Tag Archives: carrots

Chicken Noodle Soup

Make the chicken stock first. This is easier than it looks and tastes real good.

 Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  1. Place the chicken and vegetables in a large stockpot over medium heat.
  2. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
  3. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
  4. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
  5. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  6. Carefully remove the chicken to a cutting board.
  7. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  8. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
  9. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
  10. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts



  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped


  1. Place a soup pot over medium heat and coat with the oil.
  2. Add the onion, garlic, carrots, celery, thyme and bay leaf.
  3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  4. Pour in the chicken stock and bring the liquid to a boil.
  5. Add the noodles and simmer for 5 minutes until tender.
  6. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  7. Sprinkle with chopped parsley before serving.

Chuck Roast

Here is the recipe that I’ve been following.¬† I like it because its close to what I remember from my childhood.

Stringy Roast Beef


  • 5-6 LB Blade chuck roast
  • 3-4 Large onions thinly sliced
  • salt
  • pepper
  • 1 1/2 C beef stock
  • 1 head of garlic peeled
  • 2 peeled & quartered potatoes per person
  • 2 peeled & chunked carrots per person
  • 1 1/2 C water
  • additional onions if desired

How to make it

Preheat oven to 400*

  • Put roast & onions in deep roaster, season with salt and pepper.
  • Cook uncovered 1 to 1.5 hours until meat is well browned.
  • Reduce heat to 350*
  • Add enough stock to cover bottom of pan, add garlic cloves and cover with foil.
  • Cook for 2 hours.
  • Add veggies and 1.5 C of water, recover and cook an additional 1.5 hours.
  • You may add additional onions when you add the other veggies.
  • Reserve juices for gravy.

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