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Homemade chicken noodle soup is definitely a classic American recipes and a favorite in many families, including mine! It’s just right when days turn cold. I would consider a comfort food, even though it’s not too filling. If make a large batch, you can save leftovers for next day’s lunch. I know some cooks make extra to keep in the freezer for later, too. That’s a great idea for days when you or a family member finds themselves sick with a cold or flu. My family and I all had the flu right the first week of the new year. We didn’t very much except chicken noodle soap.
Making Chicken Noodle Soup
These made from scratch egg noodles are perfect for any winter soup you want to add them too. They are simple to make, cook quickly, and make even the most basic pot of soup fancy enough to serve to company.
This is a very simple recipe. You can make as many, or as few, noodles as you’d like. The recipe below makes enough noodle for 6 people. You can divide it into thirds to make it for 2 people or 4 people.
Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes. Make a well in the flour and add 3 eggs. To the 3 eggs add approximately 3 Tbsp half-n-half and about a TBSP of salt.
With a whisk or your hand, mix up the liquids in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.
Pretty soon it’ll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.
Slowly knead in, by hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You’ll have some left too. Sometimes quite a bit, sometimes not so much. Go with how the dough feels and looks rather than a measurement on the flour.
Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the left over flour? There was a lot this time!
Using plenty of flour, roll dough out fairly thin.
After its rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.
We have started cutting these into bite-sized pieces. You can leave them long if you’d like.
In a large pot cook 1 1/2 pound of chicken (you can use a whole or parts) with water. Cook until the meat is completely cook and comes off the bone easily. Remove onto a plate and leave to cool. If you’ve cooked a whole chicken, just put aside about half of the meat for another meal.
Chop up 2 large carrots and 2-3 celery stocks. Add those to broth leftover from the chicken. Take the chicken from the bone and add it back into the pot. Add salt and pepper to taste. Cook on medium heat/a low boil until veggies are almost tender. Add additional water or chicken broth if their isn’t broth from cooking the chicken.
Bring your soup to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its beginning to boil again. Nothing worse than stuck together noodles. Cook for 4 minutes or until noodles are tender.