The Lady'S Chicken Noodle Soup - Paula Deen - cooking recipe

Ingredients

STOCK
2 1/2 - 3 lbs broiler-fryer chickens, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt, to taste
fresh ground black pepper
SOUP
2 cups sliced carrots
2 cups sliced celery, leaves as well
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated parmesan cheese (optional)
3/4 cup heavy cream (optional)
seasoning salt, to taste
fresh ground black pepper, to taste
crusty French bread, for serving

Preparation

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 bone, 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 5-10 minutes.
Add egg noodles and cook according to package instructions.
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.