Photo: The Lady's Chicken Noodle Soup Recipe
Ingredients
Stock:
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
Soup:
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 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.
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By den2mww
on June 10, 2013
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I love making this soup for my son, especially when he is feeling under the weather.
By inthepines123
on June 05, 2013
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Best chicken soup I've ever made, tried it with and without the cream and sherry. Everyone really preferred without (calories....instead of bullion cubes I used McKays instant chicken broth (has lower salt and no MSG. I also tied my homegrown rosemary in a cheesecloth bundle so I could remove it....I also cut up a fresh chicken and eliminated a lot of fat..awesome.
By misssmith012
Denver, Colorado
on May 14, 2013
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Definitely one of the best chicken soups I've ever made/tasted! The cream & parmesan is a MUST! It gives the soup a comfort feeling & all the flavors compliment so well together! It is so worth the time to make rather than going to the grocery store for a $3 can of chicken broth & a few noodles. If I could give it more than five stars I definitely would!
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