Homestyle Chicken Noodle Soup

 Recipe From: Laura

Capture those incredible fall vibes by cozying up with a bowl of heartwarming chicken noodle soup that promises to nourish and warm your soul. Ribbons of thick homestyle egg noodles, tender bites of nutritious veggies, savory chicken pieces, and a blend of flavorful herbs all bathed in a rich nutrient-dense bone broth are like a hearty warm hug. Serve with warm buttery bread and pair with a Hallmark movie. Ah yes, one fall bucket list item---checked!   😁😋  

 

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

2 bay leaf

1/3 cup white grape juice

 8 cup low-sodium chicken broth

 1 pound boneless chicken breasts or thighs

 2-3 cups egg noodles

 1/2 cup shaved parmesan cheese

 1/4 cup chopped parsley

 

Instructions

1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions, celery, and carrots.  Cook til tender-- about 7 minutes. Add the shallots, garlic, thyme, sage, and rosemary. Season with salt and pepper. Cook for another 5 minutes.

2. Pour in the white grape juice 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, and 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.

 

TIPS FOR BEST RESULTS

 --The original recipe called for dry sherry.  A great substitute is white grape juice but there are many others you can substitute-- just do a search for 'dry sherry substitutes'

 --My secret to a tasty thick broth is to use the rich hearty broth from a whole chicken (simmered 24 hrs. in the crockpot). I freeze that broth for future uses— chock full of rich flavor & is nutrient-dense. You will never find anything like it at the store. I use about 1.5 cups of homemade bone broth in this recipe and the rest of the 6.5 cups is store-bought broth.

--Splurge & add Real parmesan cheese---it adds such a flavorful kick that's well worth it!

 --Using chicken thighs will give more flavor than chicken breasts.

 -- If there are leftovers, you’ll want to remove the noodles to prevent them from soaking up all the broth.  Add back in before serving.

--So the egg noodles I like to use are thicker than regular egg noodles.   The ones I buy are 

"Bionaturae, Organic Pappardelle Egg Pasta" purchased from Thrive Market. 

 

CROCKPOT:

1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary.

2. Pour in the white grape juice and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 3-4 hours on high, or 6-8 hours on low.

3. Crank the heat to high. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Add the noodles and cook 10-15 minutes, until soft. Stir in the parmesan and parsley.

4. Serve the soup topped with additional parmesan, if desired.

INSTANT POT:

1. In the bowl of your instant pot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary.

2. Pour in the white grape juice and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 8-10 minutes on high pressure, release the steam.

3. Shred the chicken, and remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Switch to sauté. Add the noodles and cook 10 minutes, until soft. Stir in the parmesan and parsley.

4. Serve the soup topped with additional parmesan, if desired.