There is something so comforting about chicken noodle soup when you don’t feel well. My daughter was home sick today so I decided to make her this soup. She loved it, like usual, and had two full bowls. Making homemade noodles is really easy to do and it makes a really good soup even better. I always add extra noodles to the soup because my kids love them. Make sure to dry them out for at least an hour before adding them to the soup. I served this with hot crusty bread and butter.
- 8 cups homemade chicken stock (or store bought)
- 1 tsp olive oil
- 1/2 onion diced
- 1-2 cloves of garlic diced finely
- 1 1/2 cups of carrots diced
- 3 stalks of celery diced
- 2 tsp good chicken bouillon (I use Herb Ox)
- 1 bay leaf
- Sea Salt and fresh cracked pepper, to taste
- 1/2 tsp dried thyme or basil
- 1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
- Fresh parsley, chopped
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
- 2 cups of flour
- 3/4 tsp salt
- 1 egg
- 1/4 to 1/3 cup of milk
In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.