Day 1
1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.
Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)
There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.
Day 2
Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...
While the oven is preheating, let's get the rest of the ingredients together
Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk
7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)
Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes
Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)
In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.
Let simmer for about 15 minutes.
Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.
Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.
The noodles must rest for about 15 minutes.
once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.
Here is a picture of mine:
