Comforting Chicken Noodle Soup

Comforting Chicken Noodle Soup

13
shasty 10

"A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be."

Ingredients

1 h 45 m {{adjustedServings}} servings 240 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
  2. Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
  3. Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
  4. While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
  5. Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
  6. Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
  7. Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
  8. Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
  9. Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
  10. Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
  11. Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make th...

Great flavor and good for you too! Love the leeks in this.

Really good and it works. I cheated and used egg noodles because that is what I was used to. I also added chicken broth instead of bouillon. I don't drink milk, so I added almond milk instead bu...