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Best Chicken Noodle Soup

Name: Best Chicken Noodle Soup
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 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; 2 1/2 cups all-purpose flour, divided; 1 teaspoon salt; 2 eggs; 1 can (5 ounces) evaporated milk; 1 tablespoon olive oil

1 step

Prep:10minCook:2h 10min

Updated at: Thu, 01 Feb 2024 01:11:09 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories563.4 kcal (28%)

Total Fat30.9 g (44%)

Carbs28.9 g (11%)

Sugars1.8 g (2%)

Protein40.3 g (81%)

Sodium1144.8 mg (57%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 tablespoondried rosemary

crushed

2 teaspoonsgarlic powder

2 teaspoonspepper

2 teaspoonsseasoned salt

2 x 3 poundsbroiler chickens

5 cupschicken broth

2 ¼ cupsfresh mushrooms

sliced

½ cupcelery

chopped

½ cupcarrots

sliced

½ cupchopped onion

¼ teaspoonpepper

Noodles

2 ½ cupsall-purpose flour

divided

1 teaspoonsalt

2eggs

1 x 5 ouncescan evaporated milk

1 tablespoonolive oil

Instructions

Step 1

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 the salt and remaining flour in a bowl. Beat the eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with the reserved flour; knead dough until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. Freeze two of the portions to use at another time. Bring the soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until almost tender. Add the chicken; heat through. Yield: 10 servings (2-3/4 quarts).