1/4tspCayenne Pepper (or a couple splashes of Frank's)
8ozCream Cheese
1.5cupsParmesan Cheese - Grated (fresh if possible)
1cupHeavy Cream
12ozEgg Noodles - Wide
2tbspMinced Garlic
Instructions
The Chicken Comes First
Preheat your oven to 350°
Drizzle Olive Oil on your chicken pieces then salt and pepper both sides and place on a sheet pan
Bake for about 60 minutes or until internal temperature is 165°
While The Chicken Is Cooking
Chop all of your vegetables
Pour your chicken stock and water into the stock pot
Add the chicken bouillon cubes and bring to a boil, then turn down to medium.
Add your seasonings (Italian, lemon pepper, cayenne) and minced garlic
Add your Bay Leaves (use the big ones so you can fish 'em out easier)
Let this simmer for about 30 minutes
When The Chicken Is Done
Set the chicken off to the side to cool a bit
Bring your broth back to a boil and add your carrots. Let Boil for about 8 minutes.
Add your celery, and let boil for about 5 minutes.
Test your vegetables to make sure they've softened. This will depend on how thickly you sliced them and is totally a personal preference.
Remove your bay leaves using a slotted spoon
Using two forks pull the meat off the chicken bones and add to your broth. I also like to add the olive oil/chicken fat that's leftover in the pan.
Add your egg noodles and boil for about 5 minutes or until softened.
Cube your cream cheese and add to the broth.
Add your heavy cream
Add your parmesan
Stir and taste. This is the point I decide whether or not to add more salt. Just a little bit at a time, tasting in between. You can always add more, but you can't take it out.
Notes
In a hurry? Buy a rotisserie chicken and skip the first half of the recipe!