The Ladys Chicken Noodle Soup

• One 2 1/2-to 3-pound fryer, cut up
• 3 1/2 quarts water
• 1 onion, peeled
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Salt and pepper to taste
• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 3 tablespoons minced fresh parsley
• 1/3 cup grated Parmesan cheese (optional)
• 3/4 cup heavy cream (optional)
• 1/3 cup cooking sherry
• Salt and pepper to taste

1. Add all ingredients to a pot.
2. Cook until chicken is tender, about 35 to 45 minutes.
3. Remove chicken from pot and set aside to cool.
4. Remove and discard bay leaves and onion.
5. You should have approximately 3 quarts of stock.
6. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage.
7. Set chicken aside.
8. For the next step, you will need:
9. Bring stock back to a boil, add carrots, and cook for 3 minutes.
10. Add celery and continue to cook for 5 to 10 minutes.
11. Add egg noodles and cook according to directions on package.
12. When noodles are done, add chicken, parsley, cheese, cream, and sherry.
13. Cook for another 2 minutes.
14. Adjust seasoning if needed by adding salt and pepper.
15. Enjoy along with a nice hot crusty loaf of French bread.
16. If you are watching calories, you may leave out the cheese and cream.

fryer, water, onion, italian seasoning, lemonpepper seasoning, garlic, bay leaves, chicken, salt, carrots, celery, egg noodles, fresh parsley, parmesan cheese, heavy cream, cooking sherry, salt

Taken from www.epicurious.com/recipes/food/views/the-lady-s-chicken-noodle-soup-384608 (may not work)