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For the stock: add all ingredients 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 and onion. 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: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. 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.
ok, now wanna know how i cheat? i buy chicken stock from the store. i don't boil a whole chicken, i just throw those chicken tenders in the boiling stock (i usually buy 2 jugs of stock and then just ad more water and a chicken boullion or 2), i use dried rosemary cause i can never find it fresh at normal stores
kitchen pantry...? coat closet? extra bedroom?
our master closet = my master closet.
our (tara's) messy bedroom
2nd bedroom (damon's closet- with my stuff in it.)