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Cozy Chicken Noodle Soup with Easy Homemade Egg Noodles

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A comforting chicken noodle soup featuring rich homemade broth and tender homemade egg noodles, perfect for cozy nights and busy days alike.

Ingredients

  • Whole chicken (3-4 lbs / 1.3-1.8 kg)
  • Carrots, peeled and sliced (2 medium)
  • Celery stalks, sliced (2)
  • Yellow onion, peeled and quartered (1 large)
  • Garlic cloves, smashed (3)
  • Fresh thyme sprigs (3-4)
  • Bay leaves (2)
  • Salt and freshly ground black pepper, to taste
  • All-purpose flour (2 cups / 250 g)
  • Large eggs (2), room temperature
  • Salt (½ teaspoon)
  • Water (2-3 tablespoons), as needed
  • Fresh parsley, chopped (a small handful)
  • Optional: lemon juice (a splash)

Instructions

  1. Place the whole chicken in a large stockpot and cover with cold water (about 12 cups / 3 liters). Bring to a gentle boil over medium heat, skimming off any foam that rises to the top (about 10 minutes).
  2. Add sliced carrots, celery, onion, garlic, thyme, and bay leaves. Lower heat to a simmer and cook uncovered for 45 minutes to 1 hour until chicken is cooked through and broth is flavorful.
  3. While broth simmers, mix flour and salt in a bowl. Make a well in the center and crack in eggs. Gradually incorporate flour into eggs using a fork, adding water tablespoon by tablespoon until smooth dough forms. Knead on floured surface for about 5 minutes until elastic and smooth. Cover and let rest for 20 minutes.
  4. Remove chicken from broth and set aside to cool slightly. Strain broth through fine mesh strainer if desired, discarding solids, then return broth to pot.
  5. Roll out dough on floured surface until about 1/8 inch (3 mm) thick. Use sharp knife or pizza cutter to slice into thin strips about ¼ inch (6 mm) wide. Lightly dust noodles with flour to prevent sticking.
  6. Remove skin and bones from chicken, shredding meat into bite-sized pieces.
  7. Bring broth back to gentle boil and add noodles. Cook for 3-5 minutes until noodles float and are tender but still slightly firm.
  8. Add shredded chicken back into pot. Stir in chopped parsley and season with salt and black pepper to taste. Add a splash of lemon juice if desired. Simmer for another 2 minutes, then serve hot.

Notes

Do not overwork the dough to keep noodles tender. Let dough rest for 20 minutes before rolling. Keep an eye on noodles while cooking to avoid mushiness. Skim foam during broth boiling for clarity. Store noodles and broth separately to prevent sogginess. Use a wine bottle as rolling pin substitute if needed.

Nutrition

Keywords: chicken noodle soup, homemade egg noodles, comfort food, easy soup recipe, cozy soup, homemade broth

Find it online: https://yumnode.com/cozy-chicken-noodle-soup-with-easy-homemade-egg-noodles-recipe/