Chicken Noodle Soup
mary rodriguez
Takes a little time to make, but it is worth it.
ingredients
- For stock:
- 1 (2 1/2-3 lb) fryer
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2-2 tsp Italian seasoning
- 1 tsp lemon pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken boullion cubes
- Kosher salt and freshly ground black pepper
- For soup:
- 2 cups sliced carrots
- 2 cups sliced celery with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tbsp chopped fresh parsley
- 1/3 cup cooking sherry
- 2 tsp chopped rosemary
- 1 cup grated Parmesan cheese (optional)
- 3/4 cup heavy cream (optional)
- Seasoning salt
- Freshly ground black pepper
directions
- 1
For stock, add all ingredients in stock pot. Cook until chicken is tender. Remove chicken from stock and debone - set aside. Strain stock - you should have 3 quarts.
- 2
Bring stock to a boil. Add carrots and cook about 3 minutes. Add celery and cook another 5-10 minutes. Add the noodles. When the noodles are almost done add the chicken, mushrooms, parsley, sherry and rosemary. If using add the parmesan and cream. Cook for another couple of minutes. Add seasoning salt and pepper to taste.
Source: mary rodriguez
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