Homemade Chicken Noodle Soup Recipe
Homemade Chicken Noodle Soup (from scratch) - delicious homemade chicken noodle soup with from scratch noodles!
Ingredients
Noodles:
- 2 cups all-purpose flour more for dusting
- 2 egg yolks
- 1 egg
- ¾ teaspoon kosher salt
- ¼ cup water room temperature
- 1 teaspoon extra virgin olive oil
Chicken Soup:
- 1 tablespoon butter
- 3 teaspoons garlic minced
- 1 sweet yellow onion diced
- 3-4 medium carrots sliced
- 2-3 celery stalks sliced
- 8 cups homemade chicken broth
- 2 bay leaves
- 1 herb bundle rosemary, thyme and sage sprigs tied together with cooking twine
- 1-2 garlic cloves smashed
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon lemon zest
- ⅛ teaspoon ground black pepper
- kosher salt to taste
Instructions
- Noodle Mixture: Whisk together 1 ¾ cup flour and ½ teaspoon kosher salt in a medium bowl. In a separate bowl, add 2 egg yolks 1 egg; whisk. Add ¼ cup water and 1 teaspoon extra virgin olive oil and whisk once more. Pour out flour mixture onto clean surface and create a well. Pour egg mixture in the middle. Slowly use a fork to mix the egg and flour together, until it is combined.
- Make Noodles: Knead using the remaining ¼ cup flour (use more, if needed) for approx. 5-10 minutes. Let rest 10 minutes. Divide into 4 equal parts. Taking a portion at a time, roll out on floured surface until thin. Cut into 1-2 inch strips. Place on wire rack to dry until use.
- Sauté: Bring a large Dutch Oven to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan. Add 3 teaspoons garlic and move around the pan until fragrant, approx. 1 minute. Add onions, carrots and celery and cook until they soften, approx. 5 minutes.
- Simmer: Add 8 cups homemade chicken broth, 2 bay leaves, 1 herb bundle and 1-2 garlic cloves (smashed). Bring to a simmer. Add 2 pounds boneless, skinless chicken breasts (see Notes for other options), cover and let simmer 15 minutes. Remove chicken and let cool slightly. Shred and return meat to the pot along with ½ teaspoon lemon zest, ⅛ teaspoon ground black pepper and kosher salt, to taste. Stir and cover. Let simmer, covered, for another 15 minutes. Taste and add additional salt, pepper or lemon zest, as desired.
- Add Noodles: Uncover and ensure broth is still simmering. Add noodles and stir so they aren't sticking to each other. Let simmer 3-7 minutes (depending upon how thick your noodles are - the noodles in the picture took 5 minutes).
- Serve: Enjoy immediately with fresh chopped parsley.
Notes
- Dairy-Free: feel free to use plant-based butter instead of regular butter.
- Chicken Broth: if you want this to truly be from scratch, use that homemade chicken broth for maximum flavor! Of course, use store-bought if you need to - whatever works!
- Chicken Thighs: you can use boneless, skinless chicken thighs in place of the chicken breasts.
- Rotisserie Chicken: instead of chicken breast you can use a store-bought rotisserie chicken and simply shred the meat and use in the soup. Or you can roast a whole chicken and use that (kind of like we do in our Roasted Chicken Soup recipe).
- Storage: store soup leftovers in an airtight container in the refrigerator for up to 3-4 days - the noodles will hold up just fine!
Nutrition
Calories: 251kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1009mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3213IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
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