BEST CHICKEN NOODLE SOUP

 

  • Cooking Time: 30 min.
  • Servings: 10
  • Preparation Time: 2 hrs.

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 Crisco® Light Olive Oil

Directions

  • 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 meat thermometer reads 180°. 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.
  • 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.
  • In a large bowl, combine flour and salt. Make a well in the center. Beat egg and milk; 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.
  • 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. Yield: 10 servings (2-3/4 quarts).

Notes

Categories: Soup 

Author Credit: Cheryl Rogers, Ames, Iowa

Website Credit: http://www.tasteofhome.com/Recipes/Best-Chicken-Noodle-Soup

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