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Chicken Noodle Soup with Sherry and Cream

Chicken Noodle Soup with Sherry and Cream in a white bowl

The best, lifelong love, forever in rotation Chicken Noodle Soup with Sherry and Cream. It’s rich and satisfying, with a healthy dose of vegetables, silky egg noodles, and slow-simmered shredded chicken.

Ingredients

Scale
  • 2 bone-in, skin-on chicken breasts
  • 1 onion, peeled and quartered
  • 1 TBS garlic, minced
  • 1 3/4 tsp lemon-garlic pepper, or lemon pepper
  • 1 TBS Italian Herb Blend
  • Salt and pepper, to taste
  • 4 C chicken stock
  • 4 C water
  • 1  1/2 TBS Better than Bouillon, or 2 cubes of dried chicken bouillon 
  • 2 ribs of celery, diced
  • 2 carrots, cut in half lengthwise and chopped into half-moons
  • 1/2 a bag of egg noodles
  • 1/3 C + 1 TBS dry sherry
  • 3/4 C heavy cream

Instructions

  1. Place the chicken, onion, garlic, lemon-garlic pepper, Italian herb blend, water, stock, bouillon, and a good pinch of salt in a large Dutch oven over high heat. Bring it to a boil, reduce the heat to a simmer, cover, and let simmer until the chicken reaches 160 degrees (about 30 minutes).
  2. Move the chicken to a large bowl or plate and let cool a bit. Using a slotted spoon, remove and discard the onion. 
  3. Taste the stock, it should taste rich and chicken-y. If it’s bland, add more bouillon or salt. Bring the chicken stock back up to a low boil and add the carrots and celery; cook for about 7 minutes.
  4. Add the egg noodles to the stock and cook until done – about 8 minutes. Meanwhile, shred the chicken, discarding the skin and bones. Add most of the chicken (I usually have about 2 cups leftover) to the pot along with the sherry and cream. Cook for 1 or 2 more minutes and taste. Season with salt and pepper to taste and serve!

Notes

Sometimes this soup needs more salt than you think, be sure to taste and adjust during cooking!