Homemade Noodles & Chicken Soup
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The recipe for the noodles to this soup was handed down from my Grandma, to my mom, to me. I loved eating them in this soup as a child. They are very simple, but nothing tastes better in chicken noodle soup than to have fresh noodles, plump & delicious in some savory broth.
If you haven’t tried homemade noodles in your chicken soup, you are missing out! They are so quick to whip up & there is nothing like them. They are thick, & have a nice bite to them.
Homemade noodles really make this soup more filling than just broth, chicken & vegetables. Plus this soup takes around 30 minutes start to finish if you have everything ready to go. This classic meal makes soup for dinner a family tradition.
- 2 large eggs
- 1 tsp salt
- 1/4 cup milk
- 1 1/2 - 2 cups flour
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 large onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken (I use rotisserie chicken)
- 8 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp thyme
- Prepare noodles by whisking eggs, salt & milk together. Add just enough flour until it forms a stiff dough. Roll dough very thin into a rectangle. Slice ⅛-1/4" thick strips with a pizza cutter (slice as thin as you can because they puff up significantly.) Let rest while preparing soup.
- In a large stock pot, heat oil. Add onion, carrots, celery, & garlic. Saute 10 minutes. Add chicken, broth, & seasonings. Bring to a boil.
- Once soup had reached a boil, add noodles a few at a time into the boiling liquid. Once all noodles have been added to the pot, simmer for 10 minutes to cook the noodles. Remove from heat & serve.