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Cozy Chicken Noodle Soup from Scratch

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A warm, comforting chicken noodle soup made from scratch with homemade noodles and rich, slow-simmered broth. Perfect for cozy nights and nourishing meals.

Ingredients

  • Whole chicken (3-4 lbs / 1.4-1.8 kg), preferably pasture-raised
  • Carrots (3 medium), peeled and sliced
  • Celery stalks (2), sliced (optional)
  • Yellow onion (1 large), quartered
  • Garlic cloves (3), smashed
  • Fresh parsley (a small bunch), tied together
  • Fresh thyme sprigs (3-4)
  • Bay leaves (2)
  • Salt (to taste), recommended Diamond Crystal kosher salt
  • Black peppercorns (1 tsp whole)
  • All-purpose flour (2 cups / 250 g), plus extra for dusting
  • Large eggs (2), room temperature
  • Salt (½ tsp) for dough
  • Water (2-3 tbsp) for dough, adjust as needed
  • Chopped fresh parsley or dill (optional, for garnish)
  • Freshly cracked black pepper (for garnish)

Instructions

  1. Rinse the whole chicken under cold water. Place it in a large stockpot with 12 cups (2.8 liters) of cold water. Add quartered onion, sliced carrots, celery, garlic, parsley bunch, thyme sprigs, bay leaves, peppercorns, and 1 tablespoon of salt.
  2. Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce heat to maintain a low simmer. Skim off any foam or impurities that rise to the surface.
  3. Simmer uncovered for 45 minutes, occasionally skimming and stirring.
  4. Carefully lift the chicken from the broth and set aside to cool. Strain the broth through a fine mesh strainer into another pot or bowl, discarding solids. Taste and adjust salt as needed.
  5. In a mixing bowl, combine 2 cups (250 g) all-purpose flour and ½ teaspoon salt. Make a well in the center and crack in 2 large eggs. Slowly mix eggs into flour, adding water tablespoon by tablespoon until dough is firm but pliable.
  6. Knead dough on a floured surface for about 5 minutes until smooth. Cover with a towel and let rest for 10 minutes.
  7. Divide dough into 2 pieces. Roll one piece as thin as possible (about 1/16 inch or 1.5 mm thick). Dust with flour and cut into thin strips about ¼ inch (6 mm) wide. Repeat with second piece. Toss noodles lightly in flour.
  8. Bring strained broth back to a simmer. Add noodles and cook for 3-5 minutes until tender but slightly chewy, stirring gently to prevent sticking.
  9. While noodles cook, shred cooled chicken, discarding skin and bones.
  10. Add shredded chicken back to the pot. Warm through for 2 minutes. Taste and adjust seasoning with salt and pepper.
  11. Ladle soup into bowls and garnish with fresh parsley or dill and freshly cracked black pepper. Serve hot.

Notes

For best flavor, simmer broth low and slow and skim foam early to keep broth clear. Knead noodle dough well for tender but resilient noodles. Cut noodles evenly for uniform cooking. Cook noodles just before serving to avoid sogginess. Store broth and chicken separately from noodles for longer storage. Homemade noodles are preferred but store-bought can be substituted. For gluten-free, use gluten-free flour blends or vegetable ribbons as noodles.

Nutrition

Keywords: chicken noodle soup, homemade noodles, comfort food, chicken soup from scratch, cozy soup, easy chicken soup, homemade broth

Find it online: https://gleamgulp.com/cozy-chicken-noodle-soup-from-scratch-easy-recipe-for-ultimate-comfort/