Chicken Noodle Soup with Homemade Egg Noodles: A Family Tradition
There’s nothing quite like a steaming bowl of chicken noodle soup with homemade egg noodles to bring warmth and comfort to your table. This classic recipe, inspired by my husband’s grandma, is a reminder that the simplest ingredients can create the most nourishing meals. Made from a roasted chicken carcass, fresh egg noodles, and pantry staples, this soup is proof that love and resourcefulness go hand-in-hand in the kitchen.
Why Homemade Egg Noodles Make All the Difference
Let’s talk about the star of this dish: homemade egg noodles. Sure, store-bought noodles are convenient, but there’s something deeply satisfying about rolling out dough, cutting it into strips, and knowing that every piece was made with your own hands. My husband’s grandma would make a huge batch of these noodles to stretch a single roasted chicken into a feast for her family of seven. Watching her roll out those noodles was like seeing a master at work—though she’d never call it that, of course.
These noodles are chewy, rich, and soak up just the right amount of broth, turning your average chicken soup into something extraordinary.
Ingredients
This recipe sticks to the basics because you don’t need much to make a soup this good:
- 1 roasted chicken carcass (frozen or fresh)
- 2 stalks of celery, chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 bay leaves
- Freshly cracked black pepper to taste
- Water (enough to cover the chicken carcass)
For the Homemade Egg Noodles:
- 2 cups all-purpose flour
- 3 large eggs
- A pinch of salt
Step-by-Step Recipe
1. Make the Broth
Start by placing your chicken carcass in a large stockpot. Cover it with water, add the celery, onion, garlic, bay leaves, and black pepper. Bring the pot to a boil, then reduce to a simmer. Let it simmer for at least 2–3 hours, skimming any foam off the top. This slow process extracts all the flavor from the chicken bones, creating a rich, golden broth.
Once it’s done, strain the broth to remove any bones and debris. If there’s any meat left on the carcass, shred it and set it aside—you don’t waste anything in this recipe.
2. Prepare the Egg Noodles
While your broth simmers, make the noodles. In a mixing bowl, combine the flour and a pinch of salt. Create a well in the center and crack in the eggs. Mix until a dough forms, then knead it on a floured surface until smooth (about 5–10 minutes).
Roll the dough out as thin as you can manage and cut it into strips—thick or thin, it’s your choice! Lay them out on a floured tray to dry slightly while you finish the soup.
3. Assemble the Soup
Bring your strained broth back to a gentle boil. Add the shredded chicken and fresh egg noodles. Cook for 3–5 minutes, or until the noodles are tender and cooked through. Taste and adjust the seasoning with additional salt and black pepper if needed.
The Magic of Nostalgia in a Bowl
Every spoonful of this soup is a trip down memory lane. For my husband, it reminds him of the giant pots of soup his grandma would make, filling the house with a rich, savory aroma. For me, it’s a chance to carry on her legacy—a reminder of how resourceful and loving cooking can bring people together.
Whether you’re battling a cold, needing a warm meal on a winter evening, or just looking to create a comforting dish, this chicken noodle soup with homemade egg noodles is the perfect recipe.
Conclusion
This chicken noodle soup with homemade egg noodles isn’t just a meal; it’s a tradition, a lesson in simplicity, and a taste of love passed down through generations. Take a little time to make it from scratch, and you’ll be rewarded with a dish that’s as heartwarming as it is delicious.
So, grab your rolling pin, dust off that baking tray, and start creating memories with this family classic.
