The Pioneer Woman Tasty Kitchen
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The Best Chicken Noodle Soup Ever

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

I have been making this soup for years. It’s a variation from Ms. Paula Deen. I promise you it is the BEST chicken noodle soup you will ever eat! I always double the recipe and freeze the extra.

Ingredients

  • FOR THE BROTH:
  • 1  Whole Chicken
  • 3-½ quarts Water
  • 1  Onion, Peeled And Diced
  • 2 teaspoons Italian Seasoning
  • 1  Lemon, Sliced
  • 3 cloves Garlic, Minced
  • 2 leaves Bay Leaves
  • 3  Chicken Bouillon Cubes
  • Kosher Salt And Pepper To Taste
  • FOR THE SOUP:
  • 2 cups Sliced Carrots
  • 2 cups Sliced Celery
  • 1 bag Extra Wide Egg Noodles (12 Ounce)
  • 1 cup Sliced Mushrooms
  • 3 Tablespoons Parsley, Chopped
  • ⅓ cups Cooking Sherry
  • 2 teaspoons Rosemary, Chopped
  • 1 cup Parmesan Cheese, Grated
  • ¾ cups Heavy Cream

Preparation

Add all of the broth ingredients into a large pot. Add extra water if needed so that chicken is completely covered. Cook for an hour or until chicken is tender.

Remove chicken and place on a rimmed cutting board (you will need to catch juices from chicken). Once the chicken is 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 a boil and add carrots and celery cooking for 10-12 minutes. Add egg noodles and cook until al dente (follow directions on package). Add chicken, and remaining ingredients. Stir to combine. Cook for another 5 minutes or until heated through. Serve.

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Avatar of Kelly Hanson

Kelly Hanson on 12.7.2012

Best Chicken Noodle Soup ever – this title is certainly applicable!

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