Best Chicken Noodle Soup…..
This is the Go-To at my house for anytime someone is sick and needs something to perk them up – Comfort Food. I will also make this soup for the kids when they come to town – especially our youngest. She requests my Best Chicken Noodle Soup often and always wants the leftovers to take home – typical.
I started making this recipe several years ago by just watching a couple friends and family members make variations of Chicken Noodle Soup but never had a recipe. So, I had to go shopping for one that closely resembled how I make my soup. It really is the best I have ever had AND easy too.
Here is the base recipe to follow and below it will be some of my variations and adaptations. Base recipe by Christy Denney – author of The Girl Who Ate Everything blog. Head on over to her site to show her some love and pick up some other great recipes.
Homemade Chicken Noodle Soup
Egg Noodles – if you want to make them (see below)
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 egg , beaten
- 1/4 cup milk
- 1/2 tablespoon butter , softened
- 2 tablespoons butter
- 2 tablespoons chicken base
- 1 cup chopped onion – Green onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 garlic cloves, minced
- 8 cups reduced-sodium chicken broth – or, 2 boxes @ 32oz each
- *2 cups uncooked egg noodles – (see my notes below)
- salt and pepper to taste – (you won’t need the extra salt, but if you must)
- *2 cups cooked and shredded chicken
For the noodles: 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.
Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I’ve been in a rush and only let them dry 30 minutes and they were fine.
For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender. Add the garlic and cook for an additional minute. Pour in chicken broth, chicken, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Add noodles last and cook just until tender. Serve.
My adaptations –
- Chicken – Let’s talk Chicken….. If you want really good, home-cooked style soup use a Rotisserie chicken. I’m a self-proclaimed pro at cleaning poultry, but if you don’t want to do that you can do chicken breasts, OR if you are in a hurry, grab 2 or 3 cans of chicken – that should be your last resort though. I hate items in a can – don’t get me started. Ever seen what companies spray on the inside of cans to preserve items…..all I can say is gross. Anyhow, Rotisserie chicken is the best choice as far as I am concerned – costs about $5.00 per chicken depending on location.
- Noodles – if you really, really want to make homemade noodles, knock yourself out. I never do. You can vary this recipe and really get creative if you like. For this recipe and pictures, I used a local favorite Mona’s Cheese Tortellini – which is always the favorite at my house. Some other variations – Grab some Bisquick and make some Dumplings, Use your favorite frozen Egg Noodles, or if you are dieting and don’t want the extra carbs or gluten, go noodle-less. Note on the use of Tortellini – Make sure all your ingredients are fully cooked and the soup is essentially ready to eat before you slide these little guys in. It will only take about 10 minutes to cook these. Leave them in too long and they will start to unravel in your soup – not the end of the world but not visually appealing.
- Garlic – add to taste.
- Chicken broth – Low sodium is fine. It will be salty enough with butter and the base.
My shopping list for this recipe – I didn’t use the Bisquick but I will next time 🙂
A guaranteed hit. Go check out the link to one of our favorite Italian restaurants near where we live. If you are ever in the area you should give any of them a try.
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