Chicken Noodle Soup With Homemade Noodles

We always enjoy a warm bowl of chicken soup on a cold day and this is my go-to recipe if anyone is sick or has the sniffles. As a child, I always wanted Campbell's chicken soup but once you've had homemade chicken soup with homemade egg noodles you'll never want the canned stuff again.

You will find that it's really not all that hard to make it yourself and it's certainly a lot more healthy than something from a can.

Egg Noodle Ingredients:

2 eggs beaten
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups flour

1. In a large bowl mix together the flour and salt.
2. Add the milk and eggs and knead the dough until smooth.
3. Roll out on a floured surface to approx. 1/4 inch thickness.
4. Allow to air dry while you make the rest of the soup.


Chicken Soup Ingredients:

2 lbs chicken, I usually use breasts or thighs.
1/4 teaspoon minced garlic
1 med sweet Vidalia onion chopped
2 carrots chopped
2 sticks of celery chopped
salt & pepper to taste
6-8 cups of chicken broth

At this point, I put all of the soup ingredients into a large pot and bring to a boil. Then I reduce the heat and allow the soup to simmer for approx. 30 minutes until the chicken is tender. Then I remove the chicken from the soup to cool and slice my noodles before adding them to the soup. Allow the noodles to cook for approx 15-20 minutes while you shred the chicken and then add it back to the soup.

Cook Time: Approx. 45 minutes
Servings: 10