It's time for Soup
Oh hey Fall…..I’ve missed you so! I get very excited when the temperature starts to drop and the leaves put on a beautiful show, football is once again the focus of the weekend and soup is back on the menu at our house! This is one of my family favs!
Kelly’s Cream of Chicken Soup
One whole 2-3lb fryer cut up
Throw in some celery, carrots, parsley, onion and 2 bay leaves. Cover with water (at least 6 cups). Season with salt, pepper and 1 t of poultry seasoning. Simmer covered on medium heat for about 20 – 25 minutes.
1 package egg noodles (I use whole wheat)
½ cup parmigiano reggiano grated cheese
1 qt Heavy Cream
2 teaspoons Italian Seasoning
Salt and Pepper to taste
Strain chicken and vegetables from stock and bring stock back to boil. Add egg noodles and cook approximately 7 minutes.
Skin and pull chicken into bite size pieces and add back to stock. Add the heavy cream, parmigiano reggiano, Italian seasoning and salt and pepper to taste. Bring soup to a simmer for 8 minutes, stirring occasionally.