Homestyle chicken noodle soup with handmade noodles

When the weather turns cold, I turn to comfort food to warm my belly and my soul.  My absolute gotta-have, swoon every time, last-meal-if-I-were-on-death-row, would be my family’s homemade chicken noodle soup.  Swoon.

This is a perfect meal to take to someone has had a baby, undergone surgery, experienced a loss, or just needs a little TLC.

This recipe is so special, it’s not even a recipe.  It was one of those things I watched my grandmother do; me perched up on a barstool, my chin in my elbows, watching in wonder as she kneaded and worked the dough, watching flour clouds huff and puff as she patted the perfect mound and rolled it into a blanket of dough.

It was one of those things I watched my mother do, her fingers curling the golden dough into a long roll and slicing strips, then plunging them into the bubbling pot.  “Please make BIG ones!” I’d exclaim.  My siblings and I would fight over the biggest noodles in the pot.  The big ones were the best.

One reason I hesitated sharing this recipe was because it didn’t physically exist.  It’s not written down on any index card or recorded in any recipe book.  It is transcribed in the heads and the hearts of the women in my family.  Until now.  I hope it will make the bellies in your family very happy.

 One of the best parts about this soup, is that it is so easy—noodles included!  A lot of people are intimidated by making the noodles, but you’ll be amazed at how easy {and delicious} they are.  Be warned…canned soup will never taste the same after this.

P.S.  This would be a great way to use up that leftover turkey from Thanksgiving dinner!

You probably have all the ingredients for this soup on hand.  You’ll need:

• chicken (cooked and diced)
• chicken broth or bouillon
• potatoes
• carrots
• eggs
• flour

*Note: this recipe makes a very large serving, probably enough for 10 people.  If you want a smaller batch, half the recipe.

First, the noodles.  Three simple ingredients: eggs, salt, flour.

For handmade egg noodles, add 5 eggs and 1  1/2 tsp salt to a bowl and wisk together.

Gradually add 3 cups of flour to the egg mixture and blend until a sticky dough starts to form.  At this point, ditch the mixing spoon and use those hands.  It’s much easier, promise!

Keep adding flour until a fairly firm ball of dough forms.  It should definitely be more firm than bread or cinnamon roll dough.  It should be firm, but still pliable and DEFINITELY NOT crumbly.  *Note: you may need more flour, you may need less.

Form a ball and place on a floured surface.  Have lots of flour handy for rolling out your dough.

Crazy that this one little ball of dough makes this big, beautiful blanket.  It ends up being similar in size to an extra large pizza.  Don’t worry about it being perfectly round.  Roll the dough until it’s about 1/8″ thick.

There are two ways to cut your noodles.  If you have a pizza cutter, cut your large dough circle in half, and then start cutting it into strips about 1/4″ wide.  It really just depends on how big you like your noodles.  As stated earlier, we really love the big ones!

Your noodle strips should look something like this.

The second way is just as easy and yields the same results.  Again, cut your dough circle in half.  Then roll each half into a jelly-roll like roll.  I think I emphasized the word roll enough–you get the picture!

Then take a knife and cut the roll into strips.

Unroll your strips and viola, you have perfect noodles.  Coat the dough strips in a little flour (they shouldn’t be sticky or stick together in any way).  Next you can get your chicken broth boiling.  Your noodles will be fine chilling out on the counter for a bit.

While bringing the chicken broth to a boil, dice the carrots, potatoes (peeled), and chicken breasts.

As soon as the broth begins to boil, add the diced vegetables, noodles, and cooked, diced chicken to the pot and let simmer for about 25 minutes.  I don’t cover the pot, but my mom does.  I find I do lose a bit of liquid to evaporation, but I just add more broth while it’s simmering if I think it needs more liquid.

After simmering for about 20 minutes, check the noodles for doneness.  They should be be slightly al dente and NEVER mushy.  Again, you may need more time, you may need less.  Just keep checking those noodles ’til they’re done to your liking.

Usually, I can’t wait for dinner time.  I have to ladle me a big bowl right then and there, and of course, another for dinner.

Homestyle chicken noodle soup with handmade noodles

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Ingredients

• 12 cups chicken broth
• 2 cups peeled, diced potatoes
• 1 cup diced carrots
• 2 chicken breasts, cooked and cubed
• 5 eggs
• 1 1/2 tsp salt
• 3 cups flour (maybe a little more)

Instructions

1. For the noodles, first add eggs and salt in a bowl and whisk together. Gradually add flour until a sticky dough starts to form. At this point, it may be easier to use your hands to mix and knead. Keep slowly adding the flour until a more firm ball forms.
3. Place the firm ball of dough on a floured surface. Have extra flour ready as you roll out the dough to keep it from sticking. Roll the dough into a circle until it is about 1/8" thick. Cut the circular dough in half to form to half circles. To create noodles, you can either use a pizza cutter and cut strips about 1/4" wide, or you can roll the dough into a jelly-roll like roll and use a knife to cut the roll into strips. Toss the dough strips with a little flour to prevent sticking.
5. In a large pot, bring the chicken broth to a boil. Meanwhile, chop the potatoes, carrots, and chicken. When broth starts to boil, add the veggies, chicken, and noodles and let simmer for 20-25 minutes. If you leave the pot uncovered, you may need to add more broth later. After 20 minutes, check the noodles for doneness. They should be a little al dente.
7. Serves about 10 people.

I truly hope this chicken noodle soup will bring a lot of love to your homes, your families, and your bellies.