Chicken Noodle Soup

This homemade chicken noodle soup recipe is flavorful and comforting. It’s made with homemade egg noodles that are soft and hearty in a delicious broth brightened with lemon juice and ginger.

Homemade chicken noodle soup with egg noodles from scratch, carrots, celery, ginger and lemon juice.
Homemade Chicken and Noodle Soup Recipe

Inspiration

The rain. It was raining all day on Monday and a blanket of snow fell on Mauna Kea. It was lovely! My mom had a snow day in Colorado… it just felt so right to make chicken noodle soup for dinner.

I decided to try my hand at making homemade egg noodles for the first time since I can never find the right noodles. My mom always used frozen egg noodles that were soft and perfect and after making homemade lasagne noodles from scratch I realized how easy it is to make pasta, so why not?

I found a recipe on SpendwithPennies.com and watched the video. Super easy! So I made the dough in the mixer and let my mixer do the work. I cooked my noodles directly in the soup for about 15 minutes before I served it. There’s something about making a dish 100% from scratch that is so satisfying and comforting.

I listened to : Phish- Sigma Oasis

Ingredients

  • Chicken Breast
  • Onion
  • Celery
  • Carrots
  • Frozen Corn
  • Ginger
  • Garlic
  • Olive Oil
  • Lemon Juice
  • Chicken Stock
  • Salt
  • Pepper
  • Thyme
  • Flour
  • Eggs
  • Butter
  • Half n Half

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The Process

This chicken noodle soup recipe is simple and easy. It starts in a large soup pot or Dutch oven. Cook onions, garlic, ginger, celery and carrots in a little olive oil with salt, pepper and thyme.

Next add 2 chicken breasts and cook for a few minutes on each side buried in the sautéed veggies.

Pour in about 8 cups of chicken stock and lemon juice and bring to a boil.

Turn down the heat and let simmer while you make the noodles.

Egg Noodles

To make homemade egg noodles combine 2 cups of flour with salt in a stand mixer with a dough hook, or in a large bowl with your hands.

Add 2 eggs and 1 Tablespoon butter,

Add a couple tablespoons of half n half to the dough and knead for about 5 minutes.

Turn the dough onto a floured surface and form into a ball. Cover and let rest for about 20 minutes.

Now add the frozen corn to the soup and shred the chicken by removing it from the soup, shredding it with 2 forks. Return the chicken to the soup.

Roll out the dough to about 1/8 inch thick..(or however thick you desire your noodle, it’s not going to expand too much.)

Using a knife cut the dough into strips.

Bring soup to a boil and add the noodles one by one stirring occasionally so the noodles don’t stick.

After all your noodles are in the pot boil the soup for about 10-15 minutes.

Turn down the heat, serve and Enjoy!

M⭕️RE Recipes to L⭕️VE-

Homemade chicken noodle soup with egg noodles from scratch, carrots, celery, ginger and lemon juice.

Chicken Noodle Soup

This chicken noodle soup recipe has all the feel good ingredients including homemade egg noodles, juicy chicken, tangy lemon and sweet corn.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 12

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp ginger minced
  • 2 cups celery chopped
  • 1 cup carrots chopped
  • 2 chicken breasts
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp thyme
  • 1 lemon juiced
  • 8 cups chicken stock
  • 2 cups water
  • 1 cup corn I used frozen

Egg Noodles

  • 2 cups flour
  • ½ tsp salt
  • 1 tbsp butter
  • 2 eggs
  • 2 tbsp milk

Instructions
 

  • In a large soup pot or dutch oven heat olive oil over medium heat.
  • Add onions, garlic, ginger, celery and carrots.
  • Cook for 5 minutes stirring occasionaly.
  • Add chicken chicken breast, salt, pepper and thyme.
  • Cook chicken for a few minutes before adding lemon juice.
  • Add chicken stock and let simmer while you make the egg noodles.
  • Combine flour and salt in a large bowl.
  • Add eggs, butter and milk and mix to create a soft dough.
  • Kneed dough for a few minutes on a floured surface.
  • Let dough rest for 20 minutes.
  • Remove chicien from soup and shred with 2 forks, add back to the pot.
  • Add frozen corn and water to the soup and bring to a boil.
  • Roll out dough on floured surface to 1/8 inch thick.
  • Using a large knife cut noodles into strips.
  • Add noodles a few at a time to boiling soup and stir after each addition.
  • Let soup boil for about 10 minutes after all the noodles are added.
  • Enjoy!
Keyword Chicken noodle soup
Tried this recipe?Let us know how it was!

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