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This is Mom's Chicken Noodle Soup. It's loaded with fresh homemade noodles, savory chicken, and fresh veggies. Make this soup with our homemade Chicken Stock.
There's nothing that says home like a steaming hot bowl of homemade chicken noodle soup. This soup is packed full of delicious flavors that will warm you up on any day.
WHAT YOU'LL NEED (scroll to full ingredient list)
Eggs
Flour
Yellow onion
Carrots
Celery
Olive oil
Salt and pepper
DIRECTIONS
STEP 1: NOODLES
Pile the flour on your work surface and press the bowl down in the center of the flour to create a well.
Crack the eggs and add to the well.
Using a fork, whisk the eggs and slowly blend in some of the flour until the eggs are no longer runny.
Using your hands or a bench scraper, mix in the rest of the flour and form into a dough ball, adding small amounts of water as needed.
Knead the dough for about 5-10 minutes until it springs back when you press your finger into it.
Tightly wrap the dough ball with plastic wrap and leave it at room temperature for about 30 minutes while you prepare the ingredients for the soup broth.
STEP 2: CUT
After the dough has rested, remove the plastic wrap and roll the dough on a flour-dusted surface.
Roll the dough to your desired thickness (about 1/16-1/8th inch thick), then cut the dough into 1/2-inch by 2-inch noodles.
Dust the noodles with flour, cover with plastic wrap, and set aside.
STEP 3: SOUP
To a large stock pot over medium heat, sauté the onion, carrots, and celery with olive oil until softened.
Increase the heat to high, stir in the chicken stock, and bring to a slow simmer.
Add in the chicken and gently simmer for 10 minutes.
Add the noodles and simmer for a few more minutes until the noodles are cooked.
Taste the broth and season with salt and pepper to taste.
Serve.
STORAGE:
This will last in the fridge for a few days or you can freeze it for about 6 months.
INGREDIENTS
Makes 4-5 servings
NOODLES
2 eggs
2 C flour
SOUP
2 TBSP olive oil
1 Yellow onion, diced
4 Carrots, obliqued
4 Celery ribs, chopped
8 C Chicken Stock
Salt and pepper to taste
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