This Chicken Noodle Soup is a comforting soup that will heal when you are sick or feeling down. It’s made from scratch, yet super easy to make!
The start of the year is always a time when it’s cold and everybody gets sick. I made this Easy Chicken Noodle Soup recipe from scratch for my wife so it’s healthier and she can get more nutrients to aid her quick healing from the flu.
This light and herby soup is filled with bite-sized vegetables, shredded chicken, and homemade noodles for a personal touch. In my opinion, there is no greater love language than food, especially for my family!
Ingredients for Chicken Noodle Soup
- Boneless Chicken Thighs – I prefer to use these so it’s easier to cook and remain juicy even after adding to the soup. Some like to use rotisserie chicken so it’s easier, but the sear marks in the pan after frying the chicken add so much flavor to the soup.
- Salt, Pepper, and Italian Seasoning – These are the main seasonings for the chicken.
- Onion, Carrots, and Celery – These are the vegetables used in the soup. Feel free to use more or less according to your preference.
- Chicken Stock – I used homemade stock, so feel free to use your go-to recipe or your favorite store-bought stock. Make sure what you’ll use is good quality as this can affect the whole dish.
- Garlic, Rosemary, and Bayleaf – These are the aromatics and herbs used to add a refreshing flavor to the soup.
- Egg and Milk – The wet ingredients of the egg noodles.
- All Purpose Flour and Salt – The dry ingredients of the egg noodles. Alternatively, you can simply use store-bought noodles like spiral macaroni or egg noodles for this recipe.
How to Make Chicken Noodle Soup From Scratch?
Make the Egg Noodles
- In a bowl, combine egg, milk, and salt, and mix it well.
- Add 1 1/2 cups of flour to incorporate the wet and dry ingredients. Mix this to create a rough and sticky dough.
- Gradually add the remaining 1/2 cup and knead for 10 minutes until the dough is smooth, elastic, and springs back when pressed. You can also do this using a stand mixer.
- Let the dough rest for 10 minutes to let it come together.
- After 10 minutes, roll until ½-inch thin, then slice into the desired shape, I made 3-inch little egg noodles.
Prepare the Chicken and Vegetables
- While resting the dough, clean the chicken by removing fat and patting it dry, then season it with salt, pepper, and Italian seasoning. Make sure to season generously so the flavors carry over to the soup.
- In a slightly deep pan, pan fry the chicken for 3-4 minutes on each side using olive oil over medium-high heat. Sear marks will form in the chicken and the pan and it will add so much flavor to the soup.
- Afterward, set aside the pan and do not wash it.
- Shred or chop the chicken into small pieces.
- Prepare the vegetables by chopping the onion, carrots, and celery into small cubes.
Make the Chicken Noodle Soup
- In the same pan where you cooked the chicken, saute the onion, carrots, and celery. Make sure to get all the browning from the pan as you saute to flavor the veggies well.
- Once the veggies are browned, add garlic, rosemary, and bay leaf, then the chicken stock.
- Bring the soup to a boil, then add the chicken.
- Bring the soup to a boil again, then remove the rosemary and bay leaf. Taste and adjust. From here, it is already good to go, you can enjoy it as is or with rice, but I liked adding the homemade noodles for a personal touch.
- Add the egg noodles and let them cook for 3-4 minutes or until they float as you mix.
- Taste and adjust the soup again with salt and pepper, serve hot, and enjoy!
Serving and Storage
Honestly, the egg noodles were just okay for me. In my opinion, it might be better to use dried pasta noodles instead. However, this is wife and kids approved so I ain’t complaining!
To take this up a notch, you can garnish it with a dash of heavy cream or parmesan to make it creamy, grind pepper or add chili oil for spice, or squeeze some lemon and garnish other herbs to make it brighter. This is a simple soup with many ways to enjoy it.
For any leftovers, store in the fridge for 3-4 days and reheat on the stove to serve this thoroughly hot and the noodles are soft again.
Other soup recipes you might like:
- Kimchi Udon Soup
- Italian Wedding Soup
- Gamjatang (Pork Bone Soup)
- Tuna Kimchi Jjigae
- Hobak Juk (Pumpkin Porridge)
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Easy Chicken Noodle Soup
Equipment
- Rolling Pin
- Pizza Cutter
- Deep Pan or Pot
Ingredients
Chicken Soup
- 1 large Carrots Chopped in cubes
- 2 stalks Celery Chopped in cubes
- 1 medium Onion Minced
- 3 pcs Boneless Chicken Thighs
- Salt To taste
- Pepper To taste
- Italian Seasoning To taste
- 1 tbsp Garlic
- 1 sprig Rosemary
- 2 pcs Bayleaf
- 2-3 cups Chicken Stock
- Olive Oil For pan frying
Egg Noodles
- 2 pcs Eggs
- 2 tbsp Milk
- 1/2 tsp Salt
- 2 cups All Purpose Flour
Instructions
Make the Egg Noodles
- In a bowl, combine egg, salt, milk, and mix it all together.
- Add 1 1/2 cups of all-purpose flour to incorporate the wet and dry ingredients, then mix to create a rough, sticky dough.
- Slowly add the 1/2 cup while kneading for 10 minutes until smooth, elastic, and springs back when pressed.
- Let it rest for another 10 minutes.
- Dust some flour on your working space, and roll the egg noodles until .5-1cm thin.
- Use a mold or pizza cutter to cut it into 3-inch little egg noodles.
Prepare the Chicken and Vegetables
- Clean the chicken by removing the fat and patting it dry.
- Season it with salt, pepper, and Italian seasoning, then pan fry for 3-4 minutes on each side.
- After frying, set aside the pan but do not wash it.
- Shred or chop the chicken into small pieces and set aside.
- Chop the onion, carrots, and celery into small cubes, and set aside.
Make the Chicken Noodle Soup
- In the same pan where the chicken was cooked, saute the onion, carrots, and celery.
- Once a bit browned, add garlic, rosemary, bay leaf, and chicken stock, then bring it to a boil.
- Place the chopped chicken into the boiling soup, then let it boil for a couple more minutes.
- Remove the rosemary and the bay leaf, add the egg noodles, and let it boil for 3-4 minutes until the noodles have floated on top.
- Taste and adjust it with salt, pepper, and/or chicken bouillon as needed.
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