Sunday, June 13, 2010

Best Chicken Noodle Soup

Best Chicken Noodle Soup
Taste of Home recipe

1 tablespoon dried rosemary, crushed
2 teaspoons each garlic powder, pepper and seasoned salt
2 broiler/fryer chicken (3 to 3 1/2 pounds each)
5 cups chicken broth
2 1/4 cups sliced fresh mushrooms
1/2 cup each chopped celery, sliced carrots and 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

Combine the rosemary, garlic powerder, pepper and seasoned salt; rub over chickens. Place in an ungreased 13x9x2 inch 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.

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