Chicken Noodle Soup

Directions

1. Add the chicken, water, onion, Italian seasoning, lemon pepper seasoning, garlic, bay leaves, bouillon cubes, kosher salt and pepper to a large stock pot. Bring to a boil and cook until chicken is tender, about 45 minutes.
2. Remove the chicken from the pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock.
3. When chicken is cool, discard bones, skin and cartilage. Shred the meat.
4. Bring the stock back to a boil, add the carrots and cook for 5 minutes. Add the celery and continue to cook for 5 to 10 minutes. Add the egg noodles and cook according to directions on the package. When noodles are done, add shredded chicken, mushrooms, parsley, sherry and rosemary. Add the Parmesan cheese and cream. Cook another 2 minutes. Add salt and pepper if needed.