The Lady’s Chicken Noodle Soup

Name: The Lady’s Chicken Noodle Soup
Yield: 8
Ingredients: 4 bay leaves; 3 chicken bouillon cubes; 1 onion, peeled and diced; 1 teaspoon Paula Deen Lemon Pepper Seasoning; 3 cloves garlic, minced; 1 2 1/2 to 3-pound fryer (chicken), cut up; 1 1/2 to 2 teaspoon Italian seasoning; 3 1/2 quart water; kosher salt and pepper to tasteFor Step 2:; 2 cups sliced carrots; 2 cups sliced celery, with leafy green tops; 2 1/2 cups uncooked egg noodles; 3 tablespoons chopped fresh parsley; 1 cup grated Parmesan cheese (optional); 3/4 cup heavy cream (optional); 1/3 cup cooking sherry; 1 cup sliced mushrooms; Fresh parsley; 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste; freshly ground black pepper to taste; crusty french bread, for serving

The Lady’s Chicken Noodle Soup was pinched from <a href="http://www.pauladeen.com/recipes/recipe_view/the_ladys_chicken_noodle_soup" target="_blank">www.pauladeen.com.</a>

INGREDIENTS

•

4 bay leaves

•

3 chicken bouillon cubes

•

1 onion, peeled and diced

•

1 teaspoon Paula Deen Lemon Pepper Seasoning

•

3 cloves garlic, minced

•

1 2 1/2 to 3-pound fryer (chicken), cut up

•

1 1/2 to 2 teaspoon Italian seasoning

•

3 1/2 quart water

•

kosher salt and pepper to tasteFor Step 2:

•

2 cups sliced carrots

•

2 cups sliced celery, with leafy green tops

•

2 1/2 cups uncooked egg noodles

•

3 tablespoons chopped fresh parsley

•

1 cup grated Parmesan cheese (optional)

•

3/4 cup heavy cream (optional)

•

1/3 cup cooking sherry

•

1 cup sliced mushrooms

•

Fresh parsley

•

2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste

•

freshly ground black pepper to taste

•

crusty french bread, for serving

Go To Recipe

review