Creamy Chicken Noodle Soup
approx. 2# whole chicken
4 cups chicken broth
8 cups water
one onion quartered
3 teaspoons chicken stock
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon salt
4 bay leaves
Add all ingredients to a large soup or stock pot. Cook until chicken is cooked through - about 45 minutes.
Remove chicken from pot and allow to cool. Pour broth through strainer to remove onions, bay leaves and any sediment. Return stock to pot.
Remove chicken from bones - discard bones and skin, and set chicken aside.
2 cups sliced carrots
2 cups sliced celery
2 cups uncooked frozen egg noodles*
3 tablespoons chopped, fresh parsley
2 teaspoons chopped, fresh rosemary
1/3 cup cooking sherry
1 cup grated parmesan cheese
3/4 cup heavy cream
Bring stock back to a boil. Add carrots and cook for about 3 minutes, then add celery and cook for another 10 minutes.
Add egg noodles and cook as directed on package.
When noodles are done, stir in chicken, parsley, rosemary and sherry. Then stir in parmesan and cream.
Cook for about 2 minutes. Add salt and pepper as desired.
*The frozen egg noodles make a big difference in the end result. I used Reames, I'm told Granny's are also good. If these are not available, regular noodles will also work.