The Lady's Chicken Soup
Source of Recipe
Paula Deen Website
List of Ingredients
4 bay leaves
3 chicken bouillon cubes
1 onion, peeled and diced
1 teaspoon Paula Deen’s Lemon-Pepper Seasoning
3 cloves garlic, minced
1 2 1/2 to 3-pound fryer (chicken), cut up
1 1/2 to 2 teaspoon Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste
Recipe
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside. For the next step, you will need:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh rosemary
Paula Deen’s Seasoned Salt to taste
freshly ground black pepper to taste
crusty french bread, for serving
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Yield: 8 to 10 servings
Prep time: 20-25 minutes
Cook time: 50-60 minutes
Ease of preparation: moderately easy
L&S SCCB, pg. 22
Recipe courtesy Paula Deen
Recipe Courtesy
Paula’s Home Cooking/Savannah Country cookbook
|
Â
Â
Â
|
member logon
