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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
  • 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!
  • Optional: Stir in cream