This Chicken Noodle Soup is our personal favorite recipe. It has homemade whole wheat noodles, and lots of chicken and vegetables in a flavorful broth. This recipe makes a big pot of soup, so be prepared to have leftovers!
Chicken noodle soup is one of Casey’s favorite soups. As a result, I have long been trying to find or create the “perfect” chicken noodle soup recipe. Last week, as I was flipping through one of my cookbooks, I came across a recipe for chicken noodle soup that seemed close to what I was wanting, but not quite there. So, yesterday afternoon I tackled this problem. 🙂 By the time I was finished I had something quite different from the recipe I had started with, but it was perfect!
Personally, this is the best chicken noodle soup I’ve ever had. It has loads of veggies, chicken, and homemade noodles in a flavorful broth.
Ultimate comfort food!
Plus it makes a large amount of soup, so now we’ve got lots of prepared food in the fridge for lunches this week. (I like that.) 🙂
Best Chicken Noodle Soup
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 1/2 quarts chicken broth, low sodium
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 5-6 boneless, skinless chicken breasts
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup skim milk
- 1 1/2 teaspoons olive oil
Combine carrots, celery, onion, chicken broth, rosemary, pepper, garlic powder, and 1 teaspoon salt in a 5-quart soup pot. Bring to boil over medium-high heat. As vegetables and broth are coming to a boil, trim excess fat from raw chicken breasts and chop into rough chunks. Add chicken to pot. Once soup is boiling, reduce heat to maintain a low boil and simmer for 45 minutes, until vegetables are tender and chicken is cooked through.
Meanwhile, mix whole wheat flour and 1/2 teaspoon salt in a small bowl. Add egg, milk, and olive oil and mix until ingredients form dough. Place dough on floured surface and knead until smooth, adding more flour as needed to prevent sticking. Roll out dough to about 1/8 inch thickness. Using a pizza cutter or knife slice dough into noodles of desired width and length.
Once soup has been simmering for 45 minutes and chicken and vegetables are cooked through, add noodles to pot. Simmer for about 8-10 more minutes. Remove from heat and serve.
~K in the Kitchen
Edit: The first time I posted this recipe, I accidentally listed the pepper as two teaspoons and the salt as one teaspoon. I fixed that after making this soup again and realizing that it didn’t taste quite right! Oops.