The Lady's Chicken Noodle Soup - Paula Deen

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/2-3 lbs broiler-fryer chickens, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 2 teaspoons italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 garlic cloves, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• kosher salt, to taste
• fresh ground black pepper
• 2 cups sliced carrots
• 2 cups sliced celery, leaves as well
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons parsley, chopped
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated parmesan cheese (optional)
• 3/4 cup heavy cream (optional)
• seasoning salt, to taste
• fresh ground black pepper, to taste
• crusty french bread, for serving

Recipe

• 1 for the stock:.
• 2 add all ingredients to a soup pot.
• 3 cook until chicken is tender, about 35-45 minutes.
• 4 remove chicken from pot and set aside to cool.
• 5 remove and discard bay leaves and onion.
• 6 you should have approximately 3 quarts of stock.
• 7 when chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
• 8 set chicken aside.
• 9 for the soup:.
• 10 bring stock back to a boil.
• 11 add carrots, and cook for 3 minutes,.
• 12 add celery and continue to cook for 5-10 minutes.
• 13 add egg noodles and cook according to package instructions.
• 14 when noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
• 15 add parmesan and cream, if using.
• 16 cook for another 2 minutes.
• 17 adjust seasoning, if needed, by adding seasoning salt and pepper.
• 18 enjoy along with a nice hot crusty loaf of french bread.