Back to Hearty Chicken Noodle Soup

Print Options

 
 
 Print
Hearty Chicken Noodle Soup Recipe

Hearty Chicken Noodle Soup Recipe

I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. —Cindy Renfrow, Sussex, New Jersey
TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours YIELD:12 servings

Ingredients

  • 1 stewing chicken (about 6 pounds), cut up
  • 8 cups water
  • 1 large onion, quartered
  • 1 cup chopped fresh parsley
  • 1 celery rib, sliced
  • 5 teaspoons chicken bouillon granules
  • 5 whole peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash dried thyme
  • 2 medium carrots, thinly sliced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk

Directions

  • 1. In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
  • 2. Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
  • 3. For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
  • 4. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 12 servings (3 quarts).

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.