Recipe
Homestyle Chicken Noodle Soup
Time: 45 minutes total (15 minutes prep, 30 minutes cook)
Yield: Serves 6
| 2 tablespoons extra virgin olive oil 2 tablespoons salted butter 1 yellow onion, chopped 2 shallots, sliced 4 cloves garlic, chopped 2 ribs celery, chopped 6 carrots, chopped 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh sage |
1 tablespoon chopped fresh rosemary 1 bay leaf ⅓ cup dry sherry 8 cups chicken broth 1 pound boneless chicken breasts or thighs 2–3 cups egg noodles ½ cup shaved parmesan cheese ¼ cup chopped parsley |
Stovetop method:
Melt olive oil and butter in a large Dutch oven over medium heat. Add onions and cook 3–5 minutes. Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.
Pour in sherry and broth; bring to a boil over high heat. Stir in chicken and bay leaf (and parmesan rind if using). Cover and cook 20 minutes, or simmer on low up to 4–6 hours.
Shred chicken; remove parmesan rind and bay leaf. Taste and season. Bring soup to a boil, add noodles, cook 6–8 minutes until soft. Stir in parmesan and parsley. Serve topped with additional parmesan, if desired.
Crockpot method:
Combine olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary in crockpot.
Pour in sherry and broth. Stir in chicken, bay leaf, and optional parmesan rind. Season with salt and pepper. Cover and cook 3–4 hours on high or 6–8 hours on low.
Shred chicken; remove parmesan rind and bay leaf. Season to taste. Add noodles; cook 10–15 minutes until soft. Stir in parmesan and parsley. Serve topped with additional parmesan, if desired.
Adapted from Half-Baked Harvest