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Wednesday, February 28, 2018

Cooking Thursday

This is the best chicken noodle soup ever!  I've shared it here before, but I made it last week and was reminded how very good it i, and thought I should share it again.  It makes a big pot, enough for a few meals and some to share!
Give it a try, and see if you don't agree with me.


Creamy Chicken Noodle Soup

Stock:
approx. 2# whole chicken
4 cups chicken broth
8 cups water
one onion quartered
3 teaspoons chicken stock
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon black pepper
4 bay leaves
Add all ingredients to a large soup or stock pot.  Cook until chicken is cooked through - about 45 minutes.
Remove chicken from pot and allow to cool. Pour broth through strainer to remove onions, bay leaves and any sediment. Return stock to pot.
Remove chicken from bones - discard bones and skin, and set chicken aside.

Soup:
2 cups sliced carrots
2 cups sliced celery
2 cups uncooked frozen egg noodles*
3 tablespoons chopped, fresh parsley
2 teaspoons chopped, fresh rosemary
1/3 cup cooking sherry
1 cup grated parmesan cheese
3/4 cup heavy cream

Bring stock back to a boil. Add carrots and cook for about 3 minutes, then add celery and cook for another 10 minutes.
Add egg noodles and cook as directed on package.
When noodles are done, stir in chicken, parsley, rosemary and sherry.  Then stir in parmesan and cream.
Cook for about 2 minutes.  Add salt and pepper as desired.
*The frozen egg noodles make a big difference in the end result.  I used Reames, I'm told Granny's are also good.  If these are not available, regular noodles will also work

16 comments:

Joyful said...

The soup looks delicious. Did you make it in your Instant Pot?

Dianna said...

Mari, that soup looks and sounds SO good. I will be making it soon. Thank you for sharing the recipe.

BCAUSEHELIVES.blogspot.com said...

I have some chicken that needs using, so may give this a try. Thanks for the recipe.

Changes in the wind said...

Oh that does sound good!

Terri D said...

By regular noodles, do you mean a bag of egg noodles as opposed to frozen noodles? Also, would white wine work instead of sherry? I don't think I have ever had sherry in the house. I LOVE chicken noodle soup!

Patsy said...

Just the very thing for this cold raining weather we are having.

Doris said...

Sounds delicious! We have dairy issues in our house, along with gluten and eggs(!), so it's always a challenge to figure out what changes I need to make.

Heather said...

That looks amazing and perfect for a cold day like today. I will have to keep it in mind for the future!

Cherdecor said...

One of these days I am going to make this soup. It looks delicious!

Carrie B. said...

This sounds wonderful! And something I could use as I work to kick the last of this awful chest cold! xoxo

Mary said...

Hi Mary, the recipe reads approx. 2# whole chicken, does that mean 2 chickens or a 2lb chicken? It does look good. With the storm moving up the east coast today it would be an ideal dinner for the family to come home to on the wet blustery day we’re expecting to have in Massachusetts. I also wanted to add how much I enjoy your wordless Wednesday photos. They remind me of when we lived in Kalamazoo and would drive up through the country and farmland roads to Grand Rapids

Mari said...

Mary - it's a2 pound chicken, but mine is usually bigger. It's hard to find one that size.
I'm glad you enjoy WW! I love those country roads.

Jean said...

You know I love this soup!!

Judy said...

Yum! We both love chicken soup. I’ll have to try your recipe.

Jenny said...

Wow! Duly copied. Looks and sounds truly comforting. Thanks, Mari. xoxo

Jennifer Hill said...

Oh my goodness this was delicious! When I seen the soup I thought I remembered you had blogged about it. The noodles add so much to it and the flavor is really good. I love tasting rosemary in it. I didn't know egg noodles came frozen. Thank you so much for your generosity.