Ingredients:
Stock:
• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• Kosher salt and freshly ground black pepper
Soup:
• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 2 teaspoons chopped fresh rosemary leaves
• Crusty French bread, for serving
Directions:
For the stock:
• Add all ingredients to a soup pot.
• Cook until chicken is tender, about 35 to 45 minutes.
• Remove chicken from pot and set aside to cool.
• Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock.
• When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside. For the soup:
• Bring stock back to a boil, add carrots, and cook for 3 minutes.
• Add celery and continue to cook for 5 to 10 minutes.
• Add egg noodles and cook for 10 minutes.
• When noodles are done, add chicken and rosemary.
• Cook for another 2 minutes.
• Enjoy along with a nice hot crusty loaf of French bread.
