Dry Sherry Chicken Soup

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!

*Note: This time I did not have a whole chicken so I used 2 split breasts and 4 bone in thighs and it was fabulous! I do this regularly now!!!! Tip: If you want to strain the soup at the end (to remove the onions/shallots/pieces from cheese rind that melt) I suggest keeping the celery and carrot pieces large when sautéing. That way you can strain the broth and easily return the larger veggies, cutting them up at the end.

updated pic October 9, 2022

Here is the Creamy Chicken Noodle Soup Option for a richer variety:

You may need:

Cast Iron Soup Pot

Sherry Chicken Soup

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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 (Now I find it easier to use 2 bone-in breasts and 4 bone-in thighs)
• Pasta I cook it separately
• Optional: 1/4- 1/2 c. half & half or heavy cream

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! Sometimes I like to strain the broth to remove the onions/shallots and bits of rind that melted into broth.
• Optional: Stir in cream

Adapted from Half Baked Harvest