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Homemade Chicken Noodle Soup

January 29, 2016 · by Carrie Trax ·

Chicken Soup

With another winter storm coming this weekend to the mountain it is the perfect time to start planning for a big pot of chicken noodle soup.  There are only a few ingredients you need to have to make a pot of homemade chicken noodle soup.  With a whole chicken and some vegetables you can create a pot of rich broth in just a few hours.  Add some thick home-style noodles and you have the perfect homemade meal for your family.

Homemade Chicken Noodle SoupChicken Soup
1 whole chicken
2 cups carrots, peeled and diced
2 cups celery, diced
2 cups onion, diced
1/2 cup parsley, chopped
2 teaspoons salt
1 teaspoon pepper
water
6 cups chicken broth
16 oz bag Reames® frozen egg noodles or dry egg noodles

Unwrap whole chicken and remove from the inside any chicken parts and discard.  Run chicken under water to clean the inside cavity and place in a 7-8 quart pan.  Add the carrots, celery, onion, parsley, salt and pepper to the pan with the chicken.  Pour in water to cover the chicken.  Like me you might not have a pot that is big enough to cover the chicken so add as much water as you can and flip over the chicken about 1 hour into cooking.  Place over medium heat and bring to a boil, lower heat and simmer for 2 hours.  Remove chicken to a pan and set aside to cool for about 15 minutes.  Add the 6 cups of chicken broth and turn heat up to medium.  Once it starts to boil add the noodles and boil for 30 – 45 minutes.  While the noodles are cooking pull the chicken off the bones into smaller pieces, discard the bones.  Add chicken back into the pot, season with more salt and pepper if needed and simmer for about 30 more minutes.   It is ready to serve.  I like to freeze any leftover soup to enjoy on another day.

Diced parsely, onions, carrots and celeryWhole ChickenChicken SoupChicken SoupChicken SoupChicken Soup2016.01.18@17.31.33._K3_5362Chicken SoupChicken SoupChicken SoupChicken Soup

 

Filed Under: chicken, family favorites, lunch, Main Dishes, soup, vegetables · Tagged: carrots, cellery, Chicken, crackers, noodles, onions, parsely, soup

Lasagna Florentine

April 30, 2010 · by Carrie Trax ·

Lasagna FlorentineFresh greens are bountiful at the farmers markets and my favorite is baby spinach this time of the year.  This is a great dish to add other fresh vegetables when they come into season like some sauteed zucchini and grated fresh carrots.  Let your imagination and the farmers market decide what goes into your lasagna when you make it.  This is a recipe that can change throughout the year depending on the fresh harvest.  I also used fresh mushrooms in this recipe.  This is also great to freeze and have for a quick dinner later.

1 (28 oz) can Italian whole tomatoes or 2 pound fresh ripe tomatoesOLYMPUS DIGITAL CAMERA
1/2 cup fresh mushrooms, cooked
1 medium onion, chopped
2 tsp basil, dried
2 tsp. tarragon, dried
1 tsp red pepper flakes
2 cloves garlic, chopped
salt & pepper to taste
1 1/2 cup V-8 Juice
6 tbsp. butter
2 cups Cheddar cheeseOLYMPUS DIGITAL CAMERA
4 cups Mozzarella cheese
8 oz Parmesan cheese, coarse grated
16 oz cottage cheese
2 eggs
12 oz fresh spinach, cooked
12 wide lasagna noodles, cooked

You need to prepare the sauce first, add tomatoes, mushrooms, onion, basil, tarragon, red pepper flakes, garlic, salt, pepper and V-8 juice in large pot and cook for 20 minutes. Add butter and cook an additional 5 minutes and take off the heat.  In medium bowl combine the cottage cheese, eggs, Parmesan cheese and cooked spinach.

Lasagna FlorentineNow it is time to assemble in a sprayed 13×9 pan put a 1/4 of the tomato sauce across the bottom and lay 4 noodles over lapping slightly. Spoon on a 1/4 of the  tomato sauce, 1/3 cheddar and mozzarella cheese, 1/2 of the cottage cheese mixture.  Lay 4 lasagna noodle down, 1/4 sauce, 1/3 cheddar and mozzarella cheese, remaining cottage cheese mixture.  Lay down the remaining lasagna noodle, sauce, cheddar and mozzarella cheese.

OLYMPUS DIGITAL CAMERALasagna FlorentineLasagna Florentine

OLYMPUS DIGITAL CAMERALasagna Florentine

 

 

 

 

 

 

 

Bake uncovered in a 375 degree oven for 1 hour.  Cool for 20 minutes before cutting.  I like cheese so once I cut the lasagna in squares I place a piece of mozzarella cheese over it and melt in microwave for 30 seconds.  You could also add some mozzarella cheese on top the last 5 minutes of baking.

 

 

OLYMPUS DIGITAL CAMERA

Filed Under: pasta · Tagged: basil, cheese, lasagna, mushrooms, noodles, spinach

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