Quick Chicken Noodle Soup

Sometimes you need a quick chicken soup recipe because nobody in the house feels well. Here's my cut-corner go-to!

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HerKentucky's Quick Chicken Noodle Soup

by Heather C. Watson December-10-2017

Quick chicken soup for a sick day!

Ingredients

• 5-6 chicken tenderloins
• 1 32 oz. box chicken stock
• 1/2 12 oz bag egg noodles
• 4 peeled and diced carrots
• 4 ribs chopped celery
• 1 lemon
• 1/2 bunch, roughly chopped parsley
• freshly ground black pepper
• salt
• 3 cloves, garlic

Instructions

Preheat oven to 375 degrees. Lightly salt and pepper chicken and place in glass pan. Add to heated oven, cooking 20 minutes or until completely cooked. Set aside to cool slightly, then shred with a fork.Pour chicken broth to a large cooker or dutch oven. Add garlic, carrots, shredded chicken, and celery. Bring to a boil.Add egg noodles; reduce mixture to medium-low heat for about 20-30 minutes.About 10 minutes before serving, add chopped parsley and the juice of a lemon to the mixture. Season to taste with salt and black pepper.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 6 servings

Potato-Leek Soup

It's no wonder January is National Soup Month. With the cold temperatures and snowy days, I want to make a fresh kettle of soup every couple of days. And, in fact, that's exactly what I've been doing.

I made one of my go-to favorite soups, potato-leek, as the snow fell on Friday. I always stick to this basic recipe. Sometimes I add some pancetta or country ham; sometimes I forget to buy or make stock and use water. This time,  I got the bright idea to add a little cayenne pepper for depth. We loved the way the heat of the cayenne played off the smokiness of the bacon!

Potato-leek soup

• 6-7 slices bacon
• 3 leeks, chopped (white and light green portion)
• 3-4 cloves garlic, minced
• 7-8 Russet potatoes, peeled and chopped into quarters
• 64 oz box chicken broth
• 1/3 cup half-and-half
• Kosher salt, freshly cracked black pepper
• 2 tablespoons cayenne pepper (optional)
• Parmesan cheese and scallions for garnish

Cut bacon into lardons. Place in dutch oven over medium heat; cook until bacon is lightly browned and fat has rendered. Add leeks and garlic, cook until translucent (3-4 minutes). Add potatoes; let cook for 10-15 minutes. Add chicken broth (It's better to use homemade stock, but packaged broth will do in a pinch...) and bring to a boil. Reduce heat and let cook for about 25-30 minutes, until potatoes are soft. Season with salt and pepper, to taste.

Using an immersion blender (or a food processor), blend most of the soup, leaving a few chunks of potato. Add half-and-half and let cook another 10 minutes or so before serving. If leaving on the stove for a while, you may need to gradually add water to keep from thickening too much.

Bacon Sandwiches with Bourbon-Caramelized Onions and Feta

Oh, y'all. 

 Tonight, my brother and I found ourselves cooking a quick and simple supper that was so very good. We took my trusty cold-weather potato soup and livened it up with some amazing bacon sandwiches. The bourbon onions on the sandwiches (Little Brother's creative concoction!) were downright amazing, and added a little taste of Kentucky!

Bacon sandwiches with caramelized onions and feta cheese

• 6 slices bacon
• 2 medium white onions
• 3 tablespoons brown sugar
• 2 tablespoons butter
• Bourbon
• Kosher salt and freshly-cracked black pepper
• Feta cheese crumbles

Caramelize the onions: Melt 1 tablespoon of butter over low heat in a saucepan. Add sliced onions and 1/2 teaspoon salt. Cover. Simmer until translucent and tender, 10-15 minutes. Remove cover, increase heat to medium. Add remaining tablespoon butter, brown sugar and a dash of pepper. Stir until sugar has dissolved. Add splash of bourbon, simmer another 5 minutes.

For each sandwich, use three slices of bacon. Cut each slice in half. Lay three of these pieces vertically side-to-side. Lay remaining pieces horizontally on top of the vertical slices and weave in an over-under design, creating a bread-shaped square of bacon. Place in a shallow baking dish lined with aluminum foil. Bake in a 425 degree oven for 15-20 minutes or until brown and crispy.

On toasted sandwich bread, add a layer of feta cheese crumbles, a bacon square and caramelized onions.

Potato-leek soup

• 6-7 slices bacon
• 2 leeks, chopped (white and light green portion)
• 3-4 cloves garlic, minced
• 7-8 Russet potatoes, peeled and chopped into quarters
• 64 oz box chicken broth
• 1/3 cup half-and-half
• Kosher salt, freshly cracked black pepper

Cut bacon into lardons. Place in dutch oven over medium heat; cook until bacon is lightly browned and fat has rendered. Add leeks and garlic, cook until translucent (3-4 minutes). Add potatoes; let cook for 10-15 minutes. Add chicken broth (It's better to use homemade stock, but packaged broth will do in a pinch...) and bring to a boil. Reduce heat and let cook for about 25-30 minutes, until potatoes are soft. Season with salt and pepper, to taste.

Using an immersion blender (or a food processor), blend most of the soup, leaving a few chunks of potato. Add half-and-half and let cook another 10 minutes or so before serving. If leaving on the stove for a while, you may need to gradually add water to keep from thickening too much.