Homemade Chicken Noodle Soup

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.