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Chicken Noodle Soup

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“This sure beats the old Campbells can of chicken noodle soup. You can adjust the amount of water you start with to make it more or less soupy. Just a cup either way makes a pretty big difference. If you haven't had chicken noodle over the mashed potatoes, trust me it's great. I like mashed potatoes with the peels, but in this recipe it's better without. Enjoy!”
2hrs 30mins

Ingredients Nutrition


  1. Mix flour and 1/4 tsp salt thoroughly and place on the counter, or a pastry board, making a well in the center.
  2. Place eggs, 1 tbsp milk, and olive oil in a large bowl and whisk until smooth.
  3. Slowly add egg mixture to well in flour and mix together.
  4. Knead dough for about 10 minutes until a smooth, slightly elastic dough is formed.
  5. Cut dough into three pieces and cover with plastic wrap.
  6. Allow to sit about 15 minutes.
  7. On a floured counter top, roll dough out as thin as possible without tearing.
  8. Using a pizza cutter, cut noodles about 1/4- 1/2 inch wide.
  9. Cover noodles loosely with plastic wrap and set aside.
  10. Place water, chicken, onion, salt, pepper, and bay leaves in a large pot and bring to a boil.
  11. Reduce heat to medium high and allow to simmer about 1 1/2 hours.
  12. Remove chicken and bay leaves from broth and discard bay leaves.
  13. Allow chicken to sit until cool enough to handle.
  14. When cool enough, shred chicken into coarse pieces.
  15. Add milk and butter to broth and return to a rolling boil over high heat.
  16. Add chicken to broth, then add noodles, separating any that may stick.
  17. Cook soup over high heat 15-20 minutes, stirring regularly.
  18. Remove from heat and allow to sit about 5-10 minutes (it will thicken).
  19. Serve alone, or I like to serve ladled over mashed potatoes.

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