A simple soup with complex flavors. There's more to this soup than meets the eye...and plenty that'll please the pallet.
The other day King Arthur Flour posted a recipe for Shaker Chicken and Noodle Soup on FaceBook that really caught my eye. I knew immediately that it was just what I was craving for dinner.
And boy, was I right!
However, after reviewing their recipe it was obvious that I wouldn't leave well enough alone.
I rarely do. Sometimes for the good...and sometimes for the worse. Thank God, this time it was for the good!
If you're wanting a quick soup, that tastes wonderful....you've come to the right place. The only ingredient that might not be a staple in your pantry (errr... liquor cabinet) would be dry vermouth. You don't have to use it....you can substitute it with more chicken stock. However....highly I recommend you get yourself some because it really does add a lot to the flavor of this soup.
Oooohhh, one more thing before we get to the recipe....have you ever had the pleasure of using fresh garlic? As in...not purchased from the supermarket? Man, oh man....if you haven't, you should try and get your hands of a few bulbs (or more) cuz there's nothing like it. If you're a garlic lover (like me)...you don't know what garlic is until you've had it direct from the grower. A fellow blogger and all around really neat gal named Michelle over at BigBlackDogs.net sent me some of the garlic that she grew...what an eye opener that was. I could go on and on about how wonderful it is...but I don't think any of us have enough time. But let me say this...I am seriously considering growing my own.
Thank you Michelle!!! Your garlic is out of this world awesome!!!
Creamy Chicken and Noodle Soup
Inspired by King Arthur Flour Shaker Chicken and Noodle Soup
My Printable Version
6 1/2 cups chicken stock
2 tablespoons dry vermouth (or chicken broth)
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, peeled and sliced
1 celery stick, sliced
4 mushrooms, sliced
2 - 3 cloves of garlic
2 cups egg noodles (uncooked)
1/4 cup all purpose flour
1 cup chicken broth (or water)
1 cup diced chicken, cooked
Salt and Pepper to taste
In a small saucepan, stir combine 1/2 cup of the chicken stock, vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. Stir in the heavy cream, remove from heat and set aside.
In a large saucepan, heat olive oil and add the onion, carrots, celery and mushrooms. Saute until just tender. add the garlic and saute for an addition minute.
Add 6 cups of chicken stock and bring to a boil.
The stock that I used contributed greatly to my soups deep rich color. I had made it from some chicken and bones leftover from a roasted chicken. Use what ever chicken stock you have on hand.
Reduce the heat and let simmer until the vegetables are tender. Carefully puree with a stick blender or pour into a blender and puree....being careful not to over fill your blender (you don't want a soup explosion...that would really ruin your night and dinner plans).
Where was I.....Oh....ok, everything is all pureed, happy (and back in the pan if you used a blender) and waiting for the next step...
Return to a boil and then add the noodles. Cook until tender...about 7 - 8 minutes.
Mix the flour and additional broth, stock, water...(I used broth cuz I ran out of stock) until smooth and stir into the noodle mixture.
If you find that it's a little too thick...add more broth / stock.
Allow the soup to boil for a minute or two and then stir in the creamy vermouth mixture and chicken.
Season with salt and pepper to taste and enjoy a loving bowl on soup....perfect for cold days, rainy days, snowy days...or just days where you need that extra comfort that only comes from "comfort food".
This is my entry this week for the Hearth 'N Soul Blog Hop
Hop on over to see what the other's did on their blogs. It'll be so worth it!
I'm also going to share this with Deb over at KahakaiKitchen.blogspot.com for next Sunday's Souper Sundays where she showcases all sorts of yummy Soups, Sandwiches and Salads every Sunday.