Oh, Louisiana weather… We think spring has sprung but then the rain and a chill come back to remind us LA weather is never predictable. That being said, I’ve been craving soup lately! More specifically, a soup that isn’t heavy like winter stews but still has that comfort food feel.
This spin on traditional chicken noodle soup is exactly what I wanted. It tastes fresh and light with the addition of mushrooms and celery. But the sherry and parsley give it a unique flavor. Whether it’s a rainy evening or crisp spring afternoon, Lady’s Chicken Noodle Soup is a perfect choice.
LADY’S CHICKEN NOODLE SOUP
• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper
• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• “3/4 cup heavy cream” Use whole milk instead, or just a little bit of cream
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving
1. For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes.
2. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
1. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.
2. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package.
3. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using.
4. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
By Carley Wahlborg