Thank you Paula for another wonderful recipe! My one and only complaint about this soup is that I didn’t make enough. Paula’s chicken noodle soup recipe is….
Food for the soul.
And everyone in my house is sick this week. I think everyone everywhere is sick right now. It’s definitely that time of year for colds.
It’s also that time of year when it starts to get dark early. Super early. 4:30 in the afternoon early! Which is not good if you’re a foodie photographer. Most days in the fall and winter are gray in Germany. So that in conjunction with dark evenings make for really terrible lighting. This was my soup picture last night:
I can fix it up a little bit in photoshop:
But it’s still not as nice as natural lighting.
And here’s leftovers, pictured during the day. So much prettier in my opinion. Speaking of leftovers. This soup is wonderful leftover. All the flavors mingle overnight and make it even more fabulous.
I think this recipe will be the soup my kids think of some day when they grow up and are off on their own living down the street and not feeling good. Mom’s homemade chicken noodle soup.
This one is a keeper!
Note* I followed this recipe exactly except I didn’t add mushrooms, sherry or parsely (didn’t have any fresh on hand). I used half and half instead of heavy cream because it’s what I had. Also didn’t add parmesan, but only because I forgot to get some at the store. Though this recipe tastes great without, I think parmesan would have made this soup even more amazing. It seems to be a versatile recipe that can be made your own.
The Lady’s Soup via Paula Deen
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
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.