The Lady's Chicken Noodle Soup - Sort Of

The Lady's Chicken Noodle Soup - Sort Of...

Paula Deen's original version of this soup can be found at foodtv.com....here's how I did it:

4 boneless, skinless chicken breasts
Garlic salt and pepper to taste
3 tbsp butter (geez, I can't believe Paula forgot this!)
1 onion, chopped
2 stalks celery, chopped
1 cup baby carrots, chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1 tsp celery flakes
1 tbsp dried parsley flakes
1 tsp dried rosemary
1 tsp crushed red pepper flakes
1 tsp lemon pepper seasoning
48-oz carton chicken broth
1/2 cup white wine
Water
1 cup frozen mixed vegetables
16-oz thin egg noodles
1/4 cup grated parmesan
1/2 cup heavy cream

Season the chicken breasts with garlic salt and pepper. Melt the butter in a large pot and lightly saute the chicken breasts until they just begin to brown a bit. Remove chicken and add the onion, celery and carrots. Saute until onion is slightly tender. Add the basil, oregano, garlic powder, parsley flakes, rosemary, pepper flakes, and lemon pepper. Cook about 1 minute, stirring often. Add chicken broth, wine and enough water to make about 4 quarts of soup (or until you have enough broth to cook a whole bag of noodles). Chop the chicken breasts into bite-sized pieces and add the meat to the pot. Bring to a boil, reduce heat and simmer about 30-40 minutes. Taste and adjust seasonings if you need to.

Add the mixed veggies and return to a boil. Stir in the egg noodles and cook, according to the instructions on the package. Stir in the parmesan and cream a couple of minutes before the noodles are done and continue to cook until the noodles ARE done! Serve with hot, French bread.

I thought this was really good, but John says the one I usually make is better. Of course, he did see me add the parmesan cheese and he's not a fan of that cheese, so I suspect that's probably why.