Stock:
2-1/2 to 3-pound fryer chicken, cut up
3-1/2 quarts water
1 onion, diced
2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
3 bay leaves
4 chicken bouillon cubes
Kosher salt to taste
Black pepper to taste
Soup:
2 cups carrots, sliced
2 cups celery, sliced, using leafy tops
3 cups egg noodles, uncooked
1 cup mushrooms, sliced
2 teaspoons fresh rosemary leaves, chopped
1 cup Parmesan cheese, grated
3/4 cup heavy cream (optional)
Seasoning salt to taste
Black pepper to taste
To make soup stock: Combine all stock ingredients together. Cook 35 to 45 minutes until chicken is tender. Remove chicken from pot and set aside to cool.
Remove and discard bay leaves and onion. When chicken is cool enough to touch, debone and remove skin and cartilage. Cut into bite-size pieces. Set chicken aside.
To make the soup: Bring stock to a boil; add carrots and cook for 5 minutes. Add celery and continue to cook for 10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, mushrooms, rosemary, Parmesan cheese and cream and stir.
Cook for another 2 minutes. Adjust soup seasoning, if necessary, by adding seasoning salt and black pepper to taste.