Gluten-Free, Dairy-Free, Serves 6
- 2 Tbsp olive oil
- 1 yellow onion minced
- 2 Tbsp vegan butter
- 4 cloves garlic minced
- 2 shallots minced
- 6 carrots sliced
- 4 ribs celery sliced
- 1 Tbsp fresh sage chopped
- 2 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary chopped
- 1/3 cup dry sherry
- 1 bay leaf
- 8 cups low sodium chicken broth
- 1 pound boneless chicken breasts
- 2-3 cups egg noodles
- 1/3 cup vegan parmesan cheese
- 1/4 cup parsley chopped
Directions:
Melt olive oil and butter in a large dutch oven over medium heat. Add in the onions and cook for 2-3 minutes. Next, add the garlic, shallots, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper to taste. Cook for an additional 5 minutes. Add the sherry and broth. Bring to a boil over high heat. Stir in the chicken and bay leaf. Cover and cook for 20 minutes, until the chicken is cooked through. Simmer on low for up to 4-6 hours. Shred the chicken and removed the bay leaf. Taste and add additional seasoning as needed. Bring back to a boil, add the noodles and cook an additional 6-8 minutes, or until soft. Stir in parmesan and parsley.