Homemade Chicken Noodle Soup

by Katie on February 3, 2010

This is a real treat! My mother-in-law was kind enough to share her great chicken noodle soup with me and the whole blogosphere! Pam is a great cook, and she has taught me how to make several things. This is truly the best chicken noodle soup you will ever eat, so make sure you try it soon.

She had me over and I took pictures of her making every step…so you will see how easy it is to make. It is almost like you are in her kitchen getting a personal lesson yourself! Ok, here we go…

3-4 bone-in chicken breasts (you can use a whole chicken if you prefer)
2-3 teaspoons margarine or butter
2 stalks celery, chopped
1 small onion, diced
1 carrot, diced
1 teaspoon minced garlic
salt and pepper to taste
a couple small cans of chicken broth

butter the size of an egg (about 3 tablespoons), room temperature
1 large egg
3 tablespoons milk
pinch of baking powder
pinch of salt
flour (about 1 1/4 cups)
*You are going to want to triple this recipe for the noodles. Pam said it doesn’t do as well in one big triple batch, so repeat 3 separate times. Don’t worry, it doesn’t take long!

In a large pan melt your butter.

Add in your celery, onion, garlic, and carrots. Saute for a couple of minutes.

Then place your chicken breasts in the pan and brown on both sides.

Once they are brown, cover with water and cook until chicken is done.

In mixing bowl add egg, milk, and butter.

Add dry ingredients. You can use a fork, but it is best to just get your hands dirty. You may have to add a little more flour to get it to the right consistency.

It should be about the consistency of a pie crust dough.

Roll out the noodles on a floured surface to 1/4 inch thickness. Cut into strips with a pizza cutter. Set aside.

Make 2 more batches of the noodles, and you will have a big pile like this!!!!

Once the chicken is cooked you will want to remove it. I usually add in a couple small cans of chicken broth, depending on how much soup I am making. Heat the broth to a boil. Drop the noodles into the hot broth and let them cook about 20 minutes.

Debone your chicken and and cut into pieces. Add to broth.

Serve with salad and crackers or rolls! This is a very satisfying meal!

{ 5 comments… read them below or add one }

Anonymous February 3, 2010 at 9:22 am

Hi Katie,
Tell your M-I-L thank you for sharing her recipe and the pictures are a great bonus. Question: Are you supposed to let the noodles dry out prior to placing them in broth?



Katie February 3, 2010 at 9:29 am

The best part about this recipe is that you don't have to let the noodles dry out! Come back and let me know how you liked it, it is great!


Daniel February 3, 2010 at 2:52 pm

I have been eating this soup since I was a kid, and hands down it's the best I've eaten anywhere. (Sorry Campbell's…)

If you make this soup, you will NOT be disappointed.

Great when you don't feel good or in the winter!


Cheryl February 3, 2010 at 4:11 pm

MMMMM…I'm DEFINITELY gonna give this a try!!

I always cop out and use store bought noodles…but I can just taste how good this is!!!

I guess…I figure I've made enough noodles for 10 lifetimes for the old Blue Run Fairbooth….but let's see…it's been close to 10 years since I've worked there….so maybe I'm ready to try again!!!


Misty March 13, 2010 at 11:19 am

Yummy… I made this last night for my family and it was REALLY, REALLY good! I love the noodles! :)

I felt like I accomplished something HUGE in making HOMEMADE Chicken Noodle Soup!

It makes a lot, so for a family of 6, we definitely froze another meals worth too… plus have some left! :)

Thanks for sharing…


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