My chicken noodle soup always includes homemade noodles. Since I live in Japan, my only other option would be to use Japanese noodles or maccaroni. Nope, that J. doesn't work for M. with chicken noodle soup. So, I roll my own noodles. Sometimes I make my own broth if I get chicken legs, thighs, or chicken breast, but usually I buy minced chicken breast when it is available. I kind of hate touching chicken. I use chicken bouillion most of the time.
As for vegetables, I include carrots, celery (including celery leaf), potatoes, onion, maetake or shiitake mushrooms, and green beans. Here is my recipe:
400g minced chicken breast
2 carrots, cubed
2 onions, diced
2-3 large potatoes, cubed (sometimes, I use sweet potato.)
1 celery stalk plus leaves (Separate leaves from stalk. Chop them both up separately.)
100g your favorite mushroom (I like maetake and shiitake.)
1 cup green beans cut up (I use frozen ones.)
1 cube chicken bouillion + water to fill your pot about 3/4 full (Or use chicken broth)
pepper and salt to taste
2-3 tsp garlic powder
2 bay leaves
2 tsp sweet basil
1 tsp parsely
1/2 tsp crumbled saffron threads (You can leave these out, but it adds a nice color to your broth and gives you a richer taste. If you leave them out, add more garlic.)
1 1/2 cup white whole wheat flour (if you can't get white whole wheat flour, you can substitute with all-purpose flour.)
1/2 cup whole wheat flour
2 Tbsp butter or margarine
1 1/2 tsp salt
2 beaten eggs
1/4 cup water
I make the noodles first. In a mixing bowl, use a fork to combine flours, butter, and salt. Make a well in the center. Add the eggs and water, and beat with a fork until combined. On a lightly floured pastry cloth, roll the dough to 1/8 inch thickness. You will want to cover your hands and the rolling pin with flour as well. Then cut the noodles into 1/2 inch strips and your desired length. They will double in size as they cook. I use a cake server to take the noodles off the pastry cloth quickly without having them stick. If they start to stick have some extra flour on hand. Put some flour in your palms and sort of toss the noodles back and forth in your hand. It sounds more difficult to make than it actually is. I have trouble with my hands and can still do this.
In a small frying pan, fry minced chicken in a little canola oil. Drain oil off chicken. In a large pot, brown onion. Add carrots, celery stalk (only the stalk, not the leaves), and potatoes and saute about three minutes. Add chicken, green beans, mushroom, celery leaves, pepper, salt, garlic powder, bay leaves, sweet basil, parsely, and saffron. Add the water and chicken bouillion (or add the chicken broth). Bring to a boil, then cover and simmer for about 15 minutes or until the carrots and potatoes are tender. Once the veggies are tender, lower the heat to the lowest setting you can. Drop the noodles into the soup 1 at a time, to keep them from sticking to each other. It takes about ten minutes for M. to do this. I have one bad hand. It sounds harder than it is. Once all the noodles are in the pot, turn up the heat. Boil, uncovered and stirring occasionally for about 20 minutes or until the noodles are tender. Happy eating.