Paula Deen's Homemade Chicken Noodle Soup

I can't even tell you how much I love this soup. One of my BFF's made it for dinner when we visited her family and I was hooked. It is especially a perfect dinner on the cold, snowy days we have here. It makes a lot so it is a great soup to share with others. The recipe is below- enjoy!

RECIPE
1 - 2-3lb. fryer chicken
3 1/2 quarts water (14 cups)
1 onion, peeled
1 1/2 -2 teas. Italian seasoning
1 teas. lemon pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillion cubes (3 teas)

Add all ingrediants to large pot. Cook chicken until tender and cooked thru (about 45 min. longer if your fryer weighs more). Remove chicken and set aside to cool. Remove and discard onion and bay leaves. Pick chicken off bones and set aside.

2 cups sliced carrots
1 cup sliced celery
2 1/2 cups uncooked egg noodles (i use frozen noodles)
3 tablespoons minced fresh parsley
1 cup grated Parmesan cheese (use dried/bottled kind for the salt in it)
3/4 cup heavy cream or half & half
salt and pepper to taste

Bring stock back to boil. Add carrots and cook for 3 min. Add celery and continue to cook 5 to 10 minutes. Add egg noodles and cook according to time directions on the pkg. When noodles are done, add chicken, parsley, cheese, cream and cook for another 3-5 minutes.