Homemade Chicken Noodle Soup // Cook With Me

Homemade Chicken Noodle Soup // Cook With Me 
I'm so excited about all the new things I'm doing and sharing this new year! One of them is a new series for my vlog/lifestyle YouTube channel: All The Things With AllyBrianne. This is a 'Cook With Me' series where I show how-to on my go-to recipes, try new recipes, and maybe even bake! For my very first I decided to show you all how I make Homemade Chicken Noodle Soup with egg noodles that are also homemade. If you want more of a cooking show experience check out the video, but I will also post a blog with the ingredient list and a little how-to. The video shows more detail and step by step footage that might make the process easier. Whether or not you watch I will still have basic steps and the ingredient list below for an easy screenshot for your grocery shopping trip! 




Egg Noodle Ingredient List 

  • 2 1/2 C. Flour 
  • 1-2 Pinches of Salt 
  • 2 Eggs (beaten) 
  • 1/2 C. Milk 
  • 1 Tbsp. Butter (melted) 





How-To

  • In a large bowl combine dry ingredients: flour and salt. 
  • In a small bowl combine liquid ingredients: eggs, milk, and melted butter.
  • Slowly mix the liquids into the dry until all ingredients are in the large bowl.
  • Knead the dough until smooth (about 5 minutes).
  • Roll the dough into a ball and place back into the bowl, cover with a dish towel, and leave to sit for 10 minutes. 




  • Once the dough has set dust flour all over a large flat surface to roll your dough out on. 
  • Dust your rolling pin and roll out the dough to your noodle thickness preference. 
  • Use a butter knife or pizza cutter to cut strips of the dough and once again length is all preference on how you like your noodles.
  • Once all noodles are cut out leave them to air dry for at least 2 hours, but longer is better. 




Chicken Noodle Soup Ingredient List

  • 4 Carrots (peeled and chopped) 
  • 4 Celery Stalks (chopped) 
  • 3 Garlic Cloves (minced) 
  • 1 Onion (chopped) 
  • 4-5 Chicken Thighs 
  • Salt and Pepper 
  • Olive Oil 
  • 10 C. Chicken Broth 
  • 2 Bay Leaves
  • 1/4 Tsp. Thyme 
  • 1 Tbsp. Parsley 
  • 1 Tbsp. Lemon Juice 
  • 3 C. Uncooked Noodles (if you don't make the egg noodles listed above) 




How-To

  • Chop up all veggies (carrots, celery, onion, and garlic) 
  • Clean chicken and pat dry before you salt and pepper both sides
  • Heat oil in a skillet and add chicken. Cook chicken for 3-5 minutes on both sides until golden brown and then cover skillet to cook another 1-2 minutes. 




  • In a larger pot add 2 Tbsp. of leftover chicken fat from skillet.
  • Add onion to the pot and cook for 3-4 minutes.
  • Then add garlic and cook another minute.
  • Add all 10 C. broth to the pot and bring to a boil.
  • Once it is boiling add chicken, celery, carrots, bay leaves, and thyme. Reduce heat and simmer for 25-30 minutes.




  • Take chicken out and set aside. Add noodles to the pot while still boiling, then reduce heat, and cover to simmer for 20 minutes.
  • Tear chicken up and add back into the pot with parsley and lemon juice. 
  • Bring the heat back up to medium to make sure everything is a hot temperature again before serving. 






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