Servings: 8 to 10 servings Prep Time: 25 min Cook Time: 1 hour Difficulty: Moderate
4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste
For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 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 to 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 along with a nice hot crusty loaf of French bread.