Cooking Thursday

Last week I made my first pot of soup for the season.  Bob had asked me to make this particular chicken noodle soup.  I don't make it often, because it takes a little time, but it is seriously the very best soup!  It makes a big pot, so we had it for supper a few times, and took it for lunches as well.
 I was told this recipe originally came from Paula Deen so I have to give her credit.

Creamy Chicken Noodle Soup

Stock:
approx. 2# whole chicken
4 cups chicken broth
8 cups water
one onion quartered
3 teaspoons chicken stock concentrate
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon black pepper
4 bay leaves
Add all ingredients to a large soup or stock pot.  Cook until chicken is cooked through - about 1 1/2 hours.
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.

Soup:
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