Homemade Chicken Noodle Soup
This past Thanksgiving I did something I never thought I’d do… I made homemade egg noodles for our leftover turkey noodle soup. They were amazing! Tender, puffy and cooked in just 3 minutes. This time around I thought use them in something a little more traditional, homemade chicken noodle soup. It’s warm, cozy and comforting. Loaded with flavor and absolutely perfect for chilly evenings!
I have to admit I cheated a bit. I picked up a rotisserie chicken from the store, picked off all of the meat and used that instead of cooking my own. But instead of throwing out the bones, I threw them in a pot of water and made my own chicken stock. That counts for something, right? It was way cheaper then buying a bunch of chicken and stock, and tasted just as good!
For the noodles I followed the recipe I had originally made, cutting back on the baking powder just a bit. While I love puffy noodles, I thought that they were a bit too big the first time around. I also added some herbs to the dough- that’s easy, just toss them in with everything else. It’s a nice way to add even more flavor to this soup, and it really lets people know that they’re eating fresh, homemade noodles! If you don’t own a pasta machine, all you need to do is lightly flour a clean surface and roll the dough out to a little less than 1/8″ thick using a rolling pin. Cut strips using a pizza cutter (you can make them any width or length you like). When everything has come to a boil, toss them in, stir them around and let them simmer for 3 minutes. If you like extra tender noodles let them cook a few minutes longer!
Garnish with some freshly mince parsley and you’ve got a delicious, filling, homemade dinner that you and your family will love!
- For the Homemade Egg Noodles:
- 2 c. all-purpose flour
- 1 tsp. salt
- ¾ tsp. baking powder
- ½ tsp. dried thyme
- 2 tsp. parsley (fresh), minced
- 2 eggs, lightly beaten
- ⅓ - ½ c. milk
- For the Homemade Broth:
- Bones & skin from 1 rotisserie chicken
- 8½ c. water
- For the Soup:
- 2 tbsp. butter
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp. salt
- ½ tsp. black pepper
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- pinch cayenne pepper
- 1 bay leaf
- 3 c. pulled chicken
- 2 tbsp. parsley (fresh), minced
- Place the flour, salt, baking powder, thyme and parsley in the bowl of a food processor or the bowl of a stand mixer. Pulse or mix to combine, then with the machine running, add the eggs, then drizzle in the milk. The dough should be smooth and firm, you may only need ⅓ c. of milk. Knead the dough for a few minutes, then wrap in plastic wrap and allow to rest for 30 minutes.
- Meanwhile, to make the stock, in a large stock pot, bring the 8½ c. of water to a boil along with bones and skin from the rotisserie chicken. Allow to simmer for at least 30 minutes.
- While the dough is resting and the broth is simmering, in a large stockpot or dutch oven placed over medium-low heat, add the butter. Then add in the carrots, celery and onion. Cook until tender, then add the garlic and cook until translucent and fragrant. Sprinkle in the seasonings. Pour the chicken stock over a mesh sieve into the pot with the vegetables. Turn the heat up and bring the mixture to a boil. Once the mixture is boiling, add the bay leaf and pulled chicken, allow to boil for 15 minutes.
- While the mixture is simmering, using a pasta machine or on a lightly floured surface, roll out the dough to slightly less than ⅛" thick. Using an attachment or a pizza cutter, cut strips. Place into the boiling water and cook until tender, about 3 minutes (you can let the noodles cook more if you like them extra soft). Garnish with minced parsley and serve immediately.
-This recipe is easily adaptable, leftover turkey can be used instead of chicken.
Recipe source: noodles slightly adapted from King Arthur Flour