Homemade Chicken Noodle Soup

    (118)
    2 hours 25 mins

    Homemade noodles transform this everyday soup into something special. Perfect for a rainy night. Make the noodles ahead of time so that they can dry before putting them in the soup. You can also make them beforehand and freeze.


    116 people made this

    Ingredients
    Serves: 8 

    • For the noodles
    • 2 eggs
    • 4 tablespoons (60ml) low fat milk
    • 1 teaspoon salt
    • 280g (2,1/4 cups) plain flour
    • For the soup
    • 2 Litres ( 8 cups) chicken stock
    • 4 stalks celery, diced
    • 1 medium onion, diced
    • 5 medium carrots, chopped
    • 4 cloves garlic, crushed
    • 500g chopped, cooked chicken meat
    • 1,500g bag frozen sweetcorn (optional)
    • salt and pepper to taste
    • 1 chicken stock cube

    Directions
    Prep:45min  ›  Cook:1hr40min  ›  Ready in:2hr25min 

    1. Mix eggs and milk together in a bowl until well beaten, and then mix in salt and flour to make a stiff dough. On a floured surface roll dough out very thin. Let dry 30 minutes and then cut into thin strips. Place on greaseproof paper and let the noodles air dry.
    2. In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Fill stockpot nearly to the top with water. Simmer until vegetables are tender, about 1 hour.
    3. Add chicken and optional sweetcorn. Season with salt, pepper and chicken stock cube. Simmer further 10 minutes, checking to see if water level has decreased. Add water if needed.
    4. Bring soup to the boil, add noodles, stirring constantly to prevent sticking together. Return to the boil and cook the noodles until tender, about 20 minutes Serve hot.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (118)

    Reviews in English (101)

    0

    thanks for the recipe I’m in love with noodles and pasta. It’s Yummy and simply irresistable. But the thing I’m afraid is it contains so much carbohydrate. But now I found a new way to replace normal Pasta and noodles. Do you know about Vietnamese brown Rice noodle? It’s 100 percent good for your health. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it’s tasty and doesn’t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they’re at a bunch of other stores too http://staranisefoods.com  -  15 May 2010

    by
    74

    This is delicious. I made one change which really improved the flavor. Instead of using chicken bouillon cube, use 1 teaspoon of Maggi chicken flavoring. Maggi comes in granules or cubes and after you use it you will never go back to regular bouillon cubes.  -  28 Jun 2002  (Review from Allrecipes US | Canada)

    by
    73

    I didn't make the noodles but I did make the soup and it was very very good. I scaled it to 12 servings. I made it in my crock pot, not on the stove top. I added rosemary to the recipe and more garlic than suggested. Also, instead of making the noodles I threw in some pasta during the last 45 minutes of cooking and the noodles were fine. This is a great soup.  -  22 Oct 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 9 collections