My mom used to make homemade noodles and chicken, one of my most favorite meals. I love the flavor and chew of homemade noodles. The texture and freshness is nothing like the packaged dry egg noodles you find in the pasta aisle at the supermarket.
With cold and flu season upon us this soup is just what the doctor ordered!
Most cooks think making homemade noodles is difficult. It isn’t! You don’t have to measure the ingredients with extreme care as with some recipes. Making the dough is really quite simple. The most difficult part is cutting the rolled-out dough and then waiting for the noodles to dry a bit.
I don’t use a pasta maker so my noodles are definitely not perfectly shaped. I don’t like my noodles too thin either. I like noodles with substance.
After the dough is mixed and kneaded, shape into a ball and then divide into halves. This is half the dough.
These are the noodles from the first half of the dough. I rolled them out with a rolling pin and then cut them with a sharp butcher knife. At first I placed the cut noodles in a pile and then decided they would dry faster if they were separated, so I laid them on a large floured cookie pan.
This is the second half of the noodles, rolled and partially cut with a pastry scraper.
Above are half of the noodles cut and drying. The noodles do not need to be completely dry like packaged noodles. They should be flexible and not sticky.
Add noodles and shredded chicken to boiling chicken broth and cook for 3-5 minutes depending on how many noodles you are using and the thickness of the noodles. The flour on the noodles adds to the richness of the soup. Taste for tenderness and seasoning. Add salt if desired.
Ladle chicken noodle soup into soup/pasta bowls. This is one of my favorite soup bowls. As you can tell from the chips it has had lots of use!
4 large eggs
1 tablespoon cold water
1 teaspoon salt
2 cups all-purpose flour
- In a large bowl beat the eggs slightly and then add the salt and water and mix to dissolve salt.
- Stir in the flour until blended. I used a wooden spoon to mix in the flour. Some people like to use their hands. If the dough seems too moist sprinkle in a little more flour. If the dough is too dry and doesn’t cling together add a little more water. The size of your eggs may affect the moistness of the dough.
- Spoon the dough onto a well-floured board and knead just until the dough comes together in a smooth ball and is not too dry or sticky. If it sticks to your hands add more flour, a tablespoon at a time. You don’t have to be as careful with the amount of flour or water as you would if you were making pie dough crust.
- Shape the dough into a large ball and divide the ball into two parts.
- Roll out each part as thin as possible on a floured board.
- Let rolled-out dough stand until partially dry, 30 to 60 minutes. Then roll up jelly-roll style and cut into strips of desired width. It is necessary for your dough to be partially dry if you use this method to cut into strips; otherwise the strips will stick together and are difficult to unroll. My mom used this method.
- You can also roll out the dough and use a sharp knife, a pizza wheel, or a pastry scraper (as I did).
- If you use jelly-roll style, shake out the strips and place them on a floured large flat pan or cookie sheet and allow them to finish drying before using or storing them. I let mine dry partially on the bread board and then transferred them to a large floured cookie sheet. The noodles don’t have to dry completely. They will be flexible.
- I used about half the recipe for Chicken Noodle Soup and froze the other half for another batch of soup. Fresh homemade noodles should be refrigerated or frozen if not used immediately. Sprinkle them with a little flour so they don’t stick together. Frozen noodles should be used within two weeks for best texture and flavor.
Chicken Noodle Soup with Homemade Noodles
I wanted to make a simple chicken noodle soup with just chicken, noodles, and broth.
Since I was making enough soup for two large main dish portions I used two chicken thighs. You may use chicken breasts or legs if you prefer. I removed the skin but you can cook the thighs with the skin on and then remove them after the chicken is cooked.
Chicken Breasts, Thighs, or Drumsticks
Watkins Chicken Soup Base
Watkins Onion and Garlic Pepper
Watkins Parsley Flakes (optional)
The amount of these ingredients you use depends on the amount of servings of soup you wish to make. The Homemade Noodle recipe makes enough noodles for about six servings of soup.
- Place chicken in a pan and add enough water to cover. Sprinkle with Watkins Onion and Garlic Pepper. I don’t add salt at this step in the recipe. I prefer to add salt to taste to the end product. Watkins Chicken Soup Base is low sodium but it does contain some salt.
- Bring the chicken to a boil and then reduce the heat and simmer until chicken is tender. Cook chicken as you make the noodles.
- When chicken is tender remove from liquid, cool slightly, and shred.
- In a large pot add eight cups of water and 4 tablespoons of Watkins Chicken Soup Base. Bring water to a boil and stir in soup base. Taste broth for strength and add more chicken soup base if necessary according to your taste. (Usually add 1-1/2 teaspoons of chicken soup base to 1 cup of water.) Add salt if necessary. Add shredded chicken.
- Carefully place noodles in the boiling broth. The noodles are rather long and the soup will be easier to eat if you break them in halves or thirds. You may not need all the noodles depending on how many noodles you like in your chicken soup.
- Cook noodles in broth until tender about 3-5 minutes. Fresh noodles do not need to be cooked as long as packaged dry noodles. Taste noodles for tenderness.
- Ladle into soup bowls and sprinkle with parsley flakes if desired.
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