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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken Noodle Soup from Paula Deen Recipe

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This recipe for Chicken Noodle Soup from Paula Deen is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 quarts chicken stock (from Basic Chicken Stock recipe)
2 cups sliced carrots
2 cups sliced celery, with leafy tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms (optional)
3 Tbsp. chopped fresh parley leaves
1/3 cup cooking sherry
2 tsp. chopped fresh rosemary leaves
1 cup grated Parmesan cheese (opt.)
3/4 cup heavy cream (opt.)
Seasoning salt
freshly ground black pepper
Directions:
Directions:
Bring stock 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 directions. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan cheese and cream. Cook another 2 minutes. Adjust seasoning, if needed by adding seasoning salt and pepper.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Good with crusty French bread.

 

 

 

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