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How to make it

  • Two things: If you like soup, you really need to be making your own stock. Soup is only as good as the stock you use, and nothing you can buy at the store comes close to homemade. Also, please, please, please, please don't use those thin, nasty excuses for noodles in the pasta aisle (you know, like red cross). Buy good, thick, Amish egg noodles if your area carries them, or make your own (very easy). If there's a Sam's Club near you, they carry some pretty good egg noodles (Country Pasta brand).
  • Preheat oven to 400, and prepare the garlic for roasting. First, remove the outer skin, leaving the head of garlic in one piece (and the skin around the cloves intact). Cut off the top so that the garlic is exposed. Place garlic on a large piece of foil, drizzle generously with olive oil, and tightly wrap up in the foil. Roast for 30-35 minutes, until garlic is soft. Cool.
  • Bring the stock to a boil, then lower to a slow simmer. Squish the garlic out of the skins into the stock. Add the grated peel from half the lemon. Add the pepper and bay leaves, then add the celery and carrots. Cover and simmer for an hour or so, until the celery and carrots are tender.
  • Slice the mushrooms (if you're using shiitakes, remove the stems!) and add to the soup along with the noodles and prosciutto. Simmer for 20-30 minutes (depending on the thickness of your noodles — if you use store noodles, reduce cooking time to 10 minutes). Add the chicken, heat through, salt if needed, and serve.
  • If you don't have leftover chicken, you could start by cooking chicken in stock, water, or a combination until done, then using the chicken and stock.

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  • splatsquillion 2 years ago
    Hello! English person question: Does 6 c. mean 6 cups? :)
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  • von 7 years ago
    Great soup ! I used this recipe for a wedding rehearsal dinner for 45. Used bowtie pasta. It was well liked by al that tasted it.
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