Chicken Stew

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6

A delicious chicken stew brimming with an abundance of vegetables and herbs!

ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
• 2 tablespoon flour (gluten-free for gluten-free)
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 2 tablespoons garlic, minced
• 2 teaspoons sage, minced (or 1 teaspoon dried)
• 2 teaspoons rosemary, minced (or 1 teaspoon dried)
• 2 teaspoons thyme, minced (or 1 teaspoon dried)
• 2 tablespoon flour (gluten-free for gluten-free)
• 6 cups chicken stock (link)
• 2 cups potatoes, chopped
• 2 bay leaves (optional)
• 1/2 cup heavy/whipping cream
• 1/4 cup grated parmigiano reggiano (parmesan cheese)
• 1 cup peas (optional)
• 1 tablespoon parsley, minced (optional)
• salt and pepper to taste

directions

1. In a large saucepan over medium heat, heat the oil and melt the butter, then add the chicken mixed with the flour, cooking for about 8-10 minutes before removing it from the pan.
2. Introduce the onion, carrot, and celery into the pan, cooking until soft, roughly 10-15 minutes.
3. Incorporate the garlic, sage, rosemary, and thyme, then sprinkle in the flour, stirring well and cooking for an additional minute.
4. Pour in 1/2 cup of broth to deglaze the pan, scraping up the browned bits on the bottom as the broth simmers.
5. Add the remaining broth, along with the chicken, potatoes, and bay leaves, bringing the mixture to a boil, then reduce the temperature to simmer until the potatoes are tender, approximately 20 minutes.
6. Discard the bay leaves, then mix in the cream and parmesan, allowing the cheese to melt into the broth.
7. Stir in the peas and parsley, seasoning with salt and pepper to taste, and enjoy!

Option: Skip the flour! It is used to thicken the broth.
Option: Include 8 ounces of sliced mushrooms together with the onions.
Option: Add 1 diced bell pepper along with the onions.
Option: Incorporate 1 tablespoon of tomato paste when adding the garlic.
Option: Utilize 1/4 teaspoon of turmeric,

# Creamy Chicken Noodle Soup

This luscious chicken noodle soup is an enjoyable dish that blends thick noodles, juicy pieces of chicken, and a savory mix of flavors from creamy thyme, garlic, and veggies. It’s a soothing meal ideal for any event, particularly on cold days.

## Why I Adore This Soup

Not long ago, after a hectic evening, I came home with my family, all of us feeling ravenous. I had made this soup in advance, and it was ready for us in the Dutch oven. As we served ourselves, the atmosphere buzzed with excitement, and we eagerly plunged into the deliciousness without uttering a word. The mix of thick noodles, tender chicken, and the creamy touch of thyme and garlic really elevates this soup.

At first, I intended for a thicker consistency like chicken wild rice soup but found myself captivated by this lighter, brothier variation. It delivers the indulgent flavor of cream and herbs while maintaining a delightful slurpability that feels just perfect for chicken noodle soup. The leftovers were something I looked forward to throughout the week.

## How To Prepare Creamy Chicken Noodle Soup

### Ingredients
– Olive oil
– Onions
– Carrots
– Celery
– Garlic
– Fresh thyme
– Chicken broth
– Egg noodles
– Cooked chicken
– Fresh spinach (optional)
– Heavy cream
– Parmesan cheese (for serving)

### Instructions

1. **Cook Vegetables**: Warm olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery; sauté for 7-10 minutes until tender and beginning to caramelize.

2. **Add Seasoning and Herbs**: Mix in garlic, salt, and thyme sprigs; sauté for a minute until aromatic.

3. **Broth and Noodles**: Incorporate chicken broth and noodles. Bring to a gentle simmer and cook for about 10 minutes, or until the noodles are soft.

4. **Finish**: Take off heat and remove thyme sprigs. Mix in spinach, chicken, and cream until heated through and spinach is wilted. If oil separates on top, let it sit for 10-20 minutes to reabsorb or stir before serving.

5. **Serve**: Delight in with warm crusty bread and a dusting of freshly grated Parmesan cheese.

## FAQ About Creamy Chicken Noodle Soup

– **How can you make this dairy-free?**
You can use a dairy-free heavy cream or gradually whisk in eggs for a creamy texture.

– **How can you make this vegetarian?**
Replace the chicken with a can of chickpeas.

– **What do you pair with this soup?**
Oyster crackers complement it well, along with a green salad and crusty bread.

– **What noodles are best to use?**
While I favor Mrs. Miller’s egg noodles, any egg noodle works nicely. Wheat-based noodles like orzo, ditalini, or rotini are also fantastic choices.

## Conclusion

This creamy chicken noodle soup is not only scrumptious but also simple to make, making it an excellent option for family dinners or cozy evenings in. With its rich flavors and comforting texture, it’s bound to become a beloved dish in your home. Enjoy!

**Title: Crafting an Exquisite Fruit Tart with Phyllo Dough**

Fruit tarts are a cherished dessert that blends the innate sweetness of fresh fruits with a rich filling and a flaky, buttery crust. When prepared with phyllo dough, these tarts gain an extra dimension of texture and elegance, providing a pleasurable crunch that contrasts wonderfully with the tender fruits and creamy filling. Here’s a guide on how to create a fruit tart using phyllo dough, as well as a few suggestions to ensure your dessert is both tasty and visually appealing.

**Ingredients:**

– **For the Phyllo Dough Crust:**
– 8 sheets of phyllo dough
– 1/2 cup unsalted butter, melted
– 2 tablespoons granulated sugar

– **For the Filling:**
– 1 cup mascarpone cheese
– 1/2 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

– **For the Topping:**
– 2 cups mixed fresh fruits (like strawberries, blueberries, kiwi, and raspberries)
– 1/4 cup apricot jam (optional, for glazing)

**Instructions:**

1. **Prepare the Phyllo Dough Crust:**
– Preheat the oven to 350°F (175°C).
– Place one sheet of phyllo dough on a clean, dry surface. Lightly brush it with melted butter and sprinkle a bit of granulated sugar over it.
– Add another sheet on top and repeat until all eight sheets are stacked.
– Gently fit the layered phyllo into a tart pan, trimming any excess edges.
– Bake in the preheated oven for 10-12 minutes, or until golden and crispy. Allow it to cool completely.

2. **Make the Filling:**
– In a mixing bowl, blend together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
– Whip the mixture until smooth and creamy. Adjust sweetness to your preference if needed.

3. **Assemble the Tart:**
– After the phyllo crust has cooled, spread the mascarpone filling evenly over the base.
– Arrange the fresh fruits on top of the filling in a decorative manner. Feel free to get creative with the layout for an appealing presentation.

4. **Optional Glaze:**
– For a shiny finish, warm the apricot jam in a small saucepan over low heat until it liquefies.
– Use a pastry brush to gently coat the fruits with the warm jam.

5. **Serve:**
– Chill the tart in the refrigerator for no less than an hour before serving to let the filling set.
– Slice and serve cold, savoring the delightful fusion of creamy filling, crunchy phyllo, and fresh fruit.

**Tips for Success:**

– **Handling Phyllo Dough:** Phyllo dough can be fragile and dries out fast. Keep unused sheets covered with a damp towel while working to avoid them becoming brittle.
– **Fruit Selection:** Opt for fruits that are in season for optimal flavor. Ensure they are ripe yet firm to preserve their shape and texture.
– **Customization:** Try different fillings such as pastry cream or lemon curd, and experiment with various fruit combinations to match your taste.

A fruit tart with phyllo dough is not just a treat for the palate but also a visual spectacle. Its sophisticated look and refreshing tastes make it an ideal dessert for special occasions or a delightful indulgence to enjoy with loved ones.

### Creamy Macaroni Salad: A Timeless Favorite

This macaroni salad is a rich, zesty staple filled with fresh vegetables and coated in an easy homemade dressing. It’s a straightforward make-ahead side that’s ideal for potlucks, cookouts, or whenever you need a quick and tasty favorite.

#### Reasons to Prepare It
– The dressing combines right in the serving bowl, resulting in fewer dishes to clean and quick flavor blending.
– Delight in a creamy, tangy-sweet dressing with relish and mustard for traditional deli-style flavors.
– Employ a vegetable chopper to expedite preparation.

#### Serving Ideas
This macaroni salad pairs perfectly with grilled BBQ chicken and classic hamburgers.

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### Ingredients for Macaroni Salad
– **Pasta**: Elbow macaroni is the traditional choice, but any short pasta such as ditalini, small shells, or mini farfalle will do well.
– **Vegetables**: Celery, shredded carrots, and red bell pepper bring crunch, vibrancy, and sweetness. Red onion adds bite, or opt for green onions for a gentler taste.
– **Dressing**: For added tang, replace some mayo with sour cream or Greek yogurt, and modify vinegar, relish, or mustard according to your preference.

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### Best Additions and Variants
– **Dressing**: Substitute the homemade dressing with store-bought coleslaw dressing.
– **Additions**: Think about adding cheese, bacon bits, diced ham, hard-boiled eggs, or sweet peas.

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### Steps to Prepare Macaroni Salad
1. Cook the pasta. Make sure to drain thoroughly.
2. Combine the dressing ingredients.
3. Incorporate the drained macaroni and chopped vegetables into the dressing.
4. Chill for at least one hour before serving.

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### Make-Ahead and Chilling Recommendations
This macaroni salad tastes best when chilled for an hour or two prior to serving, allowing flavors to meld and the dressing to penetrate the pasta. It can be prepared up to 24 hours ahead.

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### How to Maintain Creaminess in Macaroni Salad
– Cook pasta just until tender and rinse immediately with cold water to prevent softness.
– Ensure the pasta is well-drained to keep the dressing from becoming watery.
– If the salad appears dry after chilling, mix in 1 to 2 tablespoons of mayo or a dash of vinegar.
– For less sweetness, utilize apple cider vinegar and limit sugar, tasting after chilling.
– For larger gatherings, double the recipe and mix in a spacious bowl for even distribution.

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### Storage and Leftover Guidelines
Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. For outdoor events, place the bowl over ice and avoid leaving it out too long in warm temperatures.

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### Common Inquiries

**Can you freeze macaroni salad?**
No, it does not freeze well.

**How long does macaroni salad last?**
It’s best prepared in advance and will last in the refrigerator for up to 4 days.

**What pairs well with macaroni salad?**
It complements grilled dishes like BBQ chicken, hot dogs, or hamburgers, and is also delicious with pulled pork.

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Did you like this macaroni salad? Leave a comment and a rating below!

**BBQ Chicken Noodle Soup**

**Prep Time**: 10 minutes
**Cook Time**: 40 minutes
**Total Time**: 50 minutes
**Servings**: 6

**Summary**: A chicken noodle soup that draws inspiration from BBQ chicken pizza!

**Ingredients**:
– 1 tablespoon oil
– 1 cup onion, chopped
– 1 cup carrot, chopped
– 1 cup bell pepper, chopped
– 2 cloves garlic, minced
– 6 cups chicken stock
– 1 pound boneless skinless chicken breasts or thighs
– 1 (15 ounce) can diced tomatoes
– 2 (15 ounce) cans beans, rinsed and drained
– 1/2 cup BBQ Sauce
– 1 teaspoon oregano
– 8 ounces pasta (gluten-free for gluten-free)
– 2 cups corn (fresh, frozen, or canned)
– 2 green onions, chopped (optional)
– 2 tablespoons cilantro, minced (optional)
– Salt and pepper to taste

**Directions**:
1. In a large saucepan, heat the oil over medium-high heat, then add the onion, carrot, and bell pepper, cooking until softened, approximately 8-10 minutes.
2. Stir in the garlic and cook until aromatic, about a minute.
3. Incorporate the broth, chicken, diced tomatoes, beans, BBQ sauce, and oregano, bringing the mixture to a boil, then lowering the heat to simmer until the chicken is cooked through, roughly 20 minutes, before taking out the chicken to shred or slice.
4. Stir in the pasta and prepared chicken, bringing to a boil again, then reduce the heat and simmer until the pasta is soft, about 10 minutes.
5. Mix in the corn, green onions, and cilantro, seasoning with salt and pepper to taste before enjoying!

**Options**:
– Utilize cooked chicken (like rotisserie chicken)! (Omit the simmer time in step 3.)
– Cut the chicken, fry it in oil, and set it aside prior to beginning step 1. (Omit the simmer time in step 3.)
– Incorporate 4 slices of bacon, cooked and crumbled.
– Incorporate 4 ounces of cream cheese at the end, allowing it to melt into the broth.
– Incorporate 1/2 cup of heavy/whipping cream at the end.
– Incorporate 1/2 cup of sour cream at the end.
– Incorporate sliced pickled banana peppers at the end.
– Incorporate diced pineapple at the end.
– Incorporate 1/4 cup of fresh diced red onion at the end.
– Serve topped with shredded cheddar cheese.

**Nutrition Facts**: Calories 621, Fat 9g (Saturated 1g, Trans 0), Cholesterol 62mg, Sodium 1132mg, Carbs 94g (Fiber 12g, Sugars 21g), Protein 41g