Chicken Noodle Soup With Homemade Egg Noodles

This past weekend, I went to a cooking class at Orson Gygi with my mom and sister in law Sierra and we learned how to make Homemade Chicken Noodle Soup! Brad McDonald, the grandson of Orson Gygi, did a great job teaching the class! We learned so many fun tips and tricks about how to cook chicken, preparing homemade noodles, and seasoning the soup to perfection! We came home and wrote down the recipes and the tweaks and tricks we followed so that we could share the recipe with you!

The classes at Orson Gygi are always so much fun! We love them because they are hands on, interactive, we always learn so much, and you can shop all the products you need right there in the store! If you haven't already, you should book a class with Gygi! They have all kinds of classes! I have linked their class schedule here if you are interested! http://www.gygicookingclasses.com/

My favorite part of the class was learning how to cook the homemade egg noodles! I had never made homemade noodles before. I was shocked how easy and fun it was to make them! A couple of the tips that Brad shared with us was to not overmix the dough, keep the noodles to about 3-4 inches long, and always boil the noodles in water with oil and salt to cook them separate first, then add the cooked noodles to the soup.

When Brad was teaching the class, he really left the recipe up to us to develop our own recipe. He got out seasonings, vegetables, and grilled chicken and told us to add it as you wish! Make it to your liking. We came home the next day and cooked up the soup again, measuring this time, so we could share our version of his recipe with you! The game changer for this soup, which makes it better than any chicken noodle soup I've had, is the chicken base Brad uses. They sell the base at Orson Gygi, and I have linked it here for you to purchase! Custom Culinary Roasted Chicken Base Gold Label .

Chicken Noodle Soup with Homemade Egg Noodles
Adapted from Brad McDonald @ Orson Gygi 
Yields 6-8 servings

2 quarts water
2 1/2 tablespoons chicken base (chicken broth mix)
2-3 cooked chicken breasts, cubed
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 bay leaves
Egg Noodles

In a large stock pot, bring water and chicken base to a boil. Prepare the cooked chicken and the vegetables by chopping the carrots, celery, and onion and add to the boiling water. Next, add the rosemary, thyme, and bay leaves. Reduce heat to a simmer, and allow the vegetables to cook while you prepare the egg noodles in a seperate pot, recipe listed below. When the egg noodles are finished cooking and you've added them to the broth mixture, allow the soup to simmer together for 5-10 minutes before serving.

Homemade Egg Noodles
2 quarts boiling water
2 tablespoons oil
2 tablespoons salt
1 cup all purpose flour
2 eggs
On a clean surface, place one cup of flour forming a reservoir in the center. Add the two eggs. With a fork, whip the egg and slowly incorporate the flour around the eggs. Mix until you can touch it without sticking to your fingers. Hand knead the dough, incorporating more flour as needed, until it feels slightly firm to the touch. Form into a flattened ball and wrap in plastic wrap for 10 minutes.
When dough has rested, remove from plastic wrap. Place on a floured cutting board and roll out to about 1/4 inch thickness. Cut into desired sized noodles and place in a pot of boiling salted water (add about 2 tablespoons of oil and 2 tablespoons of salt to the boiling water to prevent the noodles from sticking while cooking). Cook for 3-5 minutes. When finished, add noodles to the pot of chicken, broth and vegetables and finish off the chicken noodle soup.

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