Step 1

Make the stock: In a soup pot over medium heat, add chicken, water, onion, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, bouillon cubes, salt, and pepper. Cook, stirring occasionally, until chicken is tender, about 35 to 45 minutes.

Step 2

Remove the chicken and set it aside to cool. Discard the bay leaves and onion. This recipe should yield about 3 quarts of chicken stock.

Step 3

Make the soup: bring the stock back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 to 10 minutes more. Add the egg noodles and cook according to package instructions.

Step 4

Add the chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Add the cream, if using. Cook for 2 minutes. Add salt and pepper to taste.

Step 5

Pour soup into a crusty French bread bowl. Serve and enjoy!