Recipe By Anonymous
Published Jan 8th
Prep 45m Cook 3h Additional - Ready In 3h 45m
Servings 8 servings Calories 342.6

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.

Recipe Ingredients

  • 2 eggs
  • 4 tablespoons milk
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 8 cups chicken broth
  • 2 cups diced celery
  • 1 cup diced onion
  • 3 cups baby carrots, chopped
  • 2 teaspoons minced garlic
  • 1 pound chopped, cooked chicken meat
  • 1 (16 ounce) package frozen corn kernels
  • salt and pepper to taste
  • seasoned salt to taste
  • 1 cube chicken bouillon

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Nutrition Facts

  • Calories 342.6
  • Carbohydrate 44.1 g
  • Cholesterol 89.8 mg
  • Fat 6 g
  • Fiber 4.4 g
  • Protein 27.9 g
  • Saturated Fat 1.6 g
  • Sodium 1313.9 mg
  • Sugar 6.8 g


  1. 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)
  2. 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!
  3. 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.
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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.
  9. Delicious!! Easier than I thought it would be. Definitely will make again.
  10. 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.