Creamy Chicken Noodle Soup

Ingredients:

For the Stock:

  • 4-6 Boneless Skinless Chicken Breasts 
  • 3 1/2 Quarts Water
  • 1/2 Yellow Onion (peeled and diced)
  • 2 t. Italian Seasoning
  • 2 t. 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 C. sliced carrots
  • 2 1/2 C. Uncooked Egg Noodles
  • 1 C. Quartered Mushrooms
  • 1/4 C. Cooking Sherry
  • 1/4 C. Red Wine Vinegar
  • 1/4 C. Red Cooking Wine
  • 2 t. Chopped Fresh Rosemary Leaves
  • 1 C. Grated Parmesan
  • 3/4 C. Heavy Cream
  • Kosher Salt
  • Freshly ground black pepper


Directions:

For the Stock: 

  1. Add all ingredients to a large pot. 
  2. Cook over medium ow heat 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 cut into 1 inch cubes.

For the Soup: 

  1. Bring stock back to a boil.
  2. Add carrots, and cook for 3 minutes. 
  3. Add egg noodles and cook according to directions on package. 
  4. When noodles are done, add chicken, mushrooms, sherry, wine, vinegar and rosemary. 
  5. Add Parmesan and cream.
  6. Cook for another 2 minutes. 
  7. Adjust seasoning, if needed, by adding salt and pepper. 

inspired by: www.foodnetwork.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s