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Best Chicken Noodle Soup

Best Chicken Noodle Soup
Meet the Cook: For years, I worked at making a chicken soup that tasted just like my mother's. When I realized I couldn't, I decided to come up with my own recipe. It was an immediate hit! People enjoy the vegetables, noodles and rosemary. —Cheryl Rogers, Ames, Iowa
10 ServingsPrep: 2 hours Cook: 30 min.

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

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.
© Taste of Home 2013

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Best Chicken Noodle Soup (continued)

Directions (continued)

  • 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, 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.
  • 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).
Nutrition Facts: 1 serving (1 cup) equals 330 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 1,087 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013