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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

THE LADY'S CHICKEN NOODLE SOUP Recipe

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This recipe for THE LADY'S CHICKEN NOODLE SOUP is from PENNY'S PICKS, 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:  
4 bay leaves
3 chicken bouillon cubes
1 onion, peeled and diced
1 teaspoon lemon pepper seasoning
3 cloves garlic, minced
1 chicken (2 1/2 to 3 pounds), cut up
1 1/2 to 2 teaspoons Italian seasoning
3 1/2 quarts water
Salt and pepper, to taste

2 cups sliced carrots
2 cups sliced celery
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated parmesan cheese
3/4 cup cream
1/3 cup cooking sherry
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh rosemary
Seasoning salt and pepper, to taste
Directions:
Directions:
Stock:
Add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. 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, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

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 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. Adjust seasoning, if needed, by adding seasoning salt and pepper.

 

 

 

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