Delicious soups for winter: Chunky Chicken Noodle

Posted on January 27, 2016 by Brynna Gabrielson

Chicken Noodle Soup RecipeWhile Chicken Noodle Soup is a well-known staple in the cupboards of North Americans, it's not made such headway in the UK. (And just to be clear, we're talking about the Homestyle Chicken Noodle Soup and not the Chinese version!) Chicken Noodle Soup is delicious and full of warmth, perfect for those cold days (or those days when you have a cold). Our homemade recipe includes succulent slow cooked chicken and handmade egg noodles.


  • 2 large carrots
  • 3 stalks celery
  • 2 chicken breasts
  • 800 ml chicken stock
  • 125-175g flour
  • 2 eggs
  • Splash of milk


  • Slow cooker
  • Sharp knife
  • Rolling pin
  • Large surface
  • Parchment paper
  • Pizza slicer


Turn your slow cooker on to low and add your chicken stock and chicken breasts. Cover with a lid and begin chopping your carrots and celery into small, bite size pieces. Once your veg is prepared, add to the slow cooker and re-cover. Leave to cook for approximately 6 hours.

At the six hour mark, use a slotted spoon or tongs to gently remove the chicken breasts from the slow cooker and place into a bowl. Be careful here as the chicken will be quite tender and may fall apart when handled. Once in the bowl, use two forks to shred the chicken. After this is complete, return chicken to the slow cooker.

In a large mixing bowl add 125g of flour, a sprinkle of salt, a splash of milk and 2 eggs. Use a fork to combine as best you can. The mixture will be crumbly and from this point you'll need to get your hands in there, gently kneading the dough until it forms a ball. If the dough is sticky and clinging to your fingers add more flour about a tbsp at a time until it no longer sticks (be careful not to add too much flour or your noodles will be tough).

Once your dough is ready, find a large surface to roll it out on and lay out a large piece parchment paper over it. Sprinkle your paper with flour and drop your dough onto in. Begin to gently roll it with your rolling pin, adding more flour as more 'sticky' bits of the dough are revealed. You'll need to turn your dough often, as you may find the back of it sticking to the paper.

Continue rolling until your dough is 2-3 mm thick. Use the pizza slicer to cut off any rough edges and discard. Now use the slicer to cut your noodles. You can make them any dimension you like. We tend to keep ours about 1cm wide by 10cm long.

Once your noodles are all cut, bring a large pot of water to boil and add the noodles. They should cook quickly (2-3 minutes maximum), rising to the surface when done!

Now add your noodles to your crock pot and let cook with the soup for about an hour!

This should make 3-4 bowls (depending on serving size!).

For extra flavour, you can add different vegetables to the stock. Some favourites include sweet corn, onion, and red pepper!