This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)
- 1133.98-1360.77 g broiler-fryer chickens, cut up
- 3311.0 ml water
- 1 onion, peeled and diced
- 9.85 ml italian seasoning
- 4.92 ml lemon-pepper seasoning
- 3 garlic cloves, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- kosher salt, to taste
- fresh ground black pepper
- 473.18 ml sliced carrots
- 473.18 ml sliced celery, leaves as well
- 591.47 ml uncooked egg noodles
- 236.59 ml sliced mushrooms
- 44.37 ml parsley, chopped
- 78.07 ml cooking sherry
- 9.85 ml chopped fresh rosemary leaves
- 236.59 ml grated parmesan cheese (optional)
- 177.44 ml heavy cream (optional)
- seasoning salt, to taste
- fresh ground black pepper, to taste
- crusty French bread, for serving
- FOR THE STOCK:.
- Add all ingredients to a soup pot.
- Cook until chicken is tender, about 35-45 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 bone, 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 5-10 minutes.
- Add egg noodles and cook according to package instructions.
- 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.