The Best Chicken Noodle Soup Ever

• FOR THE BROTH:
• 1 Whole Chicken
• 3-1/2 quarts Water
• 1 Onion, Peeled And Diced
• 2 teaspoons Italian Seasoning
• 1 Lemon, Sliced
• 3 cloves Garlic, Minced
• 2 leaves Bay Leaves
• 3 Chicken Bouillon Cubes
• Kosher Salt And Pepper To Taste
• FOR THE SOUP:
• 2 cups Sliced Carrots
• 2 cups Sliced Celery
• 1 bag Extra Wide Egg Noodles (12 Ounce)
• 1 cup Sliced Mushrooms
• 3 Tablespoons Parsley, Chopped
• 1/3 cups Cooking Sherry
• 2 teaspoons Rosemary, Chopped
• 1 cup Parmesan Cheese, Grated
• 3/4 cups Heavy Cream

1. Add all of the broth ingredients into a large pot. Add extra water if needed so that chicken is completely covered. Cook for an hour or until chicken is tender.
2. Remove chicken and place on a rimmed cutting board (you will need to catch juices from chicken). Once the chicken is cooled, shred all meat. Throwing away bones and skin.
3. Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.
4. Bring broth to a boil and add carrots and celery cooking for 10-12 minutes. Add egg noodles and cook until al dente (follow directions on package). Add chicken, and remaining ingredients. Stir to combine. Cook for another 5 minutes or until heated through. Serve.

chicken, water, onion, italian seasoning, lemon, garlic, bay leaves, chicken, salt, carrots, celery, egg noodles, mushrooms, parsley, cooking sherry, rosemary, parmesan cheese, heavy cream

Taken from tastykitchen.com/recipes/soups/the-best-chicken-noodle-soup-ever/ (may not work)