Pop's Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 bay leaves
3 chicken bouillon cubes
1 onion, peeled and sliced
1 tsp Lemon Pepper Seasoning
3 cloves garlic, minced
2.5 to 3 lb. fryer chicken, cut up
2 tsp Italian seasoning
3 1/2 quarts of water
(For 2nd step)
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tbsp. chopped fresh parsley
1 cup shredded Parmesan cheese
1 pint heavy cream
1/4 cup cooking sherry
1 small pkg fresh sliced mushrooms
Fresh parsley
1 tbsp. seasoned salt
1 tbsp. fresh ground pepper
2 tsp. fresh rosemary leaves, or 1 tsp. dry
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Directions: |
Directions:For the stock: Add first 8 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 about 3 quarts of stock left. When chicken is cool to touch, pick bones clean, discard bones, skin and cartilage. Set chicken aside.
For the 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 pkg. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. (See Hint) Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoned salt and fresh ground pepper. |
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Personal
Notes: |
Personal
Notes: Hint: the first time I made this recipe the only problem was the cleanup. When the Parmesan melted in the pot and on the stir spoon, it was extremely hard to clean. Solution!! At this point I move my soup into an oval Crock Pot preheated with a Reynolds Crock Pot Liner in it. Sprinkle the Parmesan in the bottom and pour the hot soup over it. Use a wood spoon. Now clean up is as easy as throwing a bag away.
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