Homemade Chicken Noodle Soup with Sour Cream and Dill

There’s nothing quite like a bowl of homemade chicken noodle soup to warm you from the inside out. This recipe takes it to the next level with tender, from-scratch egg noodles that are surprisingly easy to make. While the dough rests, you’ll build a flavorful broth with dark meat chicken, carrots, celery and onion.

Once the noodles are rolled and cut, they cook right in the broth, soaking up all the savory goodness. A final dollop of luscious sour cream and a sprinkle of fresh dill add a bright, creamy finish that will make this soup a new family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit EggsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 cup FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.52 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a large bowl, whisk together eggs, 1 tablespoon olive oil, 1 tablespoon water and 2 teaspoons salt. Add 1½ cups flour to the egg mixture and stir vigorously with a wooden spoon until a slightly sticky dough forms, about 1-2 minutes. The dough may look shaggy; it will smooth out during kneading.
2. Sprinkle a clean work surface with 1-2 tablespoons of the remaining flour. Transfer the dough to the floured surface and gather into a rough ball. Knead by pressing down and away with the palm of your hand, then folding the dough over itself. Rotate the dough 90 degrees and repeat until the dough is firm and can be rolled into a ball, about 2-3 minutes. If the dough sticks, coat your hands with olive oil. Cover the dough with a clean kitchen towel and let rest for at least 10 minutes (up to 30 minutes for easier rolling).
3. While the dough rests, halve, peel and dice the onion into ½-inch pieces. Dice the celery into ½-inch pieces. Trim, peel and dice the carrots into ½-inch pieces. Pick and roughly chop the dill fronds.
4. After the dough has rested, lightly dust a clean work surface with 2-3 tablespoons of the remaining flour. Place the dough on the floured surface and roll it out into an ⅛-inch-thick circle, about 12 inches across. Dust the dough and rolling pin with more flour as needed. Using a sharp knife or pizza cutter, cut the dough into strips of your desired width and length (we recommend ½-inch wide and 2 inches long). Cover the cut noodles with a clean kitchen towel.
5. Open the package of chicken and drain any excess liquid. In a large pot over medium-high heat, melt 2 tablespoons butter with a drizzle of olive oil. Add the diced onion, celery and carrots; season with salt and pepper. Cook, stirring, until the vegetables begin to soften, about 3-4 minutes. Stir in the chicken, garlic powder and celery salt. Cook, stirring occasionally, until the chicken starts to brown, about 2-3 minutes.
6. Stir in 4 cups water and the chicken stock concentrates. Bring to a boil, then cover and reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through, about 5 minutes. Carefully add half the noodles (or all if making 4 servings) one handful at a time, stirring after each addition to prevent sticking. Cook, stirring occasionally, until the noodles are tender, about 3-4 minutes. (If you have leftover noodles, place them on a plate and freeze for 30-60 minutes, then transfer to an airtight container and freeze for up to 4 weeks.)
7. Remove the soup from the heat. Stir in half of the chopped dill, reserving the rest for garnish. Season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the remaining dill and dollop with sour cream to taste. Serve immediately.

Recipe Tips

FAQ

Can I use store-bought noodles instead of homemade?

Yes, you can substitute 8 ounces of dried egg noodles or any pasta of your choice. Cook them according to package directions and add to the soup in the last few minutes of cooking.

How can I make this soup gluten-free?

Use gluten-free all-purpose flour for the noodles and ensure your chicken stock concentrate is gluten-free. Alternatively, skip the homemade noodles and use gluten-free pasta.

Can I freeze this soup?

Yes, but the noodles may become soft upon reheating. For best results, freeze the soup base without noodles and add freshly cooked noodles when reheating.