Ingredients

The following ingredients have 6 Servings
  • 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
  • 1/2 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
  • ½ 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
  • 8 ounce package egg noodles - I use Neva’s Old Fashion Homemade Egg Noodles (but Reames Egg Noodles (frozen) are also excellent.**)

Instruction

  • Heat oil & butter in a heavy-bottomed soup pot or Dutch oven.
  • Once the oil/butter is hot, place carrots & celery in the skillet and sauté 3 minutes.
  • Add the onion and sauté until translucent.
  • Add garlic and sauté 30 seconds.
  • Add all other ingredients except the noodles.
  • Bring to a boil, then turn down the heat and simmer for 30-40 minutes.
  • **See notes if planning to freeze the soup.
  • Add the noodles and bring to a boil.
  • Turn down the heat and simmer for 20-25 minutes.
  • Remove bay leaves before serving.
  • Delicious served with crusty bread.
  • Enjoy!!