1.5 tablespoon
Sour Cream
(Contains: Milk)
2 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
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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 and 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 first to prevent sticking.
Cover dough with a clean kitchen towel and let rest at least 10 minutes. TIP: If you have time, let dough rest up to 30 minutes. The longer it rests, the easier it will be to roll it out in Step 4.
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 roughy 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 dough into a ⅛-inch-thick circle measuring about 12 inches across. TIP: If needed, use additional flour to dust the top of the dough and the rolling pin as you go. Don't worry about making a perfect circle; the thickness of the dough is what matters here!
Using a sharp knife or pizza cutter, cut dough into strips however long and wide you'd like your noodles to be (ours were ½ inch wide and 2 inches long). Cover with a kitchen towel. TIP: It's OK if the noodles are different shapes!
Open package of chicken* and drain off any excess liquid.
Heat 2 TBSP butter and a drizzle of olive oil (4 TBSP butter and a large drizzle of oil for 4 servings) in a large pot over medium-high heat. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until veggies begin to soften, 3-4 minutes.
Stir in chicken, garlic powder, and celery salt. Cook, stirring occasionally, until chicken begins to brown, 2-3 minutes.
Carefully add half the noodles (all for 4 servings), one handful at a time, to pot with soup, stirring after each handful to prevent sticking. (TIP: Use a slotted spoon to gently add noodles to pot.) Cook, stirring occasionally until noodles are tender, 3-4 minutes. TIP: To store any unused fresh noodles, place on a plate or baking sheet and freeze until hardened, 30 minutes to 1 hour. Transfer to a freezer bag or container and store in freezer for up to 4 weeks.
Turn off heat. Stir in half the dill (save the rest for serving); season with salt and pepper to taste.
Stir in 4 cups water (8 cups for 4) and stock concentrates. Bring to a boil, then cover and reduce heat to medium; cook, stirring occasionally, until veggies are tender and chicken is cooked through, 5 minutes.
Divide soup between bowls. Sprinkle with remaining dill. Dollop with sour cream to taste and serve.
I personally left the dill out because it's not my favorite herb, but added the sour cream, and it was maybe the best chicken noodle soup we've ever had, super yummy. Next time, I will make sure the dough is thinner and mix in less at a time because they did stick together and took longer to soften. Flavors were on point, I was very generous with salt and pepper!
I enjoyed making this. It was fun to do the homeade pasta, and it came out really well. I personally enjoyed the taste of them, they were very doughy. I can see how some people may not like them, but I thought they were great. I added my own corn and peas and potato chunks for fun. I would definitely get this again though.
Absolutely delicious! It was alot of work but we'll worth it. It was my first time making noodles as well. Now I want to make them more often. Please add this meal to your regular rotation.
I loved learning a new skill (making homemade pasta). The soup was really good too! The directions were not hard to follow.
Noodles- if we only need half noodles then should make half batch- one egg version. Instructions were ok. I did use all noodles and just added more water to broth. More info on size and shape of noodles would be better. But a great add for winter. Might add French bread to meal.
Absolutely delicious! But please send more dough ingredients for the noodles. It was the same for 2 versus 4 servings which makes no sense.
Be sure to cut Homemade noodles small. They will grow when they cook. Mine came out enormous
Love love- I did not make the noodles though. I didn't realize that's what the recipe called for, so I skipped that step and added some other noodles. Soup was delicious though! Was a hit in my family.
Love the noodles, though it did take extra time, it was worth it. Added lemon juice.
Delicious!! (Made the Dough and chopped carrots the day before to make an after work dinner a little easier )