Homemade Chicken Noodle Soup

It was chilly out the other day, so I bought ingredients to make chicken noodle soup. We got busy and I never made it. It's not chilly today, but soup still sounds good. My husband's sister made this for us one time when she was visiting. It's now something I make often in the fall and winter.

Homemade Chicken Noodle Soup

Serves 10-12

Ingredients

1 whole chicken, cleaned out

6 carrots, peeled and chopped

6 ribs of celery, chopped

1 large yellow onion, chopped

1 Tbsp garlic, minced

3-4 fresh bay leaves

Salt

Pepper

2 quarts chicken stock

3-4 chicken bouillon cubes
Water

3 eggs

About 2 cups of all-purpose flour, plus more for dusting

Preparation

Place chicken in a large pot with chicken stock covering completely. If you need more liquid to cover, use water. Add carrots, celery, onion, garlic, bay leaves, salt, pepper, and bouillon cubes.

Bring to a boil. Stir and reduce heat to medium and let it simmer for about 1 1/2-2 hours or until chicken is cooked completely, stirring occasionally. I used a 5 lb chicken and it cooked 1 hour and 45 minutes.

 

I like to put the lid on off to the side a bit so the steam escapes and it doesn't boil over.

 

Take the chicken out and let it cool down a bit, until you can shred the chicken without burning your hands.

I use my hands to separate the chicken from the skin and bones.

 

Once you have removed all the meat from the skin and bones, place the meat back in the broth. Let the soup simmer on low while you make the noodles.

Lightly beat the eggs.

Add 1 cup of flour, salt, and pepper. Keep adding flour 1/4 cup at a time until you can roll it out without sticking. Make sure to flour the surface and rolling pin well.

 

Roll out as thin as you'd like your noodle to be. I do mine pretty thin, they plump up when they cook.

Using a pizza cutter, cut into noodles.

Add the noodles to the broth, adding salt and pepper to taste. Cook for 20-25 minutes.

 

Once the noodles are done, serve with some bread or crackers.

 

 

Notes

-You don't have to follow this exact recipe for your soup to turn out great. Add more veggies, different herbs or spices, go with what you like.
-I always buy a couple extra quarts of chicken stock for leftovers. The noodles will soak up some of the yummy broth, you might need more.

-If you don't have time to make homemade noodles, just buy a bag of egg noodles, they taste great with the broth. Cook them in the broth for about 20 minutes. 

-I always make double of the noodle dough. I freeze half and then the next time I make soup, they're ready.