Recipes and Cooking Best Chicken Noodle Soup Be the first to rate & review! Your search for the Best Chicken Noodle Soup recipe ends here! To make this chicken soup recipe really special, follow our instructions for DIY egg noodles. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 4, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 1 hrs 40 mins Total Time: 2 hrs 5 mins Servings: 8 Yield: 10 1/2 cups Jump to Nutrition Facts Ingredients 1 3.5 pound broiler-fryer chicken, cut up, or 3 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks) ½ cup chopped onion (1 medium) 2 teaspoon salt 1 teaspoon dried thyme, sage, or basil, crushed ¼ teaspoon ground black pepper 2 bay leaves 2 cloves garlic, peeled and halved 8 cup water 1 cup chopped carrots (2 medium) 1 cup chopped celery (2 stalks) 2 cup recipe Homemade Egg Noodles or 6 ounces dried egg noodles 1 tablespoon snipped fresh thyme, sage, or basil (optional) Homemade Egg Noodles 2 cup all-purpose flour ½ teaspoon salt 2 egg yolks 1 egg ⅓ cup water 1 teaspoon vegetable oil or olive oil All-purpose flour Directions In a 6- to 8-quart Dutch oven combine chicken, onion, salt, dried thyme, pepper, bay leaves, and garlic. Pour the water over all. Bring to boiling; reduce heat. Simmer, covered, about 1 1/2 hours or until chicken is very tender. Remove chicken from broth, discarding backbone. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaves. Skim fat from broth. Bring broth to boiling. Stir in carrots and celery. Simmer, covered, for 7 minutes. Add Homemade Egg Noodles, stirring to combine. Simmer, covered, for 3 to 5 minutes more or until noodles are tender. Stir in chicken pieces and, if desired, fresh thyme; heat through. Homemade Egg Noodles In a large bowl stir together 1 3/4 cups of the flour and the salt. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl combine egg yolks, whole egg, the water, and oil. Add egg mixture to flour mixture; stir until mixture forms dough. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn out dough onto the floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total kneading time). Cover and let the dough rest for 10 minutes. Divide the dough into four equal portions. On a lightly floured surface, roll each dough portion into a 12-inch square (about 1/16 inch thick). Lightly dust both sides of the dough square with additional flour. Let stand, uncovered, about 20 minutes. (Or using a pasta machine, pass each dough portion through machine according to manufacturer's directions until dough is 1/16 inch thick, dusting dough with flour as needed. Let stand, uncovered, for 20 minutes.) Loosely roll dough square into a spiral; cut crosswise into 1/4-inch-wide strips. Unroll strips to separate; cut strips into 2- to 3-inch-long pieces. Cook noodle pieces in a large amount of boiling lightly salted water for 2 to 3 minutes or until tender; drain well. (Or place noodle pieces in a resealable plastic bag or an airtight container and store in the refrigerator for up to 1 day before cooking.) Food Processor Directions Place steel blade in food processor. Add all of the flour, salt, and eggs to food processor. Cover and process until mixture forms fine crumbs, about the consistency of cornmeal. With the food processor running, slowly pour the water and oil through the feed tube. Continue processing just until the dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest for 10 minutes. Divide the dough into four equal portions. Continue as directed in Step 3. Drying Directions To dry cut noodles, spread noodles on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let pasta dry for up to 2 hours. Place in an airtight container and store in the refrigerator for up to 3 days before cooking. Or dry the noodles for at least 1 hour; place them in a plastic freezer bag or freezer container. Seal and freeze for up to 8 months before cooking. Add 1 to 2 minutes to cooking time for dried or frozen noodles. Prepare Homemade Egg Noodles as directed through Step 2. Wrap dough in plastic wrap and place in airtight freezer container; seal and freeze for up to 3 months. Thaw completely in the refrigerator; continue with Step 3. Rate it Print Nutrition Facts (per serving) 176 Calories 4g Fat 12g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 176 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 90mg 30% Sodium 735mg 32% Total Carbohydrate 12g 4% Total Sugars 1g Protein 22g Vitamin C 4.2mg 21% Calcium 41mg 3% Iron 1.8mg 10% Potassium 338mg 7% Folate, total 37.8mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.