Chicken Stock from Scratch - 5 to 6 cups

Adapted from: https://www.themediterraneandish.com/how-to-make-chicken-stock and https://www.recipetineats.com/chicken-stock-recipe/#wprm-recipe-container-68755

Ingredients

• 1 chicken carcass (from a 4-6 lb chicken)
• 2 celery ribs, chopped
• 2 large carrots, chopped
• 1 onion, quartered
• 3 garlic cloves, crushed
• 4 sprigs thyme
• 2 bay leaves
• Parsley stems
• 1 tbsp apple cider vinegar, optional
• 10 peppercorns, optional

Directions:

• Strip the chicken carcass of meat: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge to use for whatever.
• Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.
• Cover with water and simmer: Pour 10 cups (2.5 qt) of cold water over the ingredients in the stockpot and turn the heat to medium, just until it begins to have a low boil, then reduce to medium low (or whatever temp you need to keep the stove at for a gentle simmer). You want the stock to simmer and never boil. Boiling can cause the fat and proteins to emulsify and give you dark, greasy stock.
• Skim the stock: Push the ingredients down to make sure they are submerged in the water and let the stock simmer on medium low for the next 3 hours. Cover with a lid. Check every 45 minutes or so and use a spoon to skim any scum that may form off the surface. This is not an exact science. If you lose track of time, and it simmers for 4 hours that’s Ok. You’ll just have a more concentrated stock and might need to add water. If you’re short on time and you only have 2 hours then you’ll just have a lighter stock. That’s Ok too. There is no room for perfectionists in stock making!
• Strain the stock: Layer a fine mesh strainer with cheesecloth. Set it over a large bowl, then ladle the stock into the lined strainer. Press on the solids to release any additional liquid. When it’s done you should have between 5 and 6 cups of stock depending upon how much it has reduced.
• Cool: Allow to cool on the counter, then refrigerate. This allows any fat to rise and solidify.

NOTES: 

• Carcass of roasted chicken after removing the cooked meat does not yield enough flavour. 
• Also, when cold the stock will turn to a soft jelly like due to gelatin. Gelatin gives the stock richness that you don’t get in liquid store-bought stock. Gelatin is good! 
• Homemade stock is not salted, so it can be massively reduced to make things like jus without becoming too salty. You cannot make fine sauces like jus using store bought stock. Note however that homemade chicken stock has a small amount of natural salt. If you reduce it by say 90% or more, you will begin to taste it. Think of it as natural seasoning!

Turkey Stock from Bones - Serves 12

 Turkey Stock - 12 servings

From: TheFoodCharlatan

Time: 4 hours 

Ingredients

• 1 12-15 pound turkey carcass, picked over
• ▢turkey neck, if you have it (it’s ok if you don’t)
• ▢giblets, if you have them (it’s ok if you don’t)
• ▢leftover turkey drippings, if you have them (it's ok if you don't)
• ▢1 onion, peeled and quartered
• ▢4 cloves of garlic, smashed
• ▢2 large carrots, scrubbed or peeled, chopped into thirds
• ▢about 1/3 a head of celery, leaves included
• ▢1 large bunch of parsley, roughly torn or chopped
• ▢1/2 bunch sage, roughly torn or chopped
• ▢3-4 sprigs fresh rosemary
• ▢5 sprigs thyme
• ▢3 bay leaves
• ▢8-10 whole peppercorns
• ▢about 4 quarts of water

Directions

• Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
• Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
• Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
• Add 3 bay leaves and 8-10 peppercorns.
• Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
• Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
• Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
• Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
• At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
• Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. The stock may have a gelatin-like consistency - this is good as it is all the collagen from the bones and is very good for your skin!
• Use this turkey stock as a base for soups or anything that calls for chicken broth!
• Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
• Usein the Chicken Noodle Soup to make turkey noodle soup!

ALTERNATIVE Slow Cooker Instructions: Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.

Slow-cooker Tortilla Soup - Serves 6 (or 10 lunches)

 INGREDIENTS

• 1 onion, diced
• 3 - 5 garlic cloves, minced
• 1 jalapeno, diced (or 1 roasted chile, ie Pueblo or Hatch, with blackened parts scraped off)
• 2 boneless chick breasts (or 3 small ones); or 3 to 4 thighs w/ bones
• 1 cup frozen corn
• 1 can Rotel: diced tomatoes w/ green chilies (OR fire roasted roasted tomatoes)
• 14.5 oz can crushed tomatoes
• 32 oz Chicken broth (4 cups)
• 2 tsp cumin
• 1 tsp paprika
• 1 to 2 tsp chili powder, red or green (depending on spice level)
• 1 tsp kosher salt
• Optional: 15 oz can black or kidney beans (adds heartiness)

Optional Garnishes:

• Baked tortillas (six 6" corn), sliced about 1/4" to 1/2" thick
• Baked tortillas (six 6" flour)
• Cilantro
• Avocado
• Lime wedges
• Cotija (3 Tbsp) or shredded Monterey Jack cheese 

DIRECTIONS:

1. Heat olive oil over medium heat in a skillet. Saute onion for about 5 minutes. Add garlic and jalapeno and cook for another minute or two until fragrant.
2. Add chicken to the bottom of slow-cooker. Add all other ingredients on top. 
3. Cook on low 5-7 hrs, or high for 4. 
4. *About 20 minutes before it's done, make crispy tortilla strips:
1. Pre-heat oven to 400degF for corn, or 420degF for flour
2. Brush tortilla strips with oil on both sides. Slice into 1/4" strips
3. Line a baking tray with a silicon mat or parchment paper. Place tortilla strips along with a pinch of salt (tossed to combine). Bake until they are golden and crisp, about 8 to 12 minutes. 
5. When slow-cooker is done, shred chicken and return to soup. Serve with garnishes.

*ALTERNATIVE: You can fry the tortilla strips before Step #1 (and skip Step #4) by doing the following:

If you are starting with somewhat old, dried out tortillas, great. If not, put them on a baking sheet and put them in an oven for 10-15 min at 200degF to dry them out a bit. Best to start with tortillas with minimal moisture. 

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. You can also pre-fry the tortillas in a pan in olive or avocado oil.

Cook the onion, garlic, and jalapeno using this leftover oil in Step #1.

Creamy Poblano Soup

A Pati Jinich Recipe - 6 Servings

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups white onion, chopped
• 5 to 6 poblano peppers, roasted/sweated, peeled, seeded and diced
• 2 cups corn kernels, fresh or thawed
• 1/2 teaspoon kosher or coarse sea salt, or to taste
• Freshly ground pepper to taste
• 3 cups chicken broth
• 1 cup milk
• Queso fresco, crumbled (optional)

DIRECTIONS:

1. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
2. Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
3. Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
4. Reduce the heat to low, wait for about a minute, and gently pour in the milk.
5. Heat the soup through, for about 6 to 8 minutes, and serve. 
6. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Slow Cooker Potato and Corn Chowder

modified from: Damn Delicious / 8 Servings

INGREDIENTS:

• 24 ounces red potato, diced small
• 1 onion, diced small
• 1 (16-ounce) package frozen corn
•  tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

DIRECTIONS:

1. Place potatoes and corn into a 6-qt slow cooker. 
2. Stir in flour and gently toss to combine. 
3. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Stir in butter and heavy cream.
6. Serve immediately.

Aguadito de Pollo (Peruvian Chicken & Rice Soup) - Serves 6

From: Gimmesomeoven.com

Grade Level - 3, in Ducbee's Opinion (Time-consuming prep)

(1 - easiest, 5 - difficult)

Ingredients
1 tbsp Avocado Oil or Extra-virgin Olive Oil
1 large poblano pepper, cored and diced
1 small white or yellow onion, peeled and diced
1 tbsp aji amarillo paste (or 1 serrano or jalapeno, cored and diced)
5 cloves garlic
6 c chicken stock, divided (5 and 1)
2 cups shredded or diced cooked chicken
1 lb Yukon gold potatoes, diced small (others are okay, but this is the best texture for soup)
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas

2 tsp ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Optional: extra garnishes of chopped fresh cilantro, scallions, manchego cheese

Equipment/Other:
Stock pot

Food processor or large blender

Directions

1. Heat oil in a large stock pot over medium-high.
2. Add the diced poblano and onion, and saute for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. Stir in the aji amarillo paste (or diced serrano or jalapeno) and garlic. Continue sauteeing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to the food processor or blender.
4. Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low to maintain a low simmer.
5. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, ro until the potatoes are fork-tender and the rice is cooked.
6. In the blender (once the soup is nearly ready), add the cilantro leaves and lime juice and remaining 1 cup chicken stock to the blender with the pepper & onion mixture. Puree for 1-2 minutes, or until the mixture is completely smooth.
7. Stir the cilantro mixture into the soup. 
8. Taste and season with a generous pinch (or more) of salt and black pepper as needed.
9. Serve immediately with optional garnishes.

*Feel free to add 1/2 cup whole kernel corn and/or diced red bell pepper. If soup is too thick, add extra cup of stock.

Miso Soup - Serves 4

Adapted from SteamyKitchen.com and LemonThyme.com

10 minutes

Ingredients:

• 4 to 5 cups water
• 2 Tbsp Miso Paste**
• 1 sheet dried seaweed (Nori), cut up into 0.5" x 1" to 2" strips
• 2 Tbsp Scallions, chopped

**I used red miso, which turned out very dark but still tasted fine.  However, for the more traditional look, get 'white' miso or golden shinshu; you might find them in the refrigerated section of an Asian grocer).

Optional:

• Seafood stock boullion, or half a tub of Knorr Chicken Stock
• 1/2 cup firm Tofu, cut into half-inch cubes
• 2 to 3 Shiitake Mushrooms, thinly sliced, or more if pre-dried
• Spinach or kale
• Carrot & Celery, pre-sauteed for 3-5 minutes
• Minced garlic

Directions:

1. Add water in a medium pot.  If you wish, add half the tub of the Knorr Chicken Stock as well; bring it all to a boil.  Turn heat to medium-low.  Add dried seaweed (or spinach or kale), and if desired, shiitake and tofu.
2. Spoon miso paste into a bowl.  Ladle about a half cup of the broth into the bowl and whisk it with the miso until it is a smooth mixture.
3. Turn off the heat, add the miso paste to the pot, stir well.  Taste the soup - if it needs more flavor, whisk in another tsp or so of the miso paste.
4. To serve, ladle into small bowls and top with the scallions.

Serving variation:
You'll need 2 cups of cooked rice or barley... or rice noodles.  Put into the bottom of the individual serving bowl.  Add a poached egg on top.  Ladle the miso soup over it all but allow part of the egg to rise above the level of the soup.  Top the egg with sesame seeds, scallions, and cilantro.  Makes for a pretty dish!

Tomato Soup - Serves 4 to 6

Tomato Soup
Chef/Owner Bradford Heap | Salt Bistro
5280 The Cookbook / edited by Amanda M. Faison

Ingredients:

• 4 tbs extra-virgin olive oil
• 3 large carrots, peeled, medium sliced
• 1 large yellow onion, peeled, medium sliced
• 32-ounce can San Marzano canned plum tomatoes
• 1/4 pound unsalted butter (calls for 1/2 but 1/4 works just fine)
• sea salt to taste
• 4 tablespoons extra-virgin olive oil

Directions:

1. In a large stainless-steel pot, heat 4 tablespoons olive oil over medium heat. Add carrots and sweat on low heat until lightly colored. Add the onions and cook until translucent, about 10 minutes.
2. Add tomatoes and simmer on low for 30 minutes. Remove from heat and allow to cook. In a blender (food processor), fill the pitcher 2/3 full with tomato soup. Add 1/2 the butter and puree until perfectly smooth. Transfer to a clean sauce pot. Repeat with the remaining butter and soup until all has been processed.Season with sea salt. Serve with a drizzle of olive oil.
3. The most important part of finishing this soup is creating a balance between the sweetness of the carrots and onions against the acidity of the tomatoes.

Chef's Tip:

• If you prefer a lighter soup, simply use more carrot and onion, and omit the butter.
• This soup is fantastic served with a miniature grilled goat-cheese sandwich.

Tom Kha Gai (Coconut Soup with Chicken) - Serves 4

Tom Kha Gai

Cooking with Poo (Bangkok, Thailand)

Ingredients:

• 14 oz (400 grams) Chicken, sliced into bite sized pieces
• 7 oz (200 grams) Mushrooms (quartered - no stem)
• 2 cups of Thai coconut milk
• 1 cup water
• 4 tbsp chicken stock
• 2 tbsp fish sauce (or 2 more tbsp chicken stock)
• 2 tbsp Coriander or cilantro (stem and leaves)
• 5 slices of Galangal (or ginger)
• 2 Lemongrass (sliced)
• 6 Kaffir lime leaves (torn)
• 3 tbsp Lime juice
• 2 bunches of fresh coriander/cilantro for garnish

Directions:

1. Heat water, coconut milk, fish sauce, kaffir leaves, mushrooms, lemongrass, galangal and bring to a boil.
2. Add chicken and heat until cooked
3. Turn off heat (remove soup from heat source)
4. Add coriander and lime juice
5. Add fresh chili to taste
6. Serve with rice

Tips:

1. Use fresh small finger length Red Chilli - to taste only
• Consider adding Thai Chili paste to soup for extra kick (note: will turn soup pinkish)
2. Rice is optional but Jasmine or similar is best
3. Substitute Cilantro for Coriander
4. Substitute Ginger for Galangal

Tomato-Curry Soup - Serves 8

From: Tasting Colorado by Michele Morris taken from Cholon, Denver, CO

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment
Large Stock Pot, Blender (or Food Processor)

Ingredients

• 1/2 cup grape seed oil
• 1 small onion
• 2 large garlic cloves
• 1/4 pound thinly sliced shallots (about 5 medium shallots)
• 1 tablespoon minced galangal (or fresh ginger)
• 1 tablespoon yellow curry powder
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 (28-ounce) cans peeled tomatoes
• 5 cups water
• 1/3 cup palm sugar or brown sugar
• 2 or 3 stalks of fresh lemongrass cut into pieces and bruised
• 1/2 cup cilantro stems
• 1/4 ounce kaffir lime leaves, bruised (about 5 large leaves)

Directions

1. Heat oil in a  large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
2. Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
3. Wrap the lemongrass, cilantro, and lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
4. Puree the soup using a stick blender or, in batches, in a traditional blender (food processor). If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.

Poached Chicken (Thighs and Breasts) - Serves 2

Thighs adapted from Laura Fuentes

Breasts adapted from Chef Darin 

Hands-on Time: 5 minutes
Total Time: 30 minutes

THIGH Ingredients

• Chicken thighs (2 to 3, or about 1 lb)
• 1 tsp salt
• 2 tsp peppercorns (optional)
• Aromatics of your choice (i.e., onion, carrot, herbs, etc.)
• Water

1. Place the thighs in a soup pot, skin side down. Add enough water to cover the chicken by 2 inches. 
2. Season the water with the salt, peppercorn, and aromatics as desired.
3. Over medium heat, bring the water to a low boil (medium allows it to gradually come to a boil). 
4. Use tongs or fork to flip the thighs over, skin side up. 
5. Place a lid over the pot. Remove pot immediately from heat. Allow to sit in the hot water for 10 minutes or until it reaches 175 deg F (when the probe is not touching the bone)
6. Remove thighs from the water and let them rest 5 minutes on a cutting board.

BREAST Ingredients

• Chicken breasts (1 to 2)
• Small splash of white wine, lemon, vinegar, or other acid
• Salt
• Water or chicken stock/broth
• Aromatics (optional - recommend using any leftovers in fridge
• Celery leaves or stalk
• Bay leaves
• Carrots and/or discarded tops
• Thyme
• Parsley leaves and/or stems
• Garlic clove, smashed
• Shallot or small onion, coarsely sliced
• Peppercorns

Directions

1. Make a flavorful liquid.  Add aromatics to the stock/broth or water (estimate that once the chicken is inside, it should be covered by about 1" more liquid).
2. Season water with salt to help enhance the flavors and pull the liquid into the flesh of the chicken.  Add the acid - this will also help round out the flavors of the poaching liquid.  Bring the mixture to a simmer for 10-15 minutes to allow the flavors to infuse throughout the stock.
3. Once the liquid is well-flavored, bring up to a boil and then turn off. 
4. Immediately place chicken into the pot and cover with a lid or tightly with foil.  If you’re cooking on an electric stove, remove the pot from the burner to prevent residual heat from continuing to boil and simmer the liquid.  Let the covered pot sit for about 10-12 minutes (15-20 minutes if cooking chicken on the bone, or 20-25 minutes if they're thick breasts) off of the heat.
5. Remove the lid and remove chicken from the poaching liquid.  Allow chicken to rest at least 5 minutes.
• Use as desired or cool and shredding and cutting into pieces for use in casseroles, salads, and other items, or freeze for future use.

Gram's Modern Chicken Pot Pie - Serves 4-6

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Adapted from Kraftrecipes.com

Details: 2 hours

Ingredients

1 small red potato (or other naturally small potato)

1 sheet frozen puff pastry, THAWED

1 egg, lightly beaten

2 Tbsp olive oil & lemon juice mixture (about 1 Tbsp each, add whatever salt/spices desired)

1 can (~10.75oz) condensed cream of chicken soup

1 lb (approx) boneless skinless chicken breast, cut into bitesize

1/4 lb Goat Cheese, cut up (found in Snack section)

2 cups frozen mixed veggies (I find the smallest bag containing greenbeans, peas, carrots, & corn)

Equipment/Other
Large skillet
9" square baking dish
PAM or grease spray

Directions

Bake the potato for 45 min (350 deg F)

In the meantime, thaw the puff pastry sheet at room temp. If poaching the chicken, do this now using this recipe.

Cube the potato.

Heat skillet over medium high with oil & lemon juice mixture, then add chicken. If the chicken has not been pre-cooked/pre-poached, cook until random piece is no longer pink in the middle (5-7min).

Stir in veggies, soup, potatoes, and goat cheese.  Spoon into greased baking dish.

Unfold pastry sheet and place over dish.  Tuck in the edges and press onto top to seal. 

Brush pastry top with the egg (use a fork or spoon to spread it over).  Cut several slits into top crust to allow steam escape.

Place dish on baking sheet, and bake 30-35min or until a deep golden brown.  Stand 5 min before serving.

Chicken Noodle Soup - Serves 6 hearty portions, or 10 small portions

From Food.com
Details: 20 min prep, 20 min cooking

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 medium red or gold potato
• 12 oz to 1 lb chicken breast
• 2 teaspoons butter                                        
• 1 cup sliced celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 tsp fresh thyme leaves (or 1/2 tsp dried is fine)
• 56-64 oz of chicken broth. For stronger flavor, 40-48 oz broth + 16-28 oz stock
• 4 ounces egg noodles (American Beauty brand is best)
• fresh or dried parsley (optional)

Equipment/Other

• Large pot or Dutch Oven

DIRECTIONS Part 1

1. Bake the potato at 360F for 45 minutes or until fork tender, then cube into 1/2" pieces or smaller
2. While potato is baking, cook the chicken in one of two ways (I prefer Method #B)

• A) Cut the breast into bite-sized or 1" cubes, then saute in large pot or Dutch Oven in some oil over medium heat. The pot will be the same one you use for the soup.
• B) Poach the whole breast (see poaching instructions HERE)

DIRECTIONS Part 2

When the potato and chicken are done...

1. Melt butter in the pot (can be the same pot if you used Chicken Method #1 above)
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley and serve; can be refrigerated for a little over a week