Tuesday, September 28, 2010


According to Anne...there MUST be more soup. Fall and Winter are soup seasons so I will be blogging as many as I have. This is really a very traditional chicken noodle soup at the start, but the addition of a little cream and cooking sherry really adds so much more flavor to the soup. You can add other vegetables, but if you are planning to store some leftover soup there are certain vegetables that won't hold up too well in the stock for long.
This is a great weekend meal because the fragrance of the stock just screams comfort!
For Stock
3 lb fryer chicken whole or cut up
3-1/2 cups of water
3 carrots peeled and cut in half
3 celery ribs cleaned and cut in half
1 large onion peeled and cut in half
3 cloves of garlic peeled and cut in half
4 bay leaves
3 chicken bouillon cubes
1 tsp Italian seasoning
1 tsp lemon pepper
2 tsp salt
1 tbl whole peppercorns
For Soup
2 cups sliced carrots (coin shaped)
2 cups sliced celery
1/3 cup cooking sherry
3/4 cup heavy cream
3 tbl chopped fresh Italian parsley
2 tsp fresh rosemary finely chopped
2-1/2 cups uncooked pasta noodles (egg)
grated Parmesan cheese
fresh ground pepper
a nice crusty baguette
Stock: add all ingredients into a soup pot. Cook until the chicken is tender -about an hour. Remove the chicken from the pot and let cool. Strain the rest of the stock reserving the broth. When the chicken is cool, cut up meat into chunks and discard the bones, etc. Set chicken aside.
Soup: Bring stock back to a boil and add carrots and cook about 3 minutes, then add celery and cook 8 minutes. Add the chicken, parsley, sherry and rosemary. Stir to combine and add the cream. Cook for another 5 minutes and adjust the seasoning with salt and pepper.
Cook the noodles in a separate pot according to package directions. Add noodles to individual servings so they don't continue to cook in the soup and absorb all the stock.
Serve with grated Parmesan and a nice crusty bread! Keep warm!

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