Creamy Chicken Noodle Soup

This is yummy comfort food.  Rich and savory, perfect with a nice piece of crunchy french bread for soaking up the last bits in the bowl.

Ingredients:

• 2 chicken breasts bone-in skin on
• 2 T. olive oil
• ½ T. kosher salt
• 1 t. black pepper
• 1 C. onions, finely chopped
• 1 C. carrots, chopped
• 1 C. celery, finely chopped
• 4 cloves of garlic, chopped
• 2 qts. (8 C.) chicken stock
• ½ T.  kosher salt
• ½ T. Tony Chachere’s Creole Seasoning
• 1 t. garlic salt
• ¼ t. cayenne pepper
• ½ lb. of wide egg noodles
• 1 and ½ sticks (3/4 C.) butter
• 3/4 C. flour
• 1 qt. (4 C.) half and half

Directions:

1. Preheat oven to 350 degrees.
2. Rub chicken breasts with olive oil and sprinkle with salt and pepper.
3. Place chicken breasts skin side up on a sheet pan and bake for 35 minutes.
4. Heat onions, carrots, celery, garlic, chicken stock and all seasonings in a Dutch oven, over medium-high heat until boiling, then reduce heat and allow to simmer for one hour.
5. While soup is simmering, remove the skin and bones from the chicken breasts and cut into small bite size pieces. Reserve.
6. Add the noodles and cook for an additional 20 minutes.
7. Make the cream sauce in a separate pot while the noodles cook.
8. Melt the butter over low heat, while whisking, add the flour a little at a time, then slowly add the half and half and continue whisking until the cream thickens about 5 minutes.
9. Add the cream sauce and the chicken to the soup, stir well and cook for an additional 5 minutes.
10. Serve hot!

Tips and Tricks:

• If you use leftover chicken for this recipe, you’ll need about 2 C. chopped.
• This soup freezes great!

Italian Wedding Soup

My Mom and I used to love the Italian Wedding Soup at Bravo.  I found a Barefoot Contessa recipe and I made it myself.  It is good, perfect for a chilly night.

Ingredients:

Meatballs:

• 1 lb. ground pork
• ½ lb. pork sausage, casing removed
• 2/3 C. Italian bread crumbs
• 2 cloves of garlic, minced
• ¼ C. Pecorino Romano cheese, grated
• ¼ C. Parmesan cheese, grated
• ¼ C.milk
• 1 large egg
• 1 t. kosher salt
• ½ t. black pepper

Soup:

• ¼ C. olive oil
• 1 C. onions, finely chopped
• 1 C. carrots, chopped
• 1 C. celery, chopped
• 3 garlic cloves, minced
• 1 t. kosher salt
• ½ t. cayenne pepper
• 12 C. chicken stock
• ½ C. dry white wine
• 1 C. small pasta like tubetini or Acini di pepe
• ¼ C. chopped dill
• 1 (6 oz.) bag of baby spinach, stems trimmed off, and cut into ¼
• Grated Romano cheese

Directions:

1. Preheat oven to 350 degrees
2. Combine all the ingredients for the meatballs in a large bowl (don’t over work the meat, just until everything is combined)
3. Using a 1 inch scoop leveled, form a ball (don’t pat the meatball, allow them to be loose formed)
4. Place the meatballs on a sheet pan and bake for 30 minutes
5. Heat olive oil over medium heat in a large pot and add chopped onions, celery, and carrots cooking until veggies are soft, about 10 minutes
6. Add garlic for last minute
7. Deglaze the pot with the white wine (this step is NOT in the cookbook)
8. Add salt and cayenne pepper
9. Add chicken stock and bring to a boil
10. Add the pasta and cook simmering for 8 minutes
11. Add the dill and the meatballs and cook for 2 minutes
12. Add the spinach and cook for 1 minute
13. Cut the heat
14. Ladle soup into bowls and sprinkle with grated Romano cheese

Tips and Tricks:

• Making your own chicken stock for this recipe is cheaper and tastes better.  Follow my link to find out how I make mine.
• This recipe called for ground chicken and chicken sausage.  I couldn’t find ground chicken, so I used ground pork and green onion pork sausage.  I liked it, so I changed the recipe.
• This soup freezes great!

Shepherd's Pie

This is the one dish that all the kids (and teachers) would run to the cafeteria to get on a day when it was served.  It's got it all: meat, starch, veggies, and cheese!  I got this recipe from Alton Brown on the Food Network.  Enjoy!

Ingredients:

Potatoes:

• 2 lbs. of Yukon Gold potatoes, peeled and cubed
• ½ stick of butter
• ½ C. half and half
• 2 t. kosher salt (1 t. in the boiling water, 1 t. in the mashed potatoes)
• ¼ t. ground black pepper
• 1 t. garlic powder
• 1 egg

Meat Filling:

• 1 lb. of ground chuck
• 1 lb. of ground pork
• 2 T. vegetable oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 C. baby carrots, chopped
• 1 t. kosher salt
• ½ t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• ¼ C. all-purpose flour
• 2 T. tomato paste
• 1 can beef broth
• 1 T. Worcestershire sauce
• 2 t. rosemary
• 1 t. thyme
• 1 C. frozen corn
• 1 C. frozen peas

• ½ lb. of sharp cheddar cheese, sliced thick 

Directions:

1. Preheat oven to 350 degrees
2. Boil the potatoes for about 15 minutes or until they are soft
3. In a skillet, brown the ground meat and pork with the salt, pepper, and Tony’s on medium heat, about 5 -7 minutes
4. Strain the meat and reserve
5. Strain the potatoes, add the butter, return the potatoes to the pot
6. Whip the potatoes with a mixer, adding the half and half, salt, pepper, garlic powder, and finally the egg
7. Reserve the potatoes
8. In the same skillet, heat the oil on medium-high heat and sauté the onions and carrots until limp, about 10 minutes
9. Add the garlic and cook for 1 minute
10. Add the meat and coat with the flour
11. Cook for 2 minutes
12. Add the tomato paste and coat the meat
13. Add the beef broth, Worcestershire, rosemary, and thyme
14. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes
15. Add the peas and corn and stir thoroughly
16. Spread the meat mixture into a 13” x 9” x 2” baking dish
17. Using a spatula, spread the mashed potatoes over the meat mixture, carefully sealing the edges of the pan with the potatoes
18. Add the sliced cheese on top of the potatoes
19. Bake for 15 – 20 minutes, until the cheese melts and starts to slightly brown
20. Allow the pie to rest for 15 minutes before serving

Tips and Tricks:

• You should be able to cut this casserole into squares to serve.  Getting the first square out is the hardest, like with lasagna, but after that it isn’t bad.
• I think this actually tastes better the next day after it sits in the refrigerator overnight.  You can make this the day before you want to serve it, put in the refrigerator, and bake it the day it is to be served.