Oh, chicken noodle soup. How can you go wrong? Honestly, I don't know anyone who doesn't love this classic soup. The carrots are so soft (you can't even tell you're eating your daily veggies!), the broth is flavorful with all different kinds of seasonings, and the lean chicken is tender and juicy. Ahhh! It makes me want it just thinking about it (although I did just have it last night). :)
Anyway, that's today's recipe. As I was eating it last night, I thought it was just too tasty to not share with you all. So here you have it! An extremely tasty, light and flavorful soup.
Ingredients (roughly serves 6):
For the stock (that's the broth): Add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water 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. 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, sherry and rosemary. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Dish soup into bowls are top with Parmesan cheese if desired. Serve with bread.
Pictures by: Ashley
Recipe by: Paula Deen
Visit Paula's site for more delicious treats to make and share.
Tell me what you think of this recipe in the comments below! I thought it was really tasty. This is my favorite soup recipe, and I'm not even a big soup person. I hope you all enjoyed it!
I'm Ashley, a food-loving, Michigan dweller, 15-year-old writer and the founder of Green Teen!