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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 273 kcal

Ingredients
 

For the homemade egg noodles:

  • 2 large eggs
  • 5 tablespoons all-purpose flour plus extra for dusting
  • pinch of fine sea salt

For the tomato soup:

  • 3 lb ripe tomatoes chopped
  • 1 large onion finely chopped
  • 2 medium carrots cut into thin matchsticks
  • ¾ cup water plus more as needed
  • 7 oz chicken breast or chicken tenderloin cut into small cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon granulated sugar
  • fine sea salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon mixed dried herbs (such as thyme, oregano, or Italian seasoning)

For serving:

  • a small handful of fresh herbs (parsley, dill, or basil)

Instructions
 

  • To make the homemade noodles, crack the two eggs into a bowl, add the five tablespoons of sifted flour, then sprinkle in a pinch of salt.
    Beaten eggs mixed with flour and salt for homemade noodle dough
  • Stir the mixture with a fork at first, then knead it by hand until you get a smooth, elastic dough, and let it rest for about 20 minutes.
    Smooth noodle dough resting in a bowl after kneading
  • Roll the dough out into a thin sheet, dust it generously with flour, then roll it up into a loose log. Sprinkle more flour to prevent sticking, slice the roll into thin strips, and set the noodles aside to dry slightly.
    Thin homemade noodle sheet rolled and sliced into fine strips
  • Chop the tomatoes, place them in a pot, and simmer them gently for about 5 minutes.
    Fresh chopped tomatoes simmering in a pot on the stove
  • Strain the tomatoes through a fine sieve to remove the skins and seeds, pressing well until you obtain a thick, smooth tomato puree (about 4 cups).
    Tomato pulp being pressed through a fine mesh sieve into a bowl
  • Cut the chicken fillet into small cubes and sauté them in the olive oil. Add the finely chopped onion, cook for 5 minutes, then stir in the carrot matchsticks.
    Diced chicken, onions, and carrot strips sautéing in olive oil
  • Season with salt, sugar, and herbs, then cover and cook over very low heat until the chicken is tender, adding a splash of water if needed. Once the meat and vegetables are soft, pour in the tomato puree and thin it with about ¾ cup water.
    Tomato puree and water added to a pot with sautéed chicken and vegetables
  • Bring the soup to a gentle boil, add the homemade noodles, and cook for about 5 minutes, then turn off the heat.
    Homemade egg noodles boiling in tomato soup
  • Finish the soup with a generous handful of fresh chopped herbs on top. Serve warm and enjoy!
    Bowl of tomato soup with homemade noodles topped with fresh herbs

Notes

  1. Use the ripest tomatoes you can find for the sweetest, most flavorful soup base.
  2. Resting the noodle dough makes it easier to roll thin and slice evenly.
  3. Straining the tomatoes removes skins and seeds, giving the soup a smooth, velvety texture.
  4. A small amount of sugar helps balance the natural acidity of tomatoes without making the soup sweet.
  5. Add the fresh herbs at the end to keep their color and aroma bright.
  6. If the soup thickens too much when stored, stir in a little water while reheating to reach the desired consistency.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 131mg | Potassium: 1170mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8073IU | Vitamin C: 51mg | Calcium: 73mg | Iron: 2mg
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