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Export 17 ingredients for grocery delivery
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!
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