Chicken & Pasta Soup with Parsnips

Chicken & Pasta Soup with Parsnips

My neighbor is having surgery so we hooked them up with some post-op chicken soup. I like to cook and store the pasta separate from the soup if I am not going to be eating it immediately after cooking. This prevents the pasta from soaking up more of the broth and becoming mushy. Cooking the pasta in broth and then using that both to make the soup makes the soup a bit thicker due to the starch from the pasta. Poaching the chicken in stock and using the poaching liquid enhances the chicken flavor of the stock. The chicken is also more tender than boiling the chicken in the soup itself. It takes a bit longer but is worth the effort if you have the time.

Makes about 8 servings                                                    7 WW pts / serving

about 7 cups Homemade chicken stock or canned stock

2 cups small pasta

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped carrot + 1/2 carrot whole
1 cup chopped parsnip
1/2 cup chopped celery + 1/2 stalk whole

2 Tbsp. chopped parsley +3 parsley springs

1. Place 2 cups of chicken stock in the freezer while prepping the vegetables and bringing 4 cups of stock to a boil in a saucepan.
2. Add the pasta and cook according to package directions; Drain reserving the remaining stock.
3. Rinse under cold water to prevent further cooking and set aside.
4. Transfer the drained stock to the same saucepan, add additional stock to equal about 2 cups along with the 1/2 carrot, 1/2 celery stalk and parsley sprigs; bring to a boil.
5. Add chicken breasts and cook uncovered for 5 minutes; Cover, remove from heat and let poach for 20 minutes.
6. Remove the chicken stock from the freezer and transfer the chicken breasts to the cold stock to prevent further cooking. (The stock is working as an ice bath); Drain and reserve the stock.
7. When cool enough to hand pull the chicken into small pieces. reserving the stock
8. Meanwhile, in the saucepan, sauté the carrots, parsnips and celery in the butter for about 3 minutes.
9. Combine the stock from the poached chicken and the cold stock for the ice bath and add stock to equal about 4 1/2 cups.
10. Add to the stock pot along with the chicken and simmer for 10 minutes; Add the parsley.
11. Place some pasta into a bowl and ladle the soup on top.

Enjoy!

Rao's Famous Lemon Chicken

Rao's Famous Lemon Chicken

adapted from Rao's Cookbook: Over 100 Years of Italian Home Cooking©

Rao's Restaurant is a NYC institution where you can never get a reservation. The tables are all "owned" by regulars who come themselves, invite friends, or donate the table to charity auctions where just the reservation regularly sells for thousands. The restaurant is only open Monday thru Friday and has been fully booked every night since they received a 3 star review from The New York Times. There is Rao's Hollywood which is managed by the owner's son, where tables are available on Opentable.

Makes 2 servings                                                            15 WW pts / serving

2  bone in, skin on chicken thighs
1 Tbsp. chopped parsley
1/2 cup fresh lemon juice
1/4 cup olive oil
1 tsp. red wine vinegar
1/2 tsp. minced garlic
1/8 tsp. dried oregano
Kosher salt and freshly ground black pepper to taste

1. Preheat broiler for at least 15 minutes before using.
2. Make the lemon sauce by combining the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper; Set aside.   
3. Broil chicken thighs for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
4. Remove chicken from broiler and pour the lemon sauce over the chicken and toss to coat well.
5. Return to the chicken to the broiler and broil for 3 minutes; Turn each piece and broil for an additional minute.
6. Remove from broiler and portion each chicken into each of 2 plates.
7. Pour sauce into a saucepan; Add the parsley and cook over high heat for 1 minute. 
8. Pour an equal amount of sauce over each chicken.
9. Serve with lots of crusty bread to absorb the sauce.

Enjoy!  

Indonesian Ginger Chicken

Indonesian Ginger Chicken

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This sweet and savory chicken did not get a rich and thick when using only the legs vs. half chicken because it did not have to cook as long but the flavors were still there.

I am estimating the actual amount of honey that is consumed most of the cooked marinade is not used.

Makes 2 servings                                                               8 WW pts / serving

1/2 cup honey
1/4 cup + 2 Tbsp soy sauce
4 cloves garlic minced
2 Tbsp. peeled and grated fresh ginger root
4 chicken legs

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.
2. Place the chicken and marinade in a container.; Marinate the chicken overnight in the refrigerator.
3. Preheat the oven to 375F.Place the chicken in a baking pan with all of the marinade.
4. Place the baking pan in the oven and bake for 30-40 minutes or until cooked through.
5. Serve with rice and pour sauce over chicken and rice.

Enjoy!

Broccoli with Garlic

Broccoli with Garlic

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Simple can be the best and you end up with extra roasted garlic and garlic oil. What could be better than that? This is can be serve at room temperature or cold.

Makes 2 servings                                                                2 WW pts / serving

1/2 cup olive oil
8 garlic cloves, peeled
2 cups broccoli florets
Kosher salt and freshly ground black pepper

1. Put the garlic cloves and olive oil in a small saucepan.
2. Bring to a boil, reduce heat to simmer and cook for 10-15 minutes until browned and tender.
3. Immediately remove the garlic from the oil to prevent further cooking; Allow to come to room temperature.
4. While the garlic is cooking, place the broccoli in a steamer basket.
5. Brin 1 inch of water to a boil in a saucepan.
6. Place the steamer basket in the boiling water and steam, covered, 4-6 minutes until tender crisp; transfer to an ice bath to prevent further cooking.
7. In a bowl combine the broccoli, 4 garlic cloves, sliced and 1 tablespoon of the garlic oil.
8. Season to taste with salt and pepper before serving.

Enjoy!

Caramelized Butternut Squash

Caramelized Butternut Squash

adapted from  The Barefoot Contessa Cookbook© by Ina Garten

Tis the season for sweet butternut squash and my family like it sweet.

Makes 2 servings

1 lb. butternut squash, peeled and cut into 1 inch cubes
1 Tbsp. butter, melted
2 tsp. Truvia brown sugarblend, packed

1/3 tsp. Kosher salt
pinch of freshly ground black pepper

1. Place the squash cubes on a baking sheet and toss with the melted butter, brown sugar, salt, and pepper.  Roast for  30-45 minutes, until the squash is tender and the glaze begins to caramelize; While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. 
2. Taste for seasonings and serve hot.

Enjoy!

Barefoot Contessa's Parmesan Croutons

Barefoot Contessa's Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

My family thinks of croutons as a topping for salads but these add a nice texture to soups and stews as well.

Makes 4 servings                                                            6 WW pts / serving

4 slices Italian bread
3 Tbsp, olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400F.
2. Place slices in a single layer on a baking sheet.
3. Brush each with olive oil and sprinkle liberally with salt and pepper; Sprinkle with the shredded Parmesan. 
4. Bake the toasts for about 10-15 minutes, until they are browned and crisp.
5. Serve with your favorite soup.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!