What’s the secret to the most delicious chicken noodle soup? Homemade noodles! In five minutes you can roll out this easy dough recipe and make the best chicken noodle soup for you and your family. Please, please try these–don’t go buy buttered noodles and throw them in. Make these!

Winter Blues—Favorite Chicken Noodle Soup

Author: Tonja

Scale

Ingredients

For the Noodles:

¾ to 1 cup all-purpose flour
1/4 tsp. salt
1 Tbls. water
1 tsp. oil
1 egg, beaten

For the soup:

2 Tbls. extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
½ cup peas
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock,
2 cups shredded cooked chicken or 1 rotisserie chicken
Kosher salt and freshly ground black pepper
2 Tbls. fresh flat-leaf parsley, finely chopped

Instructions

In a small bowl, combine 3/4 c. flour and salt. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. Add more flour as needed. On a floured surface, knead the dough 2-3 minutes.

Next, roll out dough as thin as possible with a rolling pin. Using a knife or pizza cutter, cut dough into ¼ inch strips. Let sit for 15-20 minutes before adding to the soup.

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 5-10 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.

Add the homemade noodles and simmer for 5 minutes until cooked. Fold in the chicken, add the peas, and continue to simmer for another 5-10 minutes to heat through. Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.