The Lady'S Chicken Noodle Soup - Paula Deen

• 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

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

chickens, water, onion, italian seasoning, lemonpepper seasoning, garlic, bay leaves, chicken, kosher salt, fresh ground black pepper, soup, carrots, celery, egg noodles, mushrooms, parsley, cooking sherry, rosemary, parmesan cheese, heavy cream, salt, fresh ground black pepper, crusty

Taken from www.food.com/recipe/the-ladys-chicken-noodle-soup-paula-deen-147065 (may not work)