My dad did all of the cooking growing up. My mom was famous for pies, cookies, and box funfetti cakes, but her cooking is quite comical (she once tried to add the kraft mac and cheese cheese packet to the boiling noodles). Although we did eat out A LOT when I was younger (which, of course, I loved), my dad had a few solid, go-to meals which included chicken and noodles. I think back so fondly on the Sunday nights when he would make them and we would all eat as a family. I hope someday my kids are talking about my chicken and noodles and our family dinners :).
Okay, enough of the sappiness, this recipe is the best. I would say of any of my recipes, this one I am most proud of because I’ve truly created it all on my own. My dad’s chicken and noodles were good, but sorry, jimmy, this recipe is so much better. The broth is so flavorful and rich and the noodles are so thick and filling. When it’s cold outside, I could make this recipe every week. YUM! I hope you all enjoy as much as I do!
Homemade Chicken Noodle Soup
Serving Size: 4 people
1.5 pounds raw chicken, cut up into 1 inch pieces (I use the boneless skinless chicken tenders)
4 tablespoons unsalted butter
1 large white onion, chopped
4 cloves garlic, chopped finely
3 large carrots, peeled and chopped
1 stalk of celery, chopped
1 teaspoon salt
1 teaspoon pepper
Fresh herbs: rosemary, oregano, thyme***
7 chicken bouillon cubes
6 cups of water
1 cup of heavy cream
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
5-6 tablespoons milk
***I make a bouquet garni–i place all of the fresh herbs in a coffee filter and then roll up and tie it with a twist tie
(to make this recipe easier/quicker, you could use rotisserie chicken and/or pre-made egg noodles. The broth of this is so good that the soup would still be great with those modifications but trust me when I say the full effort is worth it!)
- Combine flour, salt, and baking powder together. Add in beaten eggs and milk (start with 4 tablespoons of milk). Mix with wooden spoon until as combined as you can get and then start mixing with your hands. At this point if mixture is too try, add an additional 1 to 2 tablespoons of milk. The dough should be sticky but not overly wet.
- Move dough to a floured surface and roll out with a rolling pin (I normally flour the top and bottom of dough so it doesn’t stick to your counter and rolling pin). You can roll out in whatever thickness you prefer but I roll out until the dough is about 1/2 inch in thickness.
- At this point you can cut your noodles with a kitchen knife (or pastry cutter) and pop into your broth or I normally make them before the soup broth and just let the dough sit out on the counter until I’m ready. The size of your noodles is totally preference based–personally, I like them pretty thick in width!
- In a large soup pot, melt butter and then add in onion, garlic, carrots and celery. Saute in pan until veggies are soft (but not mushy).
- Add in raw chicken pieces and cook until chicken is no longer pink.
- Add water and bouillon cubes, stir until cubes are dissolved and soup is at a low boil.
- Add in salt, pepper, and fresh herb bouquet garni.
- Let soup simmer for 20 minutes or so (or longer if you’re prepping ahead, just put the soup on low).
- Once ready to eat, remove and discard bouquet garni and drop in noodles into broth and gently stir. The noodles will cook almost immediately once they hit the hot broth.
- Add in heavy cream and stir to combine.
- I like to serve my soup over homemade mashed potatoes, but the soup is AMAZING on it’s own as well.