CHICKEN & HOMEMADE NOODLE SOUP

Cold nights are soon coming, and we will be thinking about warm soups. My family loves HOME-MADE chicken noodle soup with homemade noodles. This soup is thick & creamy! I add the pictures to help you in the noodle making process, in case you’ve never tried your hand at making noodles before. Follow the pictures and the instructions, and you are sure to have a soup that your family will love as well. This recipe actually came from my Mother In Law. When I was first married, my husband requested that I learn how to make noodles like his mom. She actually served this thick, rich, creamy soup over mashed potatoes, with fried chicken on the side. Any ‘ol way you serve it…..it’s delicious!

 
CHICKEN NOODLE SOUP
DIRECTIONS:

  (This make a large pot of soup – half this recipe for a smaller number.)
 It keeps well in the fridge, and is just as good the next day.

Add more seasonings if you like a spicier soup!

 5 quarts water

(4 cups = 1 quart)
4 to 5 chicken breasts
1 teaspoons onion powder 1 teaspoon celery salt
or
1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf
(You will remove this when the chicken is done)
1 cup milk
2 tablespoons butter
 
Directions
Place water, chicken, seasonings, sugar, bouillon and bay leaf in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. (Sometimes a foam will form on the surface of the broth, simply skim the foam off with a spoon and discard) This is caused from cooking the chicken on too high heat. Use medium low heat when cooking the chicken breasts. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & Enjoy!
It’s delicious to serve soup, ladled over mashed potatoes. You may want to add shredded carrots to your soup as it is cooking, or other vegetables as well. I like to add shredded cheese & crumbled bacon on top of my bowl of soup!
When chicken is cool, shred in small pieces
 
 
 
Add all the shredded chicken to your broth
 Drop noodles into boiling broth, slowly. Stirring often between handfuls

Now that all the noodles are added let simmer on med. heat, and stir often

HOMEMADE EGG NOODLES
 I double this noodle recipe for a large pot of soup

 INGREDIENTS:

  2 Cups all purpose flour
 3 egg yolks
1 egg
2 teaspoons salt
 1/4 to 1/2 cup water

Make a well in center of flour, Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky.

Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)

Mixture will be crumbly before adding water
 (Pea size crumbs)
Knead until a nice stiff, but workable dough (5 minutes)
Divide into 3 balls. I place mine on well-floured parchment paper

Take one ball – floured well – Roll out into rectangle shape

Into a flat rectangle sheet – about 1/8″

See….roll the dough slightly more than  1/8″
 
With a pizza cutter, slice dough into tiny strips 1/4″ wide

 

Take pizza cutter, and cut the opposite way to form noodle lengths
Make sure they are WELL FLOURED
Spread noodles out on clean kitchen towels
 
Let dry for at least 1 hour…while your broth simmers on very low heat

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  • Yvonne - June 8, 2010 - 1:07 am

    Love this! My mother-in-law gave me same recipe but we cut the noodles into squares! She calls them Alaskan noodles. Served over mashed potatoes and with beef or chicken. Yummy!ReplyCancel

  • ingrid - June 8, 2010 - 8:20 am

    My family loves soup and am certain they’d enjoy this one. Thanks for sharing your family recipe.
    ~ingridReplyCancel

  • Kathy @ The Sugar Queen - June 8, 2010 - 10:15 am

    This soup looks absolutely wonderful! if my care were working, I’d head to the store right now for the ingredients! It’s a rainy day, perfect for some comfort food!ReplyCancel

  • Melanie - June 8, 2010 - 3:15 pm

    Our rainy cold weather is screaming for me to make this. This dish looks so delicious! I love homemade noodles…ReplyCancel

  • Tauna - June 10, 2010 - 10:37 am

    Making it tonight! Thanks!
    Love your site!ReplyCancel

  • Berta - October 8, 2010 - 5:17 pm

    OH MY . . . . this IS “comfort” in a bowl – so delicious. Yowser!ReplyCancel

  • Jillian - October 24, 2010 - 7:07 pm

    oh, yeah! That looks really good!ReplyCancel

  • Jillian - October 24, 2010 - 7:08 pm

    yummy!ReplyCancel

  • Laurel Jensen - February 15, 2011 - 5:57 pm

    I grew up in Sugar City, Idaho. My family moved to Arizona in 1964. There are many Idaho transplants I have met through the years and some how the conversation eventually gets to “homemade noodles over mashed potatoes.” Must be an Idaho thing. It looks sooo delicious. Makes me feel like making some.ReplyCancel

  • Steph - February 10, 2012 - 10:11 pm

    Looks amazing! Cannot wait to make it in a couple days. Thanks for all of your wonderful recipes.ReplyCancel

  • Melissa - April 29, 2012 - 6:01 pm

    This recipe looks delicious, but big. Wondering how it reheats (do the noodles get gummy) and/or if it freezes for later re-heating.ReplyCancel

    • Jonna - April 29, 2012 - 8:57 pm

      Hi Melissa,
      It reheats perfectly! It doesn’t freeze well though.
      You could just half the recipe. This is my husbands all time favorite meal.
      JonnaReplyCancel

  • Heather - October 25, 2012 - 9:49 pm

    Sorry, just slightly confused… what is the or in the recipe? is it use the celery salt or the bon apetit salt? just one of those?ReplyCancel

    • Get Off Your Butt and BAKE! - October 26, 2012 - 2:28 pm

      Hi Heather,

      I use the bon appetite seasoning in place of the chopped celery. This will also add a saltier taste, so be careful how much salt you use.
      You can always add Salt, but can’t take it away.

      JonnaReplyCancel

  • Megan - October 26, 2012 - 8:57 am

    Want to make sure I am reading correctly. The soup needs to simmer for at least an hour while the noodles are drying; and then another hour after the noodles are added?
    Looks delish!ReplyCancel

    • Get Off Your Butt and BAKE! - October 26, 2012 - 2:27 pm

      Hi Megan,

      The soup (broth mixture with the chicken pieces added, needs to simmer on low for at least 30 to 45 minutes….don’t boil it, just a very low simmer.
      Add the dried noodles (Noodles need to sit for at least a couple of hours before adding them to the broth) Once you add the noodles to the broth, cook over med/low heat for about an hour. I don’t ever let the soup boil….just a nice simmer.

      JonnaReplyCancel

  • martha whaley - November 19, 2012 - 4:58 am

    Looks good love all 3 ingredients together sounds delish.ReplyCancel

  • Jessica - November 24, 2012 - 8:05 am

    Hi. My mom used to make something almost identical to this, with the exception that she added in diced carrot for color. We used to also serve it over mashed ‘tatoes. When she passed, the recipe went with her, so I am thrilled to have found your recipe. THANK YOU!!!! I was wondering if the noodles can be made, dried out and frozen beforehand (i.e. to make before a holiday dinner) and then thawed out and the rest of the recipe made before the holiday. We used to always have this for holidays.ReplyCancel

    • Get Off Your Butt and BAKE! - November 24, 2012 - 12:40 pm

      Hi Jessica,

      Sometimes I also add diced carrots as well! We also serve this over mashed potatoes….that’s how my Mom in law did it. You can make the noodles, dry them, then
      freeze them. Just pop them frozen in your hot broth and cook. They will simply take longer to cook through.

      JonnaReplyCancel

  • Karen - January 20, 2013 - 10:32 pm

    Made this tonight for dinner and the house smelled SO GOOD while this was cooking! I made 1/2 the recipe as it’s just my husband and myself and there’s still a big bowl of leftovers. 🙂 I added diced carrots, celery and onion. Never heard of eating this over mashed potatoes but it was great as a soup. Will definitely make it again next time I want a good home-cooked chicken noodle soup! And this was my first time making home-made noodles. They turned out pretty good….like the ones you get in restaurant soup. Thanks for posting the recipe!ReplyCancel