Sourdough Noodles & Chicken Noodle Soup Recipe

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Ingredients ready to put together.

It’s October, and in my mind, that means it’s officially soup season! Lately, I’ve been incorporating sourdough into recipes where you wouldn’t usually expect it—like noodles for chicken noodle soup. This recipe has quickly become a favorite, especially since I like to serve the soup over mashed potatoes. It’s hearty, comforting, and perfect for fall evenings.

Ready to mix.

I also like to use a blend of whole wheat and white flour in my noodles, which makes the soup more filling and rustic. Below is my Sourdough Noodle Recipe along with the simple, cozy Chicken Noodle Soup recipe that is a family favorite.

Add water next.

Sourdough Noodles

Ingredients:

• 3 cups flour (I use 1 cup whole wheat flour)

• About 1/3 cup sourdough discard

• 2 eggs

• 1 tablespoon oil

• 1 teaspoon salt

• 2-4 tablespoons water (you may need more if using whole wheat flour)

Directions:

1. In a bowl, combine sourdough discard, eggs, oil, and salt.

2. In a separate bowl, measure out the flour.

3. Pour the egg mixture into the flour and mix until clumpy.

4. Gradually add water, a tablespoon at a time, until the dough forms. It shouldn’t be sticky and will feel stiff.

5. Knead for 5-10 minutes, then shape into a ball, flatten, and cover with plastic wrap. Let the dough rest for about an hour. (Perfect time to relax with some tea and sourdough toast!)

6. After resting, divide the dough into 4 smaller balls. Roll each out on a floured surface until about 1/8-inch thick.

7. Cut into your desired noodle size and let them dry for 30 minutes.

8. You can freeze the noodles at this point—just coat them with flour and freeze in a single layer on a cookie sheet. Once frozen, transfer them to a bag for storage.

9. When ready to use, cook the noodles in boiling water or soup for 8-10 minutes.

Rolling out homemade noodles

Chicken Noodle Soup

Ingredients:

• 2 tablespoons butter

• 1 medium onion, diced

• 2 ribs celery, diced

• 2 large carrots, diced

• 3 cloves garlic, minced

• 64 oz chicken stock

• About 2 lbs of cooked chicken (baked or rotisserie)

• 2 cups of homemade sourdough noodles

• Parsley, dill, bay leaf

• Salt and pepper to taste

Directions:

1. In a large pot, melt butter and sauté diced onion, celery, and carrots until soft.

2. Add minced garlic and cook until fragrant.

3. Pour in chicken stock, add the sautéed vegetables, bay leaf, and chicken.

4. Season with parsley, dill, salt, and pepper to taste. Bring to a boil.

5. Add the sourdough noodles and simmer until the noodles are tender.

6. Serve over mashed potatoes for the ultimate comfort meal!

Cook veggies until somewhat soft

Items used in this post:

Enameled Iron Skillet

Dough Mat

Pizza Cutter for cutting noodles

I hope you give these recipes a try and love them as much as I do. If you're local, join me at the Stanberry Fall Festival on Saturday, Oct. 12, from 10 am to 2 pm. I'll have my homemade soaps and a few crafty projects available for sale. Hope to see you there!

Simmer until noodles are done.