Mohamed Shili This comforting, easy chicken noodle soup from Paula Deen is perfect for a quick, warm meal. Packed with tender chicken, hearty vegetables, and flavorful herbs, it’s a nutritious option using common pantry staples. Add a touch of cream for a rich twist or keep it classic—it’s flexible and always satisfying with crusty bread on the side.
Ingredients Needed:
- 4 bay leaves
- 3 chicken bouillon cubes
- 1 peeled and diced onion
- 1 teaspoon Paula Deen Lemon Pepper Seasoning
- 3 cloves minced garlic
- 1 (2 1/2 to 3 lb) cut up whole chicken
- 1 1/2 to 2 teaspoons Italian seasoning
- 3 1/2 quarts water
- 2 cups sliced carrots
- 2 cups sliced with leafy green tops celery
- 2 1/2 cups uncooked egg noodles
- 3 tablespoons chopped, plus more fresh parsley
- 1 cup grated (optional) Parmesan cheese
- 3/4 cup (optional) heavy cream
- 1/3 cup cooking sherry
- 1 cup sliced rinsed and drained mushrooms
- 2 teaspoons choppe fresh rosemary
- to taste Paula Deen Seasoned Salt
- freshly ground to taste black pepper
- for serving crusty French bread
How To Make Chicken Noodle Soup?
- Make the stock: Add bay leaves, bouillon cubes, onion, carrots, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt, and pepper to a large soup pot with water. Cook for 35-45 minutes until the chicken is tender.
- Prepare the chicken: Remove the chicken from the pot and set aside to cool. Discard the bay leaves. Ensure you have around 3 quarts / 3.3 litres of stock. Pick the meat from the bones, discarding skin, bones, and cartilage. Set the chicken meat aside.
- Cook the noodles: Add the egg noodles to the stock and cook according to the package instructions.
- Finish the soup: Add the chicken back to the pot, along with mushrooms, parsley, sherry, and rosemary. Stir in Parmesan and cream, if using, and cook for an additional 2 minutes. Adjust seasoning with seasoned salt and black pepper.
Recipe Tips:
- Simmer the chicken slowly: Cook the chicken over medium heat to keep the meat tender and the stock rich in flavor.
- Use fresh herbs: Adding fresh parsley and rosemary brings out a bright, aromatic taste in the soup.
- Add noodles last: Cook noodles directly in the stock to soak up the flavors but add them only after the chicken is cooked.
- Taste and adjust seasoning: Before serving, always taste and add more salt, pepper, or lemon pepper seasoning if needed.
- Optional cream for richness: For a richer soup, stir in heavy cream just before serving, but don’t overcook it.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken noodle soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge overnight.
- Reheat: Transfer the chicken noodle soup to an oven-safe dish and cover with foil. Heat at 180°C/350°F for about 20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 cup (245 g)
- Calories: 119 kcal
- Total Fat: 3.8 g
- Saturated Fat: 1.2 g
- Cholesterol: 20 mg
- Sodium: 1662 mg
- Potassium: 119 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 1.2 g
- Sugars: 2 g
- Protein: 5.8 g
Try More Paula Deen Recipe:
- Paula Deen Chicken And Sausage Gumbo
- Paula Deen Gumbo
- Paula Deen Yellow Squash Casserole
- Paula Deen Sausage Balls
- Paula Deen Prime Rib Foolproof
Paula Deen Chicken Noodle Soup
Description
This comforting, easy chicken noodle soup from Paula Deen is perfect for a quick, warm meal. Packed with tender chicken, hearty vegetables, and flavorful herbs, it’s a nutritious option using common pantry staples. Add a touch of cream for a rich twist or keep it classic—it’s flexible and always satisfying with crusty bread on the side.
Ingredients
Instructions
- Make the stock: Add bay leaves, bouillon cubes, onion, carrots, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt, and pepper to a large soup pot with water. Cook for 35-45 minutes until the chicken is tender.
- Prepare the chicken: Remove the chicken from the pot and set aside to cool. Discard the bay leaves. Ensure you have around 3 quarts / 3.3 litres of stock. Pick the meat from the bones, discarding skin, bones, and cartilage. Set the chicken meat aside.
- Cook the noodles: Add the egg noodles to the stock and cook according to the package instructions.
- Finish the soup: Add the chicken back to the pot, along with mushrooms, parsley, sherry, and rosemary. Stir in Parmesan and cream, if using, and cook for an additional 2 minutes. Adjust seasoning with seasoned salt and black pepper.
Notes
- Simmer the chicken slowly: Cook the chicken over medium heat to keep the meat tender and the stock rich in flavor.
- Use fresh herbs: Adding fresh parsley and rosemary brings out a bright, aromatic taste in the soup.
- Add noodles last: Cook noodles directly in the stock to soak up the flavors but add them only after the chicken is cooked.
- Taste and adjust seasoning: Before serving, always taste and add more salt, pepper, or lemon pepper seasoning if needed.
- Optional cream for richness: For a richer soup, stir in heavy cream just before serving, but don’t overcook it.
Paula Deen Chicken Noodle Soup
