Grandma's Chicken Noodle Soup with From-Scratch Noodles

1. 1

   Bring the chicken stock to a boil; boil the chicken breasts until they are no longer pink in the center, 15 to 20 minutes. Remove the chicken, let it cool, and cut the meat from the bone; keep the chicken stock at a low simmer.

2. 2

   Using the dough hook in a stand mixer bowl on Low, mix the flour and 1/4 teaspoon salt; add the eggs and water, 1 tablespoon at a time, until the dough comes together.

3. 3

   Divide the dough in half. Roll one half on a lightly floured surface to 1/8-inch thickness. Cut it into noodles 2 to 3 inches long and 1/4 inch wide using a sharp knife dipped in flour or a fettuccine cutter. Repeat with the other half.

4. 4

   Return the chicken to the simmering stock; add the noodles. Season the stock with black pepper and a pinch of salt. Cook the soup until the noodles are cooked through, 15 to 25 minutes.

• Calories 472.18 kcal High
• Protein 53.85 g Good Source
• Carbs 50.34 g Moderate
• Total Fat 5.08 g Moderate
• Saturated Fat 1.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 210.83 mg High
• Sodium 1393.0 mg High
• Fiber 2.45 g Low Source
• Sugar 0.35 g Low Source
• Added Sugar 0.18 g Low Source
• Calcium 21.01 mg Low Source
• Iron 4.82 mg Good Source
• Potassium 213.2 mg Low Source
• Vitamin A 28.28 mcg_rae Low Source
• Vitamin C 0.09 mg Low Source
• Vitamin D 0.88 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten