Ingredients
- 4 bay leaves
- 3 chicken bouillon cubes
- 1 peeled and diced onion
- 1 teaspoon Paula Deen Lemon Pepper Seasoning
- 3 cloves minced garlic
- 1 (2 1/2 to 3 lb) cut up whole chicken
- 1 1/2 to 2 teaspoons Italian seasoning
- 3 1/2 quarts water
- 2 cups sliced carrots
- 2 cups sliced with leafy green tops celery
- 2 1/2 cups uncooked egg noodles
- 3 tablespoons chopped, plus more fresh parsley
- 1 cup grated (optional) Parmesan cheese
- 3/4 cup (optional) heavy cream
- 1/3 cup cooking sherry
- 1 cup sliced rinsed and drained mushrooms
- 2 teaspoons choppe fresh rosemary
- to taste Paula Deen Seasoned Salt
- freshly ground to taste black pepper
- for serving crusty French bread
Directions
For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water 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. 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: 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. Enjoy along with a nice hot crusty loaf of French bread.
