Skip the can, and instead make the best Chicken Noodle Soup you’ve ever had—completely from scratch!
For the Soup
- 1 whole chicken, 3-4 pounds
- 3 quarts water
- 1 large onion, diced
- 3 large carrots, peeled and sliced
- 3 large stalks of celery (including leaves), diced
- 4 cloves garlic, diced (more if you’re really sick, garlic is a good cold killer!)
- 2 bay leaves
- 2 teaspoons dried sage
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
For the Noodles
- 2 cups flour
- 1/2 teaspoon salt
- 3 egg yolks
- 1 whole egg
- 1/4–1/2 cup water
- Place the chicken in a large Dutch oven or soup pot. Cover with water. Bring to a boil, reduce heat and simmer until the chicken is falling off the bone, about an hour. Remove the chicken, and let cool to touch. Remove the meat from the bones.
- Add the onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth. Bring back to a boil, reduce heat and simmer until the veggies are tender, 15-20 minutes.
- While the broth is simmering, make your egg noodles by mixing together the flour and salt in a medium-sized mixing bowl. Make a well in the center, and add in the egg yolks and egg. Using clean fingers, mix together until it is lumpy and yellow (it should look a bit like scrambled eggs). Add in water a few tablespoons at a time, kneading after each addition, until the dough comes together to form a ball.
- Flour a work surface, and roll out the dough until paper-thin. Using a sharp knife or a pizza cutter, cut into 1/4″ x 2″ pieces.
- Add the noodles, just a few at a time, to the simmering broth. Once all noodles are added, also add in the chicken. Boil noodles for 3-5 minutes until they are tender and no longer doughy. Season with salt and pepper, and serve.
Depending on how much broth your noodles absorb, you might need to add a cup or two of water to thin out the soup after the noodles are finished cooking (or just eat it thick!).