Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, soup lovers!
Are you ready to take your chicken noodle soup to the next level?
Today, I’m showing you how to make homemade noodles that are super fun and easy!
Trust me, once you try these, you’ll never go back to store-bought.
They’re fresh, chewy, and make your soup extra special.
Let’s dive into this delicious adventure together!
Possible Ingredient Alternatives
For the chicken breasts, tofu or seitan can be used as vegetarian alternatives. These options provide protein and can absorb the soup’s flavors well. Adjust cooking time as these alternatives may cook faster than chicken.
Chicken broth can be replaced with vegetable broth for a vegetarian version, or bone broth for added nutrition. Use the same amount as called for in the recipe.
Plain flour can be substituted with gluten-free all-purpose flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be prepared to adjust the liquid content slightly as gluten-free flours may absorb moisture differently. For a low-carb option, almond flour or coconut flour can be used, but these will significantly change the texture and flavor of the noodles, so experimentation may be needed to achieve the desired consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 70-80 g
Ingredients
- 3 tablespoons salted butter
- 1 yellow onion, diced
- 2 cups chopped carrot
- 2 cups chopped celery
- 3/4 pound chicken breasts, boneless and skinless
- 8 cups chicken broth
- 3 bay leaves
- Soy sauce and pepper, to taste
- 1 teaspoon dried parsley
- 1 egg
- 2 tablespoons cold water
- Salt, to taste
- 1 cup plain flour
Step 1: Sauté the Vegetables
In a large, heavy-bottomed pot, melt butter over medium heat.
Add chopped onion, diced carrot, and sliced celery to the pot.
Cook the vegetables for 5-7 minutes, stirring occasionally, until they begin to tenderize and soften.
Step 2: Cook the Chicken and Broth
Add chicken pieces, chicken stock, bay leaves, soy sauce, pepper, and dried parsley flakes to the pot.
Cover the pot and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let it cook for approximately 20 minutes, or until the chicken is fully cooked through.
Step 3: Make the Homemade Noodles
While the soup is simmering, prepare the homemade noodles.
In a medium bowl, whisk together an egg, water, and salt.
Gradually incorporate flour, starting with a spoon and then using your hands, until a dough forms.
Knead the dough until it becomes mostly smooth and moist, approximately 2 minutes.
Set the dough aside to rest for 20 minutes.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it using two forks.
Return the shredded chicken to the pot, stirring to combine with the broth and vegetables.
Step 5: Roll and Cut the Noodles
Take the rested dough and divide it into two halves.
Roll out each half into a 1/4 inch thick circle on a lightly floured board.
Cut each circle lengthwise into skinny strips, then cut across to create 1 1/2 inch noodles using a pizza cutter or sharp knife.
Separate the noodles to prevent them from sticking together.
Step 6: Cook the Noodles and Serve
Gently drop the cut noodles into the simmering soup.
The noodles are done when they float to the surface.
Taste the soup and adjust seasoning as needed.
Serve the soup hot, enjoying the comforting combination of homemade noodles, tender chicken, and flavorful broth.
