The third and final soup in my soup series is Lady's Chicken Noodle Soup. This recipe came from Paula Deen years ago when she was first starting out on Food Network. It's a little more work than my previous two soups, but sooo worth the effort.
I don't usually prefer chicken noodle soup....until I tried this one! With the addition of fresh rosemary, freshly grated Parmesan, and cream, it takes chicken soup to a whole new level!
1 (2 1/2 to 3 lb) whole chicken (or fryer, cut up)
3 1/2 quarts water
1 onion, peeled and quartered
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 pepper
2 cups sliced carrots
2 cups sliced celery
2 1/2 cups egg noodles, uncooked
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan
3/4 cup heavy cream, optional
Kosher salt and black pepper
For the stock, add all ingredients to a soup pot. Cook until chicken is tender, about 1 to 1 1/2 hours. 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, pull meat off the bone. Discard 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 package directions. When noodle are done, reduce heat to low. Add chicken, mushrooms, parsley, and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning if needed.
Enjoy with a hot loaf of French bread or rolls.
If you missed my last two soups, you can find Basil Tomato Soup here, and Zucchini, Potato, and Parmesan Soup here!