The Lady's Chicken Noodle Soup

Here you go, folks! A Paula Deen recipe with no butter! Are you shocked? :)

I like to joke around with my husband about Paula Deen recipes. It seems she has such a bad rep for being butter-laden. I, myself, just had someone comment that my Sunday Social post was fat and calorie-laden. Unfortunately for the critics, not all her recipes are that way. Even though a little butter isn't going to kill you.

I really wanted to put "ain't gonna kill you," but maybe proper grammar will drive the point home! :)

This soup recipe is unbelievable. I'm not sure if I have mentioned before or not, about my aversion to canned soup. I despise it. There is not a canned soup that I despise more than the dreaded red can chicken noodle soup. I hadn't found a great chicken noodle recipe until I tried this one. It's flavorful and it hits the spot on a chilly day! Oh, and it was my first time ever making a stock at home!

(Printable Version)
Recipe from Paula Deen

What you need:
For Stock:

• 1 whole chicken, cut up
• 3 1/2 quarts water
• 1 onion, diced
• 1 1/2 to 2 tsp. Italian seasoning
• 3 tsp. lemon pepper
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillion cubes
• Salt and pepper

For Soup:

• 2 cups sliced carrots
• 2 cups sliced celery (don't leave out leaves - they have flavor too!)
• 2 1/2 cups egg noodles
• 3 tbsp. parsley
• 2 tsp. rosemary
• Seasoning salt
• Pepper

Directions:

 

Add all stock ingredients in a large pot.
Cook until chicken is tender, around 45 minutes.
Remove chicken and let cool, meanwhile, remove onion and bay leaves.

When chicken is cooled, pick meat off of bones - throw away skin, cartilage, and bone. Set aside chicken. I used my stand mixer to shred the chicken up.

Bring stock (what's left in your pot) to a boil and add carrots. Cook for 3 minutes.
Add celery and cook another 5 to 10 minutes.
Add egg noodles and cook according to pkg. directions.

Add chicken, parsley, and rosemary. Cook for 2 more minutes. Add salt and pepper to taste. 

 

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