Mia Baxter

Pot of Mama Baxter’s homemade chicken noodle soup.

Hello and welcome back to my favorite segment and yours: Wack Wyoming Weather. Wyomingites recently introduced a new, extreme winter sport to the media. The main objective of this high intensity sport is to get to your final destination with frosted windshields. Imagine Bird Box, but on wheels. 

Now for your weather report. Taking a look at the forecast, we see a wave of sickness coming in: common colds, the flu and even strep throat. But what better to combat your sickness than a nice bowl of homemade chicken noodle soup? That’s right. Today we are making soup.

Everyone has a favorite soup, but when we are sick, there is only one we crave: chicken noodle soup. The soup that not only soothes a sore throat but the soul. The soup that brings back our fondest childhood memories. The ones of snow days and sickness. Nothing is better than wrapping yourself in a warm, cozy blanket with a mug of homemade chicken noodle soup.

Soup cannot solve all your problems, but it comes close. 

When I was growing up, my mom would make me her famous, homemade chicken noodle soup. And let me tell you, this was not your average can of soup. Follow this simple, step-by-step recipe to achieve a classic, comforting and a cure-all meal that will leave you craving more.


  • 1 gallon chicken stock
  • 4 bone-in chicken breast halves
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 3 eggs
  • 2 tablespoons water, or as needed
  • ½ teaspoon ground black pepper
  • 1 pinch salt


  • Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
  • Step 2
    Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
  • Step 3
    Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
  • Step 4
    Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.