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January 9, 2014

Whenever I want chicken noodle soup, there's only one recipe I go to... and that would be Paula Deen's recipe. Regardless if you love or hate her, the fact she can cook her face off remains to be true or at least it does regarding this particular pot of soup. One could follow her recipe verbatim or stray from it a little as we do occasionally (by leaving out the italicized ingredients/directions below), either way the end result is nothing short of delicious. Oftentimes we double the recipe so we have a ton of leftovers; I encourage you to do the same. You're welcome.

2 to 3 boneless, skinless chicken breasts
4 quarts of 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

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh rosemary leaves
1/3 cup cooking sherry
1 cup grated Parmesan
3/4 cup heavy cream

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 to 3 1/2 quarts of stock. When chicken is cool enough to touch, shred it and set aside.

Bring stock back to a boil, add carrots, and cook for 3 to 5 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, parsley and rosemary. Add sherry and Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding salt and pepper. 


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