Ingredients
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2 1/2-3 lbs broiler-fryer chickens, cut up
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3 1/2 quarts water
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1 onion, peeled and diced
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1 teaspoon lemon-pepper seasoning
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3 garlic cloves, minced
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4 bay leaves
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3 chicken bouillon cubes
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kosher salt, to taste
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fresh ground black pepper
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2 cups sliced carrots
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2 cups sliced celery, leaves as well
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2 1/2 cups uncooked egg noodles
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1 cup sliced mushrooms
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1/3 cup cooking sherry
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2 teaspoons chopped fresh rosemary leaves
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1 cup grated parmesan cheese
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3/4 cup heavy cream
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seasoning salt, to taste
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2 teaspoons italian seasoning
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3 tablespoons parsley, chopped
Instructions
- FOR THE STOCK:
- Add all ingredients to a soup 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 bone, 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 5-10 minutes.
- Add egg noodles and cook according to package instructions.
- 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.