Tuesday, December 20, 2011
Chicken Noodle Soup Recipe
Chicken Noodle Soup
For Stock
(2) 32 oz Containers of Organic Chicken Stock
8 cups of Water + 8 teaspoons of Better Than Bouillon Chicken Base
Chopped Fresh Sage
Several heavy-handed shakes of Dried Ground Sage
5-6 Bay Leaves
Salt and Pepper to taste
Bring to a boil to get the chicken base and the fresh herbs and spices incorporated…while on stove begin chopping your veggies
(2) bags organic carrots…cut in half
(2) leaks thinly sliced
(1) bunch of green onion chopped
(1) full celery (minus a couple of the outer stocks, but including the inner leaves) chopped
(1) onion chopped
(8) cloves of garlic
½ head of green cabbage shredded
Throw the shredded cabbage into the simmering stock
Sauté in olive oil and butter all the veggies listed above minus carrots. Season with salt and pepper and when translucent and a bit browned then add to stock.
Sauté carrots in olive oil and butter. Season with salt and pepper…when done sautéing add to stock
Bring to a boil after all veggies have been added and then bring temp down to a medium low and cook on stove top for about 2-3 hours.
Shred your chicken and add to the soup. I buy a rotisserie chicken from Costco and shred this for the soup. Depending on how much sometimes half of the chicken will suffice…other times I use the whole thing.
Cook noodles on the side. I like to use Capellini or Angel Hair Pasta.
When soup is ready, place noodles in bowl, ladle in soup and then sprinkle Parmesan cheese on top
Then EAT!!!!
YUM.
Special Christmas Music Video Episode 8...Featuring Jules and June Jet
Thursday, December 15, 2011
Link To Episode 7...On You Tube...Four Bean Turkey and Vegetable Chili
Hope this works...if not as I usually say...just go to You Tube and in the search bar type in...
Bite Me...with Jules the Girl Who Loves to Cook...Episode 7
And then you will find it.
Julie's 4 Bean Turkey and Vegetable Chili
Julie’s Award Winning Four Bean Turkey and Vegetable Chili
1 Can Pinto Beans
1 Can Black Beans
1 Can Great White Northern Beans
1 Can Red Kidney Beans
1 28oz Can Diced Tomatoes in Juice
1 small can Tomato Paste
1- 1 ½ packages McCormick’s Chili Seasoning (30% less sodium) Mild
4-6 tblspns Brown Sugar
*Place all of these items into the crock-pot on High
6 Large cloves garlic minced
1 ½ onions chopped
1 orange bell pepper, 1 yellow bell pepper, 1 red bell pepper chopped
*Sauté these items in a pan with butter and olive oil. Add salt and pepper to taste. When caramelized take off heat and add to crock-pot.
2 good-sized zucchini
2 good-sized yellow squash
*Sauté these items in a pan with olive oil. Season with Garlic Salt and Pepper. When they look yummy meaning (a bit cooked and a little browned for depth of flavor) take off the heat and add to crock-pot
1 package ground turkey burger
*Sauté in olive oil and season with Montreal Steak Seasoning, Pepper, Salad Supreme & Garlic Powder. After browned and yummy take this off the heat as well and add to the crock-pot.
Now with a wooden spoon make sure all ingredients are incorporated into the crock-pot. Cook on high for 1 hour and then on Low for about another 2-3 hours. Stir about once every hour or so. If you like it a bit more sweet feel free to add another tblspn or two of brown sugar. But you do not want it too sweet. It is nice to have the spicy and sweet contrast.
Enjoy! This will become a family favorite!
Also we usually serve this will a sprinkle of cheese on top and dip tortilla chips into the chili. Yummy!
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