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**Chicken Noodle Soup with Homemade Egg Noodles: A Hearty, Comforting Classic**
There’s something truly magical about a bowl of **chicken noodle soup**—it’s the ultimate comfort food that can warm you up, soothe your soul, and bring a sense of home no matter where you are. While canned versions or store-bought noodles are convenient, there’s nothing quite like **homemade egg noodles** to elevate this classic dish. They add a richness and texture that perfectly complements the flavorful chicken broth.
Making **chicken noodle soup with homemade egg noodles** is a little bit of extra effort, but trust us, it’s worth every moment. With tender chicken, savory broth, and melt-in-your-mouth noodles, this recipe is sure to become your go-to for cozy evenings and cold-weather meals.
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### 🥣 **Ingredients:**
For the soup:
– 2 tablespoons **olive oil**
– 1 medium **onion**, diced
– 2 **carrots**, peeled and sliced
– 2 **celery stalks**, sliced
– 3-4 cloves **garlic**, minced
– 8 cups **chicken broth** (preferably homemade or low-sodium)
– 2 **bay leaves**
– 1/2 teaspoon **dried thyme**
– 1/2 teaspoon **dried rosemary**
– Salt and pepper, to taste
– 3 cups **cooked, shredded chicken** (about 2 chicken breasts or thighs)
– **Fresh parsley**, chopped (for garnish)
For the homemade egg noodles:
– 2 cups **all-purpose flour**
– 2 large **eggs**
– 1/4 teaspoon **salt**
– 2-4 tablespoons **water** (as needed)
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### 👩🍳 **Instructions:**
#### 1. **Make the Homemade Egg Noodles:**
– In a large bowl, combine the **flour** and **salt**. Create a well in the center of the flour mixture.
– Crack the **eggs** into the well and gently whisk with a fork to combine. Slowly incorporate the flour from the edges into the egg mixture.
– Gradually add **water** (start with 2 tablespoons) to the dough, mixing until a soft, slightly sticky dough forms. Add more water if the dough is too dry.
– Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
– Roll the dough out to about 1/8-inch thickness, and cut into strips (about 1/4-inch wide) using a sharp knife or pizza cutter. You can make them as long or short as you like, depending on your preference.
– Set the noodles aside and let them rest while you make the soup.
#### 2. **Prepare the Chicken Noodle Soup:**
– In a large pot, heat **olive oil** over medium heat. Add the **onion**, **carrots**, and **celery** and sauté for about 5 minutes, or until the vegetables begin to soften.
– Add the **garlic** and cook for an additional minute until fragrant.
– Pour in the **chicken broth** and bring to a simmer. Add the **bay leaves**, **thyme**, **rosemary**, and season with salt and pepper to taste.
– Once the broth is simmering, add the shredded **chicken**. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.
#### 3. **Cook the Homemade Egg Noodles:**
– Bring a separate pot of water to a boil, lightly salted. Once boiling, drop the homemade egg noodles into the water and cook for 3-5 minutes, or until they float to the surface and become tender.
– Drain the noodles and set them aside.
#### 4. **Assemble the Soup:**
– Once the noodles are cooked, add them directly into the pot of soup and simmer for an additional 5 minutes, allowing the noodles to absorb the broth and become infused with flavor.
– Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
5. **Serve:**
– Ladle the soup into bowls and garnish with fresh **parsley** for a pop of color and added freshness.
– Serve with some crusty bread or crackers on the side for a complete, comforting meal.
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