Feeling a bit under the weather today. So, I am whipping up some Homemade Chicken Noodle Soup.
For some odd reason every time there is a sudden change in the weather, I get a slight head cold. Anyone else have that problem?
It doesn’t help that I just moved from nice 70 degrees Texas fall weather to mid-30’s Colorado windy plans fall weather. It might be just that my life is changing, and my body is getting adjusted to the new environment or I am just coming down with a cold. And since I am stubborn, I will admit to anything but being sick. Hahaha
So today to help me recover I am whipping up some simple, delicious, cozy, get better quick chicken noodle soup.
The first thing I do is grab one leg quart, 1 onion cut in half, 2 carrots cut in 3 big chunks, a few celery stocks cut in big chunks, 3 cloves of garlic smashed, a bay leaf, 1 dried chili, a pinch or turmeric and finally a bouquet of rosemary, thyme, and oregano tied together with bakers twine. Throw that all into the instant pot and cover with water. Place the lid on and cook under broth mood for 2 hours.
While that is cooking, I get started on your egg noodles. Combine flour salt eggs milk and butter until a ball is formed. Wrap in plastic wrap and set aside for at least 1 hour.
Once the stock is done allow depressurizing. Then I like to take a big strainer and place it into a big bowl. I dump the contents from the instant pot into a strainer, the bowl catches the flavorful stock and the strainer catches the chicken, herb sticks, garlic cloves, chili, and all the big chunks of veggies.
I set the contents of the strainer aside and move the stock to a large soup pot on the stove and bring it to a boil. (You could also use your instant pot on sauté mode, but I find I have more control over the heat on my stove top then I do with the instant pot).
Now time to make the noodles. Take the dough and using my kitchen aid pasta maker worked it down to setting 4 to rolled it out, and sliced the noodles using the spaghetti noodle attachment. These noodles can be as thick and as wide as you want. You can even roll out by hand and cut by hand. I just wanted to make it easier on myself this time around.
Once the stock is at a rolling boil add in the pasta noodles. Cook for 2 minutes. You can break apart the chicken and add it to the soup or you can just serve the noodles with the broth that is up to you.
Yes, this homemade chicken noodle soup takes some time to cook, but most of that time is by itself in the kitchen while you are struggled up reading a good book or binge-watching your favorite show. You only will spend the most of 30 minutes in the kitchen making this Homemade Chicken Noodle Soup.
So next time you are feeling a bit under the weather just remember a cozy, comforting, feel better soon Homemade Chicken Noodle is just a few ingredients and a few steps away.
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Homemade Chicken Noodle Soup
Ingredients
Soup Stock
- 1 chicken leg quart
- 1 onion cut in half
- 2 carrots peeled and cut in big chunks
- 2 celery stocks cleaned and cut into big chunks
- 3 cloves garlic smashed
- 1 bay leaf
- 1 dried ancho chili
- ⅛ tsp turmeric
- 1 stems fresh rosemary
- 3 fresh sprigs thyme
- 2 fresh sprigs oregano
- water
Egg Noodles Noodles
- 2 cups flour + some for rolling out
- ⅛ tsp salt
- 2 eggs beaten
- ⅓ cup milk
- 1 tbsp butter melted and brought to room temp
Instructions
- Combine the leg quart, onion, carrots, celery stocks, garlic cloves, bay leaf, chili, turmeric, rosemary, thyme, and oregano in the instant pot. Cover all the ingredients with water making sure you do not go past the max refill button. Place lid on, hit stock mode and cook for 2 hours. (This is the best time to make your pasta)
- Once Instant Pot has depressurized, place a strainer in a big bowl and pour everything from the instant pot into the strainer allowing the bowl to catch the stock and the strainer to get all the big pieces of chicken, veggies, herbs, and spices.
- Place the stock into a large pot and bring to boil on stove top.
Egg Noodles
- In a stand mixer using kneading hook combine together the flour and salt. Add the beaten egg, milk, and butter. Let hook do the job until the dough is smooth, about 5 minutes. Wrap in plastic wrap and let rest 1 hour.
- On a floured surface, divide the dough, and flatten to fit in the pasta maker. Roll flat until it is smooth at a #4 setting.
- Using the Fettuccine attachment cut the noodles. Toss in flour and continue making all the pasta.
- Once all pasta is done carefully drop the pasta into boiling broth and cook for 2 minutes.
- You make serve with bites of chicken that you made the stock with or just with broth and enjoy!
I never made noodle soup! I always thought it was difficult, but this looks yummy and easy to make!
I can’t take all the credit my mom taught me how to make stock when I was in my early 20’s because of my allergy to almost everything! Since then it is habit and thanks to the instant pot it is even quicker and easier! I really hope you give it a try and remember you don’t have to make your own noodles packaged egg noodles work just fine!
I love homemade chicken noodle soup. Such a comfort food when sick or just cold!
It is! I usually make a double or triple batch of broth, just in case, the rare occurrence happens that I get really sick and can’t cook! My husband can grab a jar out of the freezer warm it up, toss in some noodles and it is like he made me something super special!
This looks delicious! There is nothing better than a warm bowl of chicken noodle soup on a cold winter day!
-Madi xo | http://www.everydaywithmadirae.com
Yes!! And we are supposed to get pounded with cold weather across the US this week/weekend so I thank my planner for the perfect timing of this post!
My little boy is fighting a cold right now and I think I will be making this tomorrow!
Well, I hope your little boy feels better before Saturday swim lessons! And to make this recipe a little more kid-friendly just remove the chili pepper from the stock recipe. It there to help clear out the sinuses and add a touch of heat. The soup taste great with or without it!
Well, I hope your little boy feels better before Saturday swim lessons! And to make this recipe a little more kid-friendly just remove the chili pepper from the stock recipe. It there to help clear out the sinuses and add a touch of heat. The soup tastes great with or without it!
Yummy! I love your choice of noodle! I love homemade soup for this cold weather!
I went thin this time because my daughter had a sore throat. So my thought was thinner would be easier!
Oh my gosh! I’m not sure I ever even thought o make my own egg noodles for chicken noodle soup. I bet this is incredible?
Thank you so much!! My grandma used to make everything from scratch when I was a kid. It wasn’t until I was older do I remember packed noodles in her house. Same with my mom when it came to a soup. Thanks to them I am an egg noodle making a machine in the winter!
I love soup and this weather is totally perfect for a bowl of this, looks so nice and hearty.
Thank you so much!! I hope it warms you right up!
It’s the perfect day for soup here in Colorado! I might try this out today!
It is!! I moved back to Colorado in November. I forgot how the one day it will be warm and spring-like and the next bitter cold!! Stay warm!
Bonus points for making the noodles from scratch! This soup looks so comforting and perfect for this cold weather.
Thank you!! Those noodles are super simple my daughter even makes them!
I love homemade chicken soup! Especially during the cold Winter months when you don’t feel so great and you just want to cuddle in bed with some soup and hot tea to make you feel better.
It is the best! I know I responded to someones else but if you love the recipe I always recommend making a double or triple batch and freezing some for those sick nights you want what I call a no brainer meal. Makes those sick days a little easier!