"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Fitch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Davis

Category:
Category:

Ingredients:  
Ingredients:  
Chicken stock
2 1/2 lbs. chicken, cut into pieces
Box of chicken stock (4 cups)
1 onion, peeled and diced
1 1/2 to 2 tsps. Italian seasoning
1 tsp. lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
Kosher salt and freshly ground black pepper
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 tsps. chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

Directions:
Directions:
Add stock, chicken, onion, garlic, bay leaf, Italian seasoning and lemon pepper seasoning to a soup pot. Cook until chicken is tender. Remove chicken from pot and set aside to cool. 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 directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes.

 

 

 

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