Best Chicken Noodle Soup

Name: Best Chicken Noodle Soup
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 10 servings (2-3/4 quarts).
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

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

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 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.
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.

Nutrition Facts

1 cup: 330 calories, 13g fat (4g saturated fat), 100mg cholesterol, 1087mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 24g protein.

Originally published as Best Chicken Noodle Soup in Country Woman January/February 1998

Reviews

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ruthrod

Dec 27, 2014

Did I miss something, when do you add the chicken to the soup?
Gessica

Mar 7, 2013

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

Dec 15, 2007

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