The Lady's Chicken Noodle Soup
Source of Recipe
The Lady and Sons Savannah Country CookBook
List of Ingredients
Serves 8 to 10
One 2 1/2 to 3 pound fryer, cut up
3 1/2 quarts water
1 onion, peeled
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cube
Salt and pepper to taste
Recipe
Add all ingredients to a pot. Cook until the 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, discard- ing
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 minced fresh parsley
1/3 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry
Salt and pepper to taste
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, parsley,
cheese, cream and sherry. cook for another 2 minutes. Adjust seasoning if needed by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread. If you are watching calories, you may leave out the cheese and
cream.
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