Easy Chicken Noodle Soup with Homemade Noodles
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Scale
Ingredients
Noodles
- 2 eggs, beaten
- 2 tablespoons milk
- 1 1/4 cup flour
- 1/2 teaspoon salt
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lb chicken, dark or white meat cut into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup carrots, roughly chopped
- 1 onion, diced
- 1 cup celery, roughly chopped
- 3 cloves garlic, diced (sub 1/2 teaspoon garlic powder)
- 1 cup frozen green peas
- 8 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon lemon juice, optional
Instructions
- Mix together the noodle ingredients until they form a ball and set aside to rest for 20 minutes.
- Heat up the butter and olive oil in a large pot over medium high heat.
- Add the chicken, salt and pepper cook for 5-8 minutes so the chicken starts to brown a little.
- Stir in the onion, carrots, celery and garlic and cook another 8-10 minutes until the vegetables have softened.
- Pour in the chicken broth and bring it up to a bubbling simmer.
- While your waiting, roll out the noodle dough onto a floured surface until it’s a thin disc about 1/4 inch thick.
- Cut the dough into thin strips, and gently lower them into the simmering broth.
- Cook the noodles for 10 – 12 minutes until they are tender.
- Squeeze some fresh lemon juice into the soup and serve!
Notes
The amount of salt needed may vary depending on if you are using regular or low sodium broth. It’s best to taste the broth before serving and adjust the salt accordingly.