Name: Best Chicken Noodle Soup
Prep time: 2 h
Cook time: 2 h
Yield: 1
Ingredients: 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) -; 5 cups 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 -; NOODLES: -; 2-1/4 cups all-purpose flour -; 1 teaspoon salt -; 2 eggs -; 1 can (5 ounces) evaporated milk -; 1 tablespoon olive oil -

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Best Chicken Noodle Soup

1. 1 tablespoon dried rosemary, crushed -

2. 2 teaspoons garlic powder -

3. 2 teaspoons pepper -

4. 2 teaspoons seasoned salt -

5. 2 broiler/fryer chickens (3 to 3-1/2 pounds each) -

6. 5 cups chicken broth -

7. 2-1/4 cups sliced fresh mushrooms -

8. 1/2 cup chopped celery -

9. 1/2 cup sliced carrots -

10. 1/2 cup chopped onion -

11. 1/4 teaspoon pepper -

12. NOODLES: -

13. 2-1/4 cups all-purpose flour -

14. 1 teaspoon salt -

15. 2 eggs -

16. 1 can (5 ounces) evaporated milk -

17. 1 tablespoon olive oil -

How to cook deliciously - Best Chicken Noodle Soup

1. Stage

Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken.

2. Stage

In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender.

3. Stage

In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width.

4. Stage

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 noodles are almost tender. Add chicken; heat through.