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Discover the Secret to Irresistible Homemade Chicken Noodle Soup: An Orson Gygi Culinary Experience & Recipe Guide

There’s nothing quite like a comforting bowl of homemade chicken noodle soup, especially one crafted with love and infused with expert techniques. This past weekend, my mom, my sister-in-law Sierra, and I embarked on a delightful culinary adventure at Orson Gygi, attending a captivating cooking class dedicated to mastering the art of homemade chicken noodle soup. The experience was truly transformative, guiding us from basic ingredients to a masterpiece of flavor and texture.

Our instructor for the day was Brad McDonald, the esteemed grandson of Orson Gygi himself. Brad’s passion for cooking and his insightful teaching style made the class incredibly engaging and informative. We were treated to a wealth of fun tips and tricks, covering everything from perfectly cooking chicken to preparing tender, delicious homemade noodles and seasoning the soup to absolute perfection. It wasn’t just about following a recipe; it was about understanding the nuances of flavor development and culinary execution. Inspired by our newfound knowledge, we returned home eager to recreate and document every detail, ensuring we could share this incredible recipe and all the valuable insights with you.

Experience the Joy of Hands-On Learning at Orson Gygi Cooking Classes

If you’ve never had the pleasure of attending a class at Orson Gygi, you are truly missing out! These classes are an absolute blast, consistently delivering an experience that goes beyond just learning to cook. What makes them so special is their truly hands-on and interactive nature. You’re not just watching; you’re actively participating, chopping, mixing, and creating alongside fellow food enthusiasts. This immersive approach ensures that you not only learn a great deal but also gain the confidence to replicate the dishes in your own kitchen.

Another fantastic advantage of Gygi’s classes is the convenience of having all the necessary products available right there in their expansive store. From specialized ingredients to essential cooking tools, you can immediately purchase everything you need to recreate the magic at home. Brad McDonald, like all instructors at Gygi, makes the learning process enjoyable and accessible, sharing professional insights in a way that resonates with home cooks. Whether you’re a seasoned chef or a kitchen novice, there’s always something new to discover. We highly recommend booking a class with Gygi; they offer a diverse range of courses catering to all interests and skill levels. Don’t hesitate to explore their schedule and find your next culinary adventure here: http://www.gygicookingclasses.com/.

The Magic of Homemade Egg Noodles: A Game Changer for Your Soup

Without a doubt, my absolute favorite part of the class was learning how to make homemade egg noodles. Prior to this, I had never ventured into the world of fresh pasta, and I was genuinely shocked by how incredibly easy and incredibly fun it was to create them from scratch! The difference these fresh, tender noodles make to the overall texture and flavor of the chicken noodle soup is simply incomparable to store-bought varieties. They elevate the dish from good to extraordinary, providing a comforting chewiness that truly defines a classic homemade soup.

Brad shared several invaluable tips that are crucial for perfect homemade noodles. First, he emphasized the importance of **not overmixing the dough**. Overmixing can lead to tough noodles, so a light touch is key to maintaining tenderness. Second, he advised keeping the noodles to a manageable length, about 3-4 inches long, which makes them easier to cook and more enjoyable to eat in a spoonful of soup. Finally, and perhaps most crucially, Brad taught us to **always boil the noodles in a separate pot of water seasoned with oil and salt before adding them to the soup**. This prevents the starch from the noodles from clouding the beautiful, clear broth of your chicken noodle soup and also ensures the noodles cook evenly without absorbing too much of the soup’s precious liquid. This technique alone is a game-changer for achieving a professionally clear and flavorful broth.

Crafting Your Signature Soup: Brad McDonald’s Approach to Flavor

What truly set Brad’s teaching style apart was his encouragement for us to develop our own unique recipe. Instead of rigidly following a set of instructions, he laid out an array of fresh seasonings, vibrant vegetables, and perfectly grilled chicken, inviting us to add them “as you wish” and “make it to your liking.” This freedom to experiment and personalize the soup was incredibly empowering and allowed us to truly understand how different ingredients contribute to the overall flavor profile. It taught us to trust our palates and tailor the dish to our individual preferences, a skill invaluable in any kitchen.

Armed with this philosophy, we returned home determined to recreate the magic. The very next day, we cooked up the soup again, this time carefully measuring each ingredient to meticulously document our version of his inspiring recipe. And let me tell you, the true “game changer” for this chicken noodle soup, what makes it undeniably better than any other I’ve tasted, is the exceptional chicken base Brad introduced us to. This isn’t just any chicken broth; it’s a rich, concentrated flavor enhancer that provides a depth and authenticity that elevates the soup to restaurant quality. They sell this incredible base at Orson Gygi, and I’ve linked it here for your convenience so you can experience its transformative power firsthand: Custom Culinary Roasted Chicken Base Gold Label. Incorporating this one ingredient will fundamentally change your perception of homemade chicken noodle soup, imbuing it with a roasted, savory complexity that is simply irresistible.

The Ultimate Homemade Chicken Noodle Soup with Fresh Egg Noodles Recipe

Inspired by the teachings of Brad McDonald at Orson Gygi, this recipe combines a rich, flavorful broth with tender chicken and an abundance of fresh, vibrant vegetables, all brought together with the unparalleled texture of homemade egg noodles. Prepare to make the best chicken noodle soup you’ve ever tasted!

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

Soup Ingredients:

2 quarts water
2 1/2 tablespoons chicken base (chicken broth mix) – We highly recommend the Custom Culinary Roasted Chicken Base for unparalleled depth of flavor.
2-3 cooked chicken breasts, cubed or shredded – Can be grilled, baked, or boiled. Leftover rotisserie chicken works wonderfully too!
1 cup chopped carrots – Adds a touch of sweetness and vibrant color.
1 cup chopped celery – Provides a classic aromatic base and crunch.
1/2 cup chopped onion – The foundation of many delicious soups, offering savory depth.
1 tablespoon fresh rosemary, chopped – For an aromatic, slightly piney note that complements chicken beautifully.
1 tablespoon fresh thyme, chopped – A delicate, earthy herb that pairs perfectly with rosemary.
2 bay leaves – Infuses the broth with a subtle, complex herbal aroma.
Homemade Egg Noodles (recipe below) – The star of the show for texture and freshness!
Salt and freshly ground black pepper to taste

Soup Instructions:

Prepare the Broth: In a large stock pot or Dutch oven, combine the 2 quarts of water and the chicken base. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the chicken base fully dissolves.
Add Vegetables: While the broth is heating, prepare your vegetables by finely chopping the carrots, celery, and onion. Once the broth is boiling, add these chopped vegetables to the pot.
Infuse with Herbs: Next, add the fresh rosemary, fresh thyme, and bay leaves to the simmering broth. These fresh herbs will infuse the soup with incredible aroma and flavor.
Simmer the Broth: Reduce the heat to a gentle simmer. Allow the vegetables to cook and soften while the flavors meld together. This is the perfect time to begin preparing your homemade egg noodles in a separate pot, as detailed in the recipe below.
Combine and Finish: Once the homemade egg noodles are fully cooked and drained, add them directly to the broth mixture in the large stock pot. Stir in the cooked, cubed chicken breasts.
Final Simmer: Allow the entire soup to simmer together for another 5-10 minutes. This final simmer ensures all the flavors have a chance to marry beautifully and the chicken warms through.
Serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remove bay leaves before serving. Ladle hot into bowls and enjoy your incredibly flavorful homemade chicken noodle soup!

Homemade Egg Noodles Recipe:

Making your own egg noodles is a rewarding process that truly elevates this soup. Don’t be intimidated; it’s easier than you think!

2 quarts boiling water (for cooking noodles)
2 tablespoons oil (for cooking noodles)
2 tablespoons salt (for cooking noodles)
1 cup all-purpose flour, plus more for dusting
2 large eggs

Homemade Egg Noodles Instructions:

Prepare the Dough: On a clean, flat surface (a large cutting board or countertop works best), place one cup of all-purpose flour. Using your fingers or the back of a spoon, form a well or “reservoir” in the center of the flour, much like a volcano.
Combine Wet and Dry: Crack the two eggs directly into the center of the flour well. With a fork, gently whip the eggs, slowly incorporating small amounts of flour from the inner edges of the well into the eggs. Continue mixing until the mixture becomes a shaggy dough that you can touch without it sticking excessively to your fingers.
Knead the Dough: Begin to hand-knead the dough. Fold it over itself, press down, and turn. Continue kneading for about 5-7 minutes. As you knead, you may need to incorporate a little more flour, dusting your surface and hands, until the dough feels slightly firm, smooth, and elastic to the touch. It shouldn’t be sticky.
Rest the Dough: Form the kneaded dough into a flattened ball. Wrap it tightly in plastic wrap and allow it to rest at room temperature for at least 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
Roll Out the Dough: Once the dough has rested, remove it from the plastic wrap. Lightly flour your cutting board or work surface. Place the dough ball on the floured surface and use a rolling pin to roll it out evenly to about 1/4 inch thickness. Aim for an even thickness so your noodles cook consistently.
Cut the Noodles: Using a sharp knife or a pizza cutter, cut the dough into your desired sized noodles. For chicken noodle soup, strips about 1/4 to 1/2 inch wide and 3-4 inches long work perfectly.
Boil Separately: In a separate large pot, bring 2 quarts of water to a vigorous boil. Add about 2 tablespoons of oil and 2 tablespoons of salt to the boiling water. This will prevent the noodles from sticking together and ensure they are well-seasoned. Carefully drop the cut noodles into the boiling water.
Cook and Drain: Cook the noodles for approximately 3-5 minutes, or until they are tender yet still have a slight chew (al dente). Do not overcook. Once cooked, drain the noodles thoroughly in a colander.
Add to Soup: Immediately add the cooked, drained noodles to your pot of chicken, broth, and vegetables, following the instructions for the soup above.

And there you have it! A truly exceptional homemade chicken noodle soup recipe that will become a staple in your kitchen. The effort of making those fresh egg noodles is absolutely worth it for the superior taste and texture. This recipe is a testament to the wonderful experience we had at Orson Gygi, and we hope it brings as much warmth and comfort to your home as it has to ours. Happy cooking!