Yes, this is the Best Chicken Noodle Soup EVER!  I have been making this soup for years and I have given it to sick friends, kids who have had their wisdom teeth out, those getting over the flu and everyone says the same thing, “that is the Best Chicken Noodle Soup”.  It is packed with flavor and makes a hearty and delicious dinner.

I make it with two chickens because I like to make extra to have some in the freezer to pull out when needed.  If you don’t want to make extra just cut everything in half for a wholesome healthy family dinner. 

Adapted from Paula Deen

Ingredients:

• 2 whole chickens
• 7 quarts of water
• 2 onions, peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon, sliced
• 6 garlic cloves, minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper

• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms, (if dried reconstituted)
• 6 tablespoon parsley, chopped
• 2/3 cup cooking sherry
• 4 teaspoon rosemary, chopped
• 2 cups grated Parmesan
• 1 1/2 cup heavy cream

Directions:

Add all ingredients up to Kosher salt and pepper to a large pot.  Add extra water if needed so that chickens are completely covered.

Cook for an hour or until chicken is tender.  Remove chickens and place on a rimmed cutting board ( you will need to catch juices from chickens)

Once chickens are cooled, shred all meat.  Throwing away bones and skin.

Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.

Bring broth to boil and add carrots and celery cooking for 10-12 minutes.  Add noodles and cook until al dente (follow directions on package).

Add chicken, and remaining ingredients.  Stir to combine.

Serve the Best Chicken Soup you will ever eat.

5.0 from 3 reviews

How to Make the Best Chicken Noodle Soup

 

Author:

Amy via Paula Deen

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Ingredients

• 2 whole chickens
• 7 quarts of water
• 2 onions, peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon, sliced
• 6 garlic cloves, minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper
• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms, (if dried reconstituted)
• 6 tablespoon parsley, chopped
• ⅔ cup cooking sherry
• 4 teaspoon rosemary, chopped
• 2 cups grated Parmesan
• 1½ cup heavy cream

Instructions

1. Add all ingredients up to Kosher Salt and Pepper to a large pot. Add extra water if needed so that chickens are completely covered. Cook for an hour or until chicken is tender.
2. Remove chickens and place on a rimmed cutting board (you will need to catch juices from chickens)
3. Once chickens are cooled, shred all meat. Throwing away bones and skin.
4. Strain broth through a colander into a large bowl throwing away solids.
5. Place broth back into stock pot.
6. Bring broth to boil and add carrots and celery cooking for 10-12 minutes. Add noodles and cook until al dente (follow directions on package).
7. Add chicken, and remaining ingredients. Stir to combine.
8. Serve.

3.1.09

Tagged as: chicken, Soup