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Easy Grandmas Chicken Noodle Soup with Homemade Noodles

Easy Grandmas Chicken Noodle Soup with Homemade Noodles - featured image
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This comforting chicken noodle soup features tender homemade noodles and a rich, golden broth made from a whole chicken and aromatic vegetables. It’s a quick and easy weeknight meal that comes together in about an hour and 15 minutes, perfect for busy families.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups chicken broth, low-sodium
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 cups all-purpose flour
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 2–3 tablespoons water, as needed

Instructions

  1. Pat the whole chicken dry with paper towels. Season generously with salt and pepper all over. Heat olive oil in a Dutch oven over medium-high heat. Place the chicken breast-side down and cook undisturbed for 5-6 minutes until golden. Rotate and brown the other sides, about 4 minutes per side. Remove chicken to a plate.
  2. Reduce heat to medium. Add diced onion to the pot and cook for 3-4 minutes until translucent. Add carrots and celery, cook another 3 minutes. Add minced garlic and stir for 30 seconds until fragrant.
  3. Pour in chicken broth and water, scraping the bottom of the pot to release browned bits. Add bay leaves, dried thyme, and a pinch of salt and pepper. Return chicken to the pot, breast-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  4. While chicken simmers, make the noodles. In a medium bowl, whisk together flour and salt. Make a well in the center and crack eggs into it. Use a fork to beat eggs, then gradually incorporate flour. Turn dough onto a floured surface and knead for 3-4 minutes until smooth. Wrap in plastic wrap and let rest for 20 minutes.
  5. After dough has rested, roll it out on a floured surface into a large rectangle about ⅛-inch thick. Using a sharp knife or pizza cutter, slice into strips about ½-inch wide and 3-4 inches long. Dust with flour and set aside.
  6. After 30 minutes, remove chicken from pot using tongs. Let cool for 5 minutes, then shred with two forks, discarding skin and bones. Return shredded chicken to the pot.
  7. Bring broth back to a gentle boil. Drop noodles into the pot, stirring gently. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until noodles are tender but still have a slight chew.
  8. Remove bay leaves and discard. Stir in fresh parsley. Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot.

Notes

Don’t skip browning the chicken for best flavor. Let the noodle dough rest for 20 minutes to ensure tender noodles. Season as you go for depth of flavor. Homemade noodles cook faster than dried ones; start checking at 7 minutes. For make-ahead, store noodles separately from broth to prevent mushiness.

Nutrition

Keywords: chicken noodle soup, homemade noodles, comfort food, easy soup, weeknight dinner

Find it online: https://ovenmila.com/easy-grandmas-chicken-noodle-soup-with-homemade-noodles/