Delicious Crock Pot Chicken Noodle Soup! Nothing can take the place of homemade noodles and slowly simmered chicken and vegetables for a classic chicken noodle soup.
This is our great aunt Emily’s recipe and it is the best. It’s made with real homemade noodles and not stuff from a bag from the grocery!
Don’t be afraid to make these wonderful noodles yourself – once you get the technique mastered, you might find yourself making noodles for some of your other favorite recipes.
What a way to impress friends and family – you don’t have to tell them how really easy it is!
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes.
A truly homemade chicken noodle soup. Time consuming and a little labor intensive, but sooo worth it. Chicken noodle soup the way it should be made!
- 1 chicken about 4 pounds, cut up
- 2 large onions chopped
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1/2 cup dry white wine
- 1 teaspoon dried basil
- 1 bay leaf
- 2 quarts chicken broth
- kosher salt and ground black pepper
- 1 cup all purpose flour
- 2 large eggs well beaten
- 1/4 cup water
- 1/2 teaspoon kosher salt
- Season the cut up chicken with the kosher salt and black pepper. Lay the pieces in the bottom of a crock pot, skin side up. Pour in the white wine, and then add the chopped onions, carrots and celery. Sprinkle with the dried basil and add the bay leaf.
- Cover the pot and cook on low for 7 to 8 hours.
- Put the flour in a large mixing bowl. Make a well in the center of the flour and pour in the beaten eggs, salt and the water. With a fork, begin stirring the egg mixture into the flour, gathering it up into a ball when everything is well mixed.
- Knead the dough with your hands, making sure to gather up all the flour, then cover the dough with a cloth and let it set for about 15 minutes.
- Flour a work surface and roll the dough out to a thickness of 1/8 inch. With a pizza wheel or the tip of a sharp knife, cut the dough into strips about 3 inches long by 1/2 inch wide.
- Gather up the noodles and toss them with a bit of flour to keep them separated while they dry. Let them dry a few hours while the chicken is cooking.
- When the chicken is done, remove the pieces and discard the skin and bones. Pull the meat apart with your fingers and set it aside.
- Lift out the carrots, onions and celery and set them aside with the shredded chicken. Discard the bay leaf. Keep the chicken and vegetables covered with foil.
- Pour the cooking liquid from the crock pot into a large soup pot and add the 2 quarts of chicken broth.
- Bring the liquid to a boil add the noodles. Boil the noodles for about 10 minutes, until they are tender, and then return the shredded chicken and vegetables to the pot.
- Simmer just until the chicken and vegetables are heated through, and serve hot.
Food For Thought – Many families have treasured recipes for chicken and noodles. Add whatever spices or seasonings you like to make it just the way you remember it.
Good To Know – And yes, you can use a rotisserie chicken from the market and purchased egg noodles. Just cut the cooking time down to 1 or 2 hours, until the vegetables are cooked through.
Try this recipe. It’s a great Crock Pot Chicken Noodle Soup!
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes.
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