3 lbs chicken in assorted pieces
3 1/2 quarts water
1 medium onion peeled and chopped
2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic minced
4 bay leaves
3 Chicken or vegetable bouillon cubes
Add all ingredients to a stock pot. Cook chicken until tender about 45 minutes to an hour. Remove chicken and allow to cool. Strain out everything and put the broth back into the pot. Put stock back in pot for the soup. Allow chicken to cool. Remove and discard bones, grizzle and skin. Cut chicken meat into bite size chunks. Set aside until ready to use.
2 cups sliced celery
2 cups sliced carrots
2 1/2 cups uncooked egg noodles
1/3 cup Parmesan cheese
3/4 cup heavy cream
1/3 cup white wine
Bring the stock back to the boil, add celery and carrots. Cook for 5 to 10 minutes. Add egg noodles and cook another 10-15 minutes or until noodles are soft. When noodles are done add chicken cheese, cream and wine. Cook for another 2 minutes.Enjoy with a nice hot crunchy loaf of french bread
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