Saturday, December 26, 2009

Creamy Chicken Noodle Soup

Our friend David had been feeling sick, so I thought I could make this soup- something Darin and I could share (if we got sick) and could give to David to help soothe his sore throat. This soup is chockfull of fresh vegetables, fresh herbs, shredded chicken, and noodles. Also, this soup makes a lot. Make sure to use a large stockpot or dutch oven- my 7.5-qt dutch oven was full to the brim. I only snuck a small taste, and I could immediately taste the rosemary in this soup- it was absolutely warm, filling, rich, delicious, creamy, and comforting. David told me it tasted great and helped his sore throat. A definite keeper for a creamy chicken noodle soup recipe.

For the stock
2.5-3 lb fryer chicken, cut up
3-1/2 quarts (14 cups) water
1 onion, peeled and diced
1.5-2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

For the 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 Tbsp chopped fresh parsley leaves
1/3 cup cooking sherry
2 tsp chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

For the stock
1. Add all ingredients to a soup pot.
2. Cook 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, pick bones clean, discarding bones, skin, and cartilage.
6. Set chicken aside.

For the soup
1. Bring stock back to a boil, add carrots, and cook for 3 minutes.
2. Add celery and continue to cook for 5 to 10 minutes.
3. Add egg noodles and cook according to directions on package.
4. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary.
5. Add Parmesan and cream, if using.
6. Cook for another 2 minutes.
7. Adjust seasoning, if needed, by adding seasoning salt and pepper.
8. Enjoy along with a nice hot crusty loaf of French bread.

Source: Paula Deen


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