The Lady’s Chicken Noodle Soup

(from saymyname’s recipe box)

Source: Paula Deen

Serves 8 people

Categories: Chicken, Main Dish, Paula Deen, Soup

Ingredients

  • STOCK
  • 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
  • SOUP:
  • 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

Directions

  1. FOR THE STOCK: Add all ingredients to a soup pot.

  2. Cook until chicken is tender, about 35-45 minutes.

  3. Remove chicken from pot and set aside to cool.

  4. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock.

  5. When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.

  6. Set chicken aside.

  7. FOR THE SOUP:Bring stock back to a boil.

  8. Add carrots, and cook for 3 minutes,.

  9. Add celery and continue to cook for 5-10 minutes.

  10. Add egg noodles and cook according to package instructions.

  11. When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using.

  12. Cook for another 2 minutes.

  13. Adjust seasoning, if needed, by adding seasoning salt and pepper.

  14. Enjoy along with a nice hot crusty loaf of French bread.

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