Transform your homemade chicken soup into a restaurant-quality dish by mastering the art of preparing the ideal noodles.
This recipe focuses on achieving that perfect noodle texture and consistency that makes chicken noodle soup so comforting and memorable.
- Difficulty: Medium
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Serves: 6 people
Health Benefits
Homemade noodles provide a more nutritious alternative to processed varieties, offering protein from eggs and complex carbohydrates from flour. When combined with chicken and vegetables in soup, they create a complete meal rich in protein, vitamins, and minerals.
The broth aids digestion and hydration, while the combination of ingredients provides essential nutrients for immune system support.
Ingredients
For the Noodles:
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1-2 tablespoons water (if needed)
- Extra flour for dusting
For the Soup Base (to test noodles):
- 6 cups chicken broth
- 1 cup shredded cooked chicken
- 1 carrot, thinly sliced
- 1 celery stalk, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Execution
- Make the Dough: In a large bowl, create a well in the flour and add beaten eggs and salt. Mix gradually until a shaggy dough forms.
- Knead the Dough: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of water if needed.
- Rest the Dough: Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Roll the Dough: Divide into 4 portions. Roll each portion very thin (about 1/8 inch) on a floured surface.
- Cut the Noodles: Roll up each sheet loosely and cut into 1/4-inch wide strips. Unroll and dust with flour to prevent sticking.
- Cook the Noodles: Bring soup base to a boil, add noodles, and cook for 3-4 minutes until tender but still firm.
Additional Tips
For the best texture, avoid overworking the dough. Fresh noodles cook much faster than dried ones, so watch them carefully.
If making ahead, you can dry the noodles completely and store them in an airtight container for up to 2 weeks.
