The Lady's Chicken Noodle Soup

prep time:: 30 min
total time:: 1 hr 30 minutes

A large stock of soup.

Deborah Culver

Recipe courtesy of Paula Dean.

ingredients

1 (2 1/2 to 3 pound) fryer chicken, cut up.
3 1/2 quarts water.
1 onion, peeled and diced.
1 1/2 to 2 teaspoons Italian seasoning.
3 cloves garlic, minced.
4 bay leaves.
3 chicken bouillon cubes
Kosher salt and freshly ground pepper.

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 tablespoons chopped fresh parsley leaves.
1/3 cup cooking sherry.
2 teaspoons chopped fresh rosemary leaves.
1 cup grated Parmesan, optional.
Seasoning salt.
Freshly ground black pepper.
Crusty bread, for serving.

directions

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 eggs noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

notes

John is very discerning about soup and recipes. This is one he really likes. We have this 2 or 3 times a year. Serve with crusty loaf of French Bread. Grated Parmesan is optional on top of soup when serving.

Source: Deborah Culver