Chicken Noodle Soup

1 chicken fryer
3 1/2 quarts water
1 onion peeled
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste

Add all ingredients to stock pot and cook until chicken is done (about35-45 mins). Remove chicken from pot and set aside to cool. Remove and discard onion and bay leaves. When chicken is cool enough remove all meat from bones. Set chicken aside.

2 cups sliced carrots
2 cups sliced celery
2 1/2 cups egg noodles
3 tablespoons minced parsley
1/3 cup grated Parmesan cheese
1 cup heavy cream
salt and pepper

Bring stock to boil. Add carrots and cook for 3 minutes. Add celery and cook for 5-10 minutes. Add egg noodles and cook until al dente. Add chicken, parley, cheese and cream. Cook for another 2 minutes.

Wonderful when served with cornbread.