After the aspirin, the Tylenol, the decongestants, the cough suppressants, and all those other over-the-counter cold remedies, in the end there is universal agreement that nothing is better than a bowl of steaming homemade chicken noodle soup when you have a rotten winter cold! So when drafting the outline for a new soup book (working title—Soup Nights), one of the first entries I made was for a hearty chicken noodle soup jazzed up by the addition of some sautéed mushrooms and a good dusting of Parmesan cheese.
What gives this soup such a robust and luxuriant flavor is the easily made chicken stock that forms its foundation. You start with good purchased stock (like Swanson’s, my favorite, or College Inn) add fresh chicken, root vegetables, and herbs to it, then simmer the mixture for an hour or more. The resulting stock rivals many that are far more time consuming to prepare. Continue reading