Once upon a time there were two sisters that loved to stop for a late dinner after choir practice, share stories and laughter, and all was good with the world. And their absolute favorite dinner was Creamy Chicken Noodle Soup at a wonderful little pie shop that unfortunately is no longer around. And pie, always a piece of fresh pie after that wonderful soup!
This is not a creamy chicken soup to be guzzled on a cold day, but a rich and silky, and oh-so-wonderful Creamy Chicken Noodle Soup, meant to be savored one single spoonful at a time. Rich, creamy, fresh ingredients and a secret ingredient take this soup to a whole new level of fabulous! You certainly don't have to tell anyone about our secret - they will just think you are a soup goddess!
We wheedled and begged for the recipe, and finally discovered that the secret ingredient is a spoonful of sherry added to the warm soup right before it is served. It turns a pretty good creamy soup into a silky-smooth and rich creamy soup - the most wonderful soup ever! And we would happily sing for a supper for a warm and dreamy bowl of this! With some warm buttered rolls, the perfect dinner! (But we did always save room for a piece of pie too - French Silk for me!)
As many times as I have made this over the years, it is a recipe that stands up to time.
With so much cold and snow going on, I made five different kinds of soup over the last weekend. Once I'm chopping vegies, or shredding a rotisserie chicken or two, it really is so easy to have a few different soup pots cooking on the stove. I usually double-batch and freeze half for later. And after a long day working and an even longer drive home, It is so nice to come home and not have to worry about what to make for dinner. And its funny how everyone has their own "favorite", but they enjoy them all!
This truly is one of my favorites - it always brings back happy memories! Hope that you enjoy as much as we do - and create some wonderful memories of your own!
4 tablespoons butter
1-1/2 cups carrots, sliced (about 4 medium carrots)
1 cup celery, sliced (about 3 stalks celery)
¾ cup chopped yellow onion
2 cloves garlic, minced
3 cups rotisserie chicken (shredded)
¼ cup flour
1/3 cup parsley, chopped
1 teaspoon fresh or dried thyme (fresh works best!)
Sprig of fresh rosemary (or 1/2 teaspoon dried rosemary)
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon lemon pepper
4 cups chicken broth
1-1/2 cup potato, peeled and diced (about 2 medium potatoes)
4 cups uncooked wide egg noodles (or your favorite noodles)
5 Tablespoons butter
1/3 cup all-purpose flour
3 cups half & half (or whole milk for a lighter soup)
1/2 cup freshly grated Parmesan cheese
2 tablespoons sherry (optional)
HOW I MAKE THIS:
YIELD: 6-8 servings
* Soup will thicken as it cools; add additional half & half or milk to thin if necessary or when reheating.
* You can use whole milk instead of half & half for a lighter soup. You can also add heavy cream for a very rich and decadent soup.
* The addition of sherry right before serving is optional, but it really adds a unique and delicious depth of flvor delicious depth of flavor to the soup. Don't use "cooking sherry" or "sweet sherry"; a regular bottle of medium dry to dry sherry is what you are looking for, and it will last forever! I suggest adding 1 tablespoon of sherry at a time (and tasting before adding more) to achieve your desired flavor.
Originally posted March 2013; revised January 2018; reposted January 2020.
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