needsrelief
12-15-2010, 07:06 AM
This is by Chef Paul Dean. It is sooo good and my hubby loves it too. It is pretty IC Friendly. There are ingredients like lemon pepper seasoning, cooking sherry, and chicken boullion cubes that may or may not be irritating. they are used in relatively small amounts. So maybe irritating to a more sensitive bladder. I can say that the soup is very mild tasting(but still flavorfull) and also soothing. Great for a cold winter day. or any day u want I welcome ur feedback :)
Ingredients
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning (I use McCormicks it has IC friendly ingredients)
1 teaspoon lemon-pepper seasoning (it is a very small amount but listed in the IC diet list "try it section")
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes (I used the powder formula there should be low sodium ones out there if you are concerned it may irritate u it is listed on the IC caution portion)
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry (I actually used cream sherry, couldnt find the cooking one. still came out delicious alcohols/wines are listed on the IC diet caution section)
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread
Ingredients
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning (I use McCormicks it has IC friendly ingredients)
1 teaspoon lemon-pepper seasoning (it is a very small amount but listed in the IC diet list "try it section")
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes (I used the powder formula there should be low sodium ones out there if you are concerned it may irritate u it is listed on the IC caution portion)
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry (I actually used cream sherry, couldnt find the cooking one. still came out delicious alcohols/wines are listed on the IC diet caution section)
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread