Homemade Chicken Noodle Soup with Sherry and Egg Noodles
A savory soup with carrots, celery, tender chicken, egg noodles, and a splash of dry sherry.
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 carrots peeled and sliced, about 2 cups
- 2 ribs celery sliced, about 1 cup
- 1 sweet yellow onion diced
- 2 cloves garlic minced
- 8 cup low sodium chicken broth
- ½ cup dry sherry
- 1 tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp dried herb blend chives, dill, and basil
- 3 bay leaves
- ½ tsp dried thyme
- ½ tsp ground nutmeg
- 2 tsp chicken bouillon powder
- 4 cup diced cooked chicken rotisserie chicken works well
- 8 oz dry egg noodles
Instructions
Cooking
- Saute the vegetables. Melt the butter with the oil over medium low heat, then cook the carrots and celery for 3 minutes. Add the onion until translucent, then the garlic for 30 seconds.
- Add the liquids. Stir in the broth, sherry, herbs, spices, bouillon, and chicken.
- Simmer. Bring to a boil, lower the heat, and simmer for 30 minutes until the vegetables are tender.
- Cook the noodles. Add the egg noodles and boil gently for 6 to 8 minutes until tender.
- Serve. Remove the bay leaves, taste, and serve hot.
Notes
Substitutions: Replace the sherry with extra broth and a splash of white wine vinegar.
Tips: Add the noodles last and cook only until tender. Egg noodles need just 6 to 8 minutes.
Storage: Refrigerate 3 to 4 days. Freeze without noodles up to 3 months and reheat to 165 degrees F.