Our classic soup mug is filled with warm chicken noodle soup.
Winters in Michigan are often cold. At the Heather Lane Pottery Studio we enjoy extra warmth from steadily running our kilns with pieces for our spring shows and on Mondays we take turns bringing in warm soup to share.
The first soup of the season was a classic chicken noodle provided by our fearless boss, Susan Hathaway. She always takes such good care of us at the studio and often treats us to homemade goodies.
Chicken Noodle Soup
3/4 lb of cooked boneless, skinless chicken ( you can use a rotisserie chicken orcook your own chicken and use the bones to make the broth ahead of time.)
8 cups of chicken broth (or use water and boullion cubes)
16 ounces of egg noodle or homemade noodles
1 bay leaf
1 1/2 teaspoons parsley, dried or 1 tablespoon of fresh chopped parsley
1/4 teaspoon thyme
3/4 teaspoon black pepper
1 teaspoon salt
1 1/3 carrots peeled and chopped
1 1/3 cups celery ribs chopped
1 1/3 cup diced onions
1 1/3 cups heavy cream or half and half
6 tablespoon Butter or olive oil
1/3 cup of flour
1/3 cup of sherry (optional)
1. Bring chicken broth to a boil with the bay leaf. Add noodles and cook for 7 minutes.
2. Meanwhile in a seperate pan heat one table spoon of butter and saute add parsley, thyme, black pepper, onions, celery, and carrots until softened. Add to broth.
3. In the same pan you used for the vegetables melt the rest of the butter or olive oil and add flour. Cook for 1-2 minutes, stir, it will have thickened.
4. Add the cream to the broth/noodle/veggie mixture. Bring back to a simmer. Add the flour mixture, cook and stir until thickened about 2 minutes.
5. Discard bay leaf. Add chicken and sherry. Stir to incorporate. Heat through and serve.