Chicken Noodle Soup with Homemade Noodles
Is there anything more comforting than homemade Chicken Noodle Soup? Carrots, onions, celery…the smell is enough to bring you back. This recipe uses dark and white meat from a rotisserie chicken, and homemade noodles (or you can totally use store-bought). It’s nostalgia in a bowl!
Originally posted October 2, 2017
I’m pretty sure my dad is the last human on planet Earth to not have a smart phone. We keep losing him. We’ve been on vacation together with my brother all week in D.C. and Richmond, which has been sooo much fun (follow along on my Instagram stories!) We will be in a museum or whatever, wander off in different directions, and then realize Dad is not with us. No big deal right? We’ll just text him that we are by the such-and-such exhibit…oh wait.
He also doesn’t have a pocket encyclopedia, map, or the-entire-internet in his pocket. He’s always borrowing my mom’s phone to look stuff up. We were driving around looking for a gas station one night, and Dad asks Mom to look for a 711 so we can stop. A couple minutes later he’s like, did you find one? And she’s like, “OH, you meant look it up on the phone. I’ve just been keeping my eyes peeled.” She was looking out the window like a HAWK.
(I’m making fun of my mom here, but I shouldn’t be, because one time someone told me they needed something off my desktop, and I started looking around on top of the desk instead of handing them the computer. For real.)
Making delicious Homemade Chicken Noodle Soup
Welcome to October my friends, it’s finally SOUP SEASON! The best time of the year! I love soup and could probably eat it every day. I’m lucky that I married Eric, who has a healthy respect for soup in spite of being a man. (Did you know that some guys consider soup to be “girl food??” True story. Click on that link and scroll all the way down to read the comment from my friend Cindy about how she tries to present soup as “watered down casserole” to get her husband to eat it.)
Today’s recipe does not resemble watered-down-casserole in any way, in case you were worried. So far I’m doing a terrible job selling this soup.
How to make homemade noodles for chicken soup
But do I even need to sell the quintessential Chicken Noodle?? Yes, yes I do, because THE NOODLES, GUYS. They’re gonna change your life, or at least your level of respect for Chicken Noodle Soup. Sure, they take a few extra minutes to make, but you just can’t beat the flavor. It really takes the soup from average to excellent. Of course you don’t have to make the noodles; the pantry variety will work great too, I use them all the time. It still turns out amazing.
Stir together flour and salt with some egg and milk, knead a couple minutes, roll it out, cut, and voila. You can even make these ahead of time and freeze for the next time you need some soup or stroganoff in your life.
One of the secrets/shortcuts is to use a rotisserie chicken, and to add a few of the bones from the chicken. This way you don’t have to deal with cooking the chicken, but you still get ALL the flavor.
This is basically the homemade chicken noodle soup recipe that your grandma made. Once you smell it, you will remember. Also turns out, it’s really easy. Sorry to destroy your legacy, grandma!
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One Year Ago: Death by Chocolate Bundt Cake (and my 5th blog anniversary!)
Three years ago: Beef Barley Soup
Six years ago: Pumpkin Cinnamon Rolls with Caramel Frosting
Chicken Noodle Soup with Homemade Noodles
8-10 adjust servingsIs there anything more comforting than Chicken Noodle Soup? Carrots, onions, celery...the smell is enough to bring you back. This recipe uses dark and white meat from a rotisserie chicken, and homemade egg noodles (or you can totally use store-bought). It's nostalgia in a bowl!
Ingredients
For the noodles
- 1 and 1/4 cups flour, spooned and leveled
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/4 cup milk
- 2 teaspoon softened butter
For the soup
- 3 tablespoons butter
- 1 large onion, chopped
- 1 and 1/2 cups celery, chopped small
- 6-7 medium carrots, chopped (2 cups, or even a little more)*
- 1 and 1/2 teaspoons kosher salt
- 2 cloves garlic, crushed and minced
- 10 cups water
- 3 tablespoons Better Than Bouillon Chicken Base
- 2-3 thyme sprigs, or 1/4 teaspoon dried thyme
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon poultry seasoning
- 3-4 cups shredded rotisserie chicken
- 4-6 bones from the rotisserie chicken
- salt and pepper, to taste
- fresh chopped parsley, to garnish
Instructions
For the noodles:
- In a large bowl or stand mixer, stir together the flour and 1/4 teaspoon salt.
- In a small bowl beat the egg and milk together with a fork.
- Add the liquid to the flour. Add a couple teaspoons of softened butter. (I just grabbed a spoonful from my butter dish on the counter, it doesn't have to be exact.)
- Combine with a wooden spoon until it has come together, then switch to the dough hook. (Or turn it out onto a flour-dusted surface and knead with your hands.
- Knead for about 5 minutes.
- Cover and let rest for 5 minutes.
- Use a rolling pin to roll the dough into a rectangle that is 1/8 inch thick. You want it to be pretty thin because the noodles puff up a bit in the soup.
- Use a pizza cutter to slice the dough into thin strips. You want them to be about 2-3 inches long and 1/4 or 1/2 inch wide. You can of course make them any shape you want! You want them to be uniform is size though, so that they cook evenly.
- Separate the noodles so they are not touching and can dry out.
- Let the noodles dry for anywhere between 1/2 hour and 2 hours.** This really depends on how hungry you are. I waited about 30-45 minutes before losing patience and throwing them in the soup, though I'm sure some chef somewhere is reading this shaking his head.
For the soup:
- In a large stock pot with a wide bottom, heat 3 tablespoons butter over medium heat until melted.
- When it is hot, add the chopped onions, celery, and carrots. Season with 1 and 1/2 teaspoons salt.
- Saute for about 10 minutes, stirring occasionally.
- Add the minced garlic and saute for 1 more minute, until it becomes fragrant. At this point feel free to exit your home, wait a moment, and reenter. You will be so darn proud of the aroma that greets you.
- Add 10 cups of water and turn the heat up to high. Stir in 3 tablespoons of chicken base.
- Add fresh thyme sprigs, or if you don't have any, dried thyme.
- Add basil, oregano, and poultry seasoning.
- Add the chicken and chicken bones. The amount of chicken that you add is totally up to you, and the nice thing about precooked chicken is that you can add more later if it doesn't seem like enough. The bones are added for flavor. Don't skip this step! It's part of what gives this chicken soup so much flavor.
- When the mixture comes to a boil, lower to a simmer and cook partially covered for 10 minutes or until the carrots are completely tender.
- Turn the heat to high again and bring up to a boil.
- Add the homemade noodles. If you are using store bought pantry noodles, add 2 cups.
- Lower to medium heat and cook, stirring occasionally, until the noodles are al dente. This will be in 6-8 minutes for homemade noodles, and more like 8-9 minutes for store bought noodles.
- Remove the thyme sprigs and chicken bones.
- Season with additional salt and fresh cracked pepper.
- Garnish each bowl with fresh parsley.
by The Food Charlatan
You will love these other soups! Hooray for soup season!
Ham and Potato Soup: I know, I know. This picture is the worst. It’s my 3rd blog post of all times, back in the Stone Age of 2011. But I promise, the soup recipe is solid.
Slow Cooker Chicken, Kale, and White Bean Soup:
A few other soup recipes from blog friends!
Chicken Noodle Soup from Big Bear’s Wife
Creamy Chicken Noodle Soup from Noble Pig
Chicken Rice Noodle Soup from A Beautiful Plate
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Just a quick question could you make the noodles gluten free? would it work guess I was wondering because a lot of the time gluten free flour makes a paste
Hi Susan! I have not tried it with gluten free flour! Let us know how it goes!
A soup **hack** for either chicken or turkey– if you have any leftover bread stuffing- I use Pepperidge Farms Cubes Seasoned- is to put it in with the carcase and veg. If you don’t, or are using store rotisserie or saved bones etc, just pour half a bag of the dry stuffing into the soup at the start. Adds wonderful flavor and some bit of thickness to the broth. I also use a LOT of parsley while cooking! A half bunch for a pot full of this type. Also use matzoh balls for both chicken or turkey, it’s a *thing* in our family, even the absolutely will not eat soup adult kid eats THIS one!! To keep the matzoh balls from sopping up all the broth I cook them in water with a ladle full of broth and then plop them into the soup pot for a few minutes. Ditto noodles, which can be broth hogs!
Great tips Comet! Love these ideas! I need to try this soup with matzoh for sure!
I was gifted a pasta roller. Any suggestions on using it for the noodles? Thanks and Happy New Year
Hi Harriet! I haven’t used a pasta roller before. I assume you could just take a sheet of the dough and feed it through? lmk how it goes!
Tried to halve the recipe but then last minute decided I wanted more, so my measurements were a little messed up, but it still turned out really, really good! Way more flavorful than any canned version. Also added matzoh balls, which were a huge plus :)
Love the matzoh balls idea Kiley! That sounds good :) So glad you liked it, thanks so much for sharing your review!
Thank you so much for sharing this recipe! I watched it and followed your steps while I made chicken noodle soup for the first time and it came out amazing!
Sounds yummy! What to do if i want to start with a fresh whole chicken? The rotisserie ones always taste too salty. Thanks for directions.
Hi Lisa! I haven’t tried this and would have to do some research on what method to use. You could just look up a recipe for a homemade rotisserie chicken, then use the chicken with this soup. Or you could boil the chicken and use the stock and meat for the recipe, but like I said, I haven’t researched that and can’t give you specifics to make it taste great. Good luck!
I made this soup last week and am just getting around to comment. Wonderful! I’ve always been a stickler on making my own broths but after trying this and your Beef and Barley soup, I’ve been converted to better than bouillon. Such a time saver and the depth of flavors is just as good as homemade. The noodles, while taking a little extra time were delicious. This is now my go to chicken noodle soup for a cold Sunday. Thank You!!!
I’m so glad you liked both the soups Tyler! And that you’re a Better Than Bouillon convert :) I’m impressed with your dedication to making your own broth, but it saves so much time! Thanks so much for coming back to review!
I just made this soup today and did make the noodles also. This soup is so full of flavor. The store didn’t have any of the Better than bullion so I used bone broth and stock I had in the pantry. Also added celery leaves and carrot tops and a bit of rosemary from my garden. Did add bones from the chicken also. This will be my go to chicken noodle soup from now on. It’s so worth making this and I will have soup for a couple if days. I’m another that will eat soup everyday if I had it made. My husband thinks its weird I love soup so much but it always agrees with my stomach. All the recipes I have tried from this site are the best especially the beef barley soup!
Hey Stephanie! Thank you for the detailed review! I love the idea of adding rosemary to this soup, that sounds so good. You are making me crave this! Maybe I will put it on the menu this week! Soup forever!
Looks yummy and delicious soup recipe, love it. Thanks for sharing!
Thanks so much Olivia! I’m so glad you liked the soup. Thanks for commenting!
Best chicken noodle soup I have ever made. Homemade noodles were easy so no need to buy frozen. Took to work for a luncheon and everyone wanted the recipe. Awesome!!
Awesome Monica! So happy to hear that you and the coworkers loved it :) Hard to beat a good soup. Thanks for coming back to review!!
This sounds amazing. The homemade noodles actually sound manageable. I’m trying this recipe today. Several members of my family have colds, and this sounds like just the soup to warm them up and make them feel better! Thank you!
can i tell you how much of a delicious thing this turned out to be? tried it and now i’m loving it :) Thanks for sharing
Most of your recipes seem daunting to me, who is famous for googling “EASY …. recipe,” but I decided to try it and it is sooo good! And it really was easy! I didn’t have thyme or specific poultry seasoning, so I substituted for those without a problem. Wondering how many times I can make it before my husband realizes this is all I want to eat this fall. :)
Yaaay I’m so glad you liked it Stephanie! Did you make the homemade noodles too? Sometimes I just don’t have the time, but whenever I do, I’m so glad I did! And as long as you are making homemade food, pretty sure Austin will be happy, right?? :) Thanks so much for commenting Stephanie! It’s so good to hear from you!
I used store bought. Keeping my kids and baby happy long enough for the soup was as much as we could handle today. Haha
Yes, I agree. In fact, Chicken Noodle Soup is one of my favorite comfort food. I would love to try making the noodles. Thank you for sharing this recipe. I am so excited and I am looking forward to an excellent dish (hopefully!)
Sheila, if chicken noodle soup is a favorite comfort food, you have to try the homemade noodles! You will love it! Let me know if you get to try it out. Thanks so much for commenting!
Yum Yum! Both my kids really love chicken soup. Been looking for variations of it. I think I will add this recipe to the list. Thanks for sharing.
Mercedes1 loves chicken noodle. I’m not a huge soup fan but I do love a few and this is one of them. Definitely adding this too my list, especially since I can just buy a chicken from costco!
I have to say, I really really love soup. I haven’t eaten it for months. So it’s time to make. Thanks for this great reciipe
Yes! Another male soup-lover! :) Hope you love it Paul.