The recipe begins by making chicken stock from scratch using a 2.5 pound cut up chicken fryer, one medium onion, diced, 4 bay leaves, 3-1/2 quarts of water, 3 chicken bouillon cubes, 3 cloves of garlic, minced, 1 teaspoon of lemon pepper and 2 teaspoons of Italian seasoning. Cook until the chicken is tender, about 35-45 minutes. After the chicken is cooked, remove from the stock and pull the chicken from the bones and set aside. The remaining ingredients for the soup include 2 cups chopped carrots, 2 cups chopped celery, 1 cup sliced mushrooms, 2-1/2 cups uncooked egg noodles, 1/3 cup of cooking sherry, 3/4 cup heavy cream, 3 tablespoons chopped fresh parsley, 2 teaspoons of chopped fresh rosemary and 1 cup grated Parmesan cheese.
Bring the stock to a boil, add the carrots and celery, and cook for approximately 10 minutes. Add the egg noodles and cook until soft. When noodles are done, add the remaining ingredients. Cook an additional two minutes until soup is warm throughout. Add salt and pepper to taste.
Paula Deen suggests serving this soup with crusty French bread, but also serving with a salad helps balance the richness of the soup.Learn more about Cooking