When my daughters and I caught a bad cold a few weeks ago, there was one thing I knew would make us all feel better…good ‘ole chicken noodle soup. There is nothing like a bowl of hot, soothing chicken noodle soup on a chilly autumn day. But when I have a craving for something, I want it right away. If it takes me too long to make it, my craving seems to dissipate. So I took one of my favorite chicken noodle soup recipes, Paula Deen’s The Lady’s Chicken Noodle Soup, and modified it to make it a quick-and-easy recipe. I had three bowls of hot chicken noodle soup on the table in no time. My daughters are a big fan of this soup and love dipping their crusty bread in it. They liked it so much that I made it again a couple of days ago.
Quick-and-Easy Chicken Noodle Soup Recipe
12 cups low-sodium chicken broth
2 cups sliced carrots
2 cups sliced celery
2 1/2 cups uncooked egg noodles
2 cups seasoned chicken meat (I buy a whole rotisserie chicken, remove the meat and dice it. You can use the rest for chicken salad – see recipe here.)
3 tablespoons chopped fresh parsley leaves
1 cup sliced mushrooms (optional)
2 teaspoons chopped fresh rosemary leaves (optional)
1/3 cup cooking sherry
1/3 cup grated Parmesan
1/2 cup heavy cream
salt and pepper, to taste
crusty bread, for serving
1) Bring chicken broth to a boil, add carrots, and cook for 3 minutes.
2) Add celery and continue to cook for 5 to 10 minutes.
3) Add egg noodles and cook according to directions on package.
4) When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary.
5) Add Parmesan and cream. Cook for another 2 minutes.
6) Squeeze the juice of the lemon into the soup.
7) Adjust seasoning, if needed, by adding salt and pepper.
Serve with your favorite crusty bread.