Chicken Noodle Soup

Contributed by Kelly Tillberg

Ingredients for chicken stock:

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

Ingredients for soup:

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

Directions for the soup 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

Directions 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 (optional)
• 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!