Chicken Noodle Soup with Homemade Noodles and Dumplings

Nothing makes you feel more comforted than chicken noodle soup. Whether physically feeling unwell or mentally feeling low, I've always found that comfort foods are just that... comforting. 

You might think it's too troublesome to make your own noodles and dumplings but I'm here to let you know it's not. At all. It adds about 3 minutes to your soup making time. That's it! You don't need any special equipment or anything! 

It's also super inexpensive! Use leftover chicken, rotisserie chicken, or (my favorite) chicken thighs cooked in a little garlic butter. 

Chicken Noodle Soup with Homemade Noodles and Dumplings

Ingredients

Soup

8 cups chicken broth

2 stalks celery, chopped

3 medium carrots, chopped 

1 1/2 cup shredded cabbage

salt & pepper

1/4 tsp thyme

1/4 tsp garlic granules

1/4 tsp onion powder

sprinkle rosemary

1 1/2 cups cooked chicken

Noodles

1/2 cup flour

1/2 egg

salt & pepper

1 - 2 Tbsp milk

Dumplings

1/2 cup flour

1 tsp baking powder

salt & pepper

1/2 egg

1 Tbsp oil

2 -3 Tbsp milk

Directions

In a large pot over medium heat, add the chicken broth, celery, carrots, cabbage, and spices. Reduce heat to medium low and simmer for about 15 - 20 minutes, until veggies are tender.

When veggies have been boiling for about 10 minutes prepare the noodles and dumplings. 

Prepare noodles - In a small bowl, mix together the flour, 1/2 egg (about 2 Tbsp), salt & pepper, and milk. Knead dough for a minute or two until dough comes together. It should not be sticky. Let rest for 10  minutes.

Roll the noodle dough out very thin.

Gently roll up, jelly roll style. Cut into very thin strips. 

Shake the noodles out so they are not clumped together. 

Cover with a tea towel while you prepare the dumplings.

Prepare dumplings - In a small bowl, stir together flour baking powder, salt & pepper, egg, oil, and milk. Divide into 5 pieces and lightly flatten each piece in your hand. 

Drop the noodles in the simmering soup and give a good stir. 

Place the 5 dumplings on top of the soup and cover with a lid. 

Let cook for 5 - 10 minutes, until dumplings are no longer doughy inside and have puffed up.

Ladle into bowls and top each one with a dumpling. 

So tasty. FYI - the noodles can be a bit long so you may want to snip them in half before adding them to the soup. I love long noodles so I leave them as is!

This made 5 servings but can easily be doubled. It's best the day it is made but the next day is also perfectly good! 

I'm going to be making my own noodles for soup from now on. In 2 minutes you can have the best noodles ever. Just an FYI though - be sure to roll them as thin as you can. If they are too thick then they tend to be gummy. You can add a little shredded cheese to your dumplings to mix things up a little as well! 

You can use baby carrots instead of big carrots too. It won't affect the soup at all. Cabbage isn't a traditional ingredient in chicken noodle soup but makes a really nice addition as far as taste and texture goes! 

Very hearty and comforting!