Best-Ever Chicken and Noodle Soup

Best-Ever Chicken and Noodle Soup


95 people made this

About this recipe: A delicious soup with homemade noodles. A whole chicken is cooked with carrots, onions and celery in a slow cooker, then simmered with homemade noodles.

Diana Smith

Serves: 12 

  • 2 carrots, sliced
  • 2 onions, sliced
  • 2 sticks celery, cut into 2.5cm pieces
  • 1 (1.8kg) whole chicken
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 125ml white wine
  • 1/4 teaspoon dried basil
  • 2 eggs, beaten
  • 4 tablespoons water
  • 1 pinch salt
  • 30g margarine
  • 125g plain flour or as needed
  • 2 litres low salt chicken stock

Prep:30min  ›  Cook:8hr  ›  Extra time:8hr30min  ›  Ready in:17hr 

  1. Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
  2. In a medium bowl, stir together the eggs, water, salt, margarine and flour to form a stiff dough. Let the dough rest for a few minutes.
  3. Roll the dough out on a well-greased board to 3mm thickness. Use a pizza cutter to cut into strips about 1.25cm wide and 7.5cm long. Dust lightly with flour and leave to dry for a few hours while the chicken cooks.
  4. When the chicken is done, remove the meat and vegetables to a plate. Transfer the juices to a large pot and stir in 2 litres of chicken stock. Bring to the boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

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Reviews (1)


Was really delicious but needed more flour than the recipe said. Next time I'd add mushrooms and sweetcorn for more flavour. - 16 Feb 2016

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