Sherry Chicken Soup
This is my new favorite chicken soup. It produces such rich flavor you will love it, too! I served it deconstructed because my kids are picky! One hates carrots, one hates chicken! This made it nice and easy to customize everyone’s bowl of soup! I also made orecchiette but feel free to use any noodles or pasta shapes your family loves. For the broth I love to use Trader Joe’s Free Range Organic Broth. It is beyond delish!
You may need:
Cast Iron Soup Pot
Sherry Chicken Soup
Ingredients
- 2 T. olive oil
- 2 T. salted butter
- 1 onion, chopped
- 2 shallots, sliced
- 5 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 large carrots, chopped
- handful fresh dill, chopped
- ⅓ cup dry sherry (use the good stuff from a liquor store)
- 1 parmesan cheese rind
- 8 cups chicken broth (I highly recommend Trader Joes broth in the red carton!!! So rich)
- 1 whole chicken, cut up
- Pasta, I cook it separately
Instructions
- Melt oil and butter In a large Dutch oven over medium.
- Add onions, cooking 5 minutes.
- Add shallots, garlic, celery, and carrots.
- Add just a touch of salt and cook an additional 5 minutes.
- Add the sherry and broth.
- Bring up to a boil. I added 2 T. kosher salt. (We like salt so you may want to try less-can always add more later.)
- Add chicken pieces, dill and parmesan rind.
- Cover and lower to a simmer for 60-90 mins.
- Remove chicken and shred, discarding bones. Remove rind.
- Taste for salt!
Adapted from Half Baked Harvest
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