Chicken Soup with Homemade Noodles

The key to the best homemade chicken noodle soup is a rich broth. Fresh, thick noodles and flavor infused chicken doesn't hurt either...
- Ingredients -

1 whole roasting chicken
4 garlic cloves, smashed
6 sprigs fresh tarragon
1 tablespoon kosher salt

2 quarts water
4 carrots, tops removed*
2 celery stalks*
2 large shallots, quartered*
handful fresh flat leaf parsley*
10 sprigs fresh thyme*
1 garlic clove, smashed*
4 bay leaves
1 tablespoon kosher salt
1 teaspoon black peppercorns

*all of these items can go into the stock whole: skins, peels, stems & leaves intact

6 celery stalks, trimmed
6 carrots, peeled & tops removed
1 Spanish onion

1 cup flour
1 large egg

For Serving:
fresh parsley
a loaf of good bread

- Tools - 
Weston Slow Cooker
Weston Cheesecloth
Weston French Fry Cutter & Vegetable Dicer
Weston Pasta Machine

Step One | Break Down Chicken
Break the chicken down into wings, breasts and thighs/drumsticks. This video is helpful if you've never broken down a whole chicken before.

Step Two | Slow Cook Chicken & Start Building Stock

Fill your Slow Cooker with water. Place the chicken pieces in cheesecloth with garlic cloves, tarragon, and salt. Tie the cheesecloth into a sack and lower into the slow cooker. Slow cook the chicken on low for 8 hours, or until the chicken is cooked through and falls from the bone.

Remove the cheesecloth sack from the slow cooker. Do not discard the cheesecloth or the broth. The garlic & tarragon can be discarded.

Remove the chicken meat from the bones. Pull the skin and gristle from the meat and discard. Keep the bones. Refrigerate your shredded chicken until it's time to add it back into the soup.

Step 3 | Build Stock

Preheat your oven to 500 degrees. Roast bones for 30 minutes, or until browned. Place the bones into cheesecloth with carrots, celery, fresh parsley, bay leaves, shallots, peppercorn and fresh thyme. Tie the cheesecloth into a sac once more and lower into the slow cooker. Cook this stock on low for 24 hours.

Once your stock has simmered 24 hours, remove the cheesecloth and discard the contents.

Step Four | Chop Vegetables

Chop the remaining carrots and celery with the French Fry Cutter & Vegetable Dicer. Do the same to the onion.

Add to your Slow Cooker. Remove the chicken from the refrigerator and add that to the broth as well.

Step Five | Make Fresh Pasta

Combine flour and egg with a fork. Roll the dough into a ball, cover with plastic wrap, and allow to rest for 30 minutes. Use a Pasta Machine to roll the dough. We rolled the dough to setting 5, a medium to thick thickness. Run the dough sheet through the Fettucini Cutter (or whatever cutter you prefer).

Turn the slow cooker to high and add the noodles. Allow the noodles to cook on high for 10 minutes. Check them for softness.

Step Six | Serve

When the noodles are cooked through (not doughy inside), it is time to eat your soup. Serve with a sprinkle of freshly chopped parsley and good bread.

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