This is a recipe from my cherished grandmother. I have produced homemade noodles by hand-mixing, rolling, and cutting. To save time, I now use a pasta cutter and dough mixer.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 gallon chicken stock
- 4 bone-in chicken breast halves
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 3 eggs
- 2 tablespoons water, or as needed
- ½ teaspoon ground black pepper
- 1 pinch salt
Instructions
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 4 g |
| Sodium | 2022 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I added a couple stalks of celery diced small and a few carrots and garlic to it , was so wonderful !!
I used this recipe for the noodles. I made homemade turkey stock and wanted to take it a step further and make turkey noodle soup from scratch. The noodle recipe states 2 Tbls water which was not nearly enough so I kept adding until the flour formed a ball. The dough seemed tough and difficult to rollout. However, even though my noodles ended up up a bit thick they were delicious. I did let them dry with a little extra dusting of flour and then voiled them in a heavily salted pot of water bor 10+ mins before adding to the soup. Rave reviews. I will definitely make these noodles again.
Great base for a chicken noodle soup. Saute thin slices carrots and diced onion, minced garlic in olive oil first. Add stock. Cooked ckn breast in instant pot then shredded. As for the noodles, add 1/2 tsp salt and another tbsp or two water. Slice super skinny noodles, they fatten up!
How can I convert this to an instant pot recipe? I love it and would like to try it that way as well!
This is a great base recipe. I added carrots and celery, thyme, and parsley. This is a great noodle recipe, though for this recipe you will end up with a pot of noodles and a small amount of broth. I would add more broth, or cut back on the noodles. I love noodles, so it was mostly a bowl of noodles for me which was great. Would have given five stars but I think it would have been a bit bland without a couple basic spices. I also added some corn starch near the end to thicken it up as my grandma’s soup was always like gravy (yum!).
I did add onions carrots & celery. I made the noodles “by hand” old school style, put the egg in the middle of the flour and they turned out great! Used leftover turkey & stock from Thanksgiving, yum!
Yummy!
I loved the recipe got me to where I was trying to go. Added chicken bouillon and Italian seasoning with the flour before mixing.
I made this in the crockpot!! Super good! I also added carrots (4), celery (4) and garlic (2 cloves). I didn’t have enough room for it all in my 4qt crockpot so I’d definitely recommend either half the ingredients or put it into into two crockpots! Unless you have a nice big crockpot of course! The noodles were amazing!! I also used 7 Tbs of water and lots of flour when rolling out!! Loved this recipe and will be making it again!
Added carrots celery and onion and boiled/simmered until almost tender. Used rotisserie chicken that I chopped into chunks, and brought to temp before adding noodles. Will leave noodles covered with more flour next time to thicken the soup. And noodles needed about 8 tbsp of water.
Bland as written. I cooked a whole chicken instead of just breasts (enough water to cover chicken plus a little more). Added veggies (carrots, celery, onions (and mushrooms for earthiness/depth)) and seasonings (s&p, sage, thyme, bayleaf) to water when cooking chicken. Remove veggie solids from broth and add fresh (sans mushrooms) when making soup. “Pinch” of salt not near enough for 3 cups flour – need 1 tsp. Same with liquid, 2T not enough (I used milk), ended up using 9-10T (but I used only the yolks; I wanted more texture/flavor/color in the noodles). Let dough rest in refrigerator wrapped in plastic wrap at least half an hour, up to overnight, before rolling out. Let noodles dry out on rack before cooking.
These noodles are super easy to make!
I came here looking for an easy noodle recipe for chicken soup. I made the noodles for my own chicken soup recipe and they were awesome….exactly what i was looking for. Next i will try the recipe for the soup.
First time I’ve ever made homemade chicken and noodles and this was very simple and very good, and to be honest… I don’t even like chicken and noodles! I made them for my boyfriend, my brother and his wife and they loved it! I did add a few things.. I added celery, onion, carrots, thyme and garlic (whole cloves) to the stock when I cooked the chicken and removed when chicken was finished cooking. Then added thin sliced carrots and celery back to the stock and cooked until soft then added chicken and noodles. This recipe changed my mind about chicken and noodles! Also wanted a richer noodle so I added an extra egg yoke!
best chicken noodle soup recipe ever!!! I added carrots, onions and corn to mine and it came out wonderful.
The noodles were great! I rolled and cut them by hand using a pizza wheel for ease. I cut them thin and let them dry a few hours. I used 5 tablespoons of water in the noodle mix. (It was a very cold, dry day) I made stock using a whole chicken, along with onion, garlic and a bay leaf. I also put a few chicken bullion in the pot (Wylers) for extra flavor. Family really loved these homemade noodles.
Noodles took like 7 tablespoons of water but they are the BOMB! two thumbs up Will definitely make again!
I use this egg noodle recipe ALL THE TIME for chicken noodle soup!!! I’ve started freezing the noodles and cutting them so I can have a bag of this on hand.
My husband liked this. I cut receipt in half for just the two of us. Added some carrots for color I will definitely make this again
Ate it tonight and it was just like my Mom made in the 60’s.
Enough noodles for TWO kettles of chicken soup! These were simply DELICIOUS! No alterations needed. Thanks, Grandma!