A bowl of immune-boosting, homemade chicken noodle soup is the ultimate comfort food. It’s what our bodies crave when we’re sick—or when we need warmth on a cold day.

This version is made with homemade chicken stock and fresh egg noodles, though store-bought stock made from natural ingredients works, too. Ralph has fond memories of his mom (Oma Marion) making this soup with homemade noodles, so he recreated it here—all by hand, with no KitchenAid or pasta machine.

When two of our friends fell ill, Ralph whipped up this soup, filled it into jars, and delivered it to them. Next time, we hope to make a bigger batch and can it properly, so there’s always a jar of comfort waiting in the pantry.

For extra protein or a silky touch, top the soup with a poached or soft-boiled egg.

Ingredients for Handmade Egg Noodles:

• 1 cup flour (pasta flour preferred, but all-purpose works too)
• 2 eggs
• 1 tsp salt

Ingredients for Soup:

• ¼ cup onion, chopped
• 1 Tbsp oil (I used duck fat, but coconut oil works too—avoid seed oils!)
• 1 large celery stick, finely chopped
• 1 large carrot, finely diced
• 1500 ml homemade chicken stock
• 2 bay leaves
• ½ tsp dried thyme
• 1 chicken breast, chopped into bite-sized pieces and seasoned with salt and pepper (use less salt if your stock is store-bought and already salted)
• Handful of parsley, chopped

Instructions for Egg Noodles:

1. Watch the video for a step-by-step guide on mixing the ingredients, forming the dough, and cutting it into noodles.
2. Combine 1 cup of flour, 2 large eggs, and 1 tsp of salt in a bowl. Using a fork at first and a scraper later, begin incorporating the eggs into the flour until it comes together.
3. Once the mixture is combined, start working it by hand. The dough will be sticky at first—add small amounts of flour as needed until it’s workable and forms a cohesive ball.
4. Knead the dough for about 5 minutes until it becomes smooth and silky. It should no longer stick to your hands.
5. Gently roll out the dough by hand to your desired thickness. Form the dough into one large, elongated piece rather than dividing it into smaller portions so the noodles don’t end up too long.
6. Sprinkle generously with flour, flip and flour the other side. Start rolling at one of the long sides, keeping it very loose.
7. Using a knife, cut the dough into strips of your preferred thickness. Unroll the slices and scatter them on a tea towel.
8. Let them dry an hour or two to prevent clumping before cooking.
9. Bring a pot of water to a boil. Add salt and 2/3 of the noodles (save the rest in a container in the fridge for another meal).
10. Reduce the heat to medium (a gentle boil) and cook for 15 minutes, or until al dente.
11. Strain the noodles and add them to the soup.

Instructions for Soup:

1. Heat the oil over medium–low heat.
2. Add the chopped onion and sauté until translucent, but not browned.
3. Add the chopped celery, carrots, and thyme and sauté for about 10 minutes, stirring occasionally, until slightly softened.
4. Add the chicken stock and bay leaves, and bring the soup to a boil. Then reduce the heat to low.
5. Simmer the soup for 30 minutes.
6. Add the chicken, bring the soup back to a boil, then reduce the heat and simmer for 15 minutes.
7. Remove the bay leaves, stir in the chopped parsley and noodles, and ladle into jars, or serve immediately in bowls.

Oma Marion’s Homemade Chicken Noodle Soup

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Oma Marion’s homemade chicken noodle soup is a true soul-soother. Easy to make and even better if you make extra jars to have on hand in the pantry.

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 6

Course: Lunch, Main Course, Soup

Cuisine: German

Ingredients Method Video

Ingredients

  

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Handmade Egg Noodles

• 1 cup flour pasta flour preferred, but all-purpose works too
• 2 eggs
• 1 tsp salt

Soup

• ¼ cup onion chopped
• 1 Tbsp oil I used duck fat, but coconut oil works too—avoid seed oils!
• 1 large celery stick finely chopped
• 1 large carrot finely diced
• 1500 ml homemade chicken stock
• 2 bay leaves
• ½ tsp dried thyme
• 1 chicken breast chopped into bite-sized pieces and seasoned with salt and pepper (use less salt if your stock is store-bought and already salted)
• Handful of parsley chopped

Method

 

Egg Noodles

Watch the video for a step-by-step guide on mixing the ingredients, forming the dough, and cutting it into noodles.

1. Combine 1 cup of flour, 2 large eggs, and 1 tsp of salt in a bowl. Using a fork or a scraper, begin incorporating the eggs into the flour until it comes together.
2. Once the mixture is combined, start working it by hand. The dough will be sticky at first—add small amounts of flour as needed until it’s workable and forms a cohesive ball.
3. Knead the dough for about 5 minutes until it becomes smooth and silky. It should no longer stick to your hands.
4. Form the dough into one large, elongated piece rather than dividing it into smaller portions. This mimics the traditional method, making rolling easier.
5. Gently roll out the dough by hand to your desired thickness. Keep it loose so it doesn’t stick together.
6. Using a knife, cut the dough into strips of your preferred thickness. Keep the strips short enough so they fit easily in your soup without needing to be halved.
7. Lightly sprinkle the cut noodles with flour to prevent clumping before cooking.
8. Bring a pot of water to a boil. Add salt and 2/3 of the noodles (save the rest for another meal).
9. Reduce the heat to medium (a gentle boil) and cook for 15 minutes, or until al dente.
10. Strain the noodles and add them to the soup.

Soup

1. Heat the oil over medium–low heat.
2. Add the chopped onion and sauté until translucent, but not browned.
3. Add the chopped celery, carrots, and thyme and sauté for about 10 minutes, stirring occasionally, until slightly softened.
4. Add the chicken stock and bay leaves, and bring the soup to a boil. Then reduce the heat to low.
5. Simmer the soup for 30 minutes.
6. Add the chicken, bring the soup back to a boil, then reduce the heat and simmer for 15 minutes.
7. Remove the bay leaves, stir in the chopped parsley and noodles, and ladle into jars, or serve immediately in bowls.

Video

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