Lady & Son's Chicken Noodle Soup

What you need:

For Stock:

• 1 whole chicken, cut up
• 3 1/2 quarts water
• 1 onion, diced
• 1 1/2 to 2 tsp. Italian seasoning
• 3 tsp. lemon pepper
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillion cubes
• Salt and pepper

For Soup:

• 2 cups sliced carrots
• 2 cups sliced celery (don't leave out leaves - they have flavor too!)
• 2 1/2 cups egg noodles
• 3 tbsp. parsley
• 2 tsp. rosemary
• Seasoning salt
• Pepper

Directions:

1. Add all stock ingredients in a large pot.
2. Cook until chicken is tender, around 45 minutes.
3. Remove chicken and let cool, meanwhile, remove onion and bay leaves.
4. When chicken is cooled, pick meat off of bones - throw away skin, cartilage, and bone. Set aside chicken. I used my stand mixer to shred the chicken up.
5. Bring stock (what's left in your pot) to a boil and add carrots. Cook for 3 minutes.
6. Add celery and cook another 5 to 10 minutes.
7. Add egg noodles and cook according to pkg. directions.
8. Add chicken, parsley, and rosemary. Cook for 2 more minutes. Add salt and pepper to taste.

Recipe from Paula Deen