I really love a good bowl of chicken noodle soup! I knew when I saw this recipe from the Half Baked Harvest that I had to make it. Seriously the noodles made this one for me. I can't wait to make them homemade and to do it again!
We keep a bag of parmesan cheese rinds and it came in perfectly handy for this recipe!
Ingredients
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
1/3 cup dry sherry
8 cup low sodium chicken broth
1 pound boneless chicken breasts or thighs
2-3 cups egg noodles
1/3 cup shaved parmesan cheese
1/4 cup chopped parsley
Instructions
1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook another 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.
2. Pour in the sherry and broth, and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one - a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan and parsley.
4. Serve the soup topped with additional parmesan, if desired.
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