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The Best Homemade Chicken Noodle Soup

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“This is my new take on Chicken Noodle Soup! I've added sweet potatoes and mushrooms to give it more pizzaz and much needed nutrients. It takes a little bit of time to make, but your palate will thank you in the end! You can also make a batch of whipped sweet potatoes and serve the soup atop that. I might try that on my next go-round. Yummy! Give it a shot and let me know what you think!”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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. 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 45 minutes.
  12. After 45 minutes, add celery, carrots and sweet potatoes, stir in, then allow to simmer another 45 minutes.
  13. Remove chicken and bay leaves from broth and discard bay leaves.
  14. Allow chicken to sit until cool enough to handle. Once cool, 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.
  17. Cook soup over high heat 15-20 minutes, stirring regularly.
  18. Remove from heat and allow to sit for 15 or 20 minutes, the soup will thicken.
  19. Serve alone, or ladled over mashed sweet potatoes.

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