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
- 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
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
- 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.
- 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!