Homemade Chicken Noodle Soup Recipe

Ingredients

• 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)
• 2 cups flour
• 1/2 teaspoon salt
• 3 egg yolks
• 1 whole egg
• 1/4-1/2 cup water

Instructions

1. 1

   Place 1 whole chicken in a large Dutch oven or soup pot. Cover with 3 quarts 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.

2. 2

   Add 1 large onion, 3 large carrots, 3 large stalks of celery, 4 cloves garlic, 2 bay leaves, 2 teaspoons dried sage, 1 ½ teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried marjoram to the broth. Bring back to a boil, reduce heat and simmer until the veggies are tender, 15-20 minutes.

3. 3

   While the broth is simmering, make your egg noodles by mixing together 2 cups flour and ½ teaspoon salt in a medium-sized mixing bowl. Make a well in the center, and add in 3 egg yolks and 1 whole egg. Using clean fingers, mix together until it is lumpy and yellow (it should look a bit like scrambled eggs). Add in ¼-½ cup water a few tablespoons at a time, kneading after each addition, until the dough comes together to form a ball.

4. 4

   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.

5. 5

   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.