Creamy Chicken Noodle Soup
Ingredients
STOCK
- 3 pounds chicken
- 3-1/2 quarts water
- 1 onion, peeled and diced
- 2 tsp Italian seasoning
- 1 tsp lemon-pepper seasoning
- 3 garlic cloves, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
SOUP
- 7 cups sliced carrots
- 2 cups sliced celery, leaves included
- 2-1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tbsp parsley, chopped
- 1/3 cup cooking sherry
- 2 tsp fresh rosemary leaves, chopped
- 1 cup grated parmesan cheese
- 3/4 cup heavy cream
- Salt and pepper, to taste
BREAD BOWL OR SIDE
- Crusty French bread, for serving or as a side
Instructions
STOCK
- In a soup pot over medium heat, add chicken, water, onion, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, bouillon cubes, salt, and pepper. Cook, stirring occasionally, until chicken is tender, about 35 to 45 minutes.
- Remove the chicken and set it aside to cool. Discard the bay leaves and onion. This recipe should yield about 3 quarts of chicken stock.
SOUP
- Bring the stock back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 to 10 minutes more. Add the egg noodles and cook according to package instructions.
- Add the chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Add the cream, if using. Cook for 2 minutes. Add salt and pepper to taste.
- Pour soup into a crusty French bread bowl, or serve with a side of crusty bread and enjoy!
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