The week before Thanksgiving is not when you want to worry about what to have for dinner. I have finalized my menu and made my huge grocery store trip. My refrigerator is stuffed and my pantry is overflowing but I still have to feed my family for the next 3 days without completely going nuts.
So today I made a big pot of my Creamy Chicken Soup, a family favorite and a guaranteed crowd pleaser. The secret to this soup is a rich homemade stock and a wonderful Parmigiano Reggiano cheese.
We are on the go this week with a basketball tournament so leftovers mean that we won’t have to eat concession stand food for dinner tomorrow night.
You can also use leftover turkey for a “day after” soup. Enjoy!
Recipe: One whole 2-3lb fryer cut up. Throw in some celery, carrots, parsley, onion and 2 bay leaves. Cover with water (at least 6 cups). Season with salt, pepper and 1 t of poultry seasoning. Simmer covered on medium heat for about 20 – 25 minutes.
1 package egg noodles (I use whole wheat)
½ cup parmigiano reggiano grated cheese
1 qt Heavy Cream
2 teaspoons Italian Seasoning
Salt and Pepper to taste
Strain chicken and vegetables from stock and bring stock back to boil. Add egg noodles and cook approximately 7 minutes. Skin and pull chicken into bite size pieces and add back to stock. Add the heavy cream, parmigiano reggiano, Italian seasoning and salt and pepper to taste. Bring soup to a simmer for 8 minutes, stirring occasionally.