Print Recipe
Chicken Noodle Soup
There is something about home made Chicken Noodle Soup that makes you feel better. It is comfort food that cures colds and warms you up on a cold winter day. 
  1. In a deep mixing bowl add 2 cups of flour and 1/2 tsp salt. Make a well in the center of the flour; add eggs and water. Gradually mix with hands or spoon until well blended
  2. Gather into a ball and knead on a floured surface until smooth. Add flour as needed to keep dough from sticking to surface or hands.
  3. Divide the dough into thirds. Roll with a rolling pin, each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim edges if needed to form a rough rectangle shape.
  4. Roll each dough section jelly-roll style. Using a sharp knife, cut 1/4-inch slices. Unroll each slice and allow to dry before cooking (2 hours).
  5. In a large pot, add chicken broth. Bring to a full boil. Add shredded chicken, carrots, celery, onion, parsley flakes, salt, pepper, and marjoram. Bring back to a full boil and and drop in noodles as you slowly stir so they don’t stick together. Add bay leaf.
  6. Once all the noodles are in with the soup and boiling, turn down the heat to simmer for 45 minutes. Ladle soup into bowls and enjoy!