Description
Comfort arrives with Paula Deen’s hearty chicken noodle soup, a Southern classic that warms hearts and soothes souls. Tender chicken, perfectly seasoned broth, and silky noodles blend into a homemade masterpiece you’ll crave on chilly days.
Ingredients
Scale
Protein:
- 1 (2 ½ to 3 pounds/40-48 ounces) cut up whole chicken
- 3 chicken bouillon cubes
Vegetables and Herbs:
- 1 peeled and diced onion
- 2 cups sliced carrots
- 2 cups sliced with leafy green tops celery
- 1 cup sliced rinsed and drained mushrooms
- 3 cloves minced garlic
- 3 tablespoons chopped, plus more fresh parsley
- 2 teaspoons chopped fresh rosemary
- 4 bay leaves
- 1 ½ to 2 teaspoons Italian seasoning
- 1 teaspoon Paula Deen Lemon Pepper Seasoning
- to taste Paula Deen Seasoned Salt
- freshly ground to taste black pepper
Liquids and Additional Ingredients:
- 3 ½ quarts/14 cups water
- ⅓ cup cooking sherry
- 2 ½ cups uncooked egg noodles
- ¾ cup (optional) heavy cream
- 1 cup grated (optional) Parmesan cheese
- for serving crusty French bread
Instructions
- Create a flavorful broth by combining bay leaves, bouillon cubes, onion, carrots, celery, lemon pepper seasoning, garlic, whole chicken, Italian seasoning, salt, and pepper in a large soup pot. Fill with water and simmer for 35-45 minutes until the chicken becomes fork-tender.
- Carefully remove the chicken from the pot and transfer to a cutting board. Strain and reserve approximately 3 quarts / 2.8 liters of the aromatic stock, discarding the bay leaves. Allow the chicken to cool slightly before delicately shredding the meat, removing skin, bones, and cartilage.
- Return the strained stock to the pot and bring to a gentle boil. Add egg noodles and cook according to package instructions until they reach an al dente texture, typically 6-8 minutes.
- Incorporate the shredded chicken back into the pot. Introduce sliced mushrooms, fresh chopped parsley, a splash of sherry, and aromatic rosemary. If desired, enrich the soup with a swirl of cream and sprinkle of grated Parmesan cheese. Simmer for an additional 2 minutes, allowing flavors to meld. Taste and adjust seasoning with seasoned salt and freshly ground black pepper to your preference.
Notes
- Prevent noodles from getting mushy by adding them towards the end of cooking.
- Select wide egg noodles or thin pasta for the best texture and absorption of soup flavors.
- Ensure chicken is fully cooked by checking internal temperature reaches 165°F with a meat thermometer.
- Keep leftovers refrigerated in an airtight container for up to 3-4 days, reheating gently to preserve soup quality.
- Balance soup consistency by adding more broth if it becomes too thick during simmering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 119 kcal
- Sugar: 2 g
- Sodium: 1662 mg
- Fat: 3.8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 15 g
- Fiber: 1.2 g
- Protein: 5.8 g
- Cholesterol: 20 mg