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Chicken Noodle Soup with Homemade Noodles

Easy homemade chicken noodle soup with rotisserie chicken, celery, carrots, onions, basil, oregano and garlic.  Recipe includes from homemade noodles that are quick to prepare.

Course Dinner, Soup
Prep Time 30 minutes
Servings 15

Ingredients

Noodles

  • 1 ¼ cups flour
  • ¼ tsp kosher salt
  • 1 large egg
  • ¼ cup milk
  • 1 tbsp unsalted butter

Soup

  • 3 tbsp butter
  • 1 large yellow onion, chopped
  • 1 ½ cups celery, chopped
  • 8 medium carrots, chopped
  • 1 ½ tsp kosher salt
  • 2 cloves garlic, minced
  • 10 cups water
  • 3 tbsp better than bouillion chicken base
  • ¼ tsp dried thyme
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp poultry seasoning
  • 3-4 cups rotisserie chicken, shredded
  • 4-6 bones rotisserie chicken, shredded
  • 2 cups egg noodles (if not making homemade noodles)
  • salt and pepper to taste
  • chopped Italian parsley for garnish

Instructions

Noodles

  1. In large bowl, stir flour and salt together.  Set aside.

  2. In a bowl, beat egg and milk together with a fork.  

  3. Add the liquid mixture to the bowl with dry ingredients.  Add in the softened butter.  Mix with a wooden spoon until the mixture comes together.  Attach a dough hook to your mixer and mix on slow speed for 5 minutes.

  4. Cover mixing bowl with a kitchen towel or saran wrap and let dough sit for 5 minutes.

  5. Remove dough from mixing bowl and place on floured surface.  With rolling pin, roll dough to ⅛ inch thick.  Using a pizza cutter, cut 2-3 inch noodles.  Make sure the noodles are not touching each other for quicker drying.

  6. Let the noodles sit for at least a half hour, up to 2 hours.  They need to sit, so that they can dry a bit, before going into the soup.

Soup

  1. In hot large stock pot or dutch oven, add 3 tablespoons of butter, and cook on medium high until melted.  Add the chopped celery, carrots and onions.  Season with the salt and salute for 10 minutes on medium heat, stirring occasionally.

  2. Add the minced garlic and salute for 1 minute.

  3. Add in 10 cups of water and turn the heat up to high.  Add in the 3 tablespoons of chicken base.

  4. Add dried thyme, basil, oregano, and poultry seasoning.  Add the shredded chicken and bones.

  5. When the mixture begins to boil, cover half of the pot, and turn the heat down to medium.  Cook for 10 minutes until the carrots are tender.

  6. Turn the heat to high again.  Once boiling, add in the homemade noodles or 2 cups of egg noodles.  Lower to medium heat, and cook for 6-8 minutes, until the noodles are al dente.

  7. Remove the chicken bones.  Season with salt and pepper.  Garnish with fresh chopped Italian parsley.  Scoop soup into bowls and Enjoy!

Recipe Notes

Adapted from The Food Charlatan