Recipes

Chicken Noodle Soup With Sautéed Mushrooms And Parmigiano

The Daily Meal Contributors|

Chicken Noodle Soup With Sautéed Mushrooms And Parmigiano
4 (5 ratings)
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This chicken noodle soup is a far cry from those of my childhood. Several things give this version its delicious flavor. First, chicken breasts are poached in a rich, aromatic stock to form the foundation. A mix of earthy sautéed mushrooms provides an umami touch. And, finally, some dry vermouth balances the soup’s richness.Market Note: Some grocery stores sell packages of mixed, sliced mushrooms including shiitakes, baby bellas, and oysters. This is a convenient way to buy them. If unavailable, use 4 to 6 ounces shiitakes (stems removed and mushrooms sliced) and 4 to 6 ounces baby bellas (trimmed and sliced through the stems).Cooking Tip: When this soup is made several hours or a day ahead, the noodles sometimesabsorb more of the liquid and make the soup thicker. Thin it with some purchased chicken broth if you like.Recipe excerpted from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year by Betty Rosbottom, Rizzoli New York, 2016. Click here to purchase your own copy.
Servings
6
Ingredients
  • 1 1/2 pound chicken breasts, with skin and bones
  • 2 ribs celery, sliced into 1-inch pieces
  • 2 medium carrots, sliced into 1-inch pieces
  • 1 medium onion, quartered
  • 2 bay leaves, broken in half
  • 2 parsley sprigs
  • 2 thyme sprigs, or 1/2 teapsoon dried thyme
  • 2 quarts reduced-sodium chicken broth
  • 1/4 cup dry vermouth
  • 2 tablespoon unsalted butter
  • 2 tablespoon canola oil
  • 8 ounce fresh mushrooms, such as shiitakes, oyster, and baby bellas, sliced
  • 1 tablespoon minced garlic
  • 3/4 teaspoon dried crushed dried rosemary
  • 2 tablespoon flour
  • 4 ounce short, wide egg noodles
  • 1/3 cup half-and-half
  • kosher salt
  • freshly ground pepper
  • 6 fresh rosemary sprigs or 2 tablespoons chopped parsley for garnish optional
  • 1/2 cup finely grated
  • parmesan cheese, preferably parmigiano reggiano
Directions
  1. Add all the ingredients for the Extra-Rich Homemade Stock to a large saucepan over medium-high heat, and bring the mixture to a simmer. Reduce the heat to low, cover, and cook at a simmer until the chicken is very tender when pierced with a sharp knife, about 1 hour and 15 minutes.
  2. Remove the chicken from the broth and set aside to cool. Strain the broth, pressing down on the vegetables to release as much juice as possible; discard the vegetables. You should get 8 cups; if not, add enough water to make that amount. When the chicken is cool enough to handle, remove the skin and bones and cut into 1/2- inch cubes.
  3. (Chicken and broth can be prepared one day ahead; cool, cover, and refrigerate.)
  4. Remove 1 cup of the broth and place it along with the vermouth in a small saucepan set over high heat. Cook until the mixture has reduced by half. Set aside.
  5. Heat the butter and oil in a large pot set over medium heat. When hot, add the mushrooms and cook, stirring, until lightly browned, 4 to 5 minutes. Add the garlic and rosemary and stir 1 minute more.
  6. Sprinkle the flour over the mushrooms and stir constantly to cook the flour, 1 1/2 to 2 minutes. Add the remaining 7 cups broth and bring the mixture to a simmer. Add the noodles and cook until tender according to package directions, (see Cooking Tip).
  7. Stir in the diced chicken, the reduced vermouth mixture, and the half-and-half. Cook until hot, 4 to 5 minutes. Taste and season the soup with more salt and pepper if needed.
  8. Ladle soup into bowls. If desired, garnish each serving with a rosemary sprig or chopped parsley. Pass the Parmesan cheese in a bowl for sprinkling.
 
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