The Lady's Chicken Noodle Soup

From: Paula Deen; makes 8-10 servings

1 (2 1/2-3lb) fryer, cut up
3.5 quarts water
1 onion, peeled
1 1/2-2 t italian seasoning
salt and pepper to taste
1 t lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes

Add all ingredients to a pot. Cook until chicken is tender, about 35-45 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 left. When chicken is cool enough to touch , pick bones clean, discarding bones, skin and cartilage. Set chickend aside. For the step you need:

2 C sliced carrots
2 C sliced celery, with leafy parts
8oz egg noodles
3T fresh or 3t dry parsley
1/3 C grated parmesan cheese
3/4C heavy cream
1/3 C cooking sherry
salt and pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package directions. When are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasonigs if needed by adding salt and pepper.

If you are watching calories, you may leave out the cheese and cream.