The Lady's Chicken Noodle Soup

By á-44783

The best chicken noodle soup. Ever.

Ingredients

• Stock:
• 1 (2 1/2 to 3 lb.) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 tsp. Italian seasoning
• 1 tsp. lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper
• Soup:
• 2 c. sliced carrots
• 2 c. sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 c. sliced mushrooms
• 3 tbsp. chopped fresh parsley leaves
• 1/3 c. cooking sherry
• 2 tsp. chopped fresh rosemary leaves
• 1 c. grated Parmesan, optional
• 3/4 c. heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

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 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 5-10 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 with a nice hot crusty loaf of French bread.