Kent Rollins Chicken Noodle Soup
Equipment
- Medium-sized stockpot
- Large mixing bowl
- Rolling Pin
- Knife for chopping and cutting noodles
- Cutting board
- Ladle
Ingredients
- 4 cups water
- 2 large skinless boneless chicken breasts or thighs
- 4 tablespoons butter divided
- 2 teaspoons poultry seasoning like Red River Ranch Original
- 4 cans 14.5 oz each chicken broth
- 1 white onion chopped
- 1 cup chopped celery
- 1 cup thinly sliced carrots
- 2 garlic cloves minced
- 2 teaspoons dry sage
- Salt and pepper to taste
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons poultry seasoning
- 2 tablespoons butter softened
- 1 egg beaten
- ¼ cup milk
Instructions
Cook The Chicken And Make The Broth
- In a stockpot, add water, 2 tablespoons of butter, and the chicken. Bring it to a boil, and cook for about 30-45 minutes until the chicken is tender. Remove the chicken and set it aside, reserving the broth.
Prep The Vegetables And Broth
- Add chicken broth, onion, celery, carrots, garlic, sage, and the remaining 2 tablespoons of butter to the reserved broth. Return the chicken to the pot after shredding or chopping it. Let this simmer for about 15-20 minutes.
Prepare The Homemade Noodles
- In a mixing bowl, combine flour, salt, and poultry seasoning. Cut in softened butter until crumbly. Stir in the egg and milk, and work the dough gently until it forms a ball. Let it rest for 5 minutes.
Roll And Cut The Noodles
- Roll the dough out to about ⅛-inch thick on a floured surface. Cut into strips and allow them to rest for about 15 minutes to dry out slightly.
Cook The Noodles
- Add the noodles to the simmering broth and cook for about 15-20 minutes until tender.
Notes
This recipe highlights the simplicity of homemade food—no fancy ingredients, just pure comfort in a bowl. The homemade noodles bring this chicken noodle soup to another level, and the Red River Ranch seasoning adds a unique depth of flavor.