Quick and Easy Chicken Noodle Soup
Short on time but craving comfort? This chicken soup tastes like it took all day, but it's full of shortcuts that allow you to whip together steamy, soul-saving soup at a moment's notice. With homemade noodles, you're adding an extra great touch to a flavorful, comforting soup already chock full of chunky chicken, carrots and celery.
Bite Me Bit
"You can't eat this soup standing up, your knees buckle."
– Jerry Seinfeld
1 cup flour
½ tsp kosher salt
2 large eggs
Extra flour, for kneading and rolling
1 (4 lb) whole chicken, cut into 8 pieces
8 cups water
8 cups chicken broth
1 large white onion, quartered
3 large carrots, peeled and cut into 2-inch pieces
2 large celery stalks, cut into 2-inch pieces
2 large garlic cloves, smashed
6 whole black peppercorns
½ cup fresh dill, lightly packed
½ cup fresh Italian flat-leaf parsley, lightly packed
1 tsp dried thyme
1 tsp kosher salt
1) For the noodles, in a large bowl, combine flour and salt. Make a hole in the center and crack eggs into it. Using a fork, beat the eggs and gradually incorporate the flour. Turn dough out onto a well-floured surface and knead until smooth and no longer sticky. Divide dough in 2, wrap each half well with plastic wrap and refrigerate 30 minutes.
2) While the dough chills, in a large pot, combine chicken, water, chicken broth, onion, carrots, celery, garlic, peppercorns, dill, parsley, thyme and salt. Bring to a boil over high heat. Reduce to a gentle simmer for 1 hour. Skim soup if necessary during that time.
3) While the soup simmers, prepare the noodles. When ready to roll out the dough, work with one half at a time. On a floured surface, roll out as thin as possible. Be sure to move the dough between rolls to keep it from sticking, dusting with more flour if necessary. Using a sharp knife or pizza cutter cut dough into desired noodle length. Noodles can be cooked immediately or allowed to air dry on a cooling rack. When ready to cook, bring a large pot of lightly salted water to a boil. Add noodles, cooking 1-2 minutes. Drain and set aside.
4) Once the soup has finished cooking, remove chicken, carrots and celery and cut into bite-sized pieces. Into a large serving bowl, strain the remaining soup through a fine mesh sieve. Add cut-up chicken, carrots, celery and cooked noodles to soup.