Chicken Noodle Soup with Homemade Egg Noodles (Edit recipe)

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This simple chicken noodle soup recipe is made with homemade egg noodles and juicy pieces of chicken. Made from scratch on the stovetop in just 45 minutes, and perfect when you are feeling under the weather.

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PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Homemade Egg Noodles

2 cups All Purpose Flour
2 whole Eggs
0.5 cups Milk
.25 tsp Kosher Salt

Chicken Soup

1 cup Celery, chopped
1 cup Carrots, chopped
1 cup Onion, chopped
2 Tbsp Olive Oil
1 tsp Thyme, Dried
1 tsp Sage, Dried
1 tsp Parsley, Dried
8 cups Homemade Chicken Stock (click for recipe), or store-bought
3 cups Rotisserie Chicken, shredded
0.5 tsp Kosher Salt
.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the egg noodles, add the flour to a large mixing bowl and create a well in the center of the flour.
Crack the eggs into the well and add the milk and salt.
Using a fork, whisk to break up the eggs and mix them with the milk.
Slowly mix the flour into the wet ingredients until a rough dough ball forms.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes.
Unwrap the dough and roll it out on a lightly floured surface to the desired thickness.
Using a sharp knife, cut the dough into strips of the desired width.
Let the noodles sit on a lightly floured towel or cutting board for 30-60 minutes.
For the soup, heat a large pot or Dutch oven over medium heat and add the olive oil. Once the olive oil starts to shimmer, add in the celery, carrots, and onions.
Cook the vegetables, while stirring occasionally, for 3-5 minutes until they start to soften.
Add in the garlic and dried herbs and cook for 1 additional minute.
Increase the heat to medium-high and add the chicken stock.
Bring the mixture to a boil and add the homemade egg noodles. Reduce the heat to medium-low and allow the mixture to cook for about 10-15 minutes until the noodles are cooked and the vegetables are fork-tender.
Add the chicken, salt, and pepper, and stir.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	15 g
Carbohydrates:	32 g
Protein:	21 g
Cholesterol:	65 g
Sodium:	777 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.