Chicken Noodle Soup With Sautéed Mushrooms and Parmigiano

Recipe excerpted from 'Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year' by Betty Rosbottom
Harry Zernike

Harry Zernike 

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 sometimes
absorb 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.

6
Servings
305
Calories Per Serving
Deliver Ingredients

Ingredients

For the Extra-Rich Homemade Stock

  • 1 1/2  Pound  chicken breasts, with skin and bones
  • ribs celery, sliced into 1-inch pieces
  • medium carrots, sliced into 1-inch pieces
  • medium onion, quartered
  • bay leaves, broken in half
  • parsley sprigs
  • thyme sprigs, or 1/2 teapsoon dried thyme
  • Quarts reduced-sodium chicken broth

For the Soup

  • 1/4  Cup  dry vermouth
  • 2  Tablespoons  unsalted butter
  • 2  Tablespoons  canola oil
  • 8  Ounces  fresh mushrooms, such as shiitakes, oyster, and baby bellas, sliced
  • 1  Tablespoon  minced garlic
  • 3/4  Teaspoons  dried crushed dried rosemary
  • 2  Tablespoons  flour
  • 4  Ounces  short, wide egg noodles
  • 1/3  Cup  half-and-half
  • Kosher salt
  • Freshly ground pepper
  • fresh rosemary sprigs or 2 tablespoons chopped parsley for garnish optional
  • 1/2  Cup  finely grated
  • Parmesan cheese, preferably Parmigiano Reggiano

Directions

For the Extra-Rich Homemade Stock

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.


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.

(Chicken and broth can be prepared one day ahead; cool, cover, and refrigerate.)

For the Soup

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.


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.

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).


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.


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.

Nutritional Facts

Total Fat
9g
13%
Sugar
29g
32%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
53g
41%
Protein
5g
11%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
63mg
6%
Choline, total
17mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
54µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
81mg
12%
Selenium, Se
11µg
20%
Sodium, Na
287mg
19%
Water
144g
5%
Zinc, Zn
1mg
13%