Is 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!
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.)
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.
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 the soup that your grandma made. Once you smell it, you will remember. Also turns out, it’s really easy. Sorry to destroy your legacy, grandma!
P.S. My 6th blog anniversary is this Wednesday! Tune in!
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 Noodles8-10 adjust servings
Is 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!
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
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 Karen Gifford
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.
A few other soup recipes from blog friends!