Homemade Noodles in Chicken Noodle Soup

02 Nov
  • 8 cups chicken stock (fresh or canned)
  • 1 tsp olive oil
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 1/2 cups of carrots diced
  • 3 celery ribs diced
  • 2 tsp chicken bouillon
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme or basil
  • 1 1/2 cup cooked chicken diced (You can use canned chicken)

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.


  • 2 cups of flour
  • 3/4 tsp salt
  • 1 egg
  • 1/4 to 1/3 cup of milk

In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour some wax paper and roll out dough to 1/8 inch thickness on it. You want them very thin because they thicken when cooked. Cut noodles to desired size. Let the noodles dry out on the wax paper on the counter top for at least 1 hour before adding them to the soup.

About 30 minutes before serving soup, drop noodles in and cook.

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Posted by on November 2, 2009 in Recipes, Soups & Stews


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