A few days ago Ann and Peter Haigh, long-time hosts of Pittsburgh’s popular “On The Menu” radio show, talked with me about my new book, Soup Nights. Enthusiastic about the soups in the collection, they mentioned that they had tagged several to try. One that really grabbed their attention was Chicken Noodle Soup with Sautéed Mushrooms and Parmigiano, a new version of the comfort food classic. I wasn’t completely surprised by their singling out this soup because the testers for Soup Nights all marked it as one of their favorites. And, now that I am in full publicity mode for the book, I’ve noticed how often this recipe surfaces in conversations.
Since the chill of autumn makes all of us crave rich, warming soups, I’m happy to share the recipe. So, for all of you readers who are longing for a bowl of piping hot, soothing chicken noodle soup, here’s that familiar dish with some delicious creative touches.
Unfortunately, due to a production error, the final two steps of the recipe did not print properly. Below you will find the complete text.
Print This Recipe
Chicken Noodle Soup with Sautéed Mushrooms & Parmigiano
Prep Time 20 minutes Start to Finish 2 hours Make Ahead Partially
This chicken soup is a far cry from those of my childhood. Several things give this version its delicious flavor. First, chicken breasts are poached in a rich, aromatic stock to form the foundation. A mix of earthy sautéed mushrooms provides an umami touch. And, finally some dry vermouth balances the soup’s richness.
Extra Rich Homemade Stock
1 1/2 lb chicken breasts, with skin and bones
2 ribs celery, sliced into 1-inch pieces
2 medium carrots, sliced into 1-inch pieces
1 medium onion, quartered
2 bay leaves, broken in half
2 parsley sprigs
2 thyme sprigs or 1/2 Tsp dried thyme
2 qt reduced-sodium chicken broth
1/4 cup dry vermouth
2 Tbsp unsalted butter
2 Tbsp canola oil
8–Oz fresh mushrooms, such as shiitakes, oyster, and baby bellas, sliced see Market Note
1Tbsp minced garlic
3/4 Tsp dried crushed rosemary
2 Tbsp flour
4-Oz short, wide egg noodles
1/3 cup half-and-half
Freshly ground black pepper
6 fresh rosemary sprigs or 2 Tbsp chopped parsley for garnish, optional
1/2 cup finely grated Parmesan cheese, preferably Parmigiano Reggiano
ADD ALL THE INGREDIENTS for the Extra-Rich Homemade Stock to a large saucepan over medium-high heat, and bring the mixture to a simmer. Reduce the heat to low, cover, and cook at a simmer until the chicken is very tender when pierced with a sharp knife, about 1 hour and 15 minutes.
REMOVE THE CHICKEN from the broth and set aside to cool. Strain the broth, pressing down on the vegetables to release as much juice as possible; discard the vegetables. You should get 8 cups; if not, add enough water to make that amount. When the chicken is cool enough to handle, remove the skin and bones and cut into 1/2- inch cubes. (Chicken and broth can be prepared one day ahead; cool, cover, and refrigerate.)
FOR THE SOUP, remove 1 cup of the broth and place it along with the vermouth in a small saucepan set over high heat. Cook until the mixture has reduced by half. Set aside.
HEAT THE BUTTER and oil in a large pot set over medium heat. When hot, add the mushrooms and cook, stirring, until lightly browned, 4 to 5 minutes. Add the garlic and rosemary and stir 1 minute more.
SPRINKLE THE FLOUR over the mushrooms and stir constantly to cook the flour, 1 1/2 to 2 minutes. Add the remaining 7 cups broth and bring the mixture to a simmer. Add the noodles and cook until tender according to package directions, (see Cooking Tip).
STIR IN THE DICED CHICKEN, the reduced vermouth mixture, and the half-and-half. Cook until hot, 4 to 5 minutes. Taste and season the soup with more salt and pepper if needed.
LADLE SOUP INTO BOWLS. If desired, garnish each serving with a rosemary sprig or chopped parsley. Pass the Parmesan cheese in a bowl for sprinkling.
MARKET NOTE Some grocery stores sell packages of mixed, sliced mushrooms including shiitakes, baby bellas, and oysters. This is a convenient way to buy them. If unavailable, use 4 to 6 ounces shiitakes (stems removed and mushrooms sliced) and 4 to 6 ounces baby bellas (trimmed and sliced through the stems).
COOKING TIP When this soup is made several hours or a day ahead, the noodles sometimes absorb more of the liquid and make the soup thicker. Thin it with some purchased chicken broth if you like.