The Lady's Chicken Noodle Soup
Katie
ingredients
- Stock:
- 1 (2 1/2 to 3-lb.) fryer chicken, cut-up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 tsp. Italian seasoning
- 1 tsp. lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- Soup:
- 2 cups sliced carrots
- 2 cups sliced celery
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 Tbs. chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 tsp. chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
directions
- 1
For the stock; add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 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.
- 2
For the soup; bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 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.
notes
This great to serve with a nice hot crusty loaf of French Bread or Goat Cheese Drop Biscuits.
Source: Katie
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