Chicken Noodle Soup with Heart Carrots

Monday, February 10, 2014
I saw this idea for shaping carrots into hearts on recipe by photos and I had to try it out for Valentine's Day. It was really easy, and super adorable.  Basically, peel your carrots.
Cut a v into the top of a carrot, it doesn't have to be perfect b/c you are going to do some shaping to round off those edges.  
 I then too my peeler again and rounded off the top and shaved a little extra on the sides to give it more of a point.
 Then I sliced up each carrot to add to my soup.  Ad-or-a-ble.  Worth the extra five minutes!
 For a yummy soup recipe I used PaulaDeen's recipe.  I cut out the cream and Parmesan, and it was still yummy.
Lady and Son's Chicken Noodle Soup
Step One:  Add 4 bay leaves, 3 chicken bouillon cubes, 1 onion (peeled and diced), 1 t. lemon pepper seasoning, 3 cloves minced garlic, 2 1/2-3 lb chicken (cut up), 2 t. Italian seasoning, 3 1/2 qt water, kosher salt and pepper to taste.  Boil 35-45 minutes.  Remove chicken.  Discard bay leaves and onion.  Shred chicken and set aside.
Step Two:  Bring stock back to a boil.  Add 2 c. sliced carrots and cook for 3 minutes.  Add2 c. sliced celery and cook an additional 10 minutes.  Add 2 1/2 c. egg noodles and cook as long as the instructions on the bag calls for you to cook.  Last add chicken, 1 c. sliced mushrooms (I skipped this), fresh parsley, 2 t. chopped rosemary, seasoning salt and pepper to taste and 1/3 c. sherry.  Cook for 2 more minutes.

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