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The Lady's Chicken Noodle Soup

Source of Recipe

Paula Deen


Recipe Link: https://tinyurl.com/chuc6c4t

List of Ingredients

â—¦ 4 bay leaves
â—¦ 3 chicken bouillon cubes
â—¦ 1 peeled and diced onion
â—¦ 1 teaspoon Paula Deen Lemon Pepper Seasoning
â—¦ 3 cloves garlic, minced
â—¦ 1 (2 ½- to 3-pound) cut-up whole chicken
â—¦ 1 ½ to 2 teaspoons Italian seasoning
â—¦ 3 ½ quarts water
â—¦ 2 cups sliced carrots
â—¦ 2 cups sliced celery with leafy green tops
â—¦ 2 ½ cups uncooked egg noodles
â—¦ 3 tablespoons chopped fresh parsley, plus more for garnish
â—¦ 1 cup grated Parmesan cheese (optional)
â—¦ ¾ cup heavy cream (optional)
â—¦ â…“ cup cooking sherry
â—¦ 1 cup sliced rinsed and drained mushrooms
â—¦ 2 teaspoons chopped fresh rosemary to taste
â—¦ Seasoned salt
â—¦ Freshly ground black pepper to taste
â—¦ Crusty French bread for serving


Recipe

For the stock:
Add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt, pepper, and water 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 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 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 crusty loaf of French bread.

Makes 10 servings