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Homemade Chicken Noodle Soup with Semolina Egg Noodles

Chicken Noodle Soup with Homemade Egg Noodles

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Servings: 8
Author: Rebecka Evans

Ingredients

For the Soup

  • 1 pound chicken breast cubed
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 1 carrot chopped
  • 4 cups chicken stock
  • 3-4 cups water
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • ½ teaspoon celery salt
  • 1 bay leaf
  • 1 tablespoon olive oil

For the Noodles

  • 1 ½ cups semolina flour
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons olive oil

Instructions

For the Soup

  • Heat 1 tablespoon olive oil in medium stockpot over medium heat, saute onions, celery and carrot for 5 minutes, stirring occasionally
  • Stir in cubed chicken, cook for additional 5 minutes
  • Add chicken stock, cover and cook for 1 hour
  • Remove cover, add additional water 3-4 cups and seasoning to taste, bring back to a boil then reduce heat
  • Add noodles and cook for 5 minutes or until noodles are tender

For the Noodles

  • In a mixing bowl, add all ingredients, mix until dough comes together in a ball, pour out onto a lightly floured surface, knead 10-20 times, until dough is elastic
  • Return to bowl, cover and rest for 20 minutes
  • Cut dough in half, on a lightly floured surface, roll dough out until ⅛ inch thick, using a sharp knife slice ¼ inch strips, cut strips into fourths to make short flat noodles
  • Toss cut noodles in a tablespoon flour, set aside until ready to use

Notes

Noodles can be made ahead and frozen in ziplock freezer bags for up to 1 month
Soup can be frozen in airtight containers for up to 1 month