Homestyle Chicken Noodle Soup

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.

And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.

Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.

But don’t worry, it yields the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.

Homestyle Chicken Noodle Soup

Yield: 6-8 servings

prep time: 20 minutes

cook time: 50 minutes

total time: 1 hour 10 minutes

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

Print Recipe

entree

Homestyle Chicken Noodle Soup

20 minutes50 minutes

Chungah Rhee

Ingredients:

• 2 tablespoons unsalted butter


• 1 onion, diced


• 2 carrots, peeled and diced


• 2 stalks celery, diced


• 3 cloves garlic, minced


• 8 cups chicken stock


• 2 bay leaves


• Kosher salt freshly ground black pepper, to taste


• 2 1/2 pounds bone-in, skinless chicken breasts


• 2 1/2 cups wide egg noodles


• 2 tablespoons chopped fresh parsley leaves


• 2 tablespoons chopped fresh dill


• 1 tablespoon freshly squeezed lemon juice, or more, to taste

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.


2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.


3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.


4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.


5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Homestyle Chicken Noodle Soup appeared first on Damn Delicious.

Homestyle Chicken Noodle Soup

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.

And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.

Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.

But don’t worry, it yields the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.

Homestyle Chicken Noodle Soup

Yield: 6-8 servings

prep time: 20 minutes

cook time: 50 minutes

total time: 1 hour 10 minutes

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

Print Recipe

entree

Homestyle Chicken Noodle Soup

20 minutes50 minutes

Chungah Rhee

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• Kosher salt freshly ground black pepper, to taste
• 2 1/2 pounds bone-in, skinless chicken breasts
• 2 1/2 cups wide egg noodles
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice, or more, to taste

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Homestyle Chicken Noodle Soup appeared first on Damn Delicious.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried <a href="https://oliveology.co.uk/glossary/thyme/" data-tooltip="

Thyme

Thyme grows everywhere in Greece. It has a long history of being used both as a culinary herb and for its healing properties." class="glossaryLink">thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

 

 

 

The post White cauliflower soup appeared first on Oliveology.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

 

 

 

The post White cauliflower soup appeared first on Oliveology.