Ina Garten's Chicken Noodle Soup | Barefoot Contessa | Food Network
Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup!
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Chicken Noodle Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 hr 20 min
Prep: 30 min
Inactive: 8 hr
Cook: 4 hr 50 min
Yield: 6 servings
Ingredients
1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Chicken Stock:
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Preheat the oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
Chicken Stock:
Yield: 6 quarts
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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Ina Garten's Chicken Noodle Soup | Barefoot Contessa | Food Network
World’s Famous Mimi’s Chicken Casserole
Great quick and easy weeknight meal
These are the following ingredients i have used:
2 lbs boneless skinless chicken breasts
salt and pepper to taste the chicken
1 can cream of chicken low fat
1 can cream of mushroom low in sodium
1 cup chicken broth
1 cup greek plain unsweetened yogurt
1 tbsp onion powder
1 tbsp granulated garlic
'1/4 tsp celery salt
1 tsp oregano
1.5 cups of cooked rice boiled (no salt)
for the toppings:
1 link ritz cracker (regular/garden herbs flavor)
1/2 cup melted margarine
2 small bags of tostitos nachos
Baking time 25-30 minutes depending upon the oven
Baking temperature 350F
Thank you so much for watching my videos. God Bless You
Have a great week ahead!!
Take care
LOVE Mimi...
How to Make Old-Fashioned Chicken Noodle Soup
Host Julia Collin Davison makes a comforting and deeply flavored old-fashioned chicken noodle soup.
Get the recipe for Old-Fashioned Chicken Noodle Soup:
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Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Instant pot white chicken pozole
Hi, my name is Mimi. Please subscribe for more easy recipes! Thank you! ????
Ingredients
6-8 pieces of chicken
6-8 cups of chicken broth or water
2 cans of hominy (rinse with water)
Pressure cook for 20 minutes
Natural release for 5 - 10 minutes
Enjoy with
Onion
Lettuce
Dry oregano
Crush pepper
Lime
Radish
Music by; Frank Yanez
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