Ingredients Jump to Instructions ↓

  1. 1 tablespoon dried rosemary, crushed

  2. 2 teaspoons garlic powder

  3. 2 teaspoons pepper

  4. 2 teaspoons seasoned salt

  5. 2 broiler/fryer chickens (3 to 3-1/2 pounds each )

  6. 5 cups chicken broth

  7. 2-1/4 cups sliced fresh mushrooms

  8. 1/2 cup chopped celery

  9. 1/2 cup sliced carrots

  10. 1/2 cup chopped onion

  11. 1/4 teaspoon pepper NOODLES:

  12. 2-1/4 cups all-purpose flour

  13. 1 teaspoon salt

  14. 2 eggs

  15. 1 can (5 ounces) evaporated milk

  16. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. 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 meat thermometer reads 180°. 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 and milk; 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. Yield: 10 servings (2-3/4 quarts).


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