Thursday, December 29, 2011
Creamy Chicken Noodle Soup
I used a rotisserie chicken to save time, as well as store bought broth. This soup is so light and fresh tasting- thanks to the grated lemon rind! Ooh, what a great addition to this old favorite, if I do say so myself!
Please try this soup sometime this winter! It will warm you right up! Serve with a nice crusty bread. Enjoy!
1 shallot, minced
1 - 2 tsp garlic, minced
2 quarts of chicken stock/broth
1 c. water
4 carrots, sliced
4 celery stalks, sliced
2 c. dry egg noodles (broken into bite sized pieces using your hand)
5 mushrooms, chopped
1 to 2 cups of white meat from a rotisserie chicken, cut into bit-sized cubes (use as much or as little meat as your family prefers)
2 Tbl fresh parsley OR 1 Tbl dried parsley
1 Tbl grated lemon rind
1 Tbl lemon juice
1 tsp. fresh rosemary, finely chopped
1/2 tsp dried Italian seasoning spice (if you don't have this use 1/4 tsp oregano & 1/4 tsp basil)
1/2 tsp salt
1/2 tsp pepper
1/2 c. grated Parmesan (the cheap stuff that looks like powder - it dissolves better than freshly shredded)
1/3 c. heavy cream (don't skimp on this! It really adds to the flavor!)
In large soup pot, melt butter over medium heat. Once butter starts to sizzle, add shallots and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add chicken stock and water to pot. Bring to a boil then reduce heat to simmer and stir in carrots; cook for 3 minutes. Add celery and cook for another 7 minutes. Add egg noodles and cook another 5 minutes. Add mushrooms, chicken, lemon rind, lemon juice, rosemary, Italian seasonings, salt and pepper. Let simmer for 30 to 45 minutes.