Best Chicken Noodle Soup Recipe
Best Chicken Noodle Soup Recipe photo by Taste of Home

Best Chicken Noodle Soup Recipe

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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
TOTAL TIME: Prep: 2 hours Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 2 hours Cook: 30 min.
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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. 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. 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. 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

Nutritional 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.

This recipe pairs well with a full-bodied white wine.

Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now

Reviews for Best Chicken Noodle Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Mar. 7, 2013

The soup was a bit thick and bland for our taste-but we loved the noodles!!

MY REVIEW
Reviewed Dec. 15, 2007

This sounds (and looks good) I want to try the homemade noodles with the Evaporated milk. Thanks for posting!

Alliea

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