Homemade Chicken Noodle Soup

 

My mom always made the best homemade chicken noodle soup. She would always make homemade noodles and they were so yummy. When I got married, I tried to make homemade chicken noodle soup and it was a major flop. I think I forgot the cream of chicken soup and maybe some other things, but it was really watery and gross. Since then, I think I have it mostly figured out. This soup is really creamy and so good. Sometimes when I am feeling ambitious, I make my own noodles and that is by far the best, but you can also buy these thick egg noodles at the grocery store that are also really good and easy.

 

Homemade Chicken Noodle Soup

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (home style)
Salt and pepper to taste

Boil then shred chicken. Heat broth, then add carrots, celery, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Here is the recipe for the homemade noodles if you want to give it a shot! They really make the soup so delicious!

Homemade Egg Noodles

2 c. flour
3 eggs
2 tsp. salt
¼ to ½ cup water

Measure flour into bowl; make a well in center and add eggs and salt. With hands, thoroughly mix egg into flour. Add water 1 T. at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball). Turn dough onto well-floured, cloth covered board; knead until smooth and elastic, about 10 minutes. Cover, let rest 10 minutes. Divide dough into four equal parts. Roll dough, 1 part at a time into a paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8 in. strips for narrow noodles and ¼ in. strips of wide noodles. Shake out strips and place on a towel to dry, about 2 hours. When dry, break dry strips into smaller pieces. Cook in 3 qts. Boiling salted water 12 to 15 minutes or until tender. Drain.