Homemade Chicken Noodle Soup

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• carrot
  12 oz
• celery
  5 oz
• celery salt
  2 tsp
• chicken stock concentrate
  6 unit
• diced skinless dark meat chicken
  20 oz
• dill
  ½ ounce
• eggs
  2 unit
• flour
  2 c
• garlic powder
  2 tsp
• olive oil
  4 tsp
• onion
  2 unit
• salt
  2.667 tbsp

🍳 Cookware

• large
• wooden
• rolling pin
• large pot

1. 

   1

   Wash and dry produce. In a large bowl, whisk together eggs , 1 TBSP olive oil , 1 TBSP water, and 2 tsp salt . Add flour flour—use 1½ cups (be sure to measure; you'll use more in the next step)—and using a wooden spoon, stir until a slightly sticky dough forms, 1-2 minutes. TIP: It's OK if the dough looks shaggy; it'll smooth out in the next step!

   eggs: 2 unit, olive oil: 4 tsp, salt: 2.667 tbsp, flour: 2 c
2. 

   2

   Sprinkle a clean work surface with 1-2 TBSP remaining flour. Transfer the dough to the floured surface and gather it into a rough ball. Holding the dough with one hand, firmly press down and away with the other, then fold the dough over itself. Repeat, rotating the dough 90 degrees after each fold, until the dough is firm and can be rolled into a ball, 2-3 minutes. TIP: Coat hands with olive oil to prevent sticking. Cover the dough with a clean kitchen towel and let rest at least ⏱️ 10 minutes . TIP: To make rolling easier, you can let the dough rest up to ⏱️ 30 minutes .
3. 

   3

   While the dough rests, halve, peel, and dice onion into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ½-inch pieces. Pick and roughly chop fronds from dill .

   onion: 2 unit, celery: 5 oz, carrot: 12 oz, dill: ½ ounce
4. 

   4

   Once the dough has rested at least ⏱️ 10 minutes , dust a clean work surface with 2-3 TBSP remaining flour. Place the dough on the floured surface. Using a rolling pin , roll the dough into a⅛-inch-thick circle about 12 inches across. TIP: Dust the dough and the rolling pin with more flour if needed; the exact circle shape doesn't matter. Cut the dough with a sharp knife or pizza cutter into strips sized however you like, then cover the strips with a clean kitchen towel.
5. 

   5

   Open the package of diced skinless dark meat chicken and drain any excess liquid. Heat 2 TBSP butter plus a drizzle of olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots, season with salt and black pepper , and cook, stirring, until starting to soften, 3-4 minutes. Stir in the chicken, garlic powder , and celery salt , and cook until the chicken starts to brown, 2-3 minutes.

   diced skinless dark meat chicken: 20 oz, butter: 4 tbsp, black pepper, garlic powder: 2 tsp, celery salt: 2 tsp
6. 

   6

   Stir in 4 cups water (8 cups for 4 servings) and 6 units of chicken stock concentrate . Bring the soup to a boil, then cover, reduce the heat to medium, and cook until the vegetables are soft and the chicken is cooked through, as 5 minutes. Add the noodles a handful at a time, stirring after each addition to prevent sticking, and cook until the noodles are tender 3-4 minutes. TIP: If you won't use all the noodles, freeze extra ones on offer a cooling tone and store in the freezer for up to 4 weeks.

   chicken stock concentrate: 6 unit
7. 

   7

   Remove the soup from the heat. Stir in half the dill (reserve the rest for serving) and season with salt and pepper. Divide the soup among bowls, sprinkle with remaining dill, and use sour cream to taste.