Chicken Noodle Soup With A Lady'S Kick - cooking recipe

Ingredients

Chicken Stock
5 lbs whole chickens
8 bay leaves
5 chicken bouillon cubes
2 tablespoons thyme
2 tablespoons parsley
2 onions, quartered
4 carrots, quartered
3 garlic cloves, minced
kosher salt
fresh ground pepper
Soup
1/2 cup sweet onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
2 tablespoons fresh parsley, chopped
2 tablespoons butter
1/3 cup sherry wine
1 cup heavy cream
2 tablespoons flour
1 cup parmesan cheese, shredded
fresh salt and pepper
3 cups medium egg noodles, uncooked

Preparation

Chicken Stock:
Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
Pull and shred the chicken meat from bone discarding the skin and bone.
Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
Add salt and fresh gound pepper to taste.
Serve with crusty french bread or corn bread.