The Lady's Chicken Noodle Soup

Recipe courtesy Paula Deen

Prep Time:25 minInactive Prep Time: hr minCook Time:1 hr 0 min
Level:
Easy
Serves:
8 to 10 servings

Ingredients
Stock:

2.5 pounds of chicken thigh
3 1/2 quarts water
1 onion, peeled and diced ( make big chunks so can drain)
1 1/2 to 2 teaspoons Italian seasoning ( i used a whole pack and seasoned the chicken then put rest in soup)
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes ( i use the brand " Better than Bouillon" it is awesome
Kosher salt and freshly ground black pepper
Soup:

2 cups finely sliced carrots
2 cups finely sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles ( about 8 oz bag)
1 cup sliced mushrooms ( Half a box)
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves ( make sure these are finely chopped)
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French 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 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.