Homemade Chicken Noodle Soup with Fresh Egg Noodles

There’s nothing quite like a bowl of chicken noodle soup made entirely from scratch. This recipe starts with a simple egg noodle dough that you knead and roll yourself, then cut into rustic strips. While the dough rests, you’ll build a rich broth with dark meat chicken, carrots, celery and onion.

The noodles cook right in the simmering broth, absorbing all the savory flavors. Finish each bowl with a sprinkle of fresh dill and a dollop of sour cream for a creamy, tangy touch. It’s a soul-warming meal that’s worth every minute.

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Ingredients

1.5 tablespoon Sour CreamView 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

10 ounce Diced Skinless Dark Meat ChickenView 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

1.52 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, whisk together the egg, 1 tablespoon olive oil, 1 tablespoon water and 2 teaspoons salt until combined. Add 1½ cups flour and stir vigorously with a wooden spoon until a shaggy dough forms, about 1-2 minutes. It’s okay if it looks rough; it will smooth out when kneaded.
2. Lightly flour a clean work surface with 1-2 tablespoons of the remaining flour. Turn the dough out onto the floured surface and gather into a ball. Knead by pressing down and away with the heel of your hand, then fold the dough over itself. Rotate 90 degrees and repeat until the dough is firm and smooth, 2-3 minutes. If sticky, oil your hands. Cover with a clean kitchen towel and let rest at least 10 minutes (up to 30 for easier rolling).
3. While the dough rests, prepare the vegetables: dice the onion, celery and carrots into ½-inch pieces. Finely chop the dill fronds.
4. After the dough has rested, lightly dust the work surface with 2-3 tablespoons flour. Roll the dough into a ⅛-inch-thick circle about 12 inches across. Use a sharp knife or pizza cutter to cut the dough into strips of your desired noodle size (e.g., ½ inch wide and 2 inches long). Cover the cut noodles with a clean towel.
5. Heat 2 tablespoons butter and a drizzle of olive oil in a large pot over medium-high heat. Add the onion, celery and carrots; season with salt and pepper. Cook until beginning to soften, 3-4 minutes. Add the diced chicken, garlic powder and celery salt. Cook, stirring occasionally, until the chicken starts to brown, 2-3 minutes.
6. Stir in 4 cups water and the chicken stock concentrates. Bring to a boil, then cover and reduce heat to medium. Cook until vegetables are tender and 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 until noodles are tender, 3-4 minutes.
7. Remove the pot from heat. Stir in half the chopped dill; season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the remaining dill and top each serving with a dollop of sour cream.

Recipe Tips

FAQ

Can I use all-purpose flour for the noodles?

Yes, all-purpose flour works perfectly for these homemade egg noodles.

How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth, so you may want to add a splash of water when reheating.

Can I substitute the dark meat chicken?

You can use boneless skinless chicken thighs or breasts, but dark meat adds more flavor and moisture.