Sunday, February 5, 2017

Italian chicken noodle soup recipe

Italian chicken noodle soup
Italian chicken noodle soup

0:20 Prep 1:55 Cook 4 Servings Easy

Super Food Ideas

They say you should eat chicken soup when you're sick. We say eat it any time - it's delicious!


3 cups chicken stock
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, crushed
1 dried bay leaf
1.6kg whole chicken
80g thin spaghetti, broken
1 tablespoon lemon juice
1 tablespoon fresh oregano leaves
1/4 cup fresh basil leaves


Step 1 Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes.

Step 2 Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender.

Step 3 Meanwhile, once chicken is cool enough to handle, remove and discard skin and bones. Using 2 forks, shred chicken.

Step 4 Return chicken to soup. Cook for 2 minutes or until heated through. Stir in lemon juice and oregano. Season with salt and pepper. Serve topped with basil.

Italian chicken meatloaves with mash recipe

0:25 Prep | 0:50 Cook | 4 Servings | Capable cooks

Super Food Ideas

Take the family on a global tour with these Italian-inspired meatloaves.


500g Steggles chicken breast mince
200g pork mince
2 garlic cloves, crushed
Pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely chopped sun-dried tomatoes
2 tablespoons pine nuts, toasted, chopped
8 slices prosciutto
1.1kg desiree potatoes, peeled, chopped
60g butter
1/2 cup milk
Mixed salad, to serve


Step 1 Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl.

Step 2 Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling.

Step 3 Bake meatloaves for 25 to 30 minutes or until juices run clear when tested with a skewer.

Step 4 Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until tender. Drain (see note). Return potato to pan. Add butter and half the milk. Mash. Gradually add remaining milk, mashing until smooth. Season.

Step 5 Serve meatloaves with mash and salad.

Grilled chicken salad with Italian dressing recipe

Grilled chicken salad with Italian dressing
Grilled chicken salad with Italian dressing

0:05 Prep | 0:15 Cook | 2 Servings | Easy


A super tasty carrot, radicchio and green leaves salad, topped with grilled chicken and drizzled with fresh italian dressing. Makes a great lunch or light dinner.


2 (150g each) skinned chicken breasts
Freshly ground black pepper
1 carrot, grated
1/2 radicchio, sliced
Handful spinach leaves (or packet of complete crunchy salad)
8 tablespoon Italian dressing


Step 1 Prepare the chicken by cooking through in the oven, grill or barbecue, put aside in a warm place.

Step 2 Meanwhile, plate up your salad, slice the chicken into 1cm strips and place on top of the salad leaves, dress the salad and serve.

Wednesday, January 18, 2017

Baked Teriyaki Chicken Recipe

"A much requested chicken recipe! Easy to double for a large group. Delicious!"


1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Add all ingredients to list


Prep 30 m | Cook 1 h | Ready In 1 h 30 m
Recipe by: Walmart
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Chef John's Chicken and Dumplings Recipe

Recipe by: Chef John

"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!"


1 (3 to 3 1/2 pound) whole chicken
2 1/2 quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
1/2 cup creme fraiche
1/2 cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish


Prep 15 m | Cook 1 h 45 m | Ready In 2 h
  1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Mom's Chicken Pot Pie Recipe

Mom's Chicken Pot Pie

"Easy, beginner pot pie that your family will love."


1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
1/2 (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry


Prep 10 m | Cook 40 m | Ready In 1 h 5 m
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Recipe by: Samantha Hamilton

Thursday, December 29, 2016

Chicken and Dumplings, With Potato Dumplings Recipe

Chicken and Dumplings, With Potato Dumplings
Chicken and Dumplings, With Potato Dumplings

Total Time 2hrs 30mins
Prep 30 mins
Cook 2 hrs

Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.


Servings 5

1 (3 lb) chicken
2 1⁄2 quarts water
1 cup diced onion
2 -3 garlic cloves
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon dry basil
1⁄2 teaspoon rosemary
1 cup chopped celery
1⁄3 cup heavy cream (optional)

2 cups flour
1 1⁄2 teaspoons baking powder
3⁄4-1 teaspoon salt, if not using potato use 3/4 t
3 tablespoons butter, melted
1 cup milk
3⁄4 cup shredded potato (optional)

  1. Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
  2. Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
  3. Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
  4. Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
  5. After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
  6. Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
  7. Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
  8. Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
  9. Drop by spoonful into the soup, remember they will swell a bit, about double.
  10. Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
  11. If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
  12. Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
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