THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN
This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)
Provided by Manami
Categories Stocks
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE STOCK:.
- Add all ingredients to a soup 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.
- When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
- Set chicken aside.
- FOR THE SOUP:.
- Bring stock back 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 instructions.
- 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 seasoning salt and pepper.
- Enjoy along with a nice hot crusty loaf of French bread.
Nutrition Facts : Calories 421, Fat 22.3, SaturatedFat 6.3, Cholesterol 116.6, Sodium 432.4, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 29.3
PAULA DEEN CHICKEN NOODLE SOUP
This Paula Deen chicken noodle soup tastes just like the one your mom used to make. Salty, meaty, and loaded with veggies, it's pure nostalgia in a bowl.
Provided by insanelygood
Categories Copycat Recipes Recipes Soup
Time 1h50m
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- Add the chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Add the cream, if using. Cook for 2 minutes. Add salt and pepper to taste.
- Pour soup into a crusty French bread bowl. Serve and enjoy!
Nutrition Facts :
THE LADY'S BARBECUE SAUCE - PAULA DEEN
A Paula Deen recipe. I havent tried it yet but as soon as summer hits I will be trying it. Im not sure how many this will serve so its just an estimate.
Provided by tinkerbelle79
Categories Sauces
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix everything and simmer over med heat for 15 minute.
Nutrition Facts : Calories 361.2, Fat 28.1, SaturatedFat 3.6, Sodium 1924, Carbohydrate 28.1, Fiber 1.3, Sugar 22.9, Protein 1.7
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