Homemade Chicken Noodle Soup—no matter what time of year, there is something soothing about having a pot of soup simmering and emanating a delicious aroma throughout the home. I just love it when my husband walks in and says “mmm, something smells good.” Chicken noodle soup is a classic. I wish I could make a batch of this soup whenever any friend is sick. If I accomplished that as a goal I’d probably make this at least once a week. Even now, I know a few people who are not feeling well. Chicken soup is soothing and nourishing especially when you make homemade chicken stock. If you make homemade noodles, that makes chicken soup even more special.
Homemade Chicken Noodle Soup
For the Soup
2 large boneless, skinless chicken breasts or approximately 4 cups of cooked chicken cubed/torn
1 tablespoon of olive oil
3 1/2 cups of mirepoix (one Trader Joe’s container) which consists of equal amounts of chopped onion, celery, and carrots
2 quarts of homemade chicken stock
4 cups of store-bought organic chicken broth, divided in half
1 teaspoon salt
1/8 teaspoon of white pepper
1/2 teaspoon of poultry seasoning
1 clove of garlic, pressed
1 scant tablespoon of dried parsley (if using fresh, wait until serving)
1. To make the noodles, make a well with the flour, add the egg and salt to the well. Mix the ingredients to make a dough. As the dough is starting to come together add the half-and-half one tablespoon at a time. The dough should feel like it barely comes together and may even feel a little tough. That will be fine because the broth will get absorbed into the noodles and they will be great.
2. Kneed the dough a few times and form a ball and let it rest a minute. At this point scrape the counter with a dough scraper making sure the surface is fresh and lightly floured.
2. Roll out dough as thin as possible without tearing. The shape doesn’t really matter but if you can roll it into a rectangle that would be best. During the process of rolling it out, pick the dough up and flip it over a couple of times to make sure it is not sticking. Keep your surface lightly floured as you go.
3. When you have the dough rolled out as thin as possible let the dough dry for 30 minutes. Flip it over and dry the other side for 30 minutes.
4. Then using a pizza slicer. slice into 1/8″ – to 1/4″ strips, then cut the strips in to two-inch pieces.
5. While dough is drying, poach the chicken in broth and shred, or use leftover rotisserie chicken. When chicken is no longer pink (about 10 to 12 minutes) drain the broth and reserve for another use, or strain it and use in the upcoming step.
6. Heat olive oil in a large soup pot, add the mirepoix and saute for 3 to 4 minutes stirring often. Add pressed garlic and saute for 1 minute more.
7. Add 2 quarts of homemade chicken stock, plus the additional 2 to 4 cups of broth and heat over a medium heat until the broth is starts to boil.
8. Add poached or leftover chicken and all the spices, stir, and turn down to a low simmering heat.
9. Add the noodles to the broth in such a way as to keep them from sticking together (like using a spatula to lift the noodles off the counter and sprinkle them into the soup).
10. Simmer the soup for another 15 minutes or until the noodles are completely cooked.
Homemade Chicken Noodle Soup
Ingredients
- For the Soup
- 2 large boneless, skinless chicken breasts or approximately 4 cups of cooked chicken cubed/torn
- 1 tablespoon of olive oil
- 3 1/2 cups of mirepoix (one Trader Joe's container) which consists of equal amounts of chopped onion, celery, and carrots
- 2 quarts of homemade chicken stock
- 4 cups of store-bought organic chicken broth, divided in half
- 1 teaspoon salt
- 1/8 teaspoon of white pepper
- 1/2 teaspoon of poultry seasoning
- 1 clove of garlic, pressed
- 1 scant tablespoon of dried parsley (if using fresh, wait until serving)
- For the Noodles
- 1 cup flour
- 1 egg
- 1/2 teaspoon of salt
- 2 tablespoons of half and half (or milk)
Directions
- Step 1 To make the noodles, make a well with the flour, add the egg and salt to the well. Mix the ingredients to make a dough. As the dough is starting to come together add the half-and-half one tablespoon at a time. The dough should feel like it barely comes together and may even feel a little tough. That will be fine because the broth will get absorbed into the noodles and they will be great.
- Step 2 Kneed the dough a few times and form a ball and let it rest a minute. At this point scrape the counter with a dough scraper making sure the surface is fresh and lightly floured.
- Step 3 Roll out dough as thin as possible without tearing. The shape doesn’t really matter but if you can roll it into a rectangle that would be best. During the process of rolling it out, pick the dough up and flip it over a couple of times to make sure it is not sticking. Keep your surface lightly floured as you go.
- Step 4 When you have the dough rolled out as thin as possible let the dough dry for 30 minutes. Flip it over and dry the other side for 30 minutes.
- Step 5 Then using a pizza slicer. slice into 1/8″ – to 1/4″ strips, then cut the strips in to two-inch pieces.
- Step 6 While dough is drying, poach the chicken in broth and shred, or use leftover rotisserie chicken. When chicken is no longer pink (about 10 to 12 minutes) drain the broth and reserve for another use, or strain it and use in the upcoming step.
- Step 7 Heat olive oil in a large soup pot, add the mirepoix and saute for 3 to 4 minutes stirring often. Add pressed garlic and saute for 1 minute more.
- Step 8 Add 2 quarts of homemade chicken stock, plus the additional 2 to 4 cups of broth and heat over a medium heat until the broth is starts to boil.
- Step 9 Add poached or leftover chicken and all the spices, stir, and turn down to a low simmering heat.
- Step 10 Add the noodles to the broth in such a way as to keep them from sticking together (like using a spatula to lift the noodles off the counter and sprinkle them into the soup).
- Step 11 Simmer the soup for another 15 minutes or until the noodles are completely cooked.
