Noodles meet dumplings in this rich and brothy chicken noodle soup. Perfect for a cold winter night, treating your summer cold, or any time you want a bowl of homemade comfort.
Remove the thighs and breast from a whole chicken and set aside; make stock using the remainder of the chicken, vegetables, seasonings; strain stock; cook thighs & breast then shred meat; cook veggies; make and cut noodles, then drop into boiling soup; stir in shredded chicken.
Make it Your Own:
– Add celery, tomatoes, corn, or any other vegetable you like
– Add herbs or seasonings into the noodles (thyme, black pepper, chili flakes)
– Make lots … the leftovers are amazing, and it freezes very well too!
– Use purchased stock instead of making it from scratch
– Use the meat off of a rotisserie chicken
– Use frozen vegetables
– Please, please, please don’t substitute store-bought noodles. These are too amazing!
There’s one in every family – that one meal that draws cheers from absolutely every everyone when it’s on the way to the table. In my childhood home, it was homemade chicken noodle soup. A humongous pot filled with salty broth, sweet carrots, delectable bites of chicken, and almost-magical fluffy-chewy homemade dumpling-noodles (a.k.a. doodles). It wasn’t until I was well into my adult life when I realized that most people used dried store-bought egg noodles in their soup, because in my mind, homemade chicken noodle soup was only authentic if it included handmade egg noodles, cut into thick strips, and simmered in the broth for the final 10 minutes of cooking where they turn puffy and chewy and savory, and become what every store-bought noodle wishes it could be. And trust me … the leftovers from this soup just may change your life forever.
The magic starts with the homemade broth. Use a whole chicken, but before putting it into the Instant Pot, remove the breast meat and thighs and set them aside to cook separately so it ends up tender and flavorful in the final dish. After the broth is made, it gets strained into a big pot, and the pieces of meat you set aside earlier are added to gently poach until they’re cooked through, then they are pulled out of the broth, shredded, and re-added right before serving. We keep the veggies simple – onions, carrots, and green beans – but feel free to add in other veggies if you want. Finally, about 30 minutes before dinner time, start making the noodles. It’s a very simple dough of flour, eggs, milk and salt that is mixed together, rolled out to about 1/4″ thickness, and cut into 1″ x 2.5″ strips. The strips are then dropped into the boiling soup where they absorb some of the rich, delicious broth, getting all chewy and delicious. Finally, add the shredded chicken back to the pot, and dinner’s on the table!
Be sure to make a big pot, because leftovers are even more delicious as the noodles continue soaking up the flavors of the broth.
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