1. FOR THE STOCK: 2. Add all ingredients to a soup pot. 3. Cook until chicken is tender, about 35-45 minutes. 4. Remove chicken from pot and set aside to cool. 5. Remove and discard bay leaves and onion. 6. You should have approximately 3 quarts of stock. 7. When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage. 8. Set chicken aside. 9. FOR THE SOUP: 10. Bring stock back to a boil. 11. Add carrots, and cook for 3 minutes,. 12. Add celery and continue to cook for 5-10 minutes. 13. Add egg noodles and cook according to package instructions. 14. When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary. 15. Add Parmesan and cream, if using. 16. Cook for another 2 minutes. 17. Adjust seasoning, if needed, by adding seasoning salt and pepper. 18. Enjoy along with a nice hot crusty loaf of French bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
