September 2018

Homemade chicken noodle soup

Homemade chicken noodle soup

Ingredients

Directions

This is my second review, we have been making this soup since the recipe was published in Taste of Home in 2016 we happen to believe it is the best chicken noodle soup, and certainly don’t agree that it is “tasteless”, far from that! I do realize that we all have different “taste” when it comes to food, so may add more or less to our individual taste, we happen to like it as is although I do not like too much salt so I do not add use and salt low sodium products whenever I can. In short, don’t hesitate to try this based on the few negative reviews!

Delicious. I am cooking this soup every two weeks. I love the video, makes it easy to follow the preparation process.

Ah, Lynette, that’s how my grandmother taught me how to make chicken soup! You make your own stock, put it in the fridge, the next day skim off all the fat, debone the chicken, and proceed from there. You really can taste the difference between homemade stock and what you buy at the store. It’s not hard. And Joey – are you freakin serious?

I just made this recipe exactly as printed, and it was decent. But it was not the best chicken noodle soup I ever had. They need to get out more if this is the best, though not sure what chicken noodle soup all these rave-reviewers have been eating!

This is a lot like my recipe I have used for years. I use olive oil because it is what I have on hand. And I use both dark and white meat. And also use basil instead if parsley. I sometimes add a few left over peas from dinner the night before. And a small amount (to taste) of Cayenne pepper for those with a cold. And a few sauted mushrooms. BUT I tried this recipe to the “T”! ! And I must say it is a very yummy soup. It is a keeper in my recipe box. Thank you so much for sharing with us. You have a winner here in my heart! ! THANK YOU! ! ? They LOVED this soup, though ?

My kids don’t like vegetables, especially onions and garlic. Only thing I did different was add a bunch of basil leaves fresh instead of parsley, and I picked up a rotisserie chicken (original) for my meat.

Excellent. Before, i used homemade spaghetti l had cooked to much of the night. It has a great hearty flavour. Janet. VFE

I just found the chicken noodle soup recipe I’m going to keep! This was fantastic as written! Thank you for sharing this wonderful recipe! I paired it with cheddar biscuits.

This is a great recipe! I do make my own broth and that is what I used. Just the right amount of chicken and vegetables! I used less noodles.

Homemade brownies

Homemade brownies

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Nutrition and extra info

Ingredients

Dark chocolate

Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

White chocolate

To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

Milk chocolate

Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 3 large eggs
  • 275g golden caster sugar
  • Cut 185g unsalted butter into small tip and cubes into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

    Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate and butter have melted, stirring occasionally to mix them.

    Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

    While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas 4.

    Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. shake and Tap the sieve so they run through together and you get rid of any lumps.

    Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

    Break 3 large eggs into a large tip and bowl in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

    Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

    Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Before,

    Gently fold in this powder using the same figure of eight action as. The mixture will look dusty and dry at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. As you don’t want to overdo this mixing, stop just before you feel you should.

    Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

    Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

    Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

    Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

    They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

    Healthy recipes

    Healthy recipes

    1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices

    Salt and freshly ground pepper

    1/4 cup low-sodium soy sauce

    1 serrano chile finely, pepper and seeded chopped

    2 teaspoons sugar

    2 tablespoons freshly squeezed lime juice (1 to 2 limes)

    2 tablespoons olive oil

    2 cloves garlic, grated

    1 bunch scallions, thinly sliced

    6 ounces fresh mushrooms, sliced

    1/4 pound snow peas or green beans

    1 12-ounce can baby corn, drained

    1 red bell pepper, thinly sliced (optional)

    Hash brown casserole

    Hashbrown casserole

    A favorite of all ages, this cheesy potato side dish is welcome at any pot luck, family gathering or holiday table. For a hearty main dish option, try: Cheesy Chicken & Potato Casserole

    Ingredients

    cost per recipe: $9.77

    The price is determined by the national average.

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    ounces sour cream

    cup butter, melted

    package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed

    medium onion, chopped (about 1/2 cup)

    cups shredded Cheddar cheese (about 8 ounces)

    teaspoon ground black pepper

    cup crushed corn flakes

    How to Make It

    Stir the soup, sour cheese, cream, onion, butter and potatoes in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.

    Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    Ratings & Reviews

    Easy and tasty!

    This is really super easy to make: just mix the ingredients, add the topping, bake and enjoy. The possibilities for tweaking to your taste are endless, though it tastes great as written. Use different cr eam soups, switch up the type of cheese, add other ingredients like ham or peppers. it’s up to you and will probably still taste great. My personal favorite is to add cooked chopped bacon, either in with the other casserole ingredients or sprinkled across the top.

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    December 14, 2016

    ADA POTATO

    BEEN MAKING THESE POTATOES FOR YEARS, USUALLY AT HOLIDAY TIME. CALL IT ADA POTATO. USE CREAM OF CHICKEN SOUP.

    Was this helpful?

    December 24, 2018

    Crock pot style

    I have made these in my crockpot for years. just add the cheese to the mixture instead of using as a topping. Cook on low for 6 hrs. My family beg for these at large functions. So easy and I am the hero!

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    Holly’s addition

    I love this recipe! I also add chicken!

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    Easy and easily tweaked

    Easily tweaked for your own individual preferences. I usually make a more “tex-Mex” version with chopped jalepenos, onions, green chili’s and end with adding cool salsa on top. Also when cauliflower i s in season and cheaper, I often parboil and chop and substitute it for the hash browns. And when we are traveling and in the RV, I also have used the little cartons( like the old milk containers) of the dehydrated “diner style” hash browns. They rehydrate and are very close to fresh. I also keep some of those on hand at home in case company drops in and I need to toss a meal together. Never gotten a complaint from anyone, for any version! And any version can be made, with a bit of imagination, with what you have in your cupboards or pantry. And as an added plus, when I substitute the cauliflower I can “sneak” an extra veggie in on the Grandkiddos. Experiment, have fun with it! A great base recipe that is easy to make into your families favorite.

    Hamburger soup

    Hamburger soup

    This post may contain affiliate links. Please read my disclosure policy.

    Pasta Fagioli Soup recipe is a classic Italian soup. It’s deliciously hearty and takes and comforting less than one hour to make!

    I love a good and hearty soup year around, as there is nothing more comforting and soul warming. This Pasta e Fagioli Soup recipe is one of my favorites. Lots of veggies and spicy sausage meat cooked in a hearty and rich tomato broth.

    Pasta Fagioli is one of my favorite soups served at the Olive Garden restaurant.

    In this easy homemade version, two types of beans have been added for extra protein and creaminess. Lots of dried herbs make the broth for this easy Pasta Fagioli recipe irresistibly flavorful. You can enjoy this Pasta e Fagioli Olive Garden staple anytime you crave it. You can make a vegetarian Pasta Fagioli soup recipe by skipping the sausage, and you can also use whole wheat pasta for an extra nutritious kick.

    What is pasta e fagioli? What does pasta e fagioli mean?

    Pasta e Fagioli means “pasta and beans.” A traditional Italian pasta fagioli recipe is a classic dish, made with easy to find, affordable ingredients.

    How do you say Pasta e Fagioli?

    The Pasta e Fagioli pronunciation seems tricky, and after a few tries, we had it down. We listened to it over and over! Once you’re an expert, you can practice saying Margherita Pizza in your best Italian accent!

    What is the difference between Minestrone soup and Pasta e Fagioli soup?

    The main difference is that minestrone has lots of different vegetables in it, while a pasta fagioli recipe usually is made with just pasta, beans, in a tomato broth, adding just a few veggies like celery, carrots, onion and garlic for extra flavor and texture.

    What kind of pasta is used in Pasta e Fagioli Soup?

    Traditionally tiny pasta is used like ditalini, elbows and pipettes mini farfalle, even mini shells.

    Can you make Pasta e Fagioli Soup in the slow cooker?

    Yes, you can user your slow cooker for fagioli pasta!

    1. Cook sausage until browned and no longer pink in a large skillet.
    2. Add cooked sausage meat to a slow cooker along with the rest of the ingredients, except for the beans and pasta.
    3. Cook on low for 7-8 hours or high for 3-4 hours.
    4. 30 minutes before the time is up, stir in beans and uncooked pasta.
    5. Season with salt and pepper to taste.

    How do you freeze soup?

    If you intend to freeze this soup, make sure the veggies are still crunchy, otherwise they will retain their crunchiness after defrosting/reheating the soup. Before packaging it for freezing,

    1. Cool soup completely.
    2. Add soup to a gallon or quart-size zip-top plastic freezer bags.
    3. Lay bags flat in a single layer in the freezer, when frozen, stack bags to save space.
    4. Freeze for up to 3 months.

    How do you heat frozen soup?

    Stove Top Heating

    Hamburger recipes

    Hamburger recipes

    Sink your teeth into a delicious restaurant-style, hamburger recipe made from lean beef. Skip the prepackaged patties and take the extra time to craft up your own, and that little extra effort will be worth it. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese continue cooking until cheese begins to melt.

    Ingredients

    How to Make It

    In a bowl, mix ground beef,egg and onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal shape and portions each into a patty about 4 inches wide.

    Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

    Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

    Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, onion and burger and salt and pepper to taste. Set bun tops in place.

    If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.

    Hamburger recipe

    Hamburger recipes

    This post may contain affiliate links. Please read my disclosure policy.

    Hamburgers are perfect for summer celebrations or lazy afternoons! The best way to make a classic burger is with just 4 simple ingredients and a a few great tips!

    Simply grill and serve with a generous side of dill pickle pasta salad or our favorite potato salad.

    Meat for Hamburgers

    A great hamburger recipe has very few ingredients so we always make sure to have the best quality possible!

    I start with ground chuck. This is a recipe I want to make sure I have a little bit of fat so I use an 80/20 mix. There is enough fat in the burger to keep it juicy yet not so much that it’ll just have flare ups. The fat adds great flavor and a great texture to this recipe!

    A 90/10 mix can result in a dry hamburger. Add some finely chopped bacon or even a tablespoon or so of olive oil if it’s all you have on hand! If you have a great hamburger or cheeseburger recipe, you’ll be legendary at home and in the neighborhood for sure,

    How to Make Hamburgers

    ! This simple technique ensures burger success every single time, whether you use a grill or the stovetop!

  • FORM PATTIES:
  • GRILL OR PAN FRY: Follow the directions below to either grill or cook on the stove.
  • The FoodSafety.gov recommends cooking ground beef to a temperature of 160°F (test your patties with a meat thermometer). Let them rest a few minutes before serving with a, toppings and condiments toasted bun!

    If you are using a gas grill, the thickness of the burger and the temperature of the grill makes all the difference in how long to cook it. Make sure your grill is preheated to cook and medium the burgers about 4 to 5 minutes on each side. Let them rest about 5 minutes before serving. Doesn’t mean the inside is fully cooked, just because the outside looks cooked. If it’s cooked,

    How to tell: The best method to tell if beef burgers are cooked all the way is to use a meat thermometer. Insert the thermometer into the thickest part of the patty and check for an internal temperature of 160°F (or just a few degrees before). Remember, meat continues to cook a little bit once it’s been removed from its heat source.

    Beef burgers are easy to cook on the stove!

    1. Using a cast iron or heavy skillet, form patties and place in the skillet over medium heat.
    2. Allow them to fry and form a crust on one side and then flip them and cook until they are cooked.
    3. Test for doneness with a meat thermometer and remove from pan.

    What to Put on a Burger

    The best burger recipe always has a selection of tasty condiments and toppings. Hamburger recipes are the ultimate ‘build-your-own’ meal because no two burgers have to be the same!

    Whatever is in the fridge or pantry can go on a burger! Also, a great bun only complements a great burger, so be sure to use quality buns or toast and rolls them alongside the burger for a little extra yum!

    Halibut recipes

    Halibut recipes

    1 tablespoon fresh lemon juice

    1/4 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    Zest of 1 large lemon

    1/2 stick unsalted butter, at room temperature

    1/4 cup extra-virgin olive oil

    2 tablespoons fresh lemon juice

    1/4 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    2 large cloves garlic, smashed

    4 halibut fillets (each 4 to 5 ounces)

    1/2 cup grapeseed oil

    2 large shallots, cut into rounds, separated into rings

    Lemon wedges, for garnish

    1. For the lemon butter: Whisk together the lemon pepper, salt and juice lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
    2. For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, garlic and pepper in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
    3. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Before using, sprinkle with pepper and salt just.
    4. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-pile and butter the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

    Baked Halibut

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    Scallops Provencal

    Chicken Piccata Pasta Toss

    Linguine with Shrimp and Lemon Oil

    Citrus Baked Salmon

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