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
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FOR THE STOCK: Add all ingredients to a soup pot.
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Cook until chicken is tender, about 35-45 minutes.
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Remove chicken from pot and set aside to cool.
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Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock.
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When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
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Set chicken aside.
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FOR THE SOUP:Bring stock back to a boil.
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Add carrots, and cook for 3 minutes,.
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Add celery and continue to cook for 5-10 minutes.
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Add egg noodles and cook according to package instructions.
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When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using.
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Cook for another 2 minutes.
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Adjust seasoning, if needed, by adding seasoning salt and pepper.
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Enjoy along with a nice hot crusty loaf of French bread.