With Hurricane Helene swirling nearby and the kids home from school, I turned to my usual stress reliever: cooking! I made my favorite chicken noodle soup recipe with some personal twists, like homemade noodles from scratch. This is an easy and comforting chicken noodle soup recipe, storm or no storm. If you’re like me and don’t want to dig out the rolling pin, just grab a glass and roll them out old-school style—works like a charm!
For the soup, I really seasoned the chicken before baking it (the secret to flavorful broth). I added a pinch of rosemary to the mix, and for the broth, I used Zoup! Bone Broth, which you can grab on Amazon here. It’s got a rich, homemade feel without the work.
And what’s soup without grilled cheese? We paired ours with sandwiches made on homemade sourdough from my amazing friend Brenna. Seriously, that bread is so good and made the perfect dipper for our cozy storm meal.
Stay safe out there, Florida friends, and let’s hope these storms pass quickly!
Homemade Chicken Noodle Soup with Sourdough Grilled Cheese
Ingredients:
For the Chicken Noodle Soup:
- 3 boneless skinless chicken breasts (or boneless chicken thighs)
- Olive oil for roasting
- Special Shit seasoning
- 8 cups of Zoup! bone broth (or your favorite broth)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- A pinch of rosemary
- Homemade egg noodles (recipe below)
For the Egg Noodles:
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 egg, beaten
- 1/4 cup milk
- 1/2 tablespoon butter, softened
For the Grilled Cheese:
- Sourdough bread
- Butter
- Your favorite cheese
Instructions:
- Roast the Chicken: Preheat the oven to 375°F. Generously season the chicken with Special Shit seasoning. Bake for 25-30 minutes, or until fully cooked. Let it cool, then shred.
- Make the Egg Noodles: In a large bowl, stir together flour and salt. Add beaten egg, milk, and softened butter. Knead until smooth (about 5 minutes). Cover and let rest for 10 minutes. On a floured surface, roll out to 1/8–1/4 inch thickness. Cut into your desired lengths and shapes, then air dry. Ideally, let them dry for a couple of hours, but 30 minutes will do in a pinch.
- Cook the Veggies: In a large pot, sauté garlic, onion, carrots, and celery until soft.
- Add Broth and Rosemary: Pour in the broth and bring to a simmer. Add a pinch of rosemary.
- Add Chicken and Noodles: Stir in the shredded chicken and noodles. Simmer for 15-20 minutes until noodles are tender.
- Make the Grilled Cheese: Butter the sourdough slices, add cheese, and grill until golden brown.
Serve the soup with grilled cheese on the side. Enjoy!
