Chicken Noodle Soup with Sherry

🧂 Ingredients

• 1 Whole Chicken
• 1 large yellow onion

  roughly chopped
• 2 bay leaves
• 3 cloves garlic
• 1 Tablespoons peppercorns
• 2-3 carrots

  roughly chopped
• 2-3 celery stalks

  roughly chopped
• 2-3 large carrots

  chopped into bite sized pieces
• 2-3 celery stalks

  chopped into bite sized pieces
• 1 large onion chopped into bite sized pieces
• 5-6 cups additonal chicken bone broth or chicken stock
• 2-3 garlic cloves
• ½ tsp onion powder
• 1 tsp poultry seasoning
• ½ tsp garlic powder
• 2 bay leaves
• ¾ cup sherry
• 8 ounces egg noodles
• Salt & Pepper

  to taste

Instructions

• 1 To Make the Bone Broth: add all of the bone broth ingredients to a large stock
  pot. Cover and simmer for 6-8 hours.
• 2 Once done, strain and reserve the liquid. Discard cooked vegetables.
• 3 Remove meat from the chicken carcass and cut it into bite-sized pieces.
• 4 Pour the reserved liquid back into the stock pot and add chicken, celery, onion,
  carrots, garlic, seasonings, and additional bone broth or chicken stock.
• 5 Return the large stock pot to the stove and bring it to a simmer. Cook for 30
  minutes or until vegetables are tender.
• 6 Season with salt & pepper, to taste.
• 7 Add the sherry and the noodles. Give it all a good stir and cook according to
  the directions for the noodles.
• 8 Serve hot soup with warm crusty bread!

Nutrition Info