Monday, December 31, 2012
Chicken Noodle Soup with Pesto Pinwheels
On a cold December afternoon nothing is as comforting as a bowl of home made chicken soup. A great stock is always a great base for a phenomenal soup, but if you don't have the time bouillon cubes and Swanson are fine too.
(makes 8-10 servings)
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
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
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
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan (optional)
3/4 cup heavy cream (optional)
Freshly ground black pepper
*if you feel like being a little more creamy and indulgent add the parm. cheese and the heavy cream
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.
*recipe adapted from Paula Deen
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup basil pesto
1/4 cup chopped roasted red bell peppers (from a jar)
1.Heat oven to 350°F.
2.If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.
4.Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down.
⋅ Labels: soups