Turkey and Vegetable Soup | Emeril Lagasse
Emeril’s warm and comforting homemade Turkey and Vegetable soup is loaded with hearty vegetables and pasta. This delicious soup is comfort food at its best!
TURKEY AND VEGETABLE SOUP
SERVES 10 TO 12
FOR TURKEY:
1 10-to-12-pound turkey
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3 bay leaves
Salt
FOR THE SOUP:
Salt and pepper
1 cup diced cooked butternut squash
1 cup diced cooked carrots, thinly sliced
1 cup cooked peas
1 cup diced cooked peeled potatoes
1 cup cooked elbow pasta
¼ cup chopped parsley
Crusty bread, for serving
For the Turkey: Place turkey in a large stockpot. Add onion, carrots, celery, bay leaves, and enough water to cover. Season with salt. Place over medium heat and bring to a boil. Reduce heat to medium low and let simmer for about 1 hour.
Remove from heat and strain stock through a fine mesh sieve into a large pot, reserving vegetables. Set turkey aside to cool. When cool enough to handle, remove cooked meat from bones, cut into bite-size pieces; set aside.
For the Soup: Cook reserved vegetables in a skillet and cook over low heat, stirring occasionally, about 10 minutes. Stir into stock and cook over medium-low heat until stock has reduced, and broth has intensified in flavor. Season with salt and pepper. Add squash, potatoes, carrots, peas, pasta, and parsley. Stir in about 5 cups reserved turkey and let simmer until heated through. Ladle soup into bowl. Season with additional pepper, if desired. Serve with crusty bread.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Veal Milanese with Grilled Vegetable Salad
Chef Peter Tartsinis grills up some fresh summer vegetables and tosses them in his homemade herb vinaigrette -- proving that side dishes don't have to be complicated to be delicious. He coats thin veal cutlets in freshly-made breadcrumbs and pan fries them until crispy and golden. A ladle of spicy tomato jus is just the thing to tie the whole dish together on the plate.
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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Try Emeril Lagasse's Simple Chicken Noodle Soup
Legendary chef Emeril Lagasse visits Rachael Ray's kitchen and whips up a go-to family meal that you can make for your own family this week!
For more follow the hashtag #RachaelRayShow
Minestrone Soup | Emeril Lagasse
Cook up a pot of Emeril’s hearty Italian Minestrone Soup. It’s loaded with seasonal vegetables, beans, pasta, and affordable pantry ingredients for a fast, healthy, and delicious meal.
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Provençal Garlic Soup is one of those deceptively sophisticated French soups that are actually incredibly easy to make. It’s indescribably delicious and satisfying, especially when topped with a poached egg. And if no one told you, you’d probably never guess it was flavored with garlic.
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