Chicken Noodle Soup
Chicken Noodle Soup
Prep time
Cook time
Total time
Hearty and flavorful soup, perfect for anytime of year!
Author: Alberta Chicken Producers
Serves: 9
Ingredients
Stock:
- 2½ to 3 lb fryer chicken, cut up
- 3½ qt water
- 1 onion, peeled and diced
- 1½ to 2 tsp Italian seasoning
- 1 tsp lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- kosher salt and freshly ground black pepper
Soup:
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2½ cups uncooked egg noodles
- ½ cup corn
- 1 cup pea pods, cut in half
- 3 tbsp chopped fresh parsley leaves
- ⅓ cup cooking sherry
- 2 tsp chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- ¾ cup heavy cream, optional
- seasoning salt
- freshly ground black pepper
- crusty french bread, for serving
Instructions
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.