Best Chicken Noodle Soup

[Modemouth]

Best Chicken Noodle Soup


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

Noodles:

2-1/2 cups all-purpose flour, divided

1 teaspoon salt

2 eggs

1 can (5 ounces) evaporated milk

1 tablespoon olive oil

Combine the first four ingredients; rub over chicken. Place in an ungreased 13 by 9-inch baking pan. Cover and bake at 350 for 1-1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken. In a Dutch oven or soup kettle, bring chicken broth and reserved drippings 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 surface with reserved flour; knead dough until smooth. Divide into thirds. Roll out each portion to 1/8-inch 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. Yield: 10 servings (2-3./4 quarts).

[Michelle]

Sounds wonderful... love a good chicky noodle, one thing I do tho to save a little time - Go to the deli of your local supermarket and purchase those rotisserie (sp?) chickens. They are always so good and moist and they make making chicken noodle soup nice and easy! I get lucky sometimes and catch them in our Walmart Deli at the end of the evening and they are marked down about 1/2 price.