The Lady's Chicken Noodle Soup Recipe courtesy Paula Deen

Yield: 0 servings ( Serving Size: People )
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  1. The Lady's Chicken Noodle Soup Recipe courtesy Paula Deen

  2. Recipe Summary
  3. Difficulty: Easy
  4. Prep Time: 25 minutes
  5. Cook Time: 1 hour
  6. Yield: 8 to 10 servings
  7. User Rating:

  8. Stock:
  9. 1 (2 1/2 to 3-pound) fryer chicken, cut up
  10. 3 1/2 quarts water
  11. 1 onion, peeled and diced
  12. 1 1/2 to 2 teaspoons Italian seasoning
  13. 1 teaspoon lemon-pepper seasoning
  14. 3 cloves garlic, minced
  15. 4 bay leaves
  16. 3 chicken bouillon cubes
  17. Kosher salt and freshly ground black pepper
  18. Soup:
  19. 2 cups sliced carrots
  20. 2 cups sliced celery, with leafy green tops
  21. 2 1/2 cups uncooked egg noodles
  22. 1 cup sliced mushrooms
  23. 3 tablespoons chopped fresh parsley leaves
  24. 1/3 cup cooking sherry
  25. 2 teaspoons chopped fresh rosemary leaves
  26. 1 cup grated Parmesan, optional
  27. 3/4 cup heavy cream, optional
  28. Seasoning salt
  29. Freshly ground black pepper
  30. Crusty French bread, for serving

  31. For the stock: add all ingredients 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.
  32. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
April 2011

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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