Caldwells Cookbook

1 tablepoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
5 cups chicken broth
1 cup celery
1 cup carrots
1/2 cup onion
1/4 teaspoon salt
Noodles:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Combine the first 4 ingredients; rub over chickens. Place in an ungreased 13 X 9 pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cook chicken; debone, and cut into chunks. cover and refrigerate chicken.
In a soup pot, bring chicken broth and reserved drippings to a boil. Add celery, carrots, onion, and pepper; simmer for 30 min.
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; keand dough until smooth. Divide dough in half. Roll out each portion 1/8 in thick and cut to desired width.
Freeze one portion to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 min. or until almost tender. Add chicken and heat through

Yield: 10 servings