This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.

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  • In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.

  • Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.

  • Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Nutrition Facts

343 calories; 6 g total fat; 90 mg cholesterol; 1314 mg sodium. 44.1 g carbohydrates; 27.9 g protein; Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2003
This was SO good! as the vegetables were simmering I cooked the chicken in water with extra carrots and celery(to make my own stock)I removed the chicken and chopped it up.Meanwhile I just poured the home made stock into the simmering vegetables WOW! that added all the flavor it needed! I also added a generous amount of seasoning salt and pepper.My noodles looked funny but they were delicious and easy to make! This is the perfect recipe for a cold rainy day! 5 STARS!!! Read More
(77)

Most helpful critical review

Rating: 3 stars
01/10/2011
I'm usually a pretty good cook but I followed this recipe exactly and the noodles were rubbery and the soup was sort of bland. I think if I were to do this recipe again I would use store-bought noodles or add cut up refrigerated biscuits (to make delicious dumplings) Read More
(5)
115 Ratings
  • 5 star values: 77
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2003
This was SO good! as the vegetables were simmering I cooked the chicken in water with extra carrots and celery(to make my own stock)I removed the chicken and chopped it up.Meanwhile I just poured the home made stock into the simmering vegetables WOW! that added all the flavor it needed! I also added a generous amount of seasoning salt and pepper.My noodles looked funny but they were delicious and easy to make! This is the perfect recipe for a cold rainy day! 5 STARS!!! Read More
(77)
Rating: 5 stars
11/13/2003
This was SO good! as the vegetables were simmering I cooked the chicken in water with extra carrots and celery(to make my own stock)I removed the chicken and chopped it up.Meanwhile I just poured the home made stock into the simmering vegetables WOW! that added all the flavor it needed! I also added a generous amount of seasoning salt and pepper.My noodles looked funny but they were delicious and easy to make! This is the perfect recipe for a cold rainy day! 5 STARS!!! Read More
(77)
Rating: 5 stars
11/17/2002
This is delicious. I made one change which really improved the flavor. Instead of using chicken bouillon cube use 1 teaspoon of Maggi chicken flavoring. Maggi comes in granules or cubes and after you use it you will never go back to regular bouillon cubes. Read More
(77)
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Rating: 5 stars
09/21/2003
I didn't make the noodles but I did make the soup and it was very very good. I scaled it to 12 servings. I made it in my crock pot not on the stove top. I added rosemary to the recipe and more garlic than suggested. Also instead of making the noodles I threw in some pasta during the last 45 minutes of cooking and the noodles were fine. This is a great soup. Read More
(76)
Rating: 4 stars
11/12/2003
This is a good chicken soup recipe although for the time involved I think it should have been better. The time is this recipe's only shortcoming I think. Other than that I would recommend making your own stock (I cooked 2 large chicken breast halves with some celery carrot salt and pepper --simmer for 40 minutes remove chicken simmer 20 mintues more strain. Be sure to skim while simmering. The chicken I then shredded to use in the recipe). Using the resulting stock plus 2 cans of chicken stock and about 2 more cups of water made a nice soup base not too salty or greasy as I feel canned stock alone can sometimes be. I also found that I had to add about 4 more cups of water while the soup was cooking in order to keep the water level up. If you like chewy noodles (not necessarily a bad thing) then go ahead and roll out to the suggested 1/8 inch thick but if you don't like to have to cut your noodles when eating soup then make the noodles paper thin when rolling out. I also added different spices which I think really added flavor--a touch of ground ginger (maybe 1/2 teaspoon) plus 4 teaspoons of Old World Seasoning blend by Penzey's Spices. This in particular was a great addition! Overall try this soup especially if it's a cold dreary day and you have nothing better to do. Read More
(54)
Rating: 5 stars
08/31/2003
This makes the best noodles I've ever had. I've made them several times and they are even better when cut into dumplings. This is truly a treasure of a recipe. Everyone who tries it asks how I get such lovely dumplings. Read More
(37)
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Rating: 5 stars
11/12/2006
This was really good chicken noodle soup! We loved the noodles....I've been searching for the perfect noodle recipe and I've found it! It could also be used for flat dumplings....just roll out thicker and don't dry...YUM! I made my own broth (boiled a whole 5.5 lb chicken not cut up) and this soup had delicious flavor! I left out the corn but added about a cup of frozen peas and 2 med potatoes diced. My husband never eats soups and he loved this. (he prefers thicker stews) Thanks for the recipe! It's a keeper:) Read More
(35)
Rating: 5 stars
02/05/2007
This is so good...perfect for someone needing a little comfort. I made my own chicken broth seasoned with poultry seasoning and parsley and simmered the chicken breast for about 30 minutes. I omitted the corn as I'm not a big fan of it. I cut my noodles in dumpling squares rather than strips. Thanks LaDonna! Read More
(34)
Rating: 5 stars
07/02/2005
This is great for a cold gloomy day. I love home made noodles! My only change was to leave out the corn I just don't think it goes in chicken soup. Read More
(33)
Rating: 5 stars
11/12/2003
This is a great chicken soup recipe. The best part are the noodles. I was skeptical at first when I saw the ingredients but they are excellant! Instead of prepared cooked chicken I used chicken breast on the bone for more flavor. Read More
(27)
Rating: 3 stars
01/10/2011
I'm usually a pretty good cook but I followed this recipe exactly and the noodles were rubbery and the soup was sort of bland. I think if I were to do this recipe again I would use store-bought noodles or add cut up refrigerated biscuits (to make delicious dumplings) Read More
(5)