Nothing beats homemade chicken noodle soup. My version of the ultimate feel-good food is full of vegetables like mushrooms, onion, carrots and celery. It is easy and makes the best soup you have ever tasted.
Boiling chicken is the key to this recipe for chicken noodle soup. You may also use legs, breasts, thighs, but leave the skin on to make the broth delicious.
Homemade Chicken Noodle Soup Recipe
My homemade chicken soup recipe is the same, except I don’t use noodles. I usually do not put noodles in the soup anyway because they soak up all the broth – especially if it sits for a little while.
RECIPE FOR CHICKEN NOODLE SOUP
water to cover chicken (at least 6 cups)
1 TBS Better Than Bouillon chicken base
3 cups carrots, chopped
3 cups celery, chopped
1 tsp parsley
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
small onion, chopped (optional)
mushrooms, chopped (optional)
While the chicken is cooking, make the homemade pasta.
In a large stock pot, add all ingredients; fill with water. Bring to a boil and simmer for 1 to 1-1/2 hours, or until chicken falls off the bone. Place a colander inside a large pot and strain the broth from the chicken. Pick through and add the chicken meat to the broth.
2 egg yolks
2 TBS cold water
1/2 tsp salt
1-1/2 to 2 cups sifted flour
Beat egg yolks, adding water and salt to make a stiff batter. Knead in the flour. Roll out to let dry. Cut into strips approximately 5 inches long and 1/2 inch wide (or whatever shape and size you need them). Dry at least an hour. Bring salted water to a boil and cook until tender.
If you do not add the pasta, you have chicken soup. You can also add dumplings instead of the noodles and have homemade chicken dumpling soup. So versatile and so delicious. Served with a warm loaf of homemade bread.
You may also make this overnight in a crock pot if you wish. Just add the noodles the next day.