Chicken Noodle Soup with Homemade Egg Noodles

The cold weather season triggers something special in the brain.  Whirling twirling ideas of how to make our favorite seasonal dishes even better than last year.  Noooo I’m not referring to pumpkin recipes :)  For me that something special would be soups.  All kinds of glorious soups, of both the brothy and creamy persuasion.  I took a good hard look at our Soups, Stews & Chilis category to see where there might be a void.

How could it be that we didn’t have a Homemade Chicken Noodle Soup recipe? We the family that cooks a whole chicken each week.  Yes, we make Homemade Chicken Stock almost every week, yet we had never turned it into this classic bowl of comfort.

Is chicken noodle soup so basic that it didn’t merit a post on Lemony Thyme?  Surely not.  With it’s healing powers and comforting nature, I say this classic was long overdue.  We took the most basic of basic soup recipes and elevated it with Homemade Egg Noodles.

Below are step-by-step pictures of my first ever attempt at anything closely resembling homemade pasta.  A very basic and rustic recipe.  Nothing against dried pasta, my pantry is stocked with it.  I’m simply sharing to encourage you to enjoy creativity in the kitchen.

Chicken Noodle Soup with Homemade Egg Noodles might be our new favorite made-with-love recipe.  Heart shaped carrots and all <3

Chicken Noodle Soup with Homemade Egg Noodles

Libby with Lemony Thyme

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Ingredients

  

For homemade egg noodles…

• 1/4 cup water
• 1/2 tsp. salt
• 1 egg yolk
• 1 cup flour

For chicken soup…

• 1 Tbl. olive oil
• 1 large onion diced
• 3 carrots diced
• 3 celery ribs sliced
• 2 sprigs fresh thyme
• 6 cups Homemade Chicken Stock see recipe link in post
• 3 cups cooked chicken cubed
• salt & pepper to taste

Instructions

 

For egg noodles…

• Whisk together water and salt then add in egg yolk.
• Put flour into a medium bowl and make a well in the center; pour in egg mixture.
• Use a fork to combine mixture into a crumbly dough.
• Pour out onto a well floured surface. Knead dough by hand until smooth and slightly elastic.
• Cover in plastic wrap and rest for 20 minutes.
• Preheat oven to 300 degrees.
• Cut dough into four pieces. Roll until you think they are thin enough, then roll again. Fold dough into thirds, then cut into 1/2-inch wide strips. Unfold and lay on baking sheet. Place in oven for 10-15 minutes until noodles feel mostly dry.
• They are now ready to add to soup (or be boiled in water for another use).

For chicken noodle soup…

• In a Dutch oven or soup pot, sauté onion, carrots and celery in olive oil until almost tender, 8-10 minutes. Add fresh thyme sprigs and chicken broth and simmer for an additional 10 minutes, until vegetables are tender.
• Remove thyme sprigs. Add in cooked chicken and egg noodles and simmer for another 5-7 minutes or until noodles are tender.

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