Recipe

Chicken And Noodles Recipe

	Tuilelaith / All my dishes 1 year, 10 months ago Here is a really good one of those chicken recipes I was telling you about. This one takes time and is worth every minute you spend on it. Enjoy! Prep:20m Cook:90m Servings:4	Tuilelaith
	chicken noodles

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Ingredients

Stock:

2-1/2 to 3-pound fryer chicken, cut up

3-1/2 quarts water

1 onion, diced

2 teaspoons Italian seasoning

1 teaspoon lemon-pepper seasoning

3 cloves garlic, minced

3 bay leaves

4 chicken bouillon cubes

Kosher salt to taste

Black pepper to taste

Soup:

2 cups carrots, sliced

2 cups celery, sliced, using leafy tops

3 cups egg noodles, uncooked

1 cup mushrooms, sliced

2 teaspoons fresh rosemary leaves, chopped

1 cup Parmesan cheese, grated

3/4 cup heavy cream (optional)

Seasoning salt to taste

Black pepper to taste

Directions

To make soup stock: Combine all stock ingredients together. Cook 35 to 45 minutes until chicken is tender. Remove chicken from pot and set aside to cool.

Remove and discard bay leaves and onion. When chicken is cool enough to touch, debone and remove skin and cartilage. Cut into bite-size pieces. Set chicken aside.

To make the soup: Bring stock to a boil; add carrots and cook for 5 minutes. Add celery and continue to cook for 10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, mushrooms, rosemary, Parmesan cheese and cream and stir.

Cook for another 2 minutes. Adjust soup seasoning, if necessary, by adding seasoning salt and black pepper to taste.

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