The Lady’s Chicken Noodle Soup
By Paula Deen
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Difficulty: Medium
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
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.
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Shirley Brehm
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The Deen Team
I am not sure of any recipes that match that description unfortunately.
DLana Anderson
Can you freeze this soup with the cream added?
The Deen Team
We would recommend freezing it without adding the cream and cheese. If you know you'll have leftovers, set it aside before adding the cream and cheese to the portion you plan to eat.