Homemade Chicken Noodle Soup

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• carrot
  1 unit
• celery
  2 stalks
• celery salt
  ¼ tsp
• chicken stock concentrate
  1 unit
• diced skinless dark meat chicken
  8 oz
• dill
  1 bunch
• eggs
  2 unit
• flour
  1½ cups
• garlic powder
  ½ tsp
• olive oil
  1 tbsp
• onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• water
  4 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a large bowl, combine flour , eggs , olive oil , and salt . Mix until a rough dough forms. Gather into a ball, wrap, and set aside to rest.

   flour: 1½ cups, eggs: 2 unit, olive oil: 1 tbsp, salt: 1 tsp
3. 

   3

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

   onion: 1 unit, celery: 2 stalks, carrot: 1 unit, dill: 1 bunch
4. 

   4

   Once dough has rested at least ⏱️ 10 minutes , lightly dust a clean work surface with 2-3 tbsp remaining flour. Transfer dough to floured work surface. Using a rolling pin, roll out into a ⅛-inch-thick circle measuring about 12 inches across. Dust dough and rolling pin with more flour if needed.
5. 

   5

   Cut rolled dough into thin noodles and set aside. Open package of diced skinless dark meat chicken and drain off any excess liquid.

   diced skinless dark meat chicken: 8 oz
6. 

   6

   Melt butter in a large pot over medium-high heat. Add onion, celery, and carrot. Cook, stirring occasionally, until softened ⏱️ 5 minutes . Stir in chicken, garlic powder , and celery salt .

   butter: 1 tbsp, garlic powder: ½ tsp, celery salt: ¼ tsp
7. 

   7

   Stir in water and chicken stock concentrate . Bring to a boil; cover and reduce heat to medium. Cook, stirring occasionally, until veggies are tender and chicken is cooked through ⏱️ 5 minutes .

   water: 4 c, chicken stock concentrate: 1 unit
8. 8

   Add homemade noodles to the pot and cook until tender ⏱️ 3 minutes . Remove soup from heat. Stir in half the dill; season with salt and black pepper to taste.

   black pepper: ¼ tsp
9. 9

   Divide soup between bowls. Top with a dollop of sour cream and remaining fresh dill. Serve immediately.

   sour cream: 2 tbsp