We’ve had a few cold days over the past few weeks, so yesterday I decided to make Homemade Chicken Noodle Soup with the 4-Ingredient Homemade Noodles.
This is a family favorite! It tastes better than canned soup, and it’s an inexpensive meal to make for the whole family. Not only do we love to eat this on cold days to warm up, but we also make it if someone in our family is sick. It’s just one of those meals that tastes good and you can sip down when you don’t feel well.
Be sure to also check out these 12 Favorite Soup Recipes.
I love to make the homemade noodles with this chicken noodle soup. I’ve heard so many people say “Isn’t it hard to make the noodles?” or “Don’t I need to purchase a pasta roller?” And the answer is no, it isn’t hard, and it’s actually so easy to make. I do my noodles the old fashioned way that my mom taught me. After making and rolling out the dough, I just slice the dough into thin slices.
Here is how to make Homemade Chicken Noodle Soup and the 4-Ingredient Homemade Noodles.
|Homemade Chicken Noodle Soup
- 2 chicken breasts, boneless skinless
- 7 cups water, divided
- 1 package (1 oz.) Lipton Onion Dry Soup Mix
- 1 medium yellow onion, chopped
- 3 celery stalks, diced
- 6 medium carrots, peeled and sliced
- 3 garlic cloves, minced
- 4 teaspoons chicken bouillon
- poultry seasoning
- oregano leaves
- garlic salt
- onion salt
- Homemade noodles (see recipe below) or 8 oz. egg noodles
- Place chicken breasts in crock pot. Add 4 cups of water. Sprinkle the Lipton Onion Dry Soup Mix over the chicken. Cook chicken in crock pot on low for 6-8 hours until tender.
- Prepare the vegetables by cutting the onion, celery, carrots and garlic cloves. Place them in a container and put it in the fridge until you are ready to make the soup.
- Shred the chicken and place the shredded chicken and broth from the crock pot into a large stock pot. Add 3 more cups of water to make the soup.
- Take the vegetables out of the fridge and add them to the stock pot of soup. Add the 4 teaspoons of chicken bouillon, then sprinkle the soup with poultry seasoning, basil, oregano, garlic salt and onion salt. Stir together. (Note: You can add more cups of water to make more soup. If you do, be sure to add 1 teaspoon of chicken bouillon for every cup of water you pour into the soup. You will also need to sprinkle more seasonings into the soup to taste.)
- Allow the soup to simmer for about 20 minutes until the vegetables are soft.
- While the soup is simmering, make the homemade noodles (see recipe below).
- Before adding the noodles into the soup, taste the soup and sprinkle in more seasonings if needed.
- Bring the soup to a boil, and drop in the homemade noodles a small handful at a time. (If you use packaged egg noodles, pour 8 oz. into the soup.) Cook the noodles for 6-7 minutes until tender.
- Serve hot.
1 cup flour
1/2 teaspoon salt
1 egg, beaten
2-4 Tablespoons milk
In a medium bowl, mix the flour and salt. Add the egg and 2 Tablespoons milk and stir to make a stiff dough. (Note: Add 1-2 more tablespoons of milk if not all the flour is coming together.) Roll the dough very thin on a floured surface. Let stand for 20 minutes. Move the dough to a floured cutting board surface and cut into 4 quarters. Stack the quarters on top of each other and sprinkle flour in between each quarter so they don’t stick together. Cut the dough into noodles by slicing thin strips. Sprinkle flour on noodles so they don’t stick together. When the soup is ready, drop small handfuls at a time of the noodles into the boiling soup. The noodles expand while cooking. Cook 6-8 minutes until tender. Double recipe for large pot.