Homemade chicken noodle soup from scratch with homemade noodles

This is probably my family's very favorite winter recipe. Chicken noodle soup is the ultimate comfort food and I didn't know that making noodles was so easy! Now it's a crime to make it without the homemade noodles. It's the perfect food to have simmering on the stove if you will be home on a cold day.

I actually got this recipe from a cookbook my mom gave me when I was first married called "Remedies for the I Don't Cook Syndrome." It is out of print but it has been a favorite cookbook with loads of great recipes and includes good tips and stories. I also shared a recipe at Richella's with Lemon Chicken from the same cookbook. 

This is how we make it -- the full recipe is at the bottom or you can print it off by clicking here. 

This is the recipe to make an awesome broth. Nothing needs to look pretty because you're just tossing them in and using them for the flavor (except the chicken -- save that!) 

2-3 quarts of water

4-5 bone in chicken breasts (I prefer the breasts but my store only had thighs today) The bone in is where it's at to get the good flavor!

1 large onion, quartered

2 large carrots cut into large sections

3 celery stalks, cut into large sections

2-3 Tablespoons chicken boullion granules or I love the Better than Boullion you can buy at Costco or grocery store. 

1 bay leaf

1 teaspoon salt

1/2 tsp pepper

pinch of thyme or some sprigs of fresh thyme or parsley.

Add all ingredients to the pot and bring to a boil. Reduce heat and let simmer on low for 2-3 hours -- you can make the noodles in the meantime.

Note: If you don't have 3 hours see below for a quick version.

Remove chicken from pot and set aside. Pour everything in the pot through a strainer into another pot or bowl. Save the broth, thank everything else for giving an amazing flavor and discard it or use it for something else. 

Return the broth to the pot and bring it back to a boil. Remove chicken from the bones and when the broth is boiling add the chicken and

2 carrots thinly sliced or diced

1 celery stalk, diced

Homemade noodles (see recipe below) or an 8-12 oz bag egg noodles

The Noodle recipe!! So good and easy. We always double the recipe because we don't think you can have too many noodles!

1 cup flour

1/2 teaspoon salt

2 Tablespoons milk

1 egg, beaten

Mix flour and salt in a medium bowl and make a hole in the center. Add the milk and beaten egg. 

Stir together until mixture forms a dough and knead together with hands. If it's dry, add just a touch of milk until it starts forming a dough.

Roll out very thin and let stand 20 minutes or longer ( I just let it sit the 2 hours while the broth is simmering)

 Cut into strips -- thin or wide, whatever your preference.

Add to the soup with the carrots and celery when ready.

Quick Version:

For a quick version (like I did last night because I thought I would be home all afternoon but things came up and I wasn't!)

I just bring the bone-in breasts to boil in the 2-3 quarts of water with some chicken bullion until chicken is cooked through. Make the noodles while the chicken is cooking. Remove the chicken and take it off the bone, put back in broth. Add the diced celery, carrots and homemade noodles and bring to boil and simmer until celery and carrots are cooked. I hope your family loves it as much as we do!

** Click here for printable recipe