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

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Ingredients

• 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

Directions

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.

Lentil Soup

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan

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Directions

1. Heat the oil in a heavy large pot over medium heat.
2. Add the onion, carrots, and celery.
3. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
4. Add the tomatoes with their juices.
5. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
6. Add the lentils and mix to coat.
7. Add the broth and stir.
8. Add the thyme sprigs.
9. Bring to a boil over high heat.
10. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
11. Stir in the pasta.
12. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
13. Season with salt and pepper, to taste.
14. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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

Ingredients

• 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

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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.