Go Back
Print Recipe
No ratings yet

Meg's Chicken Soup

Servings: 0
Author: Megan Borthwell

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!!!