Homemade Chicken Noodle Soup
Make-Your-Own Fresh Egg Noodles
Make your own homemade egg noodle dough with just a few ingredients and a little kneading! While the dough rests, the soup comes together with dark meat chicken, carrot, celery, and onion. Next, cut the dough into noodles and cook them right in the broth. Finished with a dollop of luscious sour cream and a fresh sprinkle of dill, this soup will warm the hearts of anyone at your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Eggs
(Contains: Eggs)
6 ounce
Carrots
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Celery Salt
3 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 cup
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
4 teaspoon (tsp)
Salt
1.52 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
In a large bowl, whisk together eggs*, 1 TBSP olive oil, 1 TBSP water, and 2 tsp salt.
Add 1½ cups flour (be sure to measure; you'll use more in the next step) to egg mixture; using a wooden spoon, stir vigorously 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!
Sprinkle a clean work surface with 1-2 TBSP remaining flour. Transfer dough to floured surface; gather into a rough ball.
Holding dough with one hand, firmly press down and away with the other, then fold dough over itself. Repeat, rotating dough 90 degrees after each fold, until dough is firm and can be rolled into a ball, 2-3 minutes. TIP: Coat hands with olive oil to prevent sticking.
Cover dough with a clean kitchen towel; let rest at least 10 minutes. TIP: To make dough even easier to roll out, let rest up to 30 minutes.
While dough rests, halve, peel, and dice onion into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Pick and roughly chop fronds from dill.
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 an ⅛-inch-thick circle measuring about 12 inches across. TIP: Dust dough and rolling pin with more flour if needed. It's OK if the dough isn't a perfect circle; the thickness is what matters!
Using a sharp knife or pizza cutter, cut dough into strips however long and wide you'd like your noodles (ours were ½ inch wide and 2 inches long). Cover with a clean kitchen towel.
Open package of chicken* and drain off any excess liquid.
Heat 2 TBSP butter and a drizzle of olive oil in a large pot over medium-high heat (4 TBSP butter and a large drizzle of oil for 4 servings). Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until beginning to soften, 3-4 minutes.
Stir in chicken, garlic powder, and celery salt. Cook, stirring occasionally, until chicken starts to brown, 2-3 minutes.
Stir in 4 cups water (8 cups for 4 servings) and stock concentrates. Bring to a boil; cover and reduce heat to medium. Cook, stirring occasionally, until veggies are tender and chicken is cooked through, 5 minutes.
Carefully add half the noodles (all for 4), one handful at a time, to pot, stirring after each handful to prevent sticking. Cook, stirring occasionally, until noodles are tender, 3-4 minutes. TIP: To store any unused noodles, place on a plate and freeze for 30-60 minutes. Transfer to an airtight container; store in the freezer for up to 4 weeks.
Remove soup from heat. Stir in half the dill (save the rest for serving); season with salt and pepper to taste.
Divide soup between bowls. Sprinkle with remaining dill. Dollop with sour cream to taste and serve.
