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Nutrition Facts
Serving Size 1 (782g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons italian seasoning
Calories 421
Calories from Fat 200		(47%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 432mg		18%
Potassium 565mg		16%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 1.9g	7%
	Sugars 3.3g
Protein 29.3g		58%
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The Lady's Chicken Noodle Soup - Paula Deen

Recipe #147065 | 1½ hours | 25 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Manami
Dec 2, 2005

This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)

SERVES 8 -10 (change servings and units)

Ingredients

STOCK

2 1/2-3 lbs broiler-fryer chickens, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt, to taste
fresh ground black pepper

SOUP

2 cups sliced carrots
2 cups sliced celery, leaves as well
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated parmesan cheese (optional)
3/4 cup heavy cream (optional)
seasoning salt, to taste
fresh ground black pepper, to taste
crusty French bread, for serving

Directions

1
FOR THE STOCK:.
2
Add all ingredients to a soup pot.
3
Cook until chicken is tender, about 35-45 minutes.
4
Remove chicken from pot and set aside to cool.
5
Remove and discard bay leaves and onion.
6
You should have approximately 3 quarts of stock.
7
When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
8
Set chicken aside.
9
FOR THE SOUP:.
10
Bring stock back to a boil.
11
Add carrots, and cook for 3 minutes,.
12
Add celery and continue to cook for 5-10 minutes.
13
Add egg noodles and cook according to package instructions.
14
When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
15
Add Parmesan and cream, if using.
16
Cook for another 2 minutes.
17
Adjust seasoning, if needed, by adding seasoning salt and pepper.
18
Enjoy along with a nice hot crusty loaf of French bread.

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Featured Reviews for This Recipe

From: KissKiss

On Oct 11, 2009

My 3-year-old son and I are both under the weather, and we both loved this (DH did, too). I made it exactly as written except that I omitted the mushrooms. It's pretty labor intensive, but the results are worth the effort. Thanks for posting a great recipe!

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From: Scrivener1

On Sep 22, 2009

The version of this soup in my Paula Deen cookbook does not call for mushrooms or rosemary. So I made it without those two things, and I also did not use the cheese or cream. "The Lady" suggests leaving these out if you want to cut calories. This recipe is completely amazing. I used about 3/4 tsp. kosher salt and about 1/4 tsp. fresh ground black pepper in the stock. Plus, I added 1 tsp. sugar to the stock. Otherwise, I followed the recipe EXACTLY! Yum, yum, yum. Why would you EVER buy canned chicken noodle soup?

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From: Bogey'sMom

On Dec 3, 2005

This is the only chicken soup I ever make, and it is beyond delicious. There is just nothing that compares to it. Make it just one time and you'll be hooked.

4 people found this review helpful

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From: French Lavender

On Jan 8, 2006

Excellent! I had to improvise a bit, as our rural store is closed on Sundays, but it turned out great. I had leave out the sherry and mushrooms. I also didn't have fresh herbs, so I used dried. I didn't have lemon pepper, so I added some pepper and a splash of lemon juice. I did add one more bouillon cube as I thought the stock was a bit bland, and that jazzed it up to where I needed it. I was skeptical about the cream & parmesan, but it was amazing how much better it was with it. It really makes the difference between just okay and excellent soup. Thanks DiScarf & Paula Deen!!

3 people found this review helpful

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