Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

September 16, 2018
: 8-10 servings

By:

Ingredients
  • Stock:
  • 1 (2 1/2 to 3-pound) fryer chicken, cut up
  • 3 1/2 quarts water
  • 1 onion, peeled and diced
  • 1 1/2 to 2 teaspoons Italian seasoning
  • 1 teaspoon lemon-pepper seasoning
  • 3 cloves garlic, minced
  • 4 whole bay leaves
  • 3 chicken bouillon cubes
  • Kosher salt and freshly ground black pepper
  • Soup:
  • 2 cups sliced carrots
  • 2 cups sliced celery, with leafy green tops
  • 2 1/2 cups uncooked egg noodles
  • 1 cup sliced mushrooms
  • 3 tablespoons chopped fresh parsley leaves
  • 1/3 cup Sherry
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 cup grated Parmesan, optional
  • 3/4 cup heavy cream, optional
  • Kosher salt and pepper to taste
  • Crusty French bread, for serving
Directions
  • Step 1 For the stock: add all ingredients to a soup pot.
  • Step 2 Cook until chicken is tender, about 35 to 45 minutes.
  • Step 3 Remove chicken from pot and set aside to cool.
  • Step 4 Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock.
  • Step 5 When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage.
  • Step 6 Set chicken aside.
  • Step 7 For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.
  • Step 8 Add celery and continue to cook for 5 to 10 minutes.
  • Step 9 Add egg noodles and cook according to directions on package.
  • Step 10 When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary.
  • Step 11 Add Parmesan and cream, if using.
  • Step 12 Cook for another 2 minutes.
  • Step 13 Adjust seasoning, if needed, by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

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