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Cozy Chicken Noodle Soup Recipe Easy Homemade Comfort Food from Scratch

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A warm, comforting chicken noodle soup made from scratch with fresh herbs, homemade broth, and hand-cut noodles. Perfect for chilly days and family gatherings.

Ingredients

Scale
  • 1 whole chicken (about 3–4 pounds) or 4 bone-in chicken thighs
  • 10 cups (2.4 liters) cold water
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large onion, quartered
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • Salt, to taste (start with 1 ½ teaspoons kosher salt)
  • Fresh thyme sprigs (about 3-4)
  • Fresh parsley sprigs (a handful)
  • 2 cups (240g) all-purpose flour (or gluten-free blend for GF option)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • Water, as needed for dough consistency
  • 2 additional carrots, sliced thin
  • 2 celery stalks, sliced thin
  • Fresh parsley, chopped (for garnish)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Broth: Place the whole chicken or chicken thighs in a large stockpot. Add 10 cups cold water, carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Toss in thyme and parsley sprigs. Bring to a gentle boil over medium-high heat (about 10 minutes), then reduce heat to low and simmer uncovered for 1 to 1.5 hours. Skim any foam or impurities that rise to the top using a spoon.
  2. Make the Noodle Dough: While the broth simmers, combine 2 cups flour and 1 teaspoon salt in a mixing bowl. Crack in the eggs and mix with a fork until combined. Gradually add water, a tablespoon at a time, if the dough feels too dry. Knead on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 15 minutes.
  3. Strain the Broth & Shred Chicken: Once broth is done, carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot to remove vegetables and herbs. Taste and adjust seasoning with salt and pepper. Shred the meat, discarding bones and skin.
  4. Roll and Cut Noodles: Roll the rested dough on a floured surface to about 1/8-inch thickness. Using a sharp knife or pizza cutter, slice into thin strips about 1/4-inch wide. Toss noodles lightly with flour to prevent sticking.
  5. Cook the Soup: Bring the strained broth to a gentle boil. Add the sliced carrots and celery for the soup. Drop in the fresh noodles and cook for 3-5 minutes or until tender but still slightly firm (al dente). Stir gently to prevent noodles from sticking.
  6. Finish & Serve: Add shredded chicken back to the pot and warm through for 2 minutes. Stir in fresh chopped parsley. Ladle into bowls and season with freshly ground black pepper to taste.

Notes

Use organic chicken for best flavor and broth clarity. If broth tastes flat, add a splash of fresh lemon juice or extra salt. Knead noodle dough thoroughly for chewy noodles. Cook noodles last to avoid mushiness. Fresh herbs add brightness; add parsley at the end. Store leftovers in airtight container for up to 3 days. Freeze broth and chicken separately for up to 3 months. Use gluten-free flour and pasta for GF option. For low-carb, skip noodles and add extra veggies.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, easy chicken soup, homemade broth, egg noodles, cozy soup

Find it online: https://fizzlefork.com/cozy-chicken-noodle-soup-recipe-easy-homemade-comfort-food-from-scratch/