Chicken Noodle Soup
Beyond its delicious flavors and warming embrace, this timeless classic carries with it a deeper narrative of healing, both for the body and the soul. Today, I invite you on a journey through the heartwarming tale of Chicken Noodle Soup’s transformative properties. Few dishes hold the same soothing power as a steaming bowl of Chicken Noodle Soup. The Magic of Chicken Noodle Soup Chicken Noodle Soup isn’t just food; it’s medicine for the soul. From the tender pieces of chicken to the hearty vegetables and comforting noodles, every ingredient plays a role in nurturing both the body and the spirit. But it’s not just the physical nourishment that makes this soup special—it’s the intangible comfort it brings, like a warm hug on a cold day. Pin Print Chicken Noodle Soup Recipe by Victor MikellServings 4 servingsPrep time 15 minutesCooking time 1 hr 30 minutesCalories 535 kcal Ingredients 2 bone-in split chicken breasts 3 Tbsp Olive Oil 4-5 medium carrots, chopped 1/2 bunch of celery, chopped 2 yellow onions, chopped 6 (ish) cloves of garlic (always measure garlic with your heart) 1 tsp freshly cracked pepper 1 Tbsp Italian Seasoning 1 bay leaf salt, to taste 8 cups of water 6 oz of egg noodles Directions Chop onion and mince garlic (I won’t tell if you use minced jar-lick). Add onions, garlic and olive oil to your pot and sauté. While the onions and garlic are doing their thing, wash, peel, and chop your carrots and celery. Add the celery and carrots when the onions become translucent, and continue to sauté for several minutes. Use your hands to remove the skin from the chicken breasts and clean any remaining fat. Place the chicken in the pot with the sautéed vegetables add of your pepper, Italian seasoning, and your bay leaf and 8 cups of water. Cover your pot and bring to a boil over high heat. Once boiling, keep the pot covered and turn the heat to low and simmer for one hour. Simmer means that the surface of the liquid is slightly moving and bubbling . If the surface is still your heat is too low and the chicken will be tough. After an hour remove the chicken, and fork shred the chicken. I like to leave it a little chunky, which provides a heartier texture. Now we salt the remaining broth. Start with roughly 2 1/2 teaspoons and continue from there. Turn the heat back up to high and when it reaches a rolling boil add your egg noodles and completely ignoring the instructions on the bag, boil for no longer than 6 – 7 minutes. When the noodles are done, return the chicken to the pot and serve! Culinary Reflections In the tapestry of family recipes, there’s often one dish that transcends mere sustenance, weaving together memories, flavors, and emotions into a masterpiece of culinary tradition. For me, that dish isChicken Noodle Soup—a timeless treasure that nourishes not only the body but also the soul. As I prepare this, I find myself reflecting on the time spent, as a child, with my grandmother making this dish with dumplings, chicken legs and love. follow us on instagram for more recipes
Spatchcock Chicken over Roasted Vegetables
Few dishes rival the simplicity and satisfaction of a perfectly roasted chicken. But what if I told you there’s a method that not only ensures juicy, flavorful meat but also cuts down on cooking time? Enter spatchcock chicken—a technique that’s revolutionizing the way we roast poultry. Today, I’m excited to share my rendition of this classic dish, all made in a single cast iron pan for maximum flavor and convenience. The Magic of Spatchcock Chicken Before we dive into the recipe, let’s talk about what spatchcock chicken is and why it’s a game-changer in the world of roasting. Spatchcocking involves removing the backbone of the chicken and flattening it out, creating a more even cooking surface. This not only reduces cooking time but also ensures that both white and dark meat cook at the same rate, resulting in juicy, succulent meat every time. Plus, the flattened shape allows for better browning and crispy skin—a win-win in my book! The Art of Cast Iron Cooking The cast iron pan, a cornerstone of culinary tools, offers a unique combination of durability, versatility, and consistent heat distribution, making it ideal for a myriad of recipes, including this chicken in mushroom sauce dish. From searing to simmering, this kitchen stalwart is key to achieving the deep flavors and perfect textures that elevate a dish from good to unforgettable. Spatchcock Chicken over Roasted Vegetables: The Recipe Now, let’s dive into the heart of today’s post: a delicious, comforting, and easy-to-make Spatchcock Chicken over Roasted Vegetables. This dish is perfect for a weeknight dinner, yet elegant enough for a special occasion. And, it all comes together in around an hour, in one cast iron pan. Pin Print Spatchcock Chicken over Roasted Vegetables Recipe by Victor MikellServings 4 servingsPrep time 15 minutesCooking time 55 minutesCalories 1235 kcal Ingredients 1 whole chicken, approximately 4-5 pounds Salt and freshly ground black pepper, to taste 2 Tbsp herbs de provence (Itailian seasoning works here as well!) 2 tablespoons olive oil 2 Tbsp unsalted butter Zest of 1 lemon 4-5 garlic cloves minced 4 slices bacon, chopped 2 cups baby carrots 2 cups Brussels sprouts, halved ~10 baby potatoes, quartered 1 cup broccoli florets Directions Prepare the Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Use your fingers to pull the skin away from the meat. Combine butter, lemon zest, garlic, herbs de provence, salt & pepper, and 1 tbsp of oil. Flip the chicken over and press down firmly on the breastbone to flatten it out. Spread seasoning mixture under the skin of the chicken and on the outside of the chicken. Tuck the wings behind the chicken Preheat the Oven: Preheat your oven to 450°F (232°C). Warm the Skillet & Prep bacon: Heat a cast iron pan over medium-high heat and add olive oil. Once hot, add the chopped bacon and cook until it starts to render its fat. Add the Vegetables: In the same pan, add the baby carrots, Brussels sprouts, potatoes, and broccoli to the pan, tossing to coat in the bacon fat. Season with salt and pepper. Roast in the Oven: Place the chicken on top of the vegetables in the cast iron pan. Transfer the pan to the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. Serve and Enjoy: Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Slice the chicken and serve it over the roasted vegetables, drizzling any pan juices over the top. Culinary Reflections With its crispy skin, juicy meat, and flavorful vegetables infused with the smoky essence of bacon, this One-PanSpatchcock Chicken with Roasted Vegetables is a true winner. Not only does it showcase the versatility of thecast iron pan, but it also proves that with a little technique and creativity, you can create a memorable meal withminimal effort. So gather your ingredients, preheat your oven, and get ready to savor the mouthwatering flavors ofhomemade comfort food at its finest. Cheers to good food and good company! follow us on instagram for more recipes