To make the frozen batch, I pop out the frozen food into the pot and add 32 oz of broth, chicken soup seasoning and thaw it out right in the pot. When it is boiling, I add the noodles and I have a "homemade chicken noodle soup in about 20 minutes. It is perfect for a quick meal! Thanks so much for posting an awesome recipe.
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The soup was OKAY. Only okay. Kinda lacked flavor I think. But it was VERY easy and that was what I was looking for. I don't think I'll make this again though.
see 34 more reviews
Tweaks
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This is a great recipe. I did as another reviewer suggested and just added three chicken bullion cubes to the water instead of broth. I didn't have time to make the noodles, and all I had in the pantry were macaroni noodles, but it was still really good. I will try the homemade noodles next time. Perfect for a cool, fall evening. -
What a great recipe! The only things I did different was to add a few bay leaves and use water instead of broth. With using a whole fresh chicken it made its own wonderful broth! Delicious, thanks! Italian Chef #2
