A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.

30 mins
1 hr 5 mins
1 hr 45 mins
10 mins
Max Servings:



  • Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.

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  • Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth

  • Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.

  • While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.

  • Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.

  • Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.

  • Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.

  • Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.

  • Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.

  • Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.

  • Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

240.05 calories; 12.56 g protein; 37.19 g carbohydrates; 4.15 g fat; 68.07 mg cholesterol; 409.99 mg sodium.Full Nutrition

Reviews (23)

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Most helpful positive review

Eduardo R.
It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make this on a cold winters day.

Most helpful critical review

I made it exactly as is and in my opinion the flavor of the ginger was a little too strong. I will make again but will definitely cut back on the amount of ginger.
29 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 4
  • 3 Rating Star 2
Eduardo R.
It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make this on a cold winters day.
Great flavor and good for you too! Love the leeks in this.
Really good and it works. I cheated and used egg noodles because that is what I was used to. I also added chicken broth instead of bouillon. I don't drink milk so I added almond milk instead but it was delicious and it cured my cold. I also threw in a jalapeno because I like spicy and i was really trying to heal myself.. Back story- I got a cold from a coworker but since I run an office I don't have the "luxury" of taking a sick day. So I went on here to find a recipe that was easy and had healing properties (like ginger) and I made this soup while being really sick. Sneezing between cutting the celery.NEXT DAY I was feeling better less rundown. It was amazing and I decided to make it again today because I feel the sniffles coming and it is freezing out.
No doubt about it this was delicious. I did have to make substitutions but I don't think it strayed from the integrity of the recipe. I didn't have bone-in chicken to make a quick stock but I did have enough frozen turkey stock and two boneless chicken breasts to use in its place so I just added everything in steps 1-3 to my stock and let her simmer. I don't think it would be all that different if you started from scratch with some canned stock or even bouillon cubes because we devoured the soup on day one and overnight the noodles soaked up all of the soup broth. For day two I made some chicken bouillon broth and added it to the leftovers; it was still delicious nonetheless! I didn't have any leek so I substituted yellow onion. It may not have been fancy but is sufficed sure enough. The addition of ginger had me skeptical but it added a distinct but subtle flair that I cannot recommend more. Stick it in there! Lastly the homemade noodles were incomparable. They really added the homemade touch and I would certainly take the time again especially if my intent was for a comforting meal or I was cooking for friends. Well done Shasty!
Seriously Lovely! Two thumbs. The flavor is complex but nourishing. I love the ginger added. I made noodles for the first time. Fantastic! Super easy. Dense but good flavor... maybe i'll have to invest in the pasta attachment for my KitchenAid. Enjoy!! You can't go wrong with this one.
Fantastic! I made the recipe as is but next time will use a pasta maker so the noodles will be thinner. Next time I'll add more salt too. Also I'll try adding rosemary which another reviewer reommended. My 13-year old daughter ate 3 bowls of this! Thank you for the recipe!!!
I used a whole chicken and placed everything in crock pot added 2 bay leaves and some fresh parsley once chicken was cooked I took ginger and shredded chicken and placed back into crockpot I left celery and carrots in pot. Made noodles and used my kitchen aid mixer to cut flat noodles and placed in baggy in refer until dinner time. I didn't feel it was necessary to thicken with cornstartch because the flour from homemade noodles seemed to do the job. Great for a rainy day!
All I can say is WOW! Like other reviewers I was a bit hesitant about the ginger. It really makes this soup pop. I cheated on the noodles. I used Reamer's frozen egg noodles. Everyone in my house is sick including me so it was one less step. I'm SURE that the home made noodles are even more fantastic in this soup!
Nancy Banashak
Really really good. I had a left over rotesserie chicken carcus. I boiled this in 10 cups of water 2 bay leaves and some white onions (in place of the leaks). After it had boiled for about an hour or so I took the chicken out and strained the remaining. I did the rest as stated in the recipe except that I used store bought egg noodles (about 3 cups of dry). It was delicious and my family scarfed it down. Will definitely make again. I will probably double the amount of vegetables that is called for in the receipe. Oh and I had to add extra salt. So good! Thanks for the receipe.