Chicken Soup with Homemade Noodles
Prep 30M | Cook 30M | Enjoy in 60M
Soup-weather is something we seem to have a lot of here in Alberta. -30°C and screaming winds? Great day for soup. Chilly spring rains? Break out the soup. A day skiing, skating or even fishing? Load up your favourite thermos with some hearty chicken soup with homemade noodles and you’ll be ready to stay out all day, even in the toughest winter conditions.
If you don’t have an old family recipe kicking around, we suggest you give this tasty, hearty and satisfying “Grandma’s Chicken Soup with Homemade Noodles” recipe a shot. Nothing compares to the homemade noodles, and of course we love that they’re made with Alberta Wheat. If you’re seriously short on time, whip up some dried pasta and adjust the cooking time accordingly – you’ll still have a pot of delicious chicken soup to battle those winter chills.
1 gallon chicken stock
4 bone-in chicken breast halves
3 cups all-purpose flour
1/4 tsp salt
2 tbsp water, or as needed
1/2 tsp ground black pepper
1 pinch salt
- 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.
- Mix flour and 1/4 tsp salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tbsp at time, until dough holds together.
- 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.
- 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.