Comforting Chicken Noodle Soup8 Reviews
- Prep: 30 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 45 min
“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.” - by shasty
Original recipe yields 8 servings
- 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.
- Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
- Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
- 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.
- 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.
- Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
- Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
- Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 240 cal
- 4.1 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 this on ..." See morea cold winters day."
"Fantastic! I made the recipe as is, but next time will use a pasta maker so the noodles will be thinner. Next time, I'll add more salt too. Also, I'll try adding rosemary, which another reviewer re..." See moreommended. My 13-year old daughter ate 3 bowls of this! Thank you for the recipe!!!"
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