Cooking with Courtney: Vegetable Beef Soup & Grilled Cheese Sandwich
Host, Courtney Swain prepares Vegetable Beef Soup & Grilled Cheese Sandwich with guest cook, Carolyn Davis, Owner, Natural Spring Farms
Get your soup on with Emeril Legasse
Kicking off National soup month with celebrity five-star chef, Emeril Legasse. For news you need to know,
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Long Trail Cheddar Ale Soup | Emeril Green
Chef Emeril makes one of his favorites, beer cheese soup.
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Emeril Pressure AirFryer Porn: Souping Up Some Soup
Packaged soups are okay but a little bland. I cooked some Bear Creek Minestrone, but added fresh beef and fresh vegetables to soup it up a little bit. The Emeril Lagasse Pressure AirFryer works perfectly, allowing me to saute the beef before adding everything else.
Simple Chicken Noodle Soup | Emeril Lagasse
Homemade Chicken Noodle Soup is perfect for any day of the week! It’s surprisingly simple to make and requires very little hands-on-time. Loaded with vegetables and a delicious broth made from scratch, it’s the real deal!
SIMPLE CHICKEN NOODLE SOUP
MAKES ABOUT 3 QUARTS
One 3- to 4-pound whole chicken
2 medium onions, quartered, plus 1/2 cup onions, diced
2 carrots, roughly chopped, plus 1/2 cup sliced carrots
2 celery stalks, roughly chopped, plus 1/2 cup small-diced celery
2 sprigs fresh thyme
5 or 6 parsley stems, plus 2 tablespoons chopped fresh parsley leaves
1 bay leaf
Salt and freshly ground pepper
2 tablespoons butter
2 cups shredded bok choy
4 ounces whole button mushrooms, quartered
2 tablespoons unsalted butter
1/4 pound dried vermicelli noodles, broken into pieces
Place chicken in a large stockpot or Dutch oven and add enough water to cover chicken. Add quartered onion, chopped carrots, chopped celery, thyme, parsley, and bay leaf. Season with salt and pepper. Bring mixture to a boil, partially cover, and reduce heat to a simmer. Cook for 1 hour; chicken should easily pull away from the bones.
Using tongs, remove chicken from broth and set aside until cool enough to handle. Strain cooking liquid through a fine-meshed sieve lined with cheesecloth, discarding vegetables and reserving cooking liquid. Pull chicken meat off bones, discarding bones, skin, and any fat. Shred and reserve meat.
Add butter to a Dutch-oven or stockpot over medium-high heat. Add mushrooms and cook until browned, 3 to 4 minutes. Add diced onions, sliced carrots, and diced celery and season with salt and pepper. Cook until vegetables are softened, and onions are translucent, 2 to 4 minutes. Add bok choy and mushrooms. Add reserved cooking liquid and bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Add vermicelli to the pot and simmer until noodles are cooked through, 10 to 12 minutes. Just before the noodles are fully cooked, add the shredded chicken and cook until heated through. Serve hot.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Curried Pea Soup and Pork Wonton Soup | Emeril Lagasse
Chef Michael Lomonaco joins Emeril in the kitchen to make two of their favorite soups. A vegetarian Curried Pea Soup made with vegetable broth and garnished with fried ginger for Michael, and Pork Wonton Soup for Emeril, made with shiitake mushrooms, bamboo shoots, and bok choy.
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