The weather finally got cold this week, cold enough that I had to put K in a jacket for the first time since our trip to San Francisco. When it’s cold outside I crave two things – hot chocolate and hot soup. This quick chicken noodle soup is a great dinner for a nice cold day.
This recipe is a combination of Rachael Ray’s Quick Chick and Noodle Soup with my Grandma’s homemade egg noodles. A couple of years ago my grandma sent all of her kids and married grandkids a recipe book of all of her favorite recipes. It has some of the best recipes in it but a lot of them are missing pieces like how much salt or how to mix the ingredients together. I know some people can’t cook that way but I’m a recipe addict so I’ve filled in the blanks for you on this one. These noodles really make this soup a standout. And best of all? It’s quick, hence the name quick chicken noodle soup.
Step 1 – Make your egg noodles by mixing eggs, flour, salt, and water.
Step 2 – Separate dough into balls.
Step 3 – Roll each ball out thin, cut in strips with a pizza cutter.
Step 4 – Let dry. I like to do it on a baking sheet lined with parchent paper or a Silpat so they don’t stick.
Step 5- While your noodles are drying out make the chicken noodle soup. I really like to make this recipe with rotisserie chicken because not only does it give it a great flavor, it also makes it that much faster without having to cook the chicken as well. Add the noodles in at the last step to cook.
And that’s it. While the noodles do take a few minutes to prepare, they are so much better than using store bought pasta or egg noodles. Trust me, the extra few minutes is so worth it.
Quick Chicken Noodle Soup with Homemade Egg Noodles (Print this recipe)
Ingredients:
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 2 bay leaves, fresh or dried
- Salt and pepper to taste
- 6 cups reduced sodium chicken broth
- 1 pound chicken breast tenders (I like to use Rotisserie chicken), diced
- Homemade egg noodles (recipe follows)
- Fresh or dried parsley (optional)
Instructions:
- Make your egg noodles (recipe below) so that they can dry while you’re making the soup.
- Place a large pot over medium heat and add olive oil. Work close to the stove and add vegetables and garlic to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.
- Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
- Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
- Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.
- 3 egg yolks
- 1 whole egg
- 6 T cold water
- 2 tsp salt
- 2 cups flour
- Beat eggs until well mixed.
- Beat in water and salt.
- Stir in flour with a spoon until combined. Once combined, separate into three balls.
- Roll each ball out thin and cut into thins strips with a pizza cutter.
- Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.
Quick Chicken Noodle Soup with Homemade Egg Noodles
Ingredients
- 2tablespoonsolive oil
- 2medium carrots, peeled and chopped
- 2ribs celery, chopped
- 4clovesgarlic, minced
- 2bay leaves, fresh or dried
- Salt and pepper to taste
- 6cupsreduced sodium chicken broth
- 1poundchicken breast tenders(I like to use Rotisserie chicken), diced
- Homemade egg noodles(recipe follows)
- Fresh or dried parsley(optional)
Homemade Egg Noodles
- 3egg yolks
- 1whole egg
- 6Tcold water
- 2tspsalt
- 2cupsflour
Instructions
- Make your egg noodles (recipe below) so that they can dry while you're making the soup.
- Place a large pot over medium heat and add olive oil. Work close to the stove and add vegetables and garlic to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.
- Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
- Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
- Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.
For homemade egg noodles
- Beat eggs until well mixed.
- Beat in water and salt.
- Stir in flour with a spoon until combined. Once combined, separate into three balls.
- Roll each ball out thin and cut into thins strips with a pizza cutter.
- Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.
I never tried making my own noodle, yours looks perfect and delectable! Hope you’ll try my Mini Pumpkin Tarts soon…
The noodles are so easy and they really are delicious!
thanks for sharing! pinning 🙂
Thanks!
Looks yummy Britni! Pinned it for later.I love making my own noodles….
Thanks, me too!
Wow. Awesome. Probably I’m not going to do this but I certainly appreciate your cooking ideas… this is the real thing. Linda
Linda you crack me up. I love that you told me you’re not going to do this, so awesome.
This looks amazing! I have never wanted to try making noodles but these looks pretty easy! Thanks for sharing! I’m going over to pin it right now! 🙂
I’ve only ever made these egg noodles, never had any desire to make normal ones. 🙂
Making your own noodles, impressive! I love chicken noodle soup and this looks awesome. Pinning. Thanks for sharing.
Thanks!
I’ve never thought to make my own noodles. What a great idea! Pinning now.
Thanks!
I came to grab this recipe for my soup round-up from the D.B.B. and I have to say it looks amazing!! Especially the noodles. 🙂 I’ll have to try it out!
Thanks Allie! I hope you do and come back and let me know how it turned out.
The recipe was pretty good. I followed the recipe for the noodles to a T and they were way too salty. They made the entire soup taste like salt. It was pretty gross. I ended up taking out the noodles, adding 2 cups of water and also macaroni.
Thanks for the comment Nicole. We’ve made the soup tons of times without any issues of it being too salty. Is it possible that you used regular chicken broth rather than reduced sodium, that can make a big difference in the overall amount of salt. Sorry to hear that you didn’t like the recipe.
Did you use 2 tablespoons instead of 2 teaspoons?
Two tablespoons of what June?
What is the time frame for letting the noodles dry out?
I typically let them dry out while I’m cooking everything else Megan so probably 20-30 minutes. But you can let them dry out longer or shorter and they should be fine.
Do you use the whole recipe for noddles in the soup? If not, what do you do with the rest, freeze them?
This is an awesome recipe! I’d love to master a good Chicken Noodle Soup. This looks like a good one!
YUMMY!! Love the soup (I add diced onion, because….I love onion). The noodles remind me of my Mom’s egg dumplings without being doughy. I do find that it is about a 1/4C too much flour. But others wise it’s perfect. It could be the size of the eggs.
So yummy! My family ate the whole batch. I’ve been dreaming of finding a great recipe for homemade chx noodle WITH homemade noodles, and viola. This! Thanks for sharing.
I’ve always made my noodles from my mother’s recipe (which she probably got from her mother), but was taught to let them dry out completely. Took forever sometimes!But I never knew any different. Thanks for posting this recipe, ’cause now I know! Oh, if I ever had noodles leftover, I froze them. And ….. my daughter always requests them in the turkey gravy at Thanksgiving. Thanks again!
Marilyn – glad I could help! And I’m not sure I’ve ever had any leftover noodles, those are always the part that gets eaten first.
I’m so glad you liked it Marilyn!
It’s snowing and I decided I wanted some chicken noodle soup. My Mom wasn’t home so I could get her recipe. I checked out Pinterest and I found this recipe and it is the next best thing to my Mom’s. The rotisserie chicken is so good and adds so much flavor in this soup! I also added onion but otherwise followed the recipe exactly. So yummy!!!!
Hi! About how long does it take to boil the noodles in the soup?
It normally only takes like 5 or so minutes, just watch to see them all float to the top.
Do you know if I can use these noodles to can with?
Unfortunately I’m not real familiar with canning, so I have no idea. If you do use them and it works, I’d love to know for future reference!
I would love to be able to do this as a crock pot recipe? Is that possible? If so how would you approach it? Is it ok for the noodles to sit in the soup so long?
You can definitely do it in a crockpot Austyn, but I would recommend cooking everything in the crockpot other than the noodles and tossing in the noodles just a bit before you’re ready to serve it. I wouldn’t recommend leaving them in there all day.
I have been making noodles for over 50 years. My recipe is from my grandma and mom.
1/2 cup flour for each egg. 1 teaspoon baking powder for each 6 eggs. Don’t over mix. No other liquid needed. Roll out and cut. Dry for a few hours.
Thanks Judith!
Great recipe! Do you know the nutritional facts for it?
I unfortunately don’t, so sorry!