From Scratch Chicken Noodle Soup!

Does anyone know what day it is???

I love this Commercial..

So to celebrate getting over the "hump", here is the Chicken Noodle Soup recipe I promised!

It doesn't get more homemade(or easy) than this guys! And I promise, it's DELICIOUS! It's also totally customizable. For example, I like a lot of carrots in my soup, and my hubby won't touch onions, so this recipe reflects that. If I were cooking it for just myself, I would add onions, but it's still yummy without!


This recipe will make a HUGE pot of soup. We've been eating it for dinner for three days now(with no complaints!). This soup will stay fresh in the fridge for at least a week, and frozen almost indefinetely, but feel free to half the recipe if needed. We like leftovers around here :)

I like to use my Homemade Egg Noodles, because they are super yummy, BUT if i'm pinched for time I will use the "No Yolks" Brand egg noodles. Just make sure you account for extra cooking time if you use dried noodles, and I will usually add a can of "cream of chicken soup" since there won't be any flour to thicken the broth.

I always use a whole chicken, I think it makes for better broth. In the morning before I leave for work, I put a whole, raw chicken in my crockpot, cover with water, add some pepper and seasoned salt, and then turn on low. Then I come home to a house that smells amazing and this:

This is one of the easiest ways to cook up a delicious juicy chicken. I do it all the time when recipes call for cooked, shredded chicken.

Then I take the broth from the crock pot, and dump it into my cooking pot.

Next comes the vegetables. I used an entire small bag of organic carrots, and 6 stalks of celery.

This really is all about preference. Just try to get all the pieces about the same size, and remember the larger the chunks, they longer the veggies will need to cook.

At this point I will dump my veggies into the broth, and turn the stove on. Cover the pot, and let's get started on the noodles!

I have the recipe here. I used 6 eggs and three cups of flour. Mix those together with your hands,

Then knead it on a floured surface until it looks like this:

Roll the dough out very thin, and then cut into desired noodle size(they drastically increase in size when cooked so keep this in mind... I like smaller noodles myself.

Next I pick my chicken clean(the meat will be falling off the bones so it doesn't take long), and add that to the pot.

At this point, I will assess how much more liquid I need. As you can see, there's not much in there. My crockpot is small, so I was only able to get a few cups of broth from it. If you have a larger crockpot, you can get more. I added in two boxes of this:

Then bring to a boil. I usually wait until this point to actually start cutting my noodles. Once the broth is at a good boil, just dump the noodles right in, along with any extra flour. (This will help thicken the soup. I usually end up adding about 1/4 cup).

You'll notice that the noodles puff up almost instantly! Let them boil for 3 minutes, then check for doneness. I also check the seasonings at this point, and almost always add in more pepper, and some dried parsley flakes.

And that's all folks! Healthy, nutritious, homemade chicken noodle soup! The only packaged product I had to use was chicken broth, and if my crockpot held more liquid I wouldn't have even needed that.

And then enjoy!

Comfort food at it's finest! Here's the recipe:


Homemade Chicken Noodle Soup                                         Printable Recipe
For Noodles:

• 6 whole eggs
• 3 cups flour
• 1/2 cup flour(additional)

For soup:

• 2-2 1/2 pound whole chicken
• 64 oz chicken broth
• 8 oz carrots, diced
• 6 celery stalks, diced
• Seasoned salt, to taste
• Black pepper, to taste
• Dried parsley flakes, to taste

Directions: Add whole chicken, black pepper, dried parsley, and seasoned salt to crockpot. Cover with water. Cook for 7-8 hours on low, or 3-4 hours on high. Remove chicken and transfer cooking liquid to large stock pot. Add diced vegetables, cover and simmer for 15-20 mins, until carrots are tender. Remove meat from chicken, and add to pot with additional broth. Bring to a boil, add noodles and additional flour(1/4-1/2 cups depending on how thick you want the soup), and cook for 2-3 mins until noodles are done. Taste and adjust seasonings if needed.

For Noodles:

Mix together eggs and flour, then turn out onto a well floured surface and knead until dough forms. Using a rolling pin, roll out very thinly, then use sharp knife or pizza cutter to cut into noodles.

Serves: 6