Hello first-timers, welcome back to another edition of “Tasty Tuesday”. This is the first blog of the year 2016, and we would like to say Happy New Years to you.  Last year was amazing. This year is promised to be better than the last. We have been in the lab working on new and exciting recipes, so be on the lookout for our new mouth watering dishes.

Today’s recipe is full of comfort, warmth, and love.  It is known all around the world as a go- to -food for healing. It is our own “Southern Chicken Noodle Soup/Stew”.

WORD OF THE DAY: Chicken Noodle Soup/Stew

The Chicken Noodle Soup is known for its healing powers because there are four ingredients that make this soup work wonders for the sick. These ingredients are; broth, chicken, vegetables, and noodles.

1.     The Broth contains vitamins that will help with hydration, which occurs when you are sick. It will also help with the upper respiratory and it clears and stimulates the nasal.

2.     The Vegetables, which is the carrots, onions, and celery. Theses vegetables have antioxidants that will help to keep your immune system strong. It fights off the viruses, and it also contains Vitamin A, C.

3.     The Noodles helps to make you feel satisfied and full. Although, they are high in carbohydrates, they are essential to this soup.

4.     The Chicken is packed with protein, which is also good for the immune system.

EQUIPMENT NEEDED:  1 Large Cast Iron Skillet, 1 Large Stock Pot with Lid, Tongs, 2 Forks,

INGREDIENTS:          1 Standard Mirepoix (onions, carrots, celery), ¼ Cup of green onion (chopped), 2 TBSP. Salt, Peppercorn (divided), 2 TBSP. Olive Oil, 1TBSP. Parsley(chopped), 1 Bay Leaf, ½ tsp. dried thyme, 6-8 Cups of Water, 2 Large Chicken Legs, (skin on)  1 Large Chicken Breast, (skin on), 8-10 oz . Egg Noodles,

1 Can of Cream of Celery Soup, 1 Can of Cream of Chicken Soup (10 ½ oz cans, use if making a chicken noodle stew) I use them when making both the soup and stew.

1.     Gather Mise En Place

2.     Add oil to the cast iron skillet over medium high heat

3.     Season the chicken with half of the salt and peppercorn(cracked)

4.     Brown chicken on both sides until brown, about 3-5 minutes.  

5.     Add the Mirepoix to the skillet and sauté until vegetables are tender

6.     In a large stock pot, add 6-8 cups of water, the mirepoix, chicken and the rest of the ingredients. Bring to a rolling boil, cover and simmer for 35-45 minutes until chicken in fork tender.

7.     Remove chicken and let cool before handling it. Remove the skin and bones from chicken, and shredded with two forks.

8.     Place the shredded chicken back into the pot and cook for 30-40 more minutes on low heat.

9.     Taste and season with the remaining salt and pepper (if needed)

10.                        Remove the Bay Leaf before serving.

THIS DISH IS BEST SERVED WITH CORN BREAD