HOMEMADE CHICKEN NOODLE SOUP

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.