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Lauren's Homemade Chicken Noodle Soup

Keyword chicken, homemade, noodle, savory, Soup, winter
Author laurenlouise50

Ingredients

Soup

  • 4-6 Chicken Breast
  • 14 cups Water Split
  • 1 Yellow Onion
  • 1 bag Carrots
  • 1 bag Celery
  • 1 tbsp Oregano
  • 1/3 cup Better Than Bouillon-Roasted Chicken

Noodles

  • 2 eggs beaten
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tbsp buter melted, but cool
  • 2 1/2 cups all purpose flour

Instructions

Soup

  1. Dice chicken, onion, carrots, and celery

  2. Add chicken, onion, and 4 cups water to a deep pan/skillet. Bring to a boil and cover until cooked through.

  3. While the chicken cooks, bring a pot of 12 cups water to a boil. Once boiling, add carrots and celery.

  4. When chicken is cooked through, add contents of pan to the pot of boiling water.

  5. Add bouillon, oregano, and salt & pepper to taste. Continue at a low boil.

    *Note: If you don't use Better Than Bouillon, just determine the amount you'll need based on 16 cups of water.

Noodles

  1. Mix wet and dry ingredients in two separate bowls.

  2. Combine wet and dry ingredients, stirring as you go.

  3. Work dough until it reaches a consistency that is not sticky, but also not dry. Add flour to sticky dough as needed.

  4. Use a rolling pin (or pasta roller) to roll dough into strips that will be cut into noodles. Keep in mind they will expand once added to the soup, so thinner is better.

  5. Let noodles dry for 5-10 minutes, and add to boiling soup.

  6. Check noodles for doneness after 5 minutes and cook longer as necessary.

  7. Enjoy!

Recipe Notes

This is a large recipe. Cut in half for a smaller batch.