There is something so comforting about chicken noodle soup when you don’t feel well. My daughter was home sick today so I decided to make her this soup. She loved it, like usual, and had two full bowls. Making homemade noodles is really easy to do and it makes a really good soup even better. Make sure to dry the noodles out for at least an hour before adding them to the soup–I always add extra noodles to the soup because my kids love them. This soup paired nicely with our house salad & freshly baked bread.
Chicken Noodle Soup With Homemade Noodles:
- 8 cups homemade chicken broth (or store-bought)
- 1 tsp olive oil
- 1/2 onion diced
- 1-2 cloves of garlic diced finely
- 1 1/2 cups of carrots diced
- 3 stalks of celery diced
- 2 tsp good chicken bouillon (I use Herb Ox)
- 1 bay leaf
- Sea Salt and fresh cracked pepper, to taste
- 1/2 tsp dried thyme or basil
- 1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
- Fresh parsley, chopped
How to Make Chicken Noodle Soup With Homemade Noodles
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of the ingredients. Cook over medium-low heat for 1-2 hours.
- 2 cups of flour
- 3/4 tsp salt
- 1 egg
- 1/4 to 1/3 cup of milk
How to Make Homemade Noodles
In a mixing bowl combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out the dough to 1/8 inch thickness. You want them very thin because they thicken when cooked.
Cut noodles (I use a pizza cutter) to the desired size and place them on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.