Christine's Chicken Noodle Soup Recipe
Recipe courtesy of Christine Brown
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Time to get cozy! Sister Wives' Christine Brown has a delicious chicken noodle soup recipe that's been passed down in her family for four generations. Here's her step-by-step guide to this comforting dish that she and her mom, Annie, whipped up together on Cooking with Just Christine. Catch brand-new episodes every Sunday and scroll down for Christine's full chicken noodle soup recipe!
- Bay leaves
- Fresh sage leaves
- Kosher salt
- 1 (3 to 4 pound) chicken, gibles removed
- 3 dried bay leaves
- 2 fresh sage leaves
- 1 sweet yellow onion, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 (32 ounce) container chicken bone broth or stock
- 1 tablespoon kosher salt, plus more as needed for seasoning
- 1 tablespoons poultry seasoning
- 1/2 teaspoon chicken bouillon granules
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup all-purpose flour, plus more for dusting
For the broth, put the chicken in a 6-quart Dutch oven or pot and add cold water to cover. Add bay leaves, sage leaves, half of the onion, a third of the celery and half of the carrot. Bring to a boil and reduce to a simmer over medium-low heat and simmer until the chicken is very tender, about 1 hour. Let the chicken cool, then remove the meat and cut into bite sized pieces, discarding the skin and bones.
Strain the broth into a bowl and then return to the pot. Add the broth, salt, poultry seasoning and chicken bouillon. Taste and add more seasoning if needed. Add the remaining vegetables. Bring to a boil then reduce to a simmer over medium-low heat and cook until vegetables are tender, about 20 minutes.
For the noodles, in a large mixing bowl, beat the eggs with a fork. Add the baking powder and salt, mixing gently to combine. Add the flour and mix gently, the dough will be soft; you’ll finish mixing it on the counter.
Sprinkle flour on the counter and transfer the dough to the counter, knead gently a few times to bring the dough together. Keep the counter floured and roll the dough about 1/8 inch thick. Smooth a light layer of flour on the dough and roll up GENTLY into a tube. Then cut crosswise into 1/4-inch pieces. Unroll and lay the noodles on the counter, without touching.
When vegetables are almost done, add the chicken and taste the broth. Add more seasonings if desired and bring back to a boil. Gently place noodles in the broth, cover and reduce the heat so the broth is gently simmering. Cook until the noodles are puffy and float, about 15 minutes.
Let the chicken noodle soup sit for a few minutes. The noodles will disperse a bit and then eat heartily.
Yield: About 5 quarts
Active: 1 hour
Total: 2 hours 15 minutes
Ease of Preparation: Easy
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