If you like a chunky meaty soup, then you will love this Chicken Noodle Soup Recipe.
Chicken Noodle Soup
*8 cups Chicken Stock/Broth low sodium (Homemade stock is best) or two 32 ounce boxes liquid Chicken Stock, add more chicken stock if you want more of a liquid soup
*1 Bay Leaf
*1/2 teaspoon Black Pepper
*Sea Salt to taste
*3/4 cup White Onion, chopped small
*2 cups sliced Carrots
*1/2 cup sliced and sautéed Bella or Crimini Mushrooms, optional
*1 1/2 cups small chopped Celery
*2 cups chopped or shredded Cooked Chicken, store-bought rotisserie Chicken or see our home cooked Herb Roasted Chicken with chicken stock (We used as much chicken we could remove from cooked whole chicken)
*Fresh Homemade Egg Noodles
In a large stock-pot on medium heat add: 2 tablespoons extra light olive oil, onions, carrots,celery and sauté 2-3 minutes.
Now add the remaining ingredients except for the homemade noodles. Simmer the soup ingredients for about 30-40 minutes or until carrots a fork tender.
Then bring soup to a boil and add the homemade noodles and cook another 4-6 minutes or until noodles are shriveled and white in color. Turn to low-heat and serve.
Fresh Homemade Egg Noodles
*2 cups All-purpose Flour, more for rolling out noodle dough
*1 teaspoon Kosher Salt
*1/4 teaspoon Onion Powder
*1/4 teaspoon Garlic Powder
*2 teaspoons Parsley Flakes
**2-3 teaspoons Extra Light Olive Oil
*3 Egg Yolks,cold
*1 Whole Egg, cold
*1/4-1/2 cups Ice cold water
*Top with Fresh Chopped Parsley
In a mixing bowl whisk together the flour, Salt, onion powder, garlic powder and parsley flakes **or in a small bowl combine olive oil and parsley flakes and rub over thin rolled out noodle dough and dust with the flour.
Add the eggs to the middle of the flour mixture and using a pastry cutter, cut in the eggs and slowly adding in the ice water until it forms clumps. Form clumps into a dough square disk and let the dough rest 5 minutes and rollout the dough in a thin layer and cut rolled out noodle dough into rectangular shape. (Now is the time to add olive oil and parsley if you haven’t already done so.)
Roll both short ends of the rectangle toward the center, towards each other, like you would cinnamon rolls.
Cut noodles down the center of the two rolls and cut both noodle dough rolls into 1/4 inch slices (like you would cinnamon rolls)and toss noodle dough strips. Add them to prepared boiling chicken soup mixture.
Note: If you love mashed potatoes give this a try. Make 4 cups of instant mashed potatoes following the directions on the box. Now scoop (with disher or large cookie scoop) about 1/4 cup of the made instant potatoes to the bottom of soup bowls before adding chicken noodle soup.