The Lady'S Chicken Noodle Soup - Paula Deen Recipe

Name: The Lady'S Chicken Noodle Soup - Paula Deen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STOCK; 2 1/2 - 3 lbs broiler-fryer chickens, cut up; 3 1/2 quarts water; 1 onion, peeled and diced; 2 teaspoons italian seasoning; 1 teaspoon lemon-pepper seasoning; 3 garlic cloves, minced; 4 bay leaves; 3 chicken bouillon cubes; kosher salt, to taste; fresh ground black pepper; SOUP; 2 cups sliced carrots; 2 cups sliced celery, leaves as well; 2 1/2 cups uncooked egg noodles; 1 cup sliced mushrooms; 3 tablespoons parsley, chopped; 1/3 cup cooking sherry; 2 teaspoons chopped fresh rosemary leaves; 1 cup grated parmesan cheese (optional); 3/4 cup heavy cream (optional); seasoning salt, to taste; fresh ground black pepper, to taste; crusty French bread, for serving

Servings: persons

STOCK
2 1/2 - 3 lbs broiler-fryer chickens, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt, to taste
fresh ground black pepper
SOUP
2 cups sliced carrots
2 cups sliced celery, leaves as well
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated parmesan cheese (optional)
3/4 cup heavy cream (optional)
seasoning salt, to taste
fresh ground black pepper, to taste
crusty French bread, for serving

1
FOR THE STOCK:
2
Add all ingredients to a soup pot.
3
Cook until chicken is tender, about 35-45 minutes.
4
Remove chicken from pot and set aside to cool.
5
Remove and discard bay leaves and onion.
6
You should have approximately 3 quarts of stock.
7
When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
8
Set chicken aside.
9
FOR THE SOUP:
10
Bring stock back to a boil.
11
Add carrots, and cook for 3 minutes,.
12
Add celery and continue to cook for 5-10 minutes.
13
Add egg noodles and cook according to package instructions.
14
When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
15
Add Parmesan and cream, if using.
16
Cook for another 2 minutes.
17
Adjust seasoning, if needed, by adding seasoning salt and pepper.
18
Enjoy along with a nice hot crusty loaf of French bread.

1256

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: STOCK, 2 1/2 - 3 lbs broiler-fryer chickens, cut up, 3 1/2 quarts water, 1 onion, peeled and diced, and more.

Yes, The Lady'S Chicken Noodle Soup - Paula Deen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Lady'S Chicken Noodle Soup - Paula Deen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions