homemade noodles for chicken soup recipe
The Best homemade noodles for chicken soup recipe
Quick Homemade Noodles for Chicken Soup
Fresh egg noodles add a comforting texture to any chicken soup. These simple homemade noodles are light, chewy, and perfect for customizing with your favorite broth and toppings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 cup shredded cooked chicken
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup chopped parsley
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, combine flour, salt, and olive oil. Add the egg and mix until a soft dough forms. -
2
Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl with a damp towel and let it rest for 15 minutes. -
3
Roll the dough thinly between two sheets of parchment paper. Cut into 1-inch wide strips. -
4
Place strips on a baking sheet lined with parchment paper. Bake at 425°F for 15–18 minutes until edges are golden. -
5
While noodles bake, prepare the chicken soup by heating broth, adding chicken, carrots, celery, and onion. Simmer until vegetables are tender.
🔧Equipment
- Mixing bowl
- Rolling pin
- Cutting board
- Knife
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Homemade Noodles for Chicken Soup Works
❓ Frequently Asked Questions About Quick Noodles for Chicken Soup
How long should I let the noodles cook before adding them to the soup?
You can start cooking the noodles about 2 minutes before the chicken broth reaches a boil. This way, they’ll be tender but still hold their shape when combined with the hot broth. If you add them too early, they’ll turn mushy.
Can I use dried noodles instead of homemade?
Yes! If you’re short on time, use high-quality dried egg noodles or ramen. They’ll absorb the broth’s flavors well and add a satisfying texture. Just rinse them briefly under cold water to remove excess starch before cooking.
What if I don’t have fresh ginger or garlic?
Skip the fresh versions entirely. A pinch of ground ginger or garlic powder (about ½ teaspoon each) works just as well. For extra depth, toast whole garlic cloves in a dry pan until fragrant before adding them to the broth.
How do I prevent the noodles from breaking when chopping?
Use a sharp chef’s knife and cut the noodles against the grain of the strands for longer, thinner pieces. If they’re very thin, you can also roll them slightly before chopping to make them more pliable.
Can I make this soup ahead of time?
Absolutely. Assemble the soup (without the noodles) and refrigerate for up to 24 hours. Reheat gently over low heat, adding a splash of water if needed to keep the noodles soft. The flavors will meld even better the next day.
