Monday, November 07, 2022

Sherry Noodle Soup v3

Back in the day, you could find my recipe for Sherry Noodle Soup on Well that old domain is long gone. And sadly, I don't think you can even find it on The Wayback Machine!

But I found it on a hard drive and decided to cook up a batch. But nah, that recipe needed a little tweak here and there. So without further ado, here's version two...

This latest rewrite represents a simple change that made a huge difference. Cut up the chicken and mushrooms and let them marinate in the sherry. Mwah!!

Sherry Noodle Soup v3


  • A couple chicken bodies or one turkey frame, with a little meat left on (you'll want about two cups of meat off the bones later)
  • 3 quarts, water (or 12 cups if you prefer)
  • 2 cups, raw mushrooms (optional)
  • 1 cup, dry sherry
  • 2 tsp, kosher salt (if you really must)
  • 1½ tsp, oregano
  • 1½ tsp, thyme
  • 1/4 tsp, ground black pepper
  • 1 medium-large onion (chopped)
  • 2 cups, chopped carrots
  • 2 cups, chopped celery
  • 1 lb, cooked pasta or rice - maybe make it diners' choice!

Combine meaty bones and water in a large pot. Bring to boil and then simmer for an hour or so.

Remove everything from the broth. Salvage whatever meat you can from the bones. Discard the bones and other yucky stuff. Set aside two cups of meat for later. The rest will make a nice sandwich! you can give to your dog!

Strain the broth. If you like, you can let it cool and skim the fat off the top.

Combine the chicken meat (diced) with the mushrooms and sherry. Let this marinate in the refrigerator until about 30 minutes before dinnertime.

Combine the broth, optional salt and herbs, and the vegetables. Bring it all to a boil and then simmer for 30 minutes, or until the carrots are al dente.

Add the sherry/mushrooms/chicken mixture and simmer for about 20 minutes.

Add the pasta or rice to each bowl as you serve it. Maybe set it out buffet style?


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