[chicken noodle soup]

This has to be the best Chicken Noodle Soup we've ever tasted. You can leave out the parmesan and cream if you want - but it's better with it. This is based on Paula Deen's 'The Lady's Chicken Noodle Soup.

Ingredients: (part one... yes, there are two parts here)
One 2 1/2 - 3 pound Chicken, cut up (buy the pkg with all the pieces already cut up)
3 1/2 quarts Water (= 14 cups)
1 Onion, peeled
2 tsp Italian Herbs
1 tsp Lemon-Pepper Seasoning
3 cloves Garlic, minced
4 Bay Leaves
3 Chicken Bouillon Cubes
Salt and Pepper to taste (about 3 shakes each)

Add all the ingredients above into a large soup pot. Bring to a boil and cook for 35-45 minutes until chicken is cooked and tender. Remove the chicken from the pot and let rest on a plate or cutting board (careful so the juices don't go everywhere). Remove the pot from the heat and discard the bay leaves and the onion. Let the chicken cool until it's easy to hold. Once it's cooled, pick the bones clean, discarding the cartilage, skin and bones. Set the chicken aside.

Prepare:
2 cups sliced Carrots
2 cups sliced Celery, with leafy green tops
2 1/2 cups Uncooked Egg Noodles
3 Tbsp minced fresh Parsley
1/3 cup grated Parmesan Cheese
3/4 cup Heavy Cream
1/3 cup Cooking Sherry

Bring the stock in the pot back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 minutes. Add the egg noodles and cook according to the directs on the package, (usually about 8 minutes). When noodles are done, add chicken, parley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed by adding salt and pepper. Serve with hot crusty french bread.