Sherry Chicken Soup
This soup is absolutely amazing and should definitely be made with homemade stock! Of course, in a pinch you can cheat but I have only made it with homemade stock and I won’t go back! Be sure to buy cream sherry for this and not dry sherry. This makes a wonderful weeknight dinner for the family especially on a chilly night. Serve this up with some warm bread and butter to round it out perfectly! You may also love Sherry Meatloaf Sandwiches and Mom’s Matzoh Ball Soup!
Most recently, I added Ramen noodles to the soup (minus the seasoning packet)…it was fabulous!
Sherry Chicken Soup
Ingredients
Chicken for soup
- 3 chicken breasts skin-on, bone-in (2½ to 3 pounds total)
- olive oil
- Kosher salt and freshly ground black pepper
Soup
- 6 tablespoons butter
- 3 chopped leeks white and light green parts
- About 5 carrots peeled and diced
- 3 cloves garlic minced
- ¼ cup Wondra flour
- ¾ cup cream sherry divided
- 7 cups good chicken stock homemade is best!
- 2 x3-inch piece of Italian Parmesan rind
- ¼ cup minced fresh parsley for garnish
Instructions
- Preheat oven to 425
- Drizzle olive oil on chicken, sprinkle with salt/pepper and roast on a foil lined pan until reaches internal temp of 165.
- Remove skin and cut chicken into bite size cubes for the soup.
Soup
- In a dutch oven or pot, melt butter over medium.
- Add the leeks and carrots, and sauté over medium-high heat.
- Stir a bit here and there for 10 minutes.
- Leeks should be tender, not brown.
- Add garlic for one minute.
- Sprinkle on the Wondra flour and cook, stirring constantly, for 2 more minutes.
- Add ½ cup of the sherry, the chicken stock, 4 teaspoons salt, 1½ teaspoons pepper, and the Parmesan rind.
- Bring this up to a boil.
- Then lower the heat and simmer, partially covered, for 20 minutes.
- Add the chicken and heat for 5 minutes in the soup.
- Remove from the heat and discard the rind.
- Add the remaining ¼ cup sherry and the parsley.
- Serve! Mmmm!
Adapted from Ina Garten’s New Book! It is amazing!
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