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Winter Blues—Favorite Chicken Noodle Soup

  • Author: Tonja



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


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.