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Mom's Chicken Soup (Yields 8 to 10 servings)
For the Broth:
4 lbs. whole chicken (giblets removed)
1 1/2 cups (about 8 oz.) carrots, large diced
1 1/2 cups (about 3 stalks) celery, large diced
2 cups (about 1 large) onion, large diced
1 bay leaf
1 clove garlic, smashed
6 sprigs thyme
10 parsley stems
8 cups water
1/2 Tbsp. whole black peppercorns
Place all the ingredients in the 4
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4
simmer and cook for 2 hours. Remove chicken and place on a plate to cool. Drain
broth through a colander and reserve the broth. Discard the vegetables, herbs and
spices.
For the Soup:
Reserved chicken broth
Reserved chicken
2 cups (about 8 oz.) carrots, small diced
2 cups (about 4 stalks) celery, small diced
1 large onion, small diced
1/4 cup fresh parsley, minced
Salt and pepper, to taste
6 oz. egg noodles, cooked
Place reserved broth back into the 4
to handle, remove meat from bones, discarding any skin or fat. Place chicken meat
into the broth. Add carrots, celery and onion. Cover and bring to a boil. Immediately
reduce to a simmer and cook for 30 minutes. Remove lid and add parsley. Season
with salt and pepper to taste. To serve, place cooked noodles in a bowl and top with
soup.
It is recommended when storing leftovers to keep the soup and noodles separate.
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Recipes
qt. Dutch oven. Bring to a boil. Reduce to a
⁄
qt. Dutch oven. When chicken is cool enough
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Wards.com
Bacon Smashed Potatoes (Yields 6 to 8 servings)
3 lbs. small red potatoes, rinsed
Cold water, as needed
4 oz. cream cheese
2 oz. salted butter
1/2 cup chives, finely chopped
1/2 cup sour cream
1 cup shredded cheddar cheese
7 strips bacon, cooked, drained and chopped
1/4 tsp. smoked paprika (optional)
3–5 Tbsp. buttermilk (depending on desired consistency)
Salt and pepper, to taste
Begin by placing red potatoes in the 4
Bring water to a boil and let potatoes simmer until tender (about 35-40 minutes).
Drain potatoes in a colander. Transfer potatoes to the 3 qt. stock pot and turn heat
to medium low. Let potatoes heat up for 2 minutes to remove any excess mois-
ture. Smash potatoes (including skins) with potato masher. Add cream cheese,
butter, chives, sour cream, cheddar cheese, bacon and smoked paprika to the
potatoes. Stir and let cook for 5 minutes. Add buttermilk to desired consistency.
Season with salt and pepper and serve immediately.
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Recipes
⁄
qt. Dutch oven and cover with cold water.
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