Best Chicken Noodle Soup

By á-3974

Ingredients

• NOODLES:
• 1 tablespoon dried rosemary,
• crushed
• 2 teaspoons garlic powder
• 2 teaspoons pepper
• 2 teaspoons seasoned salt
• 2 broiler/fryer chickens (3 to
• 3-1/2 pounds each)
• 1-1/2 quarts chicken broth
• 2-1/4 cups sliced fresh mushrooms
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 cup chopped onion
• 1/4 teaspoon pepper
• 2-1/2 cups all-purpose flour, divided
• 1 teaspoon salt
• 2 eggs
• 1 can (5 ounces) evaporated milk
• 1 tablespoon olive or
• vegetable oil

Details

Servings 10

Preparation

Step 1

Combine the first four ingredients; rub over
chickens. Place in an ungreased 13-in. x 9-
in. x 2-in. baking pan. Cover and bake at
350 for 1-1/4 hours or until tender. Drain
and reserve drippings. Skim fat. Cool chick-
en; debone and cut into chunks. Cover and
refrigerate chicken. In a Dutch oven or soup
kettle, bring chicken broth and reserved drip-
pings to a boil. Add mushrooms, celery,
carrots, onion and pepper; simmer for 30
minutes. Meanwhile, for noodles, set aside
1/3 cup of flour. Combine salt and remaining
flour in a bowl. Beat eggs, milk and oil; stir
into dry ingredients. Sprinkle kneading sur-
face with reserved flour; knead dough until
smooth. Divide into thirds. Roll out each por-
tion to 1/8-in. thickness; cut to desired width.
Freeze two portions to use at another time.
Bring soup to a boil. Add one portion of
noodles; cook for 7-9 minutes or until almost
tender. Add chicken; heat through.