Description
Experience the ultimate comfort with this rustic chicken noodle soup featuring tender, shredded chicken and artisanal, hand-cut egg noodles. By simmering a whole chicken with fresh aromatics, you achieve a golden, gelatin-rich broth that store-bought versions cannot match. The fresh pasta offers a signature springy texture that elevates this classic dish into a nourishing, soul-warming meal perfect for family gatherings. This wholesome, alcohol-free recipe highlights the beauty of simple ingredients crafted with care.
Ingredients
3–4 lbs whole chicken, skin removed
3 large carrots, diced into rounds
3 stalks celery, sliced thinly
1 large yellow onion, finely diced
4 cloves garlic, minced
2 cups all-purpose flour
3 large eggs, room temperature
8 cups low-sodium chicken stock
1/4 cup fresh parsley, chopped
Instructions
Place the whole chicken into a large stockpot and cover with cold water.
Bring the water to a gentle boil before reducing to a simmer.
Skim the foam from the surface to ensure a crystal clear broth.
Add the onions, carrots, celery, and garlic to the pot.
Simmer for 60 minutes until the chicken is fully cooked and tender.
Remove the chicken to a board, shred the meat, and return it to the pot.
To make noodles, combine flour and eggs in a mixing bowl until a shaggy dough forms.
Knead the dough on a floured surface until smooth, roll thin, and cut into strips.
Drop fresh noodles into the simmering soup and cook for 3-5 minutes until tender.
Garnish with fresh parsley before serving.
Notes
Ensure the dough is rolled thin for the best noodle texture. You can store leftover soup in an airtight container for up to 3 days, though the noodles may absorb some broth over time.
- Prep Time: 45
- Cook Time: 90
- Category: Baking
- Method: Simmering
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg