Tuesday, October 13, 2009

Chicken Noodle Soup


This is a Paula Deen recipe. It is relatively easy to make and SO good. Forget Campbell's!


One 2-3 pound chicken (you can cut it up, but I left mine whole)
3 1/2 quarts water
1 onion, peeled
1 1/2 -2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste

*Add all ingredients to a pot. Cook until chicken is tender, about 35-45 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 next step, you will need:

2 Cups sliced carrots
2 Cups sliced celery
2 1/2 Cups uncooked egg noodles
3 Tablespoons minced fresh parsley
1/3 Cup grated Parmesan cheese (optional)
3/4 Cup heavy cream (optional)
1/3 Cup cooking sherry
Salt and pepper to taste

*Bring stock to a boil, add carrots and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed.

*If you are watching calories, omit cheese and cream.

3 comments:

Momofgirls said...

Making this one tonight! Thanks for sharing!

HPS said...

Made this tonight w/ the Mama's Banana Bread. The combination of the two made my house smell A-mazing!!!! They were both a hit.

HPS said...

PS-I did the cheese but not the creme. I'm curious how the creme would make it taste differently. If you know, do tell!