Recipe collection: Homemade Chicken Noodle Soup
A dear friend shared this with me recently, and my family just loves it. It’s one of those “in my head, amounts aren’t exact” for most of it, so feel free to mess around with it to suit your tastes.
Homemade Chicken Noodle Soup
2 large carrots and 3 stalks of celery, sliced (I used my mandolin to make it uniform)
1/2 onion, finely chopped (use white onions usually)
1 tsp or one clove chopped garlic
2 large cans of chicken – Costco’s tastes the best, any will work, or an equal amount (maybe 2 cups?) of cooked leftover chicken
Water/broth/bouillon: last night I had about 2 cups leftover chicken broth, so I used that, plus 6 cups of water and 3 no-MSG chicken bouillon cubes. I think the time before I used 6-8 cups of water plus 5 or 6 bouillon cubes. You definitely need extra water for the noodles to cook in.
Seasonings: Kosher salt, pepper, basil, thyme, oregano and 1 bay leaf. 1-2 tsp of everything.
Optional, but made a big taste difference: chanterelle mushrooms, chopped (my kids had no clue these were in there, they look and feel like chunks of chicken (bwuahahaha)
In your soup pot, cook the carrots, celery and onion in about a Tbsp on oil (I used olive oil) on medium til the onions are translucent, then add the garlic and cook another minute. Add the chicken, seasonings and your desired mixture of water/broth/bouillon. Let cook for 30 minutes on medium/medium low (just so it’s bubbling). Make the egg noodle dough during this time. Add the mushrooms. bring to a good boil and add the noodles. It’s not imparative they all get added at once. Just a few at a time so they stay separate. Let cook for a few minutes after the last noodles are added and it’s done! The flour in the homemade noodles thickens the soup, so it’s important to use them and not store bought.
Salem, OR
