Tuesday, December 6, 2011

Paula Dean's Chicken Noodle Soup

I found this recipe for Paula Dean’s chicken noodle soup online and I knew it had to be good, because lets be real, anything Paula makes is delicious!  I had tried different chicken noodle soup recipes and they were ok, but this one is life changing!  My 2 year old even ate a whole entire bowl.  So, I suggest if you don’t have all of the ingredients then you go to the store so you can make it for dinner tonight….you won’t be disappointed.

(I did make a few changes when I made mine...I used regular lemon pepper, I did not use any sherry, I didn't put any mushrooms in it, I didn't put any parmesan cheese or heavy cream and I didn't use any season salt. Even with these changes it was still as good as ever)


4   bay leaves
3   chicken bouillon cubes
1   onion, peeled and diced
1 teaspoon Paula Deen Lemon Pepper Seasoning
3   cloves garlic, minced
1   2 1/2 to 3-pound fryer (chicken), cut up
1 1/2 to 2 teaspoon Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste

For Step 2:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh rosemary
Paula Deen Seasoned Salt to taste
freshly ground black pepper to taste
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.


Rachel Cunningham said...

Looks so good Megan! Thanks for sharing!

Anonymous said...

Can't wait to try this! Griffy loves chicken noodle soup. Thanks Meg!

AndiWinslow said...

Hi Megan I just wanted to let you know that I posted your chicken noodle soup today for the "CCC" I did however, follow the recipe since it was my first time at making it. Very good thank you for posting. This month's crazy cooking was to go out in blog land and find a chicken noodle soup. Andi
Come check it out if you can.

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