We have all been feeling a little under the weather around here lately, so I thought I would make us some nice hearty chicken noodle soup for dinner. Instead of using store-bought egg noodles, I decided to make my own. Homemade noodles make such a difference in the soup and are so worth the little extra time it takes to make them. Yummy, just like grandma’s.
Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min
1-1/4 cups wide egg noodles (store-bought or homemade)
6-7 cups chicken broth
2 teaspoons salt
1/2 teaspoon poultry seasoning
2 stalks chopped celery
1 medium chopped onion
2 tablespoons water
If using store-bought noodles, bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
If making the homemade noodles (see recipe below) make the dough and set a side to rest while you start the soup.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
Stir in the homemade noodles and cook until al dente. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in chicken, and heat through.
Prep Time: 15 Min Cook Time: 3 Min Ready In: 33 Min
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon melted butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Add fresh pasta to the boiling soup in small batches, cook until al dente.