The Lady's Chicken Noodle Soup - Paula Deen
Ready In: 1 hr 25 mins
Serves: 8-10
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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off