Description
Experience the ultimate comfort of this classic homemade chicken noodle soup. Featuring a golden, aromatic broth filled with fresh carrots, celery, and tender chicken, this recipe focuses on the joy of creating soft, pillowy egg noodles from scratch. It is a soulful, family-friendly meal that brings the warmth of a grandmother’s kitchen to your dinner table, perfect for chilly afternoons and busy weeknights alike.
Ingredients
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
6 cups reduced sodium chicken broth
1 pound chicken breast tenders, diced
3 egg yolks
1 whole egg
6 tablespoons cold water
2 teaspoons salt
2 cups flour
Fresh or dried parsley for garnish
Instructions
In a medium bowl, beat the egg yolks, whole egg, and cold water until smooth.
Slowly whisk in the salt and flour to form a dough; knead on a floured surface until smooth then roll thin and slice into strips.
In a large pot, heat olive oil over medium heat and sauté carrots, celery, and garlic until softened.
Add chicken breast pieces and cook until browned on all sides.
Pour in chicken broth and add bay leaves; bring to a simmer.
Add the handmade egg noodles to the boiling broth and cook for 3-5 minutes until tender.
Season with salt and pepper to taste; garnish with fresh parsley before serving.
Notes
You can use pre-cooked rotisserie chicken instead of raw breast to save time. Leftover soup can be stored in the refrigerator for up to 3 days, though noodles may soak up the broth over time.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg