Experience the ultimate comfort meal with this authentic chicken noodle soup, featuring tender shredded chicken and silky, hand-cut pasta. By creating the noodles from scratch using simple pantry staples, you achieve a springy, toothsome texture that perfectly complements the rich, golden broth. This restorative dish relies on aromatic vegetables and slow-simmered chicken to deliver deep, savory flavor in every warming spoonful, making it a beloved favorite for any occasion.
1.5 lbs boneless, skinless chicken breast or thighs
2 cups all-purpose flour
3 large eggs
3 large carrots, diced into rounds
3 stalks celery, thinly sliced
1 large yellow onion, finely diced
8 cups low-sodium chicken stock
1/4 cup fresh parsley, chopped
Salt to taste
Combine flour and a pinch of salt in a large bowl and create a well in the center.
Whisk eggs in a separate container then pour into the flour well and mix until a shaggy dough forms.
Knead the dough on a floured surface for 5 minutes until smooth, then cover and rest for 30 minutes.
Sauté the onions, carrots, and celery in a large pot until softened.
Add the chicken and stock to the pot, bringing to a simmer until chicken is fully cooked.
Remove chicken, shred into bite-sized pieces, and return to the pot.
Roll out the rested dough thinly and cut into strips; cook noodles in the simmering broth for 5-7 minutes.
Garnish with fresh parsley before serving.
Resting the dough is critical for gluten relaxation, making the pasta easier to roll. The starch from the fresh noodles will naturally thicken the broth. Store soup in an airtight container for up to 3 days; note that noodles may continue to absorb broth over time.