So here is the deal with the chicken noodle soup. Madame Toot (my 7 year old) was not feeling well. I took her to the doctor and indeed, she has strep throat. I have always read chicken noodle soup is the Jewish Penicillin and that studies have shown that the components of chicken noodle soup are very good for sick people. Something about the salt and warmth and some other stuff I forget because I am tired and lots of stuff happens that overrides the results of a study I read 2 years ago. None the less, I am going to be real honest and say, I have always just opened chicken noodle soup from the can when my kids were sick. Not the fancy Progresso kind, but the good old Campbell’s kind. That is what BBM (Bernie aka mama) did for me when I was sick and it was perfectly fine. But yesterday after we left the doctor, we ran by Target to get her prescription filled and I decided I would make a big pot of chicken noodle soup. Without an old family recipe to turn to, I turned to google. And google brought up quite a few and I chose the one that looked the tastiest and hoped for the best. This is one of Paula Deen’s Lady and Sons recipes. It is the best chicken noodle soup I have eva had y’all. It was so good I cannot even stand it. It is so good that it is real early in the morning and I want to have a bowl right now. It is chock full of veggies, chicken and has a flavor that you cannot beat. You will likely love it. I bought a loaf of crusty French bread and it just completed this meal. I am putting some in freezer safe containers and freezing some so I will have some of this on hand the next time I need a fix or one of us gets sick. We are not Jewish, but we will gladly take a dose of their Penicillin. Good thing because I am allergic to the regular Penicillin. Hope you enjoy this chicken noodle soup! You absolutely do not have to be sick to enjoy a bowl of this luscious concoction.

that’s a sick baby girl

Chicken Noodle Soup (adapted from Lady and Sons)
serves 8-10

Stuff you need~

for the stock:

1 (2 1/2-3 pound) whole fryer (or equal amount chicken parts)
3 1/2 quarts water
1 onion, diced
3 cloves garlic minced (1 1/2 teaspoons of the jarred stuff)
1 teaspoon lemon pepper
1 1/2 teaspoons italian seasoning
3 chicken bouillon cubes
4 bay leaves
Kosher salt and black pepper

for the soup

2 cups celery, diced, including leafy green parts
2 cups carrots, sliced
8 ounce package mushrooms, sliced
2 1/2 cups uncooked egg noodles (I used the medium size and really liked them. The wide ones just freak me out…not sure why)
2 teaspoons chopped fresh rosemary leaves
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
3/4 cup heavy cream
1 cup freshly grated Parmesan
Seasoned salt to taste (optional)
Kosher salt and black pepper to taste

What to do with the stuff~
First off, let’s get this stock going. You will feel very much like Martha Stewart or a pioneer woman as you do this. I enjoyed it and really felt like I needed to be in the creek rinsing our laundry. Except I was super glad to just wash it in our washing machine. You know what I mean…something about making a stock just feels…homey.
Ok, now add 3 1/2 quarts water to your stock pot. Thoroughly clean your chicken or chicken parts. Cut up your chicken if you want to. I do not cut up chickens. I have issues and something prevents me from being able to carry out that task. (Not so pioneer like right? Whatever I gloss over that stuff. 😜) add your chicken or chicken parts to the stock pot. Add in remaining ingredients for the stock and bring to a boil and then reduce to a simmer. Allow to cook until the chicken is cooked thoroughly. I let mine cook on super low heat for 2 hours or so. But I had a whole fryer in that pot. It will take about an hour with chicken parts. My chicken meat was falling off the bone.

you done made you some stock Cher!

Remove the chicken from a pot to a large plate. Allow to cool. Using a slotted spoon, remove onions and bay leaves and discard. They are no longer necessary. Debone your chicken and discard the bones. Don’t need them either. Set aside deboned chicken meat.
for the soup

Bring your stock back to a boil. Add in your carrots and let them cook for about 5 minutes. Now stir in the celery and let it cook for about 10 minutes. Stir in your noodles and allow them to cook al dente. This means they are done but not mushy. Now stir in mushrooms, parsley, rosemary and sherry. If you are using the heavy cream and Parm (which I suggest) add those in. Stir in your chicken meat and seasonings. Give it a taste before you add anything and then add accordingly. I allowed mine to simmer on low heat for another 30
Minutes to let those flavors hang out and come together to bring us chicken noodle soup perfection.

carrots, mushrooms and noodles…oh my!

delicious perfection