Our last gourmet dinner was an upscale soup and sandwich supper with appetizers and desserts. I made this chicken noodle soup and thought it was excellent.
1 (2 1/2 to 3-pound) fryer chicken
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
1 tablespoon chicken stock base
Kosher salt and freshly ground black pepper to taste
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2-3 cups uncooked egg noodles
2 cups sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1/2-1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Freshly ground black pepper
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. You should have approximately 3 quarts of stock. When chicken is cool enough to handle, pick bones clean, discarding bones, skin, and cartilage. Cut chicken into chunks and set aside.
For the soup: bring stock back to a boil, add carrots and celery and continue to cook for 5 to 10 minutes or until tender. Add egg noodles and cook according to directions on package. Also add mushrooms. When noodles are done, add chicken, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
Note: I did add the Parmesan (1/2 cup) and cream. It makes for a creamy luscious chicken soup. You will not need to add much additional salt if any.
This is a adapted from a Paul Deen recipe.