Creamy Chicken Noodle Soup

For the Stock: 

1. Add all ingredients to a large pot. 
2. Cook over medium ow heat until chicken is tender (about 35 to 45 minutes). 
3. Remove chicken from pot and set aside to cool. 
4. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. 
5. When chicken is cool enough to touch cut into 1 inch cubes.

For the Soup: 

1. Bring stock back to a boil.
2. Add carrots, and cook for 3 minutes. 
3. Add egg noodles and cook according to directions on package. 
4. When noodles are done, add chicken, mushrooms, sherry, wine, vinegar and rosemary. 
5. Add Parmesan and cream.
6. Cook for another 2 minutes. 
7. Adjust seasoning, if needed, by adding salt and pepper.