Step 1:
4 bay leaves
3 chicken bouillon cubes
1 onion, peeled and diced
1 tsp Paula Deen Lemon Pepper Seasoning
3 cloves garlic, minced
1 chicken fryer (2 1/2 to 3 lb), cut up
1 1/2 to 2 tsp Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste

Step 2:
2 C carrots, sliced
2 C celery, sliced, with leafy green tops included
2 1/2 C egg noodles, uncooked
3 T fresh parsley, chopped
1 C Parmesan, grated (optional)
3/4 C heavy cream (optional)
1/3 C cooking sherry
1 C mushrooms, sliced
Fresh parsley
2 tsp fresh rosemary, chopped
Paula Deen Seasoned Salt to taste
freshly ground black pepper to taste
crusty french bread, for serving