Best Chicken Noodle Soup Recipe
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
- 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
- 2-1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 1 can (5 ounces) evaporated milk
- 1 tablespoon olive oil
- 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, 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).
Originally published as Best Chicken Noodle Soup in Country Woman January/February 1998, p33
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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