Easy Chicken Cream of Mushroom Casserole
1 Whole Chicken Boiled then meat taken off the bone
2 tbsp Olive Oil
1 cup Onion diced
1 tsp Garlic Minced
2 cans Cream of Mushroom Soup
1 cup Chicken Stock or Water
1 cup Milk
1/2 cup Frozen Peas
5 cups Cooked Penne Pasta or your choice
1 tbsp Chopped Parsley
1 cup Shredded Mozzarella
1/2 cup Grated Parmessan Cheese
Baked at 375 F for 20minutes
How to Make Chicken Noodle Soup | Kenji's Cooking Show
Donate to No Kid Hungry here:
This is how I make chicken noodle soup. Sometimes. Someimes I make it another way. Here's a very brief recipe:
For the broth:
2 pounds chicken carcasses or boney bits (such as wings, backs, or necks)
1 large chicken leg (or two if you want extra meat for another use)
1 large carrot, roughly chopped
1 onion roughly chopped
A couple stalks of celery, roughly chopped
Other aromatics, as desired, such as black peppercorns, bay leaves, parsley stems, thyme, rosemary, or garlic
For the Soup:
1 carrot, peeled and diced into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
1/2 an onion, thinly sliced
4 ounces dry pasta of your choice
Chopped fresh herbs such as parsley or dill, to garnish
Kosher salt and freshly ground black pepper
1. For the broth: Combine all broth ingredients in a large saucepan and cover with cold water by a couple inches. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming scum and foam from the broth occasionally with a ladle, until the legs are completely tender, 1 to 1 1/2 hours. Remove leg and set aside to cool. Strain broth into a new pot and discard the solids.
2. For the Soup: When the chicken is cool enough to handle, remove it from the bone and shred or chop into bite-sized pieces. Add shredded chicken, carrots, celery, onion, and pasta to the soup. Simmer, stirring occasionally, until the pasta is as cooked as you like it, 10 to 15 minutes. Stir in the herbs, then season to taste with salt and pepper.
THE BEST INSTANT POT CHICKEN NOODLE SOUP YOU'LL EVER HAVE! // LoveLexyNicole
THE BEST INSTANT POT CHICKEN NOODLE SOUP YOU'LL EVER HAVE! // LoveLexyNicole
Hey friends!
In today's video I am going to be sharing with you my new and improved chicken noodle soup recipe using the @InstantPotOfficial ! This recipe is out of this world and I KNOW you'll love it! Be sure to tag me over on instagram (LoveLexyNicole) if you recreate it!
LOVE,
Lexy
orignal chicken noodle soup recipe:
ITEMS FROM VIDEO:
instant pot:
cutting board:
electric salt & pepper grinder:
wooden utensils:
pink utensils:
apron:
white bowls:
Veggie chopper:
THE BEST CHICKEN NOODLE SOUP
INGREDIENTS
- 2 pounds bone-in chicken thighs (you can use skinless but I love the skin)
-1 teaspoon salt, plus more for seasoning
-1/2 teaspoon black pepper, plus more for seasoning
-2 tablespoons olive oil or butter, divided
-1 large yellow, diced
-3 celery ribs
-1 1/2 cups carrots, peeled and sliced
-6 garlic cloves, minced
-1 1/2 teaspoon chopped thyme, or 3/4 teaspoon dried
-1 1/2 teaspoon chopped rosemary, or 3/4 teaspoon dried
-2 dried bay leaves
-8 cups reduced sodium chicken stock, or broth
-6 ounces wide egg noodles
-1 tablespoon chopped parsley
INSTRUCTIONS:
-Season chicken thighs on both sides with salt and pepper.
-Select Saute on the Instant Pot. Allow it to heat. Add olive oil to the pot. Once hot, add the chicken skin-side up. Do not move. Cook until the surface lightly browns, about 3 minutes. Use a spatula to release any meat sticking to the pan. Flip and cook for 2-3 minutes. Transfer to a clean plate.
-Add onions and saute until translucent, 1 minute. Add celery and carrots, saute for 2-3 minutes. Add garlic, thyme, rosemary, salt, pepper, and saute for 30 seconds.
-Add 1 cup of chicken stock to the pot, use a spoon to scrape away any browned bits on the bottom. Press “cancel” on the Instant Pot.
-Add browned chicken, bay leaves, and the rest of the chicken stock to the pot. Place the lid on the Instant Pot, turn and lock. Make sure that the release valve is in the Sealing position. Press the Manual button on the Instant Pot on high pressure, and then set the timer to 7 minutes.
It will take about 15 to 20 minutes for the pot to heat up and build up pressure.
-Once cooking time is complete, let sit for 10 minutes. Carefully release the steam from instant pot by gently twisting the steam release handle on the lid to the Venting position.
-Remove the chicken from the pot and transfer it to a bowl. Once cool enough to handle, discard the bones and shred the chicken into smaller pieces with a fork.
-Remove the bay leaves from the pot and discard them. Select Saute on the Instant Pot. Once the stock starts to boil, add noodles, stir and cook until tender, about 7-8 minutes.
-Press “cancel” on the Instant Pot and add the shredded chicken to the pot. Season with salt and pepper to taste. Garnish soup with chopped parsley.
ENJOY!!
RECENT VIDEOS:
COZY AND RELAXING AFTER DARK CLEAN WITH ME | NIGHTTIME CLEANING ROUTINE // LoveLexyNicole
FALL/WINTER FAVORITES | FASHION AND HOME HAUL // LoveLexyNicole
TWO COZY INSTANT POT RECIPES | FAST AND EASY MEAL IDEAS // LoveLexyNicole
AMAZON STOREFRONT:
Use my Farmer's Dog link to get 50% off your first box!
CONNECT WITH ME ❤️
INSTAGRAM: @LoveLexyNicole
EMAIL (business inquiries & collabs only): LoveLexyNicole@gmail.com
*Some links are affiliate links. When you use my affiliate links I am able to earn a very small percentage of your sale. This does not affect the price for you. Thank you for supporting my channel and helping me continue to create content for you ????
#chickennoodlesoup #instantpotrecipes #cooking #cookingchannel #cookwithme
How to Make Old-Fashioned Chicken Noodle Soup
Host Julia Collin Davison makes a comforting and deeply flavored old-fashioned chicken noodle soup.
Get the recipe for Old-Fashioned Chicken Noodle Soup:
Buy our winning dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
30 Minute Rose Chicken Breast Pasta
20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
Please Subscribe to;
YouTube channel:
Facebook:
Instagram:
audio credit:
#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce