Best Chicken Noodle Soup

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Best Chicken Noodle Soup

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)

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 or vegetable oil

DIRECTIONS

Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. x 2-in. 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-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 almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).

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