The Lady's Chicken Noodle Soup
Recipe type: Main Course
Serves: 8-10
- 1 (2½ to 3-pound) fryer chicken, cut up
- 3½ quarts water
- 1 onion, peeled and diced
- 1½ to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2½ cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- ⅓ cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- ¾ cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
- 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.
- 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.
Recipe by The Taste Place at https://www.thetasteplace.com/chicken-noodle-soup-with-mushrooms-sherry-and-cream/
3.1.09