Chicken Noodle Soup

Name: Chicken Noodle Soup
Ingredients: 2 chicken breasts; 2 tsp garlic and onion powder; 1 tsp paprika, basil, and thyme; 1.5 tsp salt and pepper; 3 tbsp canola oil; 3 tbsp unsalted butter; 1 finely chopped onion; 2 cups chopped carrots; 2 tbsp minced garlic cloves; 1 can cream of chicken; 1 can cream of mushroom; 32 oz chicken broth; 2 cups diced potato; 8 oz egg noodles; 2.5 lb chuck beef; 3 tbsp flour; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 1 tsp onion powder; 4 Tbsp neutral cooking oil; 1 chopped onion; 6 minced garlic cloves; 2 tbsp tomato paste; 5 cups beef broth; 1 tbsp balsamic vinegar; 1 tbsp Worcestershire sauce; 4 cups chopped potatoes (1 inch); 2 cups sliced carrots (1/2 inch); 0.25 cups McCormick brown gravy mix

Serves 1

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Chicken Noodle Soup

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Serves 1

Directions

1In a small dish, mix all of the seasonings together.
2Butterfly the chicken breasts and season with half of the seasoning mixture.
3Add the oil to a large pot and heat on medium/high.
4Once hot, add the chicken and sear on each side until golden brown.
5Add the lid and simmer until chicken is fully cooked.
6Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
7Pour in the soups, broth, and diced potato. Bring to a simmer.
8Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
9Shred the chicken and add it to the soup. Stir gently and keep warm until ready to serve.
10Cut the beef into 1 inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
11Preheat oven to 320 Fahrenheit.
12Place a Dutch oven over medium-high heat and add the oil. Once hot, sear the meat on both sides in batches, dipping once. Set meat aside.
13Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
14Add the tomato paste and cook for a couple minutes. Then add 1 cup of the beef broth, and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
15Add in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
16Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
17Stir in the gravy mix and place back in the oven for 30 minutes.
18Salt & pepper to taste. Serve with warm bread.
19Cut the tomatoes and onion into quarters.
20Place the tomatoes, onion, and peeled whole garlic on a lined baking sheet. Drizzle with olive oil and add the salt, pepper, oregano, and Italian seasoning.
21Toss to fully coat and bake at 375 degrees for 45 minutes.
22In a large pot, add the chicken stock and basil, then bring to a simmer.
23Add in the vegetables and simmer for 2 minutes.
24Remove from heat and use a stick blender until smooth.
25Stir in the heavy cream and garnish with fresh basil.
26Sauté butter and onion on medium heat until the onion is soft.
27Add the garlic and potatoes and stir occasionally until potatoes are coated in the butter and the garlic is fragrant.
28Add the mixture to a large crock pot along with the carrots, broth, and seasonings. Cook on low for 6 hours or high for 3 hours (potatoes should be fully fork tender).
29Use an immersion blender and blend until smooth.
30Add the cream, cheese, broccoli, and more salt & pepper.
31Serve topped with more cheese and crumbled bacon if desired.

Ingredients

2 chicken breasts
2 tsp garlic and onion powder
1 tsp paprika, basil, and thyme
1.5 tsp salt and pepper
3 tbsp canola oil
3 tbsp unsalted butter
1 finely chopped onion
2 cups chopped carrots
2 tbsp minced garlic cloves
1 can cream of chicken
1 can cream of mushroom
32 oz chicken broth
2 cups diced potato
8 oz egg noodles
2.5 lb chuck beef
3 tbsp flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
4 Tbsp neutral cooking oil
1 chopped onion
6 minced garlic cloves
2 tbsp tomato paste
5 cups beef broth
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 cups chopped potatoes (1 inch)
2 cups sliced carrots (1/2 inch)
0.25 cups McCormick brown gravy mix
10 Roma tomatoes
1 large onion
6 garlic cloves
4 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp Italian seasoning
2 cups chicken stock
0.5 cup fresh basil
0.33 cup heavy cream
4 Tbsp butter
2 onions
4 cloves garlic, minced
6 cups chopped potatoes
32 oz chicken broth
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp ground mustard
2 cups shredded carrots
1 cup heavy cream
1 cup shredded cheese
2 cups steamed broccoli

Equipment

dishpotDutch ovenbaking sheetstick blendercrock potladle

Chicken Noodle Soup

Serves 1

facebook.com

Chicken Noodle Soup

facebook.com

Serves 1

Directions

1In a small dish, mix all of the seasonings together.
2Butterfly the chicken breasts and season with half of the seasoning mixture.
3Add the oil to a large pot and heat on medium/high.
4Once hot, add the chicken and sear on each side until golden brown.
5Add the lid and simmer until chicken is fully cooked.
6Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
7Pour in the soups, broth, and diced potato. Bring to a simmer.
8Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
9Shred the chicken and add it to the soup. Stir gently and keep warm until ready to serve.
10Cut the beef into 1 inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
11Preheat oven to 320 Fahrenheit.
12Place a Dutch oven over medium-high heat and add the oil. Once hot, sear the meat on both sides in batches, dipping once. Set meat aside.
13Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
14Add the tomato paste and cook for a couple minutes. Then add 1 cup of the beef broth, and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
15Add in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
16Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
17Stir in the gravy mix and place back in the oven for 30 minutes.
18Salt & pepper to taste. Serve with warm bread.
19Cut the tomatoes and onion into quarters.
20Place the tomatoes, onion, and peeled whole garlic on a lined baking sheet. Drizzle with olive oil and add the salt, pepper, oregano, and Italian seasoning.
21Toss to fully coat and bake at 375 degrees for 45 minutes.
22In a large pot, add the chicken stock and basil, then bring to a simmer.
23Add in the vegetables and simmer for 2 minutes.
24Remove from heat and use a stick blender until smooth.
25Stir in the heavy cream and garnish with fresh basil.
26Sauté butter and onion on medium heat until the onion is soft.
27Add the garlic and potatoes and stir occasionally until potatoes are coated in the butter and the garlic is fragrant.
28Add the mixture to a large crock pot along with the carrots, broth, and seasonings. Cook on low for 6 hours or high for 3 hours (potatoes should be fully fork tender).
29Use an immersion blender and blend until smooth.
30Add the cream, cheese, broccoli, and more salt & pepper.
31Serve topped with more cheese and crumbled bacon if desired.