By Lydia Belcher
Best Chicken Noodle Soup
1 step
Prep:10minCook:2h 10min
Updated at: Thu, 01 Feb 2024 01:11:09 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
19
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
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).
Notes
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