Comforting Chicken Noodle Soup

4.7
(31)

A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.

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Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 10 cups water

  • 1 leek, halved lengthwise

  • 1 carrot, halved

  • 1 (3 inch) piece fresh ginger, peeled

  • 1 teaspoon whole black peppercorns

  • 2 bone-in chicken breast halves, skin removed

  • 2 ⅓ cups all-purpose flour

  • teaspoon salt

  • 2 eggs, beaten

  • 1 tablespoon butter

  • cup milk, or as needed

  • 2 chicken bouillon cubes, crumbled

  • 3 tablespoons finely chopped fresh ginger

  • ¾ cup peeled and sliced carrots

  • 1 cup sliced celery

  • ¼ cup cornstarch

  • ¼ cup cold water

Directions

  1. Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.

  2. Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth

  3. Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.

  4. While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.

  5. Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.

  6. Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.

  7. Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.

  8. Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.

  9. Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.

  10. Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.

  11. Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

Nutrition Facts (per serving)

240 Calories
4g Fat
37g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 240
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 68mg 23%
Sodium 410mg 18%
Total Carbohydrate 37g 14%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 13g 25%
Vitamin C 3mg 4%
Calcium 60mg 5%
Iron 3mg 14%
Potassium 274mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.