THE LADY’S CHICKEN NOODLE SOUP
Ingredients
- 4 bay leaves
- 3 chicken bouillon cubes
- 1 onion peeled and diced
- 1 teaspoon Paula Deen Lemon Pepper Seasoning
- 3 cloves garlic minced
- 2 1/2 to 3 lb Springer Mountain Farms whole chicken cut up
- 1 1/2 - 2 teaspoons Italian seasoning
- 3 1/2 quarts water
- 2 cups carrots sliced
- 2 cups celery sliced with leafy green tops
- 2 1/2 cups egg noodles uncooked
- 3 tablespoons fresh parsley chopped, plus more
- 1 cup Parmesan cheese grated, optional
- 3/4 cup heavy cream optional
- 1/3 cup cooking sherry
- 1 cup sliced mushrooms rinsed and drained
- 2 teaspoons fresh rosemary chopped
- Paula Deen Seasoned Salt to taste
- freshly ground black pepper to taste
- crusty French bread for serving
Instructions
- For the stock: add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and 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 cook 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 hot crusty loaf of French bread.
