My mom raised me to cook and enjoy many different cooking cuisines, but overall, I grew up with typical Polish meals, meaning meat and potatoes. However, one of the specialties that my Great Grandma Susie always made was homemade noodles and dumplings. Personally, I am a bigger fan of noodles over dumplings, and my great grandma’s recipe is the same for both, just a difference between the size, shape, and cooking time between the two.
Although I have always been told that this noodle recipe is my Grandma Susie’s formula, the only instructions ever passed down were how to make the noodles, not a full Chicken Noodle Soup. I think it’s important to make the most of family recipes and keep them going, so I took it upon myself to expand the recipe out for making a slow cooker chicken noodle soup of my own.
I always make this recipe at least once per year, and that is typically the day after Thanksgiving. The reason for this timing is that it is a great way to use up leftover turkey! With a simple substitution of turkey instead of chicken, this can quickly transform into a delicious turkey noodle soup.
Regardless of which poultry you choose to throw in, this is an amazing soup that can be prepped in the morning, stew in the slow cooker all day, and be fully steeped in flavors by supper time! Add in some homemade French Bread, and this is a perfect dinner for a chilly fall day or snowy winter evening.
2 cups Flour
3 Egg Yolks
2 tsp Salt
½ cup Water for Mixing
12 cups Water for Boiling
10 oz Chicken Breast
1 tbsp Olive Oil
6 tsp Better Than Bouillon Chicken Base
2 Stalks Celery – Diced
½ Small Yellow Onion – Diced
2 Carrots – Diced
1 tsp Rotisserie Chicken Seasoning (some extra for sprinkling on chicken)
½ tbsp Dried Parsley
½ tsp Garlic Powder (start with ¼ and add more if necessary)
½ tsp Salt (start with ¼ and add more if necessary)
¾ tsp Black Pepper (start with ½ and add more if necessary)
⅛ tsp Cayenne Pepper
1. Rub the chicken breasts with olive oil and sprinkle them with a light coating of Rotisserie Chicken Seasoning. Bake in a covered dish for 35 minutes at 375 degrees. After cooling, shred into tiny pieces.
2. Pour the flour into a medium sized bowl. Create a well in the middle of it and pour both the egg and the separated egg yolks into it. Add the salt into the well too.
3. Combine the eggs, salt, and flour together with a fork until the mixture is in pea-sized clumps.
4. Slowly add in the water ⅛ cup at a time, and continue to form the dough until the water is gone.
5. After the water is added in, flour your hands to avoid stickiness and then shape the dough into a ball. If it is still struggling to form a ball add in a little more water, but not enough to make it excessively sticky. (I usually add in about 1 extra ounce at his point.)
Kitchen Tip 1: If you wear rings, take them off before working with the flour. This will make a mess of your hands and cleaning your ring will be a challenge if you don’t take it off.
6. Spread a substantial amount of flour out onto the counter. Set the ball of dough in the middle and roll it out until it is only about ⅛ inch thick.
Kitchen Tip 2: It is better to have too much flour on the counter than too little. Since this dough is stickier than bread dough if you put too little flour down, then you will not be able to peel the noodles off the counter after they have been cut into shape. If the noodles are sticking to the counter after you cut them and refuse to peel up, it means you did not put enough flour down and will need to reroll out the dough and start cutting again.
7. Use a pizza cutter and cut the dough into strips that are 2 inches long and ½ inch wide.
8. Boil 12 cups of water and add in the noodles in small handfuls once it comes to a roiling boil. Let them simmer for 20 minutes. Stir them occasionally throughout this time, making sure that the noodles aren’t sticking to the bottom or to each other.
9. While the noodles are boiling, dice up the onion, carrots, and celery.
Kitchen Tip 3: My family has never been a fan of large vegetable chunks, so I dice up my vegetables quite small. This is a personal choice, but the smaller the veggies are the better they will cook.
10. Dump both the noodles and pasta water into a slow cooker. Add in all the other ingredients and stir.
Kitchen Tip 4: Every company of rotisserie chicken seasoning tastes a little differently. To avoid excessive salt, garlic, or pepper you may want to start with ¼ tsp salt, ¼ tsp garlic powder and ½ tsp pepper. You can always add in more at the cooking halfway point if you feel like something is missing. That should always be a rule when cooking. Start low because you can always add more, but it’s virtually impossible to take seasoning out once you put it in.
11. Turn the slow cooker on low and cook for 6 hours.
Kitchen Tip 5: Some of the broth will soak into the noodles as this soup cooks. Open the cover and stir both halfway through the cook time and one hour before it is finished. At either of these points, if you feel like it should be soupier, add in 1/2 cup to 1 cup of water. We prefer it to be closer to a stew than a soup though, so I never add in more. Once again, this is a personal choice though.
If you ever have extra chicken or turkey laying around, this soup is an excellent way to use up the leftovers! Chicken Noodle Soup always tastes like home, and amping it up with homemade noodles takes this soup one step further. Impress all of your friends and family with a delicious dinner of soup and bread! Enjoy!