This chicken noodle soup is made completely from scratch, from the broth to the noodles. It’s the perfect comforting meal for a cold winter day!
Chicken Noodle Soup.
The most well known of all the soups out there, and probably the most heavily consumed by the American population at any given time. The name alone elicits thoughts of something simple and classic, but it’s quite remarkable how many different ways there are the prepare it.
I grew up eating a creamy version with thick egg noodles, loads of shredded chicken, diced onion, carrots, and celery – and to this day it’s still one of my favorite quick-ish ways to prepare and eat chicken noodle soup. I’ve also had variations that are brothy with chunks of chicken and tiny-diced carrots. I’ve had (and made) variations that use the thin, dried egg noodles. I love every version for different reasons. Some are heartier. Some are healthier. Some are quick-cooking. And all of them warm you from the inside out.
When I saw the weather forecast for the upcoming week, I knew I wanted to make a soup of some sort. As a food blogger, I’m constantly challenging myself to come up with creative recipes no one has seen yet. So when I first starting brainstorming soup ideas, I tried to let my imagination take over, yet, I kept coming back to classic, simple, chicken noodle soup.
So, I set out to make the best chicken noodle soup I’ve ever made. Everything is completely made from scratch from the chicken broth the noodles, and while yes, this does require a little bit more time and effort than your run-of-the-mill chicken noodle soup, every stitch of extra elbow grease is worth it in the end.
This recipe is for one of those days when it’s unbearably cold outside, and you are totally content hibernating in your home, and putting a little love into dinner.
Typically a homemade chicken stock is made with leftover chicken bones and skin, but since I actually needed chicken in the soup, I just bought a whole 4-pound chicken, cut it down the backbone, and threw it into a giant pot with all the makings of a classic chicken stock.
For my version of chicken stock, I stick to the basics – lots of onion, garlic, carrots, celery, bay, black peppercorns, flat-leaf parsley, thyme and salt. All of the veggies and chicken get covered in cold water, it’s brought to a boil and then reduced to a simmer for an hour and half or so until the chicken is cooked through.
Once the chicken is tender and cooked, I take it out, quickly pull all of the chicken off, and then put the skin and bones back into the broth to continue cooking the broth.
At this point, the noodles quickly get thrown together, rolled out, and then dry out while the broth continues to cook. After the stock simmers for a solid three hours, it’s strained and then the veggies go in, followed by the noodles and the shredded chicken a few minutes later.
A quick seasoning check happens at the end, and this hearty soup is ready to warm you from head to toes.
- 4 lb chicken
- 2 cups baby carrot + 1 ¼ cup chopped baby carrot(2 for stock, 20 for soup)
- 3 celery stalks with leaves, + 1 ¼ cup chopped celery
- 3 bay leaves
- 3 garlic cloves, smashed
- 2 tsp black peppercorns
- 12 sprigs thyme
- ½ cup flat leaf parsley
- 2 onions (halved), + ½ cup chopped onion
- 10 cups of water
- 2 tsp. salt
- 1 egg
- ¼ tsp. salt
- 2 Tlbs. minced chive
- 2 Tlbs. + 1 tsp. whole milk
- 1 cup all-purpose flour
- Add chicken to the bottom of a large stock pot. Add in 2 cups baby carrots, 3 celery stalks, bay leaves, garlic, peppercorns, thyme, parsley, 2 onions (halved), water and salt. Bring to a boil and reduce to a simmer. Cover and simmer for 1½ hours. Take the chicken out, and pull all meat off the bones. Place the bones and skin back in to the pot and continue to simmer for another hour and half.
- While the stock continues to simmer, make the noodles. Add egg, salt, chives, and milk to the bottom of a stand mixer fit with the dough hook. Mix the dough until combined, then turn the mixer up to a medium speed and knead the dough for 1-2 minutes.
- Split the dough in to two balls. Add one ball to a heavily floured surface. Roll dough out until it's as thin as possible, and make sure to turn dough frequently and flour frequently so it doesn't stick. You want the dough to be about 1/16-inch thick. Use a sharp knife or pizza cutter to cut the dough into ¼-inch noodles. Once all of the noodles are cut, sprinkle with more flour and set aside. Repeat process with remaining ball of dough. Lay floured noodles out on a baking sheet while the stock finishes cooking.
- Once the stock has finished simmering, place a colander over a large bowl and strain the stock. Use a spoon to press all of the liquid out of the veggies and chicken bones.
- Transfer the broth back to the pot and add in remaining onion, carrots, and celery. Bring to a boil and reduce to a simmer until the veggies are softened, about 15 minutes.
- Once the veggies are softened, add the pulled chicken back to the pot, stir. Gently add the noodles in to the pot, making sure each one is separated. Simmer until noodles are cooked through, about 5-7 minutes.
- Season to taste with salt and pepper.