Chicken Noodle Soup

Making homemade noodles is definitely being fearless in the kitchen. I dare you to try. Sounds complicated but it’s simply flour, eggs and salt kneaded together.

Yield: 4 servings.


  • Egg Noodles
    • 2/3 cup to ¾ cup all purpose flour 
    • 1 egg
    • Pinch of salt
  • Soup
    • 5 cups good quality chicken stock
    • 1 large carrot, thinly sliced
    • Handful egg noodles, or to taste
    • ¼ cup chopped fresh Italian parsley
    • Coarse salt and freshly cracked pepper, to taste


  1. Egg Noodles
    1. Add 2/3 cup flour, egg, salt to food processor. Pulse until dough comes together in a ball. Add more flour if dough is sticky. Cover and let rest for 20 minutes. Alternatively, place flour and salt in a medium bowl. Make a well, break egg into centre of well, beat egg with fork, and slowly work in flour. If dough is too dry and crumbly, add a few drops of water. Knead dough on counter or work surface until smooth and elastic, about 10 minutes. Place a bowl over ball of dough. Let rest for 20 minutes.
    2. Cut dough into 3 pieces. Work through a pasta machine to make long thin strips of dough. Then use different attachments to cut dough into strands of noodles. Make noodles fine or broad depending on what you prefer in your soup. Alternatively, if you don’t have a pasta machine, roll dough on lightly floured work surface. Make sure dough is very thin but not so thin that you can see through. Let dough dry to the touch but still pliable. Lap dough over to about 2 ½-inch strip. Keep lapping (folding) until it is all folded. Using a very sharp knife, cut noodles as thick or thin as you like.
  2. Soup
    1. Bring chicken stock to a boil over high heat. Reduce heat to medium and let stock simmer. Add carrots, cook until tender, about 5 to 7 minutes. Add as much or little egg noodles to suit your taste. Cook noodles until just tender, about 5 minutes. Season soup with salt and pepper, to taste. Sprinkle with chopped parsley. Serve.