Chicken Noodle Soup with Homemade Egg Noodles
For generations, chicken noodle soup has topped the list of comfort foods. But, when it’s homemade with homemade egg noodles, it goes way beyond comfort. It’s the best thing ever, and it sure is easy to make.
Broth Basics
A good chicken noodle soup starts with a good broth, and this one is s0 simple to make. Just cook a couple of boneless, skinless chicken breasts in hot water and butter. Boil together for 30-45 minutes until the chicken is tender. Remove the chicken but keep the broth. After cutting the chicken into cubes or shredding it, your choice, put it back in the broth that you saved. To make sure you have enough liquid, add canned chicken broth, then add chopped vegetables.
Tip: Let the veggies, chicken and broth cook together while you make your noodles. This gives the vegetables time to get tender and the flavors time to come out.
Use Your Noodle
Please don’t buy your egg noodles at the store, especially when they’re so easy to make at home. And I’m talking simple ingredients–flour, salt, butter, egg, poultry seasoning and milk–all stuff you probably already have at home. Mix all this together and form into a ball. Cover and set aside for about five minutes. It won’t rise but this will give it time for the ingredients to settle together.
Roll the ball out on a floured board, about 1/8″ thick. Cut into noodle shape and set aside for about five minutes. Then add the noodles to the broth and stir together to let the noodles cook. Don’t overcook the noodles to where they’re too tough to chew and don’t undercook because they’ll be gummy.
Tip: Setting the noodles aside will dry them out just enough so they’ll hold their shape and won’t stick together when you add them to your soup.
I know you’re thinking, how can this recipe be any good, it’s so simple? Well, it just shows that food doesn’t have to be a science experiment to be delicious and satisfying. This is one easy recipe, full of simple ingredients, that gives you the perfect cold weather meal.
Chicken Noodle Soup - Cowboy Kent Rollins
Ingredients
- 4 cups water
- 2 large skinless boneless chicken breasts or thighs
- 4 tablespoons butter divided
- 2 teaspoons Red River Ranch Original seasoning or seasoning of your suiting
- 4 14.5 oz cans chicken broth
- 1 white onion chopped
- 1 cup chopped celery
- 1 cup thinly sliced carrots
- 2 garlic cloves minced
- 2 teaspoons dry sage
- 2 teaspoons poultry seasoning
- Egg Noodle Recipe
- 1 1/4 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons poultry seasoning
- 2 tablespoons butter softened
- 1/4 cup milk
- 1 egg beaten
- Salt and pepper to taste
Instructions
- Add the water to a medium sized stockpot over medium-high heat.
- Add 2 tablespoons butter and the chicken. Cover and bring to a boil for about and bring to a boil. Cook for about 30 to 45 minutes or until the chicken is fork tender.
- Remove the chicken to cool and reserve the broth. When cool enough to handle, shred or chop the chicken into bite-sized pieces.
- Stir the chicken back into the pot with the water. Add the chicken broth, onion, celery, carrots, garlic, sage and poultry seasonings, and remaining 2 tablespoons of butter. Bring to a boil for about 15 to 20 minutes or until the carrots are tender.
- Meanwhile, make the noodles. In a mixing bowl combine the flour, salt and poultry seasoning. Cut in the butter with a fork until crumbly.
- Stir in the milk and egg. Lightly work the dough with your hands until it forms a soft ball. You may need to add a little more milk or flour to achieve the desired consistency.
- Cover and let set for 5 minutes.
- Roll the dough out onto a floured surface to about ⅛ - inch thick (or your desired thickness). Cut the noodles into strips. Separate and let rest about 15 minutes to allow the noodles to dry out a bit which will help them keep their shape when cooking.
- Stir the noodles into the pot and reduce the heat to medium-low. Let simmer for about 15 to 20 minutes or until the noodles are tender. Be careful not to under cook the noodles or they will be gummy.
Notes
