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How to Make Comforting Chicken Noodle Soup - A Step-by-Step Guide

There's nothing quite like a warm bowl of comforting chicken noodle soup on a chilly day. This classic dish has been a go-to for generations, providing nourishment, warmth, and a soothing feeling of home. Whether you're under the weather, in need of a little pick-me-up, or simply craving a satisfying meal, this recipe for comforting chicken noodle soup is sure to hit the spot.

What makes this chicken noodle soup so special is its simplicity and heartiness. The combination of tender ch...

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Ingredients

  • 10 cups water
  • 1 leek, halved lengthwise
  • 1 carrot, halved
  • 1 (3 inch) piece fresh ginger, peeled
  • 1 teaspoon whole black peppercorns
  • 2 bone-in chicken breast halves, skin removed
  • 2 ⅓ cups all-purpose flour
  • ⅛ teaspoon salt
  • 2 eggs, beaten
  • 1 tablespoon butter
  • ⅓ cup milk, or as needed
  • 2 chicken bouillon cubes, crumbled
  • 3 tablespoons finely chopped fresh ginger
  • ¾ cup peeled and sliced carrots
  • 1 cup sliced celery
  • ¼ cup cornstarch
  • ¼ cup cold water

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
  • Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
  • Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
  • While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
  • Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
  • Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
  • Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
  • Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
  • Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
  • Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
  • Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

    • Nutrition

    240 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 68mg
    • Sodium: 410mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 13g
    • Vitamin C: 3mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 274mg

    Categories

    Comforting recipes
    Chicken recipes
    Noodle recipes
    Soup recipes
    Main recipes