scott
Prep time: 20-30 min.
Total time: 1:30 – 4 hours
If using homemade stock this can be up to 33 hours.
Serves: 4-6 people
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp salted butter
- 1yellow onion, chopped
- 2 shallots, sliced
- 8 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 carrots, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1bay leaf
- ⅓ cup dry sherry
- 8 cups low sodium chicken broth. Ideally use the Viking’s home made stock.
https://vikinginthekitchen.com/2025/09/26/chicken-bone-broth/ - 1 lb boneless chicken thighs
- 3 cup wide egg noodles
- ⅓ cupshaved parmesan cheese
The Build
- Melt together the olive oil and butter In a large Dutch oven over medium heat.
- Brown chicken thighs until golden brown, but not cooked through
- Remove the chicken to a plate and cover
- Add the onions to the oil, butter and chicken drippings, and cook another 3-5 minutes.
- Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.
- Cover and simmer for 30 min. or up to three hours, but take care not to over cook the vegetables
- Bring to a boil and add the chicken. Cook for about 20 min, or until cooked through to165°
- Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper.
- Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan (optional)
