Chicken Noodle Soup
INGREDIENTS
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Stock:
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1 (2 1/2 to 3-pound) fryer chicken, 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 1/2 to 2 teaspoons Italian seasoning
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1 teaspoon lemon-pepper seasoning
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3 cloves garlic, minced
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4 bay leaves
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3 chicken bouillon cubes
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Kosher salt and freshly ground black pepper.
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Soup:
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2 cups sliced carrots
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2 cups sliced celery, with leafy green tops
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2 1/2 cups uncooked egg noodles
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1 cup sliced mushrooms
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3 tablespoons chopped fresh parsley leaves
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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, optional
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3/4 cup heavy cream, optional
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Seasoning salt
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Freshly ground black pepper
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