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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

French “Candy” Onion Soup

September 16, 2013 · by Carrie Trax ·

Sliced onions and butter

Why did I get so excited when I found these yellow onions last week?  These are not just any yellow onions they are “Candy Pot of carmalized onionSwiss Cheese with toasted breadBowls of French Onion Soup with toasted bread and swiss cheeseOnions” I got at the Beaverton farmer’s market here in Oregon.  These onions are high in sugar content and caramelize into a rich brown color making them perfect for French onion soup.  You can also cut them in 1/2″ slices, brush with some olive oil and place on medium-high heat on your grill.  These onions will grill up beautifully and are a perfect topper for your next burger or pizza.  I got these onions Fresh From Oregon but they are found all across the country.  If you can get your hands on some gather them up and try some of these sweet onions for yourself.

French “Candy” Onion Soup
6 large “Candy” onions, thinly sliced
3/4 cup butter
1 1/2 Tablespoon flour
16 oz. chicken broth
16 oz. beef broth
3 cups water
1/2 teaspoon pepper
Loaf French bread
12 slices Swiss cheese

Saute onions in butter until caramelized.  This is really important to get the best flavor.  I saute for 45 minutes to a hour.  Sprinkle flour over onions and stir until smooth.  Gradually add the chicken and beef broth, water and pepper.  Bring to a boil, reduce heat and simmer for 30 minutes.
Slice bread in 1/2 inch slices and brush with olive oil and toast both sides.  Once soup is ready ladle about 2 cups into a bowl and place 1 or 2 pieces of toast on top and then add 2 slices of Swiss cheese.  Place under the broiler until the cheese is brown and bubbly.

French Onion Soup

Filed Under: family favorites, farmers market, lunch, soup, vegetables · Tagged: Best French onion soup, broth, candy onions, dinner, French onion, lunch, onions, soup

Bring in the New Year with Homemade Pierogies

December 29, 2012 · by Carrie Trax ·

2012.12.29@12.10.42

Homemade  Yam & Cranberry Pierogies

2012.12.29@17.24.38

Homemade Potato & Cheese Pierogies

In my family we celebrate the New Year with pork & sauerkraut with potato cheese pierogies.  I have been told this is a Pittsburgh, Pennsylvania tradition where I am from.  My dad’s side of the family is also from Poland and I believe this love for the pierogies is deep in my roots.  When my grandmother and her sister were young they worked part time making hand made pierogies.  When my husband and I moved to Oregon 7 years ago we had to explain each year to our friends these traditions and that there is nothing better than homemade pierogie.  The filling I make each year and my family’s favorite is potato, cheese and onion.  This year I wanted to add a new filling to my recipe box and start my new west coast tradition so I made a yam and dried cranberry filling and sauteed them in butter with hazelnuts.


Enjoy the the following recipes and make a new tradition for your family.

Potato & Cheese Pierogies

Potato & Cheese filling:
(This is enough filling for two dough recipes)
2 ½ pounds potatoes, peeled2012.12.28@19.45.502012.12.28@19.37.34
1 Tablespoon salt
1 stick (½ cup) butter
½ cup chopped onion
1 cup (4 oz.) shredded Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper2012.12.28@19.49.292012.12.28@19.46.43

Put the potatoes in a pot and cover with cold water and add the 1 tablespoon salt.  Place over medium-high heat and bring to a boil.  Cook until the potatoes are soft, or about 10 to 15 minutes after they start to boil.  When the potatoes are done place in a bowl and mash with a potato masher, set aside.  Melt the butter with the onions in a frying pan over medium heat until soft (or longer, depending on your preference).  Add the cooked onions, cheese, salt and pepper to the potatoes and mix until combined.  Let cool.  I like to make my filling the day before I plan on making the pierogies.

Yam & Cranberry filling:2012.12.28@19.56.592012.12.28@19.55.50
1 1/2 pounds yam (2 large), peeled
1 Teaspoon salt
2 Tablespoons butter
2 Tablespoons dried cranberries, finely chopped
2 Tablespoons brown sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper

Put the yams in a pot and cover with cold water and add the 1 teaspoon salt.  Place over medium-high heat and bring to a boil.  Cook until the yams are soft, or about 10 to 15 minutes after they start to boil.  When the yams are done place in a bowl and mash with a potato masher.  Add the butter, cranberries and brown sugar and mix until combined.  I also like to make this the night before.

For the dough:2012.12.28@19.17.33Pierogie dough #1
(Make the night before)
3 cups Bob’s Red Mill white flour
1 large egg
2 Tablespoons butter, at room temperature, or olive oil
¾ cup lukewarm water, more if needed
1 teaspoon salt2012.12.28@19.21.36

Combine the flour, egg, butter, ¾ cup water and the salt, preferably in a bowl, although you can also do it the old-fashioned way, which is right on a clean kitchen counter.  Mix the dough until it comes together in a rough ball.   Knead the dough on a flat, lightly floured surface for approximately 5 minutes or until it forms a smooth ball.  Add water as needed if the dough seems chalky or hard, and add flour until the dough no longer sticks to the counter.

Let the dough rest for at least a half-hour if you plan to cook the pierogies immediately, but, if possible, cover and let it rest in the refrigerator overnight to give the gluten in the dough more time to smooth out.  Bring to room temperature before you get ready to roll it out.

2012.12.29@09.45.272012.12.29@09.30.55

Divide the dough into two pieces, roll out one piece about ¼-inch thick (or thicker, if desired) and cut into circles, about 3 inches in diameter.  Repeat with the remaining piece of dough.  You will have dough left over from both times you rolled out, just combine and knead together.  Set aside to let rest for 5 minutes, then roll out and cut into circles of dough.


2012.12.29@09.51.302012.12.29@10.04.03

Fill each circle with a heaping tablespoon of potato/cheese or yam/cranberry filling (you can use a mini ice cream scooper for this), fold the dough over the filling and seal by pinching the edges well.  It 2012.12.29@10.19.502012.12.29@10.56.33is important to pinch and seal the outer edge so the filling does not come out when you boil them.

2012.12.29@10.10.072012.12.29@10.10.222012.12.29@10.10.462012.12.29@10.27.53


Step 1: Fold over and pinch in the middle.

Step 2: Work down both sides of the dough pinching shut as you go.

Step 3: Check to make sure you can not see any filling.

Step 4: Place on lightly floured baking sheet until ready to boil.

Cook the pierogies in a large pot of rapidly boiling water for about 5 minutes, they will also float to the top.  Do not overcrowd them in the pot, I cook about 8 at a time.  Place cooked pierogies on a wire rack to dry which you have placed over a baking sheet to catch any excess water.
2012.12.29@10.37.222012.12.29@10.38.582012.12.29@10.41.44

 

For pan-frying the potato & cheese pierogies add some sliced onion and butter to a frying pan and cook the onions about 2-3 minutes.  When the onions start to brown add in the pierogies and brown on both sides this takes about 30 seconds on each side.  For the yam & cranberry pierogies melt about 4 tablespoons of butter in a frying pan, add pierogies brown on each side, about 30 seconds per side.  Sprinkle in about 1 tablespoon of finely chopped hazelnut and cook another 30 seconds.  To freeze extra pierogies place in a container in layers with plastic wrap between layers and top with a piece of plastic wrap.

2012.12.29@11.47.002012.12.29@12.04.292012.12.29@11.43.30


Each dough batch makes 24 pierogies.  Potato filling makes 48 pierogie.
Yam filling makes 24 pierogies.

Filed Under: Easter, family favorites, hazelnuts, lunch, side dish, Uncategorized · Tagged: Bob's Red Mill, cheese, cranberries, hazelnuts, new years, onions, pierogies, potato, yams

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