Meg’s Chicken Soup
Meg's Chicken Soup
Ingredients
- 2 Shallots (minced)
- 4 Bay Leaves
- 2 cups Shredded Carrots
- 1 bundle Leeks (chopped)
- 3 Cloves Garlic (minced)
- 2 cups Celery (chopped)
- 1/3 cup Cooking Sherry
- 3 jugs Chicken Bone Broth
- 2 tbsp Flour
- 1 tbsp Butter
- 1 tbsp Worcestershire
- 1/2 Lemon (squeezed)
- 1 Rotisserie Chicken
- 2 1/2 cups Noodles of choice
- Pecorino Romano Parmesan blend
- 1 tbsp Lemon Pepper Seasoning
- 2 tsp Italian Seasoning
- Parsley
Instructions
- Add celery, carrots, shallots, and leeks to your stock pot and simmer with a tablespoon of olive oil, & 1 tablespoon of butter til soft & translucent. Add salt & pepper to taste
- Add 2 tbsps of flour til moisture is absorbed then begin to layer your flavors: Add your broth, garlic, seasonings & sherry. Bring to a boil!
- Then bring down to Medium heat for 20-30 mins.
- Add your noodles, chicken & squeeze half a lemon into pot.
- Cook on Medium/Low heat for 10-15 mins allowing the flavors to meld.
- Sprinkle with Parsley & Parmesan Blend!
- Amazing with grilled cheese or a big loaf of french bread!!!
Tried this recipe?Mention @megloring23 or tag @megloring23!
