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Recipes
Chicken Noodle Soup
INGREDIENTS
- 2 tablespoon olive oil
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 5 garlic cloves, chopped
- 2 bay leaves
- 1/4 teaspoon dried thyme
- Kosher salt & black pepper to taste
- 8 cups chicken stock
- 2 1/2 lb. bone-in, skinless chicken
- 2 1/2 cups uncooked, wide egg noodles
- 2 tablespoon flat leaf parsley
- 1 tablespoon fresh lemon juice
INSTRUCTION
- Heat oil over large pot on medium heat. Add carrots, celery, onions and garlic seasoning with salt and pepper to taste. Cook, stirring occasionally until soft and translucent. Roughly about 8-10 minutes. Add chicken, chicken stock, bay leaves and thyme. Bring to boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked thoroughly, about 40-45 minutes.
- Remove chicken and shred. Return meat to pot and discard of bones.
- Add noodles to soup and cook, stirring often until noodles are tender. About 6-7 minutes. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper to taste.
Chicken Pot Pie
INGREDIENTS
- 2, 10 inch pie crusts
- 4 tablespoons butter
- 1 small onion, minced
- 2 celery stocks, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- 2 teaspoon chicken bouillon
- 2 cups water
- 3 potatoes peeled and cubed
- 1 1/2 cups chicken, cooked & cubed
- 3 tablespoon flour
- 1/2 cup milk
- salt & pepper, to taste
INSTRUCTION
- Preheat oven to 425°. Roll out bottom crust and place in 10\\\" pie pan and set aside.
- Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm.
- In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the chicken and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam.
- Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!
