Comforting Homemade Chicken Noodle Soup is surprisingly easy to make, and filled with lean protein and veggies.
You can make fresh, whole grain pasta in your own kitchen, with only four ingredients, and without any special tools!
*Cue kids everywhere cheering*
There are a lot of amazing things you can do with homemade noodles, but today we cooked them in a simple chicken soup. We added plenty of colorful veggies, plus a handful of fresh parsley from the garden. Then we all blissed out over the ultimate fall comfort food!
If you’re in a dinner rut, or you just want to teach your kids that pasta doesn’t have to come from a box, this recipe is a delicious change of pace.
And since these noodles are made from whole grains, whole eggs, and milk, you can be sure your kids are getting lots of fiber and nutrition in their meal… empty carbs these are NOT!
Your Sunday Project: Chicken Soup with Homemade Noodles
Even though the techniques in this recipe are simple, I want to be honest: it’s more a of a Sunday project than a throw-together weeknight dinner.
That’s because rolling out the dough and cutting the noodles does take time. But you know what? It’s also pretty fun. And if you’ve got bigger kids who can manage a pizza cutter safely, go ahead and hand over the tools and let them cut some noodles, too!
Once the noodles are cut, you’ll spread them out on a cookie sheet to dry for a couple of hours:
When the noodles have dried out a bit, it’s time to make the soup. This part is a snap! It’s basically just a throw-everything-in-the-pot and let-it-simmer kind of soup. Near the end of cooking, you’ll throw in the noodles (if they’re nice and thin, they’ll cook in just 5 minutes.)
I add the peas just before serving, because I love them to stay bright green… just barely cooked. AND they cool down the soup a touch before I serve it to the kids.
Leftovers taste delicious (thermos lunch, anyone?) But expect the noodles to absorb the rest of the broth in the fridge overnight. I actually love it like a thick stew the next day, but you could also add an extra splash of broth to make it soupier.
- 1 1/2 cup flour, whole wheat
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 1/2 pound chicken breast
- 1 medium onion
- 4 cup chicken broth, low-sodium
- 5 medium carrot
- 5 stalk celery
- 1 cup green peas, frozen
- 2 tablespoon parsley, fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- Mix noodle ingredients together until blended. The dough should be fairly stiff, but soft enough to knead.
- Roll out the dough as thin as you can.
- Take a pizza cutter and cut out noodles into long, thin strips.
- Let the noodles dry for 2 hours. Toss them occasionally while they dry to keep them from sticking.
- Heat a small amount of olive oil in a large stockpot, and place raw chicken breasts in the pot. Brown on all sides.
- Add chopped onions and fry for about five minutes, then add broth to cover chicken and onions.
- Simmer the chicken in broth until tender and cooked through. Remove chicken and cut into bite-sized pieces. Set aside.
- Add chopped carrot and celery to the broth. Simmer for 10 minutes or until veggies begin to get tender.
- Add noodles to the pot, along with the bite-sized pieces of chicken.
- Cook about five more minutes, until the noodles are tender.
- Add peas, parsley, plus salt and pepper to taste. Serve hot.