Chicken Noodle Soup with Sautéed Mushrooms & Parmigiano

Prep Time  20 minutes    Start to Finish  2 hours   Make Ahead Partially

Serves 6

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

Soup
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
Kosher salt
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.