Chicken Noodle Soup Recipe #29006
This sure beats the old Campbells can of chicken noodle soup. You can adjust the amount of water you start with to make it more or less soupy. Just a cup either way makes a pretty big difference. If you haven't had chicken noodle over the mashed potatoes, trust me it's great. I like mashed potatoes with the peels, but in this recipe it's better without. Enjoy!
by Kevin Young
2½ hours | 30 min prep
SERVES 6
- 2 cups flour
- 1/4 teaspoon salt
- 3 eggs
- 1 tablespoon milk
- 1 teaspoon olive oil
- 3 1/2 quarts water
- 1 1/2 lbs chicken breasts
- 1/2 chopped onion
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 cup milk
- 2 tablespoons butter or margarine
- Mix flour and 1/4 tsp salt thoroughly and place on the counter, or a pastry board, making a well in the center.
- Place eggs, 1 tbsp milk, and olive oil in a large bowl and whisk until smooth.
- Slowly add egg mixture to well in flour and mix together.
- Knead dough for about 10 minutes until a smooth, slightly elastic dough is formed.
- Cut dough into three pieces and cover with plastic wrap.
- Allow to sit about 15 minutes.
- On a floured counter top, roll dough out as thin as possible without tearing.
- Using a pizza cutter, cut noodles about 1/4- 1/2 inch wide.
- Cover noodles loosely with plastic wrap and set aside.
- Place water, chicken, onion, salt, pepper, and bay leaves in a large pot and bring to a boil.
- Reduce heat to medium high and allow to simmer about 1 1/2 hours.
- Remove chicken and bay leaves from broth and discard bay leaves.
- Allow chicken to sit until cool enough to handle.
- When cool enough, shred chicken into coarse pieces.
- Add milk and butter to broth and return to a rolling boil over high heat.
- Add chicken to broth, then add noodles, separating any that may stick.
- Cook soup over high heat 15-20 minutes, stirring regularly.
- Remove from heat and allow to sit about 5-10 minutes (it will thicken).
- Serve alone, or I like to serve ladled over mashed potatoes.
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5 stars