Chicken Noodle Soup
simplysated.com
simplysated.com
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Ingredients

  • Please Note: If using rotisserie chicken or salted chicken stock, do NOT salt until after the soup cooks for 15 minutes. Taste first - then add salt only if needed.
  • 2 tablespoons olive oil
  • 2 tablespoons butter – unsalted
  • 3-4 carrots (approx. 2 cups) – peeled & sliced
  • 2 celery stalks (approx. 1 cup) – sliced
  • 1 sweet yellow onion – diced
  • 2 cloves garlic – minced
  • 8 cups Chicken Broth or Stock – Swanson Unsalted or homemade
  • 1/3 cup Dry Sherry
  • 1 teaspoon ground black pepper or to taste
  • 1 teaspoon dried parsley or 2 tablespoons fresh – chopped
  • 1 teaspoon Parisien or Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil
  • & white pepper)
  • 3 bay leaves
  • ½ teaspoon dried thyme or 3 fresh thyme sprigs
  • 1/2 teaspoon nutmeg
  • 3-4 teaspoons chicken granules or chicken **Note, if using salted broth, reduce the amount of chicken granules used.
  • 4 cups diced chicken – rotisserie chicken (cut into bite-size pieces) or 2-4 chicken breasts, (cooked & cut into bite-size pieces)
  • egg noodles - I use Neva’s Old Fashion Homemade Egg Noodles, but Reames Egg Noodles (frozen) are also excellent.**

Instructions

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