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The Lady's Chicken Noodle Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8-10 Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
8-10 Servings
$ /Serving

The Lady's Chicken Noodle Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8-10 Servings
$ /Serving

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 lb fryer (chicken), cut up
  • 1 1/2 2 teaspoon Italian seasoning
  • 3 1/2 quart water
  • 2 cups carrots, sliced
  • 2 cups celery, sliced with leafy green tops
  • 2 1/2 cups uncooked egg noodles
  • 3 2/3 tablespoons fresh parsley, divided, chopped
  • 1 cup Parmesan cheese, grated (optional)
  • 3/4 cup heavy cream, (optional)
  • 1/3 cup cooking sherry
  • 1 cup mushrooms, sliced rinsed and drained
  • 2 teaspoons fresh rosemary, chopped with tops
  • freshly ground black pepper, to taste
  • crusty french bread, for serving

Preparation

For the 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.

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 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. Enjoy along with a nice hot crusty loaf of French bread.

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Preparation

For the 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.

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 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. Enjoy along with a nice hot crusty loaf of French bread.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product