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The Lady’s Chicken Noodle Soup

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 bay leaves
  • 3 chicken bouillon cubes
  • 1 peeled and diced onion
  • 1 teaspoon Paula Deen Lemon Pepper Seasoning
  • 3 cloves minced garlic
  • 1 (2 1/2 to 3 lb) cut up whole chicken
  • 1 1/2 to 2 teaspoons Italian seasoning
  • 3 1/2 quarts water
  • 2 cups sliced carrots
  • 2 cups sliced with leafy green tops celery
  • 2 1/2 cups uncooked egg noodles
  • 3 tablespoons chopped, plus more fresh parsley
  • 1 cup grated (optional) Parmesan cheese
  • 3/4 cup (optional) heavy cream
  • 1/3 cup cooking sherry
  • 1 cup sliced rinsed and drained mushrooms
  • 2 teaspoons choppe fresh rosemary
  • to taste Paula Deen Seasoned Salt
  • freshly ground to taste black pepper
  • for serving crusty French bread


For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water 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. 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: 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.