Ingredients
-
-
2 1/2 - 3
-
3 1/2
-
1
-
2
-
1
-
3
-
4
-
3
-
-
-
-
-
-
Directions
The Lady’s Chicken Noodle Soup – Paula Deen,This recipe is from the days that Paula Deen started “The Bag Lady”, where her sons would go out and sell their mother’s meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around – first added carrots and celery to the stock, as well as dill (it really makes the soup even better.),I have a different way of making broth: I like to use chicken feet/claws. The broth comes high in protein and collagen, and it’s easy to do if you have a crockpot. Just let it run overnight. The second day used Ms. Deen’s recipe, cooking the chicken inside the broth from the day before. This left an extremely rich broth. So rich that the creme, parmesan and noodles were overkill. One thing I would add is a couple of tablespoons of habanero infused sherry.,Omitted the cheese, creme, and noodles.
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Steps
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1
Done
|
For the Stock: |
|
2
Done
|
Add All Ingredients to a Soup Pot. |
|
3
Done
|
Cook Until Chicken Is Tender, About 35-45 Minutes. |
|
4
Done
|
Remove Chicken from Pot and Set Aside to Cool. |
|
5
Done
|
Remove and Discard Bay Leaves and Onion. |
|
6
Done
|
You Should Have Approximately 3 Quarts of Stock. |
|
7
Done
|
When Chicken Is Cool Enough to Touch, Pick Bones Clean, Discarding Bone, Skin and Cartilage. |
|
8
Done
|
Set Chicken Aside. |
|
9
Done
|
For the Soup: |
|
10
Done
|
Bring Stock Back to a Boil. |
