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For the noodles I followed the recipe I had originally made, cutting back on the baking powder just a bit.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!
Rotisserie Chicken Noodle Soup Recipe
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Ingredients
Homemade Egg Noodles
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp dried thyme
- 2 tsp fresh parsley - minced
- 2 eggs - lightly beaten
- 1/3-1/2 cup milk
Homemade Broth
- bones and skin from 1 rotisserie chicken
- 8 1/2 cups water
Soup
- 2 tablespoons butter
- 3 medium carrots - sliced
- 3 stalks celery - sliced
- 1 medium onion - diced
- 3 cloves garlic - minced
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- pinch of cayenne pepper
- 1 bay leaf
- 3 cups pulled chicken
- 2 Tbsp fresh parsley - minced
Instructions
- 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. With the machine running, add the eggs, then drizzle in the milk. The dough should be smooth and firm—you may only need ⅓ cup of milk. Knead the dough for a few minutes, then wrap it in plastic wrap and let it rest for 30 minutes.
- Meanwhile, to make the stock, bring 8½ cups of water to a boil in a large stock pot along with the bones and skin from the rotisserie chicken. Let it simmer for at least 30 minutes.
- While the dough is resting and the broth is simmering, add the butter to a large stock pot or Dutch oven over medium-low heat. Add 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 through a mesh sieve into the pot with the vegetables. Turn the heat up and bring the mixture to a boil. Once it’s boiling, add the bay leaf and the pulled chicken. Let it boil for 15 minutes.
- While the mixture is simmering, roll out the dough using a pasta machine or, on a lightly floured surface, to slightly less than ⅛ inch thick. Use an attachment or a pizza cutter to cut strips. Place into the boiling water and cook until tender, about 3 minutes (or a little longer if you prefer extra-soft noodles). Garnish with minced parsley and serve immediately.
NOTES
Nutrition
Recipe source: noodles slightly adapted from King Arthur Flour
This was SOOO GOOD! Definitely a keeper. Even won over my picky eaters.
This is REALLY good! I made it yesterday and my husband & I both said it was the best chicken noodle soup we have ever eaten. My family doesn’t like spicy foods so I left out the paprika and cayenne and I cut the garlic in half. It was still very flavorful. I loved the addition of seasonings to the noodles. Thank you for sharing this recipe!
You are so welcome! I am so glad you all liked it 🙂 Thank you for trying it & for letting me know that!
Oh this looks great Natalie! With the temps dipping, I’d love to have this sometime this week – YUM!
This would be perfect for today! how cool that you made your own noodles! I’ve never tried that. can’t wait to try this one out!
I am totally in LOVE with the fact that you made your own egg noodles, Natalie! Now, this is a must-try! Pinned!
Thanks Justine!