Homemade Chicken Noodle Soup Recipe | Yummly

Homemade Chicken Noodle Soup

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  • 1 whole chicken (without giblets or neck)
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 2 cups flour
  • 3 egg yolks
  • 2 large eggs
  • 5 tablespoons heavy cream
  • 1 pinch salt (and pepper)
  • 2 tablespoons butter (herb)
  • 2 cloves garlic (minced)
  • 1/2 onion (minced)
  • 2 large carrots (chopped)
  • 1 teaspoon tarragon
  • 1 teaspoon thyme
  • 5 cups water
  • 2 cans chicken broth
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    1. Heat an oven to 350 degrees. In a small bowl combine all of the seasonings and rub under and over the skin of the chicken and roast for 40 minutes. Drizzle the juices over the bird and place back in the oven for 25 minutes. Allow the chicken to cool slightly and remove all meat, reserving the carcass.
    2. Mound the flour on the counter, creating a large crater in the middle. Beat the eggs, salt, pepper and cream with the egg yolks in a bowl and pour into the flour. Using a fork, slowly mix the flour into the egg mixture until it begins to come together and then using your hands knead into a stiff dough.
    3. Place the pasta roller attachment onto your KitchenAid® Stand Mixer and allow the dough to go through on a number 1. Fold in half and feed through again, repeating 2 more times. Change the setting to number 2 and allow to go through twice just as you did in the first step. Work your way to a number 4, feed it through and then change to the fettuccine cutter attachment. Cut the pasta and lay out while you finish the soup.
    4. In a large skillet over medium heat add the herb butter, garlic and onion. Allow to cook for one minute and add the carrots, thyme and tarragon. Cook until fragrant, and the carrots are tender about 2-4 minutes. Add everything in a big pot with the carcass, water and broth. Simmer one hour, remove the carcass and add the noodles and chicken. Enjoy!
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    NutritionView More

    Sodium47% DV1120mg
    Fat51% DV33g
    Protein178% DV91g
    Carbs19% DV57g
    Fiber16% DV4g
    Calories900Calories from Fat300
    Total Fat33g51%
    Saturated Fat15g75%
    Trans Fat
    Calories from Fat300
    Total Carbohydrate57g19%
    Dietary Fiber4g16%
    Vitamin A140%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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