Author Notes
Yes, this is the Best Chicken Noodle Soup EVER! I have been making this soup for years (an adaption of Paula Dean's recipe) 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. —Amy Stafford @ A Healthy Life For Me
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Ingredients
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1
whole chickens
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3 1/2 quarts
water
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1
onion, peeled and diced
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2 teaspoons
italian seasoning
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1
lemon, sliced
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3
garlic cloves
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2
bay leaves
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3
chicken bouillon cubes
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Dash
kosher salt and pepper
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2 cups
carrots, sliced
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2 cups
celery, sliced
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1
bag of egg noodles, cooked to bag directions
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1 cup
sliced mushrooms
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3 tablespoons
parsley, chopped
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1/3 cup
cooking sherry
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2 teaspoons
rosemary, chopped
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1 cup
parmesan, grated
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3/4 cup
heavy cream
Directions
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Add all ingredients up to Kosher salt and Pepper to a large pot. Add extra water if needed so that chickens are completely covered.
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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)
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Once chickens are cooled, shred all meat. Throwing away bones and skin.
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Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.
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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)
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Add chicken, and remaining ingredients. Stir to combine.
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Serve the Best Chicken Soup you will ever eat.
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