Paula Deen Chicken Noodle Soup Recipe

The Paula Deen Chicken Noodle Soup Recipe is made with broiler-fryer chicken, carrots, celery, egg noodles, mushrooms, parsley, cooking sherry, and fresh rosemary, along with a flavorful chicken stock infused with onion, garlic, and Italian seasoning. This hearty and comforting Paula Deen Chicken Noodle Soup recipe creates a satisfying dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Paula Deen Chicken Noodle Soup Recipe Ingredients

For the Stock:

• 2 1⁄2 to 3 pounds broiler-fryer chicken, cut up (bones and skin on for more flavor)
• 3 1⁄2 quarts water
• 1 onion, peeled and roughly chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 garlic cloves, minced
• 4 bay leaves
• 3 chicken bouillon cubes (optional, for extra flavor)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Soup:

• 4 to 5 cups sliced carrots
• 2 cups sliced celery, leaves included
• 2 1⁄2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons fresh parsley, chopped
• 1⁄3 cup cooking sherry
• 2 teaspoons fresh rosemary leaves, chopped
• 1 cup grated parmesan cheese
• 3⁄4 cup heavy cream (optional)
• Salt and pepper, to taste
• Crusty French bread, for serving (optional)

Paula Deen Chicken Noodle Soup Recipe Instructions

Make the Stock:

1. In a large soup pot, add the chicken, water, onion, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, bouillon cubes (if using), salt, and pepper. Bring to a boil over high heat, then reduce to medium-low and simmer for 35 to 45 minutes, stirring occasionally, until the chicken is tender and fully cooked (165°F internal temperature).
2. Remove the chicken from the pot and set it aside to cool. Strain the stock to remove the bay leaves and onion for a clearer broth, if desired. You should have about 3 quarts of chicken stock.
3. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces. Set aside.

Make the Soup:

1. Bring the stock back to a boil. Add the carrots and cook for 3 minutes. Then add the celery and cook for another 5 to 10 minutes, until both the carrots and celery are tender.
2. Add the egg noodles and cook according to the package instructions until tender.
3. Stir in the shredded chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Cook for 2-3 minutes until the flavors are combined.
4. If using heavy cream, stir it in at the end and cook for an additional 2 minutes. Add salt and pepper to taste.
5. Serve the soup hot with a side of crusty French bread or serve it in a bread bowl if desired. Enjoy!

Recipe Tips

• Boost Flavor with Herbs: For a more robust flavor, add a few sprigs of fresh thyme or dill to the stock while it simmers. Remove them before serving. Fresh herbs can make a big difference in the overall taste.
• Sauté Vegetables: Before adding the carrots, celery, and mushrooms to the soup, sauté them in a bit of olive oil until they’re slightly caramelized. This will enhance their natural sweetness and deepen the soup’s flavor.
• Use Homemade Chicken Stock: For the best flavor, make your own chicken stock if possible. It’s more flavorful and less salty than store-bought versions. If using store-bought stock, opt for a low-sodium variety and adjust the seasoning to taste.

How To Store Paula Deen Chicken Noodle Soup Recipe

Refrigerate: Cool the Paula Deen Chicken Noodle Soup completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Allow it to cool fully, then pour it into a freezer-safe container or freezer bag, leaving some room for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stovetop.

How to Reheat Leftover Paula Deen Chicken Noodle Soup Recipe

On the Stovetop: Pour the leftover Paula Deen Chicken Noodle Soup into a pot and heat over medium heat. Stir occasionally until the soup is warmed through, about 5-7 minutes. Add a little extra broth if needed to thin it out.

In the Microwave: Place a portion of the soup in a microwave-safe bowl and cover loosely with a microwave-safe lid. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

In the Slow Cooker: For a larger quantity, transfer the soup to a slow cooker and heat on low for 1-2 hours, stirring occasionally, until fully warmed.

What To Serve Paula Deen Chicken Noodle Soup Recipe

The Paula Deen Chicken Noodle Soup Recipe pairs well with crusty French bread, buttery biscuits, garlic bread, and a simple green salad. It can also be served alongside cornbread, grilled cheese sandwiches, caesar salad, and soft dinner rolls for better savoring of the meal.

Frequently Asked Questions

Can I use pre-cooked chicken instead of raw chicken for the stock?

Yes, you can use pre-cooked chicken. Just add it to the stock towards the end of the cooking process to warm it through. However, using raw chicken will give the stock a richer flavor.

What can I substitute for cooking sherry if I don’t have it?

You can substitute cooking sherry with white wine, dry vermouth, or chicken broth. If you prefer a non-alcoholic option, simply omit it or add a splash of lemon juice for some acidity.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen carrots and celery. Just be sure to add them at the same time as the fresh vegetables and adjust the cooking time as needed.

Try more recipes:

• Beefy Cabbage Soup Recipe
• Authentic Hot and Sour Soup Recipe
• Pasta and Campbell Soup Recipe