Stock
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
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog We would be honored to have you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite Comfort Food Recipes.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest boardand share them with all of our followers, too.Peace be withyou,
