Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.