Grandma's Chicken Soup with Homemade Noodles Recipe - Allrecipes.com
Grandma's Chicken Soup with Homemade Noodles Recipe
  • READY IN 1 hr

Grandma's Chicken Soup with Homemade Noodles

Recipe by  

"This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
  2. Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
  3. Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
  4. Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2014

Won first prize at a soup cook off with this one year. My kids love it took me awhile to come close to "gramma's" soup even with her recipe :)

 
Most Helpful Critical Review
Nov 26, 2014

I was looking for a chicken and noodle recipe that didn't call for canned soup in it and something close to what my grandma makes. This recipe was easy to follow. I didn't use chicken breasts instead I used drumsticks (I already had them) and I didn't use a gallon of chicken stock I used 2 cans of chicken broth(that's all I had) and 3 cups of water. Flavor was good but I was not satisfied with the noodles because they weren't cooked long enough even though I cooked them for 25 minutes. I will definitely try again but I'll make sure my noodles cook throughly :-)

 

10 Ratings

Jan 07, 2014

Excellent noodles! Exactly as we like them... hearty and thick! Thanks for sharing the recipe.

 
Dec 01, 2014

This is the same recipe I've always used (just want home to double check my recipe, so I looked this up to find a similar one), but I use milk instead of water...fantastic!!! Also, if you sprinklea thick layer of flour on top then roll up the noodle mixture before cutting, then cut, you can get thinner noodles if you want. Also, I lay the mixer out for a couple hours to dry...evenly on both sides. They hold up better I think.

 
Nov 30, 2014

I used 6 boneless skinless chicken breasts and also added carrots, onions, and celery for color. My broth didn't look as thick as what was in the picture but it still turned out delicious. I had to use 6 tbsp of water for the noodles in order to get it to form into a ball. It was hard to roll the dough thin enough. I ended up rolling it in smaller pieces so I could get the noodles thinner.

 
Oct 15, 2014

Five stars for the noodles alone. Super simple and delicious. I had great results cutting the dough with my pizza cutter. I liked that the noodles weren't completely uniform, were clearly homemade and were more rustic. They puff up a lot when cooked, so I would err on the side of cutting them pretty thin vs the recommended size or bigger. I also thought the noodles were even way better the next day after they sat overnight in the broth. Texture was incredible. Pillowy but still a bit firm. These are too simple for excuses.

 
Jan 25, 2015

This was the perfect recipe for a cold winter day. Noodles turned out perfect, used lots and lots of flour when rolling them out. Thinner noodles is the key. Be patient with your roller as the dough will appear to be tough but worth the roll out time. I rolled out the dough a cup or so at a time. The extra flour on the noodles will thicken the broth. I cooked the noodles half way before dropping the chicken back in for the last 10 mins. The only additions I made was chopped onion, garlic, carrots, bay leaf for depth. Family loved it!

 
Sep 23, 2014

I made this recipe with 30 four year olds and it was easy for them to roll out and make thin.

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 2022 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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