Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

For Greg’s birthday I made a Rosemary Balsamic Chicken that was adapted by this recipe. I added more fresh rosemary and lemons to enhance the flavors of this wonderful recipe! This is one of those dishes you cannot stop eating! It is easy to make and just requires a bit of planning to marinade the chicken the night before. Be sure to make extras for leftovers.

The amount of marinade you make is based upon how many chicken breasts and how much sauce you enjoy with your meal. Be generous with the fresh rosemary sprigs since it adds a lot of flavor. When baking the chicken your kitchen will be filled with the wonderful rosemary aroma! Also add a ton of lemons when baking – not only does it look pretty it is needed for additional flavor. I used at least one large lemon when baking and then serving – I prepared several lemons so the exact measurement is unknown. The below picture shows the amount of lemons and rosemary sprigs added before baking. Be generous!

Roasted Lemon Rosemary Balsamic Chicken before going into the oven

I used boneless, skinless chicken breasts pounded to the same width. The chicken was in the marinade for about 20-hours; baked for 30-minutes and was perfectly moist and flavorful with the rosemary and lemon!

For the pan sauce you have different options. The reserved marinade could be added to the pan when roasting the chicken and then carefully poured into a saucepan to thicken. Another option is to use a portion of the reserved marinade to roast the chicken adding the remaining marinade to a saucepan. Then carefully add the sauce from the roasting pan to the saucepan on the stovetop to finish. I did not want the chicken to get cold so while finishing the sauce and side dishes, the chicken was placed in a warming dish on a very low heat.

Roasted Lemon Rosemary Balsamic Chicken in serving pan

After placing the chicken in the warming dish, the pan sauce was drizzled over introducing more wonderful flavors!

Roasted Lemon Rosemary Balsamic Chicken in serving pan with sauce

Plate the dish with a lemon and rosemary sprig! If there are leftovers remove the rosemary sprigs since once cooked the needles will start to fall off and mix through the chicken and sauce.
Roasted Lemon Rosemary Balsamic Chicken Plated

Marinade Ingredients:
Kosher salt
2/3 cup Dijon mustard
2/3 cup packed light brown sugar
1/2 cup Olive Oil
2/3 cup good Balsamic Vinegar
1/4 cup fresh lemon juice
2 – 3 Fresh Rosemary sprigs

Chicken Ingredients:
6 – 8 boneless, skinless Chicken Breasts
6 to 8 Fresh Rosemary sprigs
Salt and freshly ground pepper
1 to 2 Large Lemons, thinly sliced
at least 1 to 2 slices per chicken breast and more for serving

Overnight Chicken Preparation:
Wash, dry, and pound the chicken. Mix together the marinade ingredients – except for fresh rosemary sprigs. Place chicken in a sealable bag and add about a third of the marinade, add fresh rosemary sprigs and place in the refrigerator overnight and up to 24-hours. Refrigerate the remaining marinade.

Baking the Chicken Preparation:
Preheat the oven to 400°F. Take the chicken out of the refrigerator while the oven is preheating. Use the appropriate baking dishes depending upon the amount of chicken to bake. Add the chicken and some of the reserved marinade plus the fresh rosemary sprigs and fresh lemon slices. Bake uncovered for about 25 to 30-minutes depending upon the size and type of chicken you are baking.

For the pan sauce you have different options. The reserved marinade could be added to the pan when roasting the chicken and then carefully poured into a saucepan to thicken. Another option is to use a portion of the reserved marinade to roast the chicken adding the remaining marinade to a saucepan. Then carefully add the sauce from the roasting pan to the saucepan on the stovetop to finish. I did not want the chicken to get cold so while finishing the sauce and side dishes, the chicken was placed in a warming dish on a very low heat.

Plate the chicken with both the baked and fresh rosemary sprigs, lemon slices, and pan sauce! Serve with a full-bodied red wine!

Beachbody 21 Day Fix®


Note: you might want to reduce the olive oil and use less finishing sauce to control the number of teaspoons of olive oil. Eliminate the brown sugar and consider adding raw honey (if you reduce the olive oil to free up a teaspoon).

1 Red 2 Teaspoons

Note: Container measurements are approximate and may change based upon how you prepare this recipe.

I am a Beachbody coach and you can find more information through my Beachbody webpage. On the left-hand side, you will find a link to my profile, how to purchase any products, and additional information about the company and success stories.

I made this wonderful dessert for Greg’s birthday. It reminds me of the desserts my mother made in our younger days with Graham Crackers, bananas, and whipped cream. Today there are different flavors of Graham Crackers so this recipe included both the original and chocolate versions. Mine came out more on the slushy and light side – but delicious! Another option is to add cream cheese blended with some milk – I would imagine this would firm it up a bit. It is a yummy easy to make dessert and with a large pan you can have plenty of left overs!!

Slushy Strawberry Cheese Cake Birthday Plates 2

Over the next couple of weeks I will share the other new recipes that I made for Greg’s birthday that included appetizers and the main meal! We started with a delicious lemony goat cheese with chives turnovers hot out of the oven, a curry chicken salad severed over crackers or crusty bread, and for the main course Linguini Primavera With Fresh Baby Vegetables and a fantastic Roasted Lemon Rosemary Balsamic Chicken
with a Pan Sauce
! It was shut the kitchen door good! It is always fun to try out new recipes on special occasions. The last few weeks have been rather hectic at work and then last weekend I was at the annual Just Joy Women’s conference that I attend each year. The weather is finally getting nicer in Buffalo with the spring flowers in bloom and some warmer weather to take an evening walk – with a light jacket of course!

Slushy Strawberry Cheese Cake

Slushy Strawberry Cheese Cake Closeup

Slushy Strawberry Cheese Cake in the pan after serving

Slushy Strawberry Cheese Cake Birthday Plates

Ingredients:
2 pounds Strawberries
Graham Crackers (chocolate and original)
2 3.4 ounces Instant Cheesecake Flavored Pudding
3 cups Milk, skim
3 cups Whipped Cream, light, thawed

Topping:
Crushed Chocolate and Original Graham Crackers
Additional sliced strawberries for topping
Fresh Mint

Optional:
1 8-ounce package of Cream Cheese, Light
Milk, skim

Preparation:
Wash, dry and slice the strawberries. Line your serving dish with graham crackers. Add a layer of strawberries. Mix together the instant cheesecake flavored pudding with the milk for 2-minutes or as directed on the package. If desired blend together cream cheese with some milk and add to the pudding mixture. Fold in the whipped cream.

Layer half of the cheesecake mixture in the serving dish. Add another layer of graham crackers and strawberries. Add the remaining cheesecake mixture. Cover and refrigerate overnight.

Before serving add crushed chocolate and original graham crackers and strawberries. Serve with fresh mint.

Recipe moved to: Super Bowl Cast Iron Skillet Authentic Buffalo Chicken Wing Pizza

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Are you living in a cold climate experiencing bitter cold temps or experiencing rainy damp days? Do you come home after being outside trying to get warm? Give this delicious soup a chance – it has a nice level of spices and heat! A few years ago, I made a similar recipe – click here for recipe. My first experience tasting this fantastic soup was in New Hampshire and it quickly became one of my favorites. Every night I ordered this soup asking the server the ingredients allowing me to take quick notes. Then much research was conducted to figure out a recipe. A soup with cashews and pistachios! Doesn’t get much better.

Indian Chicken Curry Soup - spoon of soup from pot of soup

At work we had a chili and soup cook-off and I brought this soup with some minor changes from the original. A co-worker, Priya provided a few tips to make it even better. To thicken the broth, puree the cashews and save a few for garnish. Determine if you want a thin broth or a thicker soup to identify how much chicken broth to add. A thicker soup could be served over rice.

Indian Chicken Curry Soup Pot of soup

For the chicken marinade I use chili powder (red chili powder will add more heat). Another option is to use a food processor to make a paste using a hot chili pepper. For less heat deseed the hot chili pepper. Most likely I will stick with the chili powder but if you try a chili pepper let me know how it comes out!

Indian Chicken Curry Soup close up of spoon of soup 2

The spices are really approximate. If you are unsure of their flavor and heat, use them sparingly and perform a taste test. This soup should have some heat to it. Ideally the heat comes on after you do your taste test. If adding more chicken broth when rewarming the soup add more curry and chili powder. Be sure to use fresh ginger – not ginger powder. It takes a few minutes to grate it into a paste but it is worth the time. If that is too much work, consider purchasing ginger paste.

Indian Chicken Curry Soup close up of a spoon of soup

There is coconut milk and coconut cream – sweetened and unsweetened. Sweetened is nice to offset the heat. Try to get the coconut cream (full fat) to drizzle on top of the soup when serving. I tried a low-fat version and it is too watery as a topping. For this version, I bought coconut milk, which is fine to add to the soup but cannot be used as a topping.

Indian Chicken Curry Soup in a bowl close up

This soup is just fantastic with a ton of flavor but a challenge to take photos. Try to garnish with cilantro and consider shredding a carrot to add more nice color. Enjoy the experience of this delicious soup!!

Indian Chicken Curry Soup closeup in pot

Ingredients
2 Large Boneless, Skinless Chicken Breasts (about 2 ½ cups)

Chicken Marinade
2 tbsp Chili Powder (red for more heat) or chili ginger paste
1 to 2 tbsp Ginger, freshly grated into a paste (or purchase ginger paste)
1 tbsp Garlic, minced
1 tbsp Lemon Juice
1 tsp Salt
Grapeseed – a little to cook the chicken
Marinade chicken for at least 3-hours

Soup Ingredients
1 Large Sweet Onion, chopped
1 cup Carrots, chopped or diced
½ cup Red Bell Pepper, chopped
½ cup Celery Stalks – tender pieces, chopped
1 Large or 2 Small Tart Apples, peeled, core, and diced
1 tbsp Grapeseed Oil

Spices
1 tbsp Curry Powder
¼ tsp Nutmeg, freshly ground
¼ tsp Cloves
½ tsp Cumin
½ tsp Turmeric
½ tsp Ground Cardamom
1 tbsp Chili Powder

Liquids
4 cups Chicken Broth, low sodium
½ cup Coconut Milk, optional

Nuts Ingredients
1/2 cup Cashews, Raw
1/2 cup Pistachios, No Salt

Remaining Ingredients
½ cup Cilantro, chopped

Garnish
Chopped cashews
Coconut Cream
Cilantro
Shredded carrots

Marinade Preparation
Wash and cube your chicken into bite size pieces. Mix your marinade ingredients. It should be a thick paste. If it is too dry, add a little grapeseed oil, I like to use grapeseed oil infused with lemon. Marinade for at least 3-hours.

Cook the chicken in a little grapeseed oil. Deglaze the pan with chicken stock to get all the wonderful marinade that remains baked on the pan.

Soup Preparation
Heat the Olive Oil in your soup pan and add onions – cook until soft. Then add the remaining ingredients, except for the chopped apples, and simmer for about 5-minutes.

Spice Preparation
Always be sure to add your curry powder at the beginning of your cooking as the heat does increase the aroma. Typically you use ¼ tsp for 2 servings – but as you can see, I like to add a lot more than that!

Nutmeg and cloves are also used sparingly and since I added a lot of curry powder to this recipe I used less of them. Cloves are typically added at the beginning of cooking as the heat creates more flavor. Nutmeg is typically added near the end of cooking so you could add this ingredient later in cooking if you prefer. Plus more salt might be needed to take a few taste tests throughout making this soup.

If you are uncomfortable with these spices then add maybe half of them as you can always add more. But remember this soup should have a lot of flavor! Add the spices to the soup and blend well. Stir well and cook for about a minute. Add your chicken broth and bring to boil. Then simmer for about 30-minutes.

Nuts Preparation
Puree the cashews in a food processor to make a cashew paste and add to the soup to thicken the broth. Add the pistachios near the end of cooking for them to soften. Also add a handful of roughly chopped cashews to the soup for additional flavor or use as a garnish.

You add cilantro at the end of cooking since prolonged heat reduces its flavor. When you are almost ready to serve add your cilantro and heat through. I would also lower the heat to a simmer at this point. Cilantro mixes nicely with curry powder, nuts, and lemon juice so it is perfect for this dish! It has a faint licorice flavor.

I like to ladle my soup into a bowl and then drizzle a little coconut cream and then enjoy the experience!

This recipe can now be located at Supper Plate.  Please consider following us at our new Blog for your favorite recipes from Realistic Cooking Ideas and many new recipes! We thank you for your continual support!

Strawberry and Blueberry Chocolate Shortcake with Reduced Balsamic Glaze dual plated

 

Happy St. Patrick’s Day with a slightly different version of Guinness Beef Stew! This year’s version includes some wonderful parsnips, turnips, and raisins adding a nice sweet undertone! Before adding the vegetables to the stew, I roasted them in the oven to bring out their flavors – the house smelled wonderful with so many aromas!

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings plated

If you do not like Guinness you may wonder if the Guinness overpowers this stew. Personally I do not care for beer (any beer) but this is a very nice broth. The combination of Guinness Stout, beef broth, and worcestershire sauce blends together nicely! Depending upon your preference of beef ratio to vegetables stay at the lower end of the vegetable measurements within this recipe for a more beef based stew.

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings closeup

This year’s Guinness Beef Stew has the dumplings made as part of the stew instead of baked in the oven. It does make a nice presentation if you are formally serving this stew. Do you have a preference between dumplings and biscuits? Personally I like them baked so they are a bit crunchy and not soggy on the bottom – plus they have the lighter texture from baking. The below picture is before the dumplings were steamed.

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings before steaming

For previous years versions click here and here. And if you have some extra Guinness try out these Guinness Chocolate Cupcakes.

I hope everyone has a wonderful St. Patrick’s Day!!

Guinness Beef Stew Ingredients
Canola oil
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 large sweet onion, diced
1/2 cup celery, sliced
2 tbsp tomato paste
4 cups fat-free, lower-sodium beef broth
2 tbsp Worcestershire sauce
1 (11.2-ounce) bottle Guinness Stout
1 bay leaf

Vegetable Ingredients
1 1/2 to 2 cups carrots, sliced
1 1/2 to 2 cups parsnip, chopped
1 to 1 ½ cup peeled turnip, chopped
2 tbsp raisins
Salt and black pepper, freshly ground
2 tbsp finely chopped fresh flat-leaf parsley

Cheddar Herb Dumplings Ingredients
1 ½ cups flour
¾ tsp salt
2 ½ tsp baking powder
½ tsp garlic powder
½ cup shredded sharp cheddar
⅔ cup milk, skim
1-2 tbsp finely chopped fresh flat-leaf parsley

Preparation
Add canola oil in a Dutch oven and heat over medium-high heat. Add beef to pan and brown on all sides. Remove beef from pan with a slotted spoon.

Add onion and celery to pan; cook for a few minutes or until tender, stirring occasionally. Stir in tomato paste, worcestershire sauce, beef broth, Guinness Stout, and bay leaf scraping pan to loosen browned bits.

Return meat to pan and simmer for about an hour. Optional: In another pan or in the oven, caramelize the vegetables before adding to the pot with the beef. Stir in remaining ingredients, and simmer for about 30-minutes.

Stir together the Cheddar Herb Dumplings ingredients. Make small balls with the dough and add them to the stew. Cover and cook on medium-low for about 25- to 30-minutes, or until dumplings are firm.

Garnish the Guinness Beef Stew with more parsley and serve! A glass of red wine would also be a good compliment to this dish!

I keep telling myself that every day is one day closer to Spring and nicer weather! One day that will be true – hopefully once we get past St. Patrick’s Day the weather will settle down and stop snowing! As I write this it is snowing with a potential of two more inches! It was a busy week at work and an emotional one for Trekkies as we lost Leonard Nimoy – a talented actor and a warm individual. Every day I read wonderful tributes to Leonard including what Star Trek and Mr. Spock meant to them. Some of them had the privilege to meet Leonard and get his signature. On The Testers Edge I wrote my tribute on the influence of Star Trek and Mr. Spock on my life and career. So many people I talk to in the tech field has a similar story to mine – Star Trek started their love affair with technology. Shows like Big Bang Theory had their own tribute to him. Leonard lived a long and prosperous life while touching the lives of so many people! What a legacy he leaves behind!

Decandent Chocolate Coconut Cake close up

For today’s posting I am continuing the dessert series! Most people love cheesecake – bring a cheesecake to a party and you are a hero! In the past I have made the quick refrigerator version that is great for the summer. However, a baked cheesecake is a different story. For Christmas my mother bought me a springform pan so it was time to finally make my first baked cheesecake! Of course much research was conducted on how to make a cheesecake, how long to bake it and how to know when it should be taken out of the oven. The cheesecake should jiggle slightly in the middle because it will firm up over night. Admittedly, I was a bit nervous about under-baking and over-baking the cheesecake. Upon checking it a couple of times it seemed to jiggle to far past the center and finally it jiggle in the center and seemed like it might be ready to come out of the oven! The difficult part of a cheesecake is waiting until the next day for the taste test!

Decandent Chocolate Coconut Cake with icing

Some of the calories are reduced by only using two packages of fat-free cream cheese. Most recipes call for three packages of full-fat cream cheese. The chocolate graham crackers, cocoa powder, and chocolate chips makes this a decadent cheesecake and you do not lose any flavor by using fat-free cream cheese. In fact this is a very rich cheesecake and you may consider reducing some of the chocolate to make it less rich. It was an enjoyable cheesecake but I could only eat a small slice at a time since I don’t typically eat rich desserts! But I would make it again!

Decandent Chocolate Coconut Cake with Rum and no icing

A traditional cheesecake is delicate requiring a light hand for any topping – perhaps a nice blueberry or strawberry syrup. This chocolate cheesecake is dense but you still want to use a light hand with the topping even though it is firmer than a lot of other cheesecakes. And of course you could skip the topping and it will still be delicious! This recipe is adapted from Food Network.

Crust Ingredients
1 tbsp unsalted butter, at room temperature
2 tbsp egg white
¼ cup sugar
16 chocolate graham cracker sheets

Topping Ingredients
About 3-ounces of sweetened shredded coconut, toasted
1 1/2 cups pecans, toasted
4 tbsp unsalted butter
3 tbsp Rum
4 large egg yolks
1 cup sugar
1 12-ounce can evaporated milk
1/4 tsp salt
1 1/2 cups sweetened shredded coconut

Cheesecake Ingredients
2 8-ounce packages cream cheese, fat-free at room temperature
2 large eggs
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
8 ounces semisweet chocolate chips
1 cup sour cream, low-fat
½ tbsp Rum

Preparation

Crust Preparation
Preheat oven to 350. Coat a 9-inch springform pan with cooking spray and line with parchment paper. Combine crust ingredients in a food processor and pulse until fine crumbs form – they should be moist – if too dry add a little more egg white. Firmly press crumb mixture into the bottom and sides of the springform pan. Bake for about 10 minutes and let cool on a wire rack.

Topping Preparation
Toast the coconut and pecans in a frying pan on the stove top and transfer to a small bowl for later. Pulse the pecans in the food processor until coarsely chopped and transfer to a small bowl for later. Whisk together the remaining ingredients into a saucepan and bring to a simmer over medium heat. (You cannot whisk the butter since it is not melted but I like to use a whisk for the other ingredients.) Simmer for about 10-minutes over low to medium heat until the mixture reduces and caramelize slightly. Periodically stir – be careful to not boil the mixture. Stir in the chopped pecans and coconut reserving some of the coconut for the topping. Set aside to cool.

Cheesecake Preparation
Fill a roasting pan halfway with water and set on the lower oven rack – preheat oven to 350. Clean the food processor and add the cream cheese – pulse until blended. Add eggs and pulse until blended. Add dry ingredients and pulse until blended – about 2 minutes. Add and blend the sour cream and vanilla. Melt the chocolate in a microwave safe bowl at 30-seconds intervals until melted. Add the melted chocolate to the food processor and pulse until combined.

Transfer about half of the cheesecake batter to the prepared crust smoothing with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggle slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.

Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

Decandent Chocolate Coconut Cake with Rum crust baking

Decandent Chocolate Coconut Cake with Rum out of the oven

Many of you know that I am a Star Trek fan with Mr. Spock being at the top of the list. I was saddened to hear of Leonard Nimoy’s passing on Friday. On The Testers Edge I wrote a posting discussing the impact of Star Trek and Mr. Spock on my life. You can read my tribute Mr. Spock and Star Trek’s Influence on my Life and as a Software Testing Manager.

Mr Spock
Picture courtesy of the BBC News Entertainment & Arts.

For today’s recipe I am sharing a healthier version of a carrot cake. Nothing is better than a slice of carrot cake! It has always been a favorite dessert of both my father and me. But unfortunately a lot of recipes are made with a lot of oil plus butter and can be as high as 1,000 calories a slice! I do not know about you, but that is far too many calories for me! To celebrate my father and my birthday, I made this healthy carrot cake recipe and had fun decorating with nuts, pumpkin seeds, and carrots.

Healthier Carrot Applesauce Spice Cake with shredded carrots full cake

I love this recipe because it is loaded with a ton of great spices and instead of olive oil I used applesauce – it is a great substitute plus makes a moist cake. For the frosting I made a blend of tofu, light cream cheese, powdered sugar and light buttermilk. Since buttermilk is part of the cake ingredients it seemed like a good idea to add it to the frosting. It was really good even with eliminating the butter.

Healthier Carrot Applesauce Spice Cake with shredded carrots

The measurements are approximate for the frosting – best to take your taste tests to determine the ratios. My preference is a thinner icing as the two inch cream cheese frosting is not appealing to me. Typically it is scraped off the cake! Another option is to eliminate the frosting and lightly dust the cake with powdered sugar.

Healthier Carrot Applesauce Spice Cake with pistachios

Cake Dry Ingredients
2 1/2 cups Flour
1 1/2 cups Packed Dark Brown Sugar or ¾ cup Splenda Brown Sugar
1 ½ tsp Soda
1/2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Nutmeg
½ tsp Ginger
1/2 tsp Cloves
1/2 tsp Salt
½ cup Pecans, Chopped (optional)

Cake Wet Ingredients
2 cups Grated Carrot
1 tbsp Freshly Grated Orange Zest
3 Eggs
2 tsp Vanilla, prefer homemade
3/4 cup Buttermilk, low-fat
1 ½ cups Applesauce Unsweetened

Frosting Ingredients
½ to ¾ cup Light Cream Cheese
⅓ cup Powdered Sugar
½ cup Firm Tofu
6 tbsp Buttermilk, low-fat

Optional Toppings Ingredients
Toasted nuts such as pecans, walnuts (whole or chopped)
Shredded Carrots or Coconut
Raw Pumpkin Seeds

Preparation
Preheat oven to 350°.

Combine dry ingredients except for the pecans. Mix together the wet ingredients except for the carrots and orange zest. Slowly add and blend the dry ingredients into the wet ingredients. Fold in the pecans, carrots, and orange zest.

Prepare either a 13×9 inch baking pan or two round baking pans. Spray and flour pans or consider using baking parchment paper. Spread batter into pan. Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare the frosting, place all ingredients into a blender and blend until smooth. Then have fun decorating your carrot cake!

Healthier Carrot Applesauce Spice Cake out of the oven
Healthier Carrot Applesauce Spice Cake before icing
Healthier Carrot Applesauce Spice Cake two layers with tofu icing
Healthier Carrot Applesauce Spice Cake with pecans

This year our winter in the Northeast consists of arctic air from Canada and far too much snow! Somehow it does not seem fair to have wind chills of -20 degree fahrenheit (or -29 Celsius) and it still snows! Heavy sweaters are a must and driving with gloves is also imperative (I dislike driving with gloves). Of course it is still flu and cold season on top of the frigid weather! Comfort food becomes more important than ever and including a lot of healthy foods. Chicken soup is known for its healing properties and if you have a cold or are not feeling well, mothers will say “have a bowl of chicken soup!” Previously I did make a chicken soup that ended up being a chicken stew with so many noodles. It was really good but I wanted a more traditional version but yet with a lot of flavor and of course those healing properties. Click here for Ginger Chicken Noodle Soup (or stew when I make it!).

Chicken Noodle soup close up 3

One does wonder if Chicken Noodle soup really helps you heal and boost your immune system or if its warmth is just comforting when one is sick. I ran across some interesting research from University of Nebraska Medical Center physician/researcher Stephen Rennard, M.D on a study conducted to test this theory. You can draw your own conclusion and below are a few links with more information.

Chicken Noodle soup side shot

The Science of Chicken Soup
Chicken Soup for a Cold
Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro

Chicken noodle soup close up 2
If you enjoy reading research papers – below is the link to the paper:
Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro

Chicken noodle soup close up

Regardless of your conclusion on its health benefits, this recipe for Chicken Noodle soup is excellent! A lot of great flavor and it is the ultimate comfort food on a bitter cold winter day. If you are feeling a bit under the weather it would be comforting. I served it with some nice hot, crusty French bread.

The combination of the different vegetables adds a nice flavor to the broth and there are sweet undertones to this soup. Add some fresh parsley near the end of simmering the soup for a mellow and sweet flavor.

Chicken Noodle Soup with crusty french bread

I adapted this wonderful soup from the original recipe based upon Grandma’s Recipe that was part of the original study. I like how the grandmother placed all the vegetables in a food processor to chop them finely so ensure all her children got their vegetables. A wise woman who even when money / food was short was creative to provide nutrients to her children. Doesn’t this soup look just delicious!! I love all the vegetables and colors.

Chicken Noodle Soup in a ladle spoon

Vegetable Ingredients
1 large sweet onion, diced
1 cup celery, diced
2 cups Parsnips, chopped
1 ½ cups Turnips, chopped
2 cups Carrots, chopped
2 cups Butternut Squash, chopped

Broth
10 cups Chicken Broth
Kosher Salt
Freshly Ground Pepper
2 cups cooked Chicken, chopped (I use a rotisserie chicken)
2 Bay Leaves
Basil

Final Step
Soup Noodles such as Filini pasta
About two handful of Flat-Leaf Parsley, chopped

Instructions
Heat olive oil in a large soup pan and saute the chopped onions for a few minutes. In the meantime start chopping your vegetables and add them to the soup pan as they are chopped. I like to let mine roast a bit in the soup pan before adding any liquids to start releasing their flavor.

Add chicken broth, chicken, salt, pepper, bay leaves, and a lot of basil. Let simmer for about an hour or so. Then add some freshly chopped parsley near the end of cooking and boil the soup noodles. I like to make them separately and add them to the soup as it is being served. Too many times I found that the noodles soaked up the broth when reheating the next day! Boil the amount of noodles you feel will be required including any leftovers. Store the cooked noodles in a small bowl with some chicken broth. When ready to serve, spoon the desired amount of noodles into a soup bowl, ladle in some soup, and top with more fresh parsley if desired. Serve with crusty French bread!

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