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.