Italian Chicken Veggie Soup Paula Deen Recipes

THE LADY'S CHICKEN NOODLE SOUP

Steps:

• For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• For the soup: Add egg noodles and cook according to directions on package. 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.

ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
• Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
• Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

ITALIAN CHICKEN & VEGGIE SOUP - PAULA DEEN

Steps:

• Cook chicken in olive oil over med/high
• add onion & carrots cook 5 minutes.
• stir in zucchini and tomatoe broth
• bring to boil, reduce to simmer uncovered 30 minutes.
• top your bowl with parmesan cheese.
• serve with buttered french bread.