Description
A hearty and comforting Chicken Noodle Soup featuring a flavorful broth filled with tender shredded chicken, fresh homemade egg noodles, and fluffy dumplings. This classic soup combines garden vegetables with aromatic herbs for a wholesome meal perfect for any day.
Ingredients
Soup Base
- 12 cups low sodium chicken broth
- 4 stalks celery, chopped
- 4–6 carrots, sliced into rounds
- 1 1/2 cups cabbage, roughly chopped
- 1/2 large onion, diced
- 1–2 teaspoons salt (to taste)
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 3 cups cooked chicken (breasts and/or thighs), shredded
Homemade Egg Noodles
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1–2 tablespoons milk
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons olive oil or vegetable oil
- 1/4 cup milk
Instructions
- Prepare the soup base: In a large pot or Dutch oven, bring the chicken broth to medium-high heat. Add the chopped celery, sliced carrots, diced onion, and roughly chopped cabbage. Season the broth with salt, black pepper, and thyme. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes until the vegetables are tender.
- Add the cooked chicken: Stir in the shredded cooked chicken breasts and/or thighs into the simmering soup base, mixing thoroughly to combine flavors.
- Make the egg noodles: In a food processor, combine the all-purpose flour and salt. Add olive oil and pulse to mix. Incorporate the egg next, then gradually add milk until a soft dough forms. Transfer the dough to a floured surface and knead briefly until smooth. Wrap the dough and let it rest for at least 20 minutes. Roll it out thinly and cut into short strips for noodles.
- Prepare the dumplings: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Add the beaten egg, oil, and milk, stirring just until the batter is thick and combined, avoiding overmixing.
- Cook the noodles and dumplings: Gradually drop the fresh noodles into the simmering soup in handfuls, stirring gently to prevent sticking. Then, spoon portions of the dumpling batter into the soup in small dollops. Cover the pot and cook for about 5 minutes until the dumplings are fluffy and fully cooked through.
- Finish and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve the soup hot, enjoying the comforting combination of tender chicken, fresh noodles, and light dumplings.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Resting the noodle dough helps relax the gluten, making it easier to roll out and cut.
- Avoid overmixing the dumpling batter to keep the dumplings light and fluffy.
- Customize vegetables according to season or preference, such as adding peas or corn.
- Leftover soup stores well in the refrigerator for up to 3 days; noodles may absorb some broth over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
