For the stock: add all ingredients to a soup pot. Add bay leaves in cheese cloth for easy removal. Bring to boil and cook until chicken is tender, about 45 minutes.
Remove chicken from pot and set aside to cool.
Remove and discard bay leaves.
When chicken is cool enough to touch, you can shred chicken from it’s bones, discard bones. Set chicken aside.
For the soup: Remove fat content from the soup stock with a fat separator.
Bring stock back to a boil, add carrots, and celery and/or broccoli, cook for 10 minutes.
Add egg noodles and cook according to directions on package, usually 10-15 minutes.
When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes.
Adjust seasoning, if needed, by adding salt and pepper. Serve hot and Enjoy!
As we enter into the winter season what better to warm you up during those cold days or if you get sick than Chicken Noodle Soup. As you may notice, I made a creamy style version vs the more typical clear soup version, If you prefer the clear version then it’s as easy as not including the cheese and cream below so you can adjust to your preference. It’s a simple recipe however not the easiest as it requires a few extra steps but overall easy enough to do for most people. For the vegetables in the soup i recommend making sure you have celery as it gives it a nice taste even if you don’t like eating the celery itself, you can also add in extra vegetables if you prefer which is what i did with the broccoli. For the chicken portion, you can shred all the chicken meat and discard all the bones for easier consumption however I actually prefer the chicken on the bones, so what I did was split the chicken into pieces such as drumsticks, thighs, wings etc etc and only shredded the chicken breast. Also make sure you remove the fat from the chicken stock is highly recommended. Overall it’s a nice and healthy soup, nice and warm for the cold day or if you are sick it’s a good source of vitamins.