celery

How to Make the Best Minestrone Soup

My Grandma’s easy minestrone soup recipe is one of the healthiest vegetable-loaded soups you’ll make, and it tastes far better than any of those Olive Garden copycat recipes thanks to the secret ingredient in the savory broth.

“It is well worth the time and effort.”

But then, isn’t most anything when it’s done with love?

My sweet Grandma Frieda passed away when I was a senior in college and while there are many things that remind me of her, as a recipe maker it’s the cookbooks I inherited from her that I see most often.

One of my favorite things about her copies of The Joy of Cooking (pub. 1953) and Epicure’s Delight (pub. 1944) are the pages and margins filled with recipes written in her elegant handwriting that as a German-immigrant shows off the hard work it took to become a part of her new country. Like the quote says above, it is well worth the time and effort.

Nestled within those cookbook pages are recipe cards for recipes from friends like Edith’s Coffee Cake and Loretta’s Zucchini Soufflé which have both moved to my must-make list.

But the recipe that shows up time and time again is this Minestrone recipe from San Francisco’s Petrini Gourmet Grocery Stores, likely cut from the San Mateo Times’ newspaper recipe section to promote more soup bone sales for the homemade beef broth.

And because it’s #soupweek (did you see the Instant Pot Creamy Chicken and Wild Rice Soup?) we’re keeping the slurps going by presenting The Gourmet by Petrini’s Minestrone Soup where either the newspaper editors or Petrini himself lured readers with the headnote mentioned above and can describe any meal when it’s made with love: It is well worth the time and effort, and even more so because this recipe is actually really easy to make.

How to Make a Traditional Minestrone

Whether you say minestrone soup like the Italians aka “min eh stron ee” or “min eh stron eh”, this soup is the perfect gateway to woo non-veggie lovers into getting a head start on their five a day. It’s brothy and flavorful with potatoes, pasta, and cheese that makes the veggies more than palatable. Use a small macaroni or pasta that matches the diced size of your veggies for equal tastes in every bite.

Because this soup has the simplest of ingredients and can be made with ease, the key is starting with the best quality you can find or afford.

Let’s start with the the broth.

Grandma’s newspaper recipe calls for a super simple stock of bones and water slow-simmered for flavor. But I like a richer, heartier stock so my homemade beef stock fit the bill here. Or if you prefer, use chicken broth (this is my favorite homemade) or a veggie stock instead. If you don’t have the time or inclination to make your stock from scratch, always choose a grocery store version that’s high quality with ingredients you can actually read.

To the stock you’ll be adding diced tomatoes, adding more richness and a bit of acid to balance the flavors.

The other source for this soup’s distinctive minestrone flavor comes from the spunk of Parmesan cheese and while grandma’s recipe doesn’t call for it, I have a secret that learned of long ago: to cook the broth with a few leftover rinds of Parmesan cheese. This step really imparts that cheesy flavor and takes your broth from a tepid vegetable flavor to minestrone all the way.

What Vegetables Go In Minestrone Soup?

One of the best things about Minestrone Soup is it can truly be a clean-out-the-fridge recipe you can fiddle with based on what you have on hand or what’s in season. Traditionally, the are the vegetables that most often show up:

Tomatoes
Onion
Carrots
Celery
Potatoes
Beans (kidney and Great Northern beans are my favorites)
Peas
Zucchini
Cabbage (shred it thin)
Spinach
Kale
Leeks (use the white parts only)
Green beans (canned works wonders)

While most people think of minestrone as a vegetarian soup, Petrini’s recipe begins with salt pork. Yep, this recipe is from days gone by. I used bacon instead. To make this minestrone soup vegetarian, skip the bacon and use a rich vegetable stock in lieu of the beef stock instead.

More Recipe Ideas to Make With this Soup and Make a Meal

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

4.41 from 15 votes

My Grandma's Minestrone Soup

Because this soup gets a salty bite from the bacon and a generous helping of Parmesan cheese (plus Parmesan cheese rinds cooked with the broth) go light on the salt at the beginning of the cooking time and adjust the seasoning by adding more if needed just before serving.

Ingredients

4-5 slices bacon roughly sliced into bite size pieces
1 small onion chopped
1 cup chopped carrots
2/3 cup chopped leeks white part only
2/3 cup chopped celery
3 quarts beef stock 12 cups
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 chunks of Parmesan cheese rind
1 1/2 cups potatoes
1 cup small macaroni
1 15- ounce can diced tomatoes
1 15- ounce can red kidney beans rinsed and drained
2/3 cup frozen peas thawed
1 1/2 cups grated Parmesan cheese

Instructions

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally. Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more. Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste. Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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Easy Homemade Beef Broth Stock

A rich and flavorful homemade beef broth stock is one of the essential recipes every home cook should have in their array of kitchen cooking basics.

Back in the day there were recipes home cooks didn’t even have to think twice about how to make because they made the same dishes so often no recipe was needed. Cooking was done by touch, intuition, and repetition.

Remember when you’d ask grandma how she knew when the pie dough had enough moisture or how she could tell the chicken was cooked through? The answer was annoyingly cryptic and didn’t really help things when she replied, “You just know.”

But now, with pre-made ingredients and an avalanche of recipe options at our fingertips, we can make just about any style of cuisine without batting an eye. But as a byproduct of creating these dazzling Pinterest friendly meals, making some of the good-old, most commonly used basics, like homemade broths and stocks, has fallen out of favor.

It’s time to get back to the basics friends. Back to real good real food.

A few months ago I shared my recipe for the very best chicken stock because it seems that homemade broths and stocks are rarely on the must-make radar of today’s home cook. The reasons vary from assuming it takes way too much time to make them from scratch to being unsure what ingredients go in the dang recipe (and fyi it isn’t just the meat that matters, its the bones!)

That’s why I’m waving my foodie recipe wand and pulling the beefy secrets out of my hat so that….TADAAAA!!!! Your bone stock broth cure is here.

This post breaks it all down, with simple steps and fool-proof instructions that’ll put you on your way to making homemade beef stock with confidence. Let’s go.continue to the recipe… about Easy Homemade Beef Broth Stock

How to Make Homemade One-Pot Sloppy Joes

Forget the cans of Manwich sloppy joe sauce, because my mom’s homemade Sloppy Joes recipe is just as easy to make and sixty-four (or more) times as good, especially knowing there’s a generous helping of vegetables inside our homemade, ground hamburger-ed, comfort food, beef-ey sandwich.

Remember the days when licking your plate was encouraged? They still are. And your fingers, and your chin too.

I originally published this recipe in the earlier days of le FoodieCrush blog, and after making it time and time again, I felt it was time for a little refresh. It’s totally worthy.

One of my favorite dinners as a kid was always Sloppy Joes, and the memories of stealing tastes of this burger/veggie mixture as it simmered on the stove still renders the same take-a-bite-then-burn-the-top-of-my-mouth-oh-no-it’s-now-become-a-blister result today as I hear the subliminal retort of my mom echo in my adult ear to “leave it alone or there’ll be nothing left for the rest of us to eat.”

Guilty as charged. But, sorry mom, I still can’t help myself. And if you’re a fan of easy recipes and you make this one, my mom will tell you it’s okay that you taste-test your way through the making of it, too.

And I’m here to attest, the top-of-the-mouth-blisters are totally worth it.continue to the recipe… about How to Make Homemade One-Pot Sloppy Joes

Creamy Chicken and Mushroom Stuffed Bell Peppers

Fresh green bell peppers become their own all-in-one serving vessel when stuffed with chicken, rice, mushrooms, and a creamy mushroom-infused sauce to create a weeknight dinner that puts the all the essential nutrients in one easy-to-make and totally delicious dinner.

You know how you have staples in your culinary repertoire? Those dishes that no matter how gourmet you try to fool your family and friends into thinking you are—and more often trying to convince yourself? The recipes that are the staple for Sunday night comfort food cravings and oh so easy to make on a weeknight, too?

This here recipe is one of them. Crave-a-licious.

I first shared this stuffed bell pepper recipe nearly 5-years-to-the-day-ago and after referring back to it so many times over the years, I felt it needed an update. Five years ago it was one of our go-to, favorite dinners then, and it absolutely still is today.

My mom used to make stuffed peppers with hamburger and tomato sauce, but as I kid I was so. not. into. peppers. Ew. But true to form, I began to like them the more I had them. I keep telling myself my little girl AliSmudge would be making the turn too. And she has. Oh yes, she’s a fan too.

My man and and I came up with this stuffed bell peppers recipe that will forever be in our top 5 favorite meals to make at home: Creamy Chicken and Mushroom Stuffed Bell Peppers for the all-in-one-dinner-for-the-stuffed-bell-pepper-win.

continue to the recipe… about Creamy Chicken and Mushroom Stuffed Bell Peppers

Turkey Bolognese Lasagna Toss

Turkey takes over for traditional pork, veal, and beef in this rich and delicious homemade bolognese sauce to create a short cut lasagna dinner that cuts the calories, without sacrificing flavor.

It’s raining. The leaves on the mountain outside my front window are in the most vibrant change of fall colors I’ve seen in ten years. We pulled the tomato plants this weekend and I’ve harvested all my basil to make pesto before frost does it for me. There are days when comfort food is absolutely called for. And that’s when a rich, delicious lasagna raises its hand and squeals, ” PICK ME!”

I love a good lasagna with a rich, delicious meaty sauce with loads of cheese layered throughout and then melted on top. I mean, is there anything better?

But the thing is, my skinny jeans don’t always agree. My solution? Put all that rich flavor in a healthier turkey bolognese sauce and instead of layering my lasagna, toss it together instead.

I borrowed this lasagna toss idea from my Slow Cooker Lasagna Soup where the creamy ricotta mixture is added on at the end as an accent instead of playing equal parts to the noodle and sauce equation. I’m a cheese girl through and through, so that way, I meet my comfort food cravings but my jeans won’t revolt. continue to the recipe… about Turkey Bolognese Lasagna Toss

Avocado and Greek Yogurt Chicken Salad

This traditional chicken salad recipe is lightened up with Greek nonfat yogurt and creamy mashed avocado for an added boost of protein plus good for you fats that make this salad so tasty no one will ever miss the mayo.

This post is in partnership with Oikos Greek Nonfat Yogurt who has compensated me to create a recipe using their product. All opinions are my own.

Continuing with tradition is so good in so many ways. But continuing to evolve is even better.

I mean, why use the answering machine when you have voice mail at your fingertips instead? And why tool your baby around in an old-fashioned pram instead of an easy-to-transport collapsible baby stroller? And just think of what we’d all sound like if language didn’t change over time …”If your great umbrage would care to meet my high dudgeon at 12 paces, I would be happy to entertain you at dawn.”

Huh?

So while this chicken salad has a whole lot of the classic flavors (shredded chicken, grapes, celery, pecans, red onion) it has also taken a turn for the healthy by subbing in mashed avocado mixed with Oikos Greek Nonfat Yogurt in place of the typical mayonnaise binder.

This change is good, and good for you, friends.

continue to the recipe… about Avocado and Greek Yogurt Chicken Salad

Classic Shrimp Macaroni Salad Recipe

A simple mayonnaise dressing lightly coats the classic ingredients of homemade macaroni salad, fancied up with bay shrimp for an easy side dish made perfect for every barbecue, picnic, or potluck.

Updated: This recipe one of my main go-tos for nearly every summer BBQ dinner I host or bring something to. So after re-visiting this recipe so many times this summer and looking at the old photos, I knew it needed a refresh. I hope you’ll enjoy the new look of one of my favorite salads, too.

Isn’t it funny how so many favorite recipes come from the kitchens of cooks who don’t consider themselves anything other than average? They aren’t culinary trained, they haven’t worked behind the line at fine restaurants and have never fathomed the thought of authoring a cookbook. Or even a food bloggity blog.

But those cooks, they all have at least one recipe they can rock in the kitchen.

That’s the secret to this Shrimp Macaroni Salad Recipe. Years of experience and good, old-fashioned, home cooking.

continue to the recipe… about Classic Shrimp Macaroni Salad Recipe

Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker)

Tender chuck roast pairs with classic stew veggies and butternut squash in this healthy fall stew made easy in the Instant Pot, pressure cooker or slow cooker.

If there’s one addition to my kitchen that I can’t quit raving about, it’s my Instant Pot, the slow cooker/pressure cooker/steamer and more 7-in-one cooker I’ve become a die hard fan of. I think it’s probably been my favorite topic of conversation since the first snowflake fell this winer and it was tops on my list for holiday gift giving.

So what is it that I love about the Instant Pot? It saves me valuable time in the kitchen, helped minimize my collection of duplicate appliances, and has made meal planning a habit I’m actually becoming a fan of.

If you haven’t become an Insta Pot loyalist yet, join the bunch of us that are. Isn’t it time to save yourself some time in the kitchen, too?continue to the recipe… about Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker)

Macaroni Salad with Smoked Mozzarella and Proscuitto

This easy, tangy pasta salad mixes traditional macaroni salad with Mediterranean flavors to create a new family favorite potluck salad.

Common etiquette rules that if you’re invited to a friendly BBQ, you offer to bring something to add to the pot.

So when I ask the big question, I often hear, “Sure that would be great. How about a side dish?”

Many hosts think they’re doing you a favor by offering the wide berth of side dish options. But this simple phrase can throw some self-respecting cooks into a triple gainer upside down axel with a spin.

Bringing a “little something” to a barbecue or potluck shouldn’t be that hard, but the vast spectrum of “side dish” gets some of us sideways.

But it doesn’t have to be like that at all…continue to the recipe… about Macaroni Salad with Smoked Mozzarella and Proscuitto

Market Street Clam Chowder Recipe

This recipe is a favorite I published in the early days of FoodieCrush. This past weekend I ran into a friend at the grocery store who said she’d been searching for the famous clam chowder recipe from Salt Lake City’s Market Street Grill, which reminded me to re-share the recipe with some updated photos for you. So, without further adieu, here is a re-post of the best clam chowder recipe, in my opinion, EVER.

“Hey, Chowda-head!”

It was a greeting that one of my fellow waiters at my post-college/pre-real-life-seafood-restaurant-job has been teased about for lo’ these many years. And he has NEVER been happy about hearing it again, and again, and again.

See, that job at Salt Lake City’s Market Street Grill was all about presentation and customer service. That meant every dish, every cup and even every spoon was served by the waiter from a tray.

So when you had a 6-top—that’s waiter-speak for a table of six—who all ordered the house specialty, famous clam chowder, we would load up a HUGE tray, hoist it high over our heads with the straightest arm we could possible muster, and charge forth through the sea of waiting to be seated customers to serve our eagerly awaiting diners bowls of creamy, white chowder in heavy china bowls with plated liners.

One especially busy night—it must have been a big rush before a Utah Jazz basketball game—my friend had a big table and of course they all ordered chowder. He loaded up the tray, even stacking the bowls two high!

It was a feat to behold for mere waiter mortals.continue to the recipe… about Market Street Clam Chowder Recipe

Turkey Pot Pie Soup Plus 10 More Leftover Turkey Recipes You’ll Gobble Up

I’ve converted my favorite way to use up Thanksgiving turkey leftovers from a baked pot pie to a totally comforting slurp able soup.

I asked. You answered. And here is what we have to show for it.

Winner, winner, chicken dinnnnnnnn…HOLD THAT THOUGHT. Move over chicken, because THIS is dinner.

A week or so ago I had 5 quarts of freshly brewed turkey stock in need of a recipe to belong to. Plus, I wanted to give you a new recipe to use up that leftover turkey that most likely you’ll have on hand like I did when I made this glorious guy.

So as I am prone to do, I took to Instagram and asked you what you’d like to see made with it.

The requests were all winners. From spicy turkey chowder with lots of veggies in a bread bowl to a turkey risotto to turkey and dumplings, and more.

But one request hit home because it combines my favorite birthday dinner recipe with the slurpable, bread dipping, request of my daughter. She could eat soup morning, noon and night. And does.

Hello world! Meet your new favorite comfort food: Turkey Pot Pie Soup.

continue to the recipe… about Turkey Pot Pie Soup Plus 10 More Leftover Turkey Recipes You’ll Gobble Up

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Yesterday I was debating what to share here on the bloggity blog so I took to Facebook and Instagram and asked what you wanted to see.

“🔜 I’m working on tomorrow’s recipe post. Would you rather see a weeknight chicken pasta 🍗🍝 or a decadent fall-inspired salad 🌽🍅? Getting fresh pickings and loving fall’s bounty at the farmer’s market.”

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

continue to the recipe… about Autumn Cobb Salad

Classic Gazpacho Plus 5 More That’ll Make You Say “WOW!”

This classic, refreshing no-cook gazpacho is a mix of fresh veggies and store-bought tomato based vegetable juice for a perfect blend of smooth and chunky textures.

Why am I standing in the closet talking to my phone at 11:30 at night? My husband’s in bed. My Smudge has been tucked in for hours.

And I’m talking into my phone.

He probably thinks I’m crazy.

Or that I’m cheating on him with someone else on the line.

But I’m not either of those two. Or at least not the latter.

I’m dictating a blog post as I get ready for bed. Because something popped into my head, and Lord help me, if I don’t write it down, or talk it into my phone, the thought will disappear as quickly as my dog eats her dinner as if she hadn’t been fed for days. Oh…this brain of mine.

continue to the recipe… about Classic Gazpacho Plus 5 More That’ll Make You Say “WOW!”

Curry Turkey Pot Pie With Homemade Butter Pie Crust

Put your Thanksgiving turkey leftovers to good use with this pot pie! The addition of curry powder lends aromatic flavor in this fun twist on the classic chicken pot pie, which also features the most tender and flaky all butter crust.

Pie, pie, pie. It’s all anyone is talking about this time of year. Today I’m talking pie, too. But not just any pie. I’m diverting from the sweet side and heading South to savory to share my FAVORITE recipe: My mother-in-law’s Curry Turkey Pot Pie. And to make it even more special, it’s topped—and bottomed—with a heaven is waiting for this butter crust.

I may start making pies every day of the week because for this wanna be baker, this recipe proved that once you get the basics down, baking pies is really that easy.

The turkey, veggies and creamy filling of the pot pie are the heart of the dish, but the crust is where it finds its soul. And I like me a buttery, flakey soul.

continue to the recipe… about Curry Turkey Pot Pie With Homemade Butter Pie Crust

Sweet Corn, Gouda and Farro Risotto Plus 15 More Farro Recipes You’ll Love Forever

Move over quinoa, there’s a new grain in town.

Well, now, wait a minute. Farro is far from new with its roots running deep, deep, deep (pun intended) and this ancient grain is making major waves in the foodie scene.

The 90’s were all about couscous (which I still adore), the 00’s saw the wave of wild and unusual rices, and who can’t open a cookbook / food blog / food magazine for the past few years without seeing the glories of quinoa being extolled from the high heavens. But do you farro? If not, you should.

Farro is one of those wonder grains that to a lot of us mainstream eaters in the U.S., seems a bit outlandish and even exotic. But is it? If you consider the grain of choice that ancient Egyptian kings dined on as exotic, then yes, exotic it is. I mean, they were KINGS! But that hardly makes this grain unapproachable or intimidating. In fact, farro might be the easiest grain of all to cook and it’s versatility will have quinoa looking hard and fast in the rear view mirror, just waiting for farro to take over it’s first place run in the superfood popularity polls.

continue to the recipe… about Sweet Corn, Gouda and Farro Risotto Plus 15 More Farro Recipes You’ll Love Forever

The Best Homemade Chicken Noodle Soup

It may be an age-old wives tale, but according to mothers, grandmothers and any soup lover, there truly is no better cure for anything and everything that ails you than homemade chicken noodle soup made with chunky carrots, celery and always savory chicken stock. It’s the ultimate comfort food and incredibly easy to make.

Typically when I place my grocery haul on the grocery store check-out line conveyer belt, it’s a hodge podge assortment of ingredients that doesn’t give anyone a hint as to what’s going on in my kitchen at home. As voyeurs peeking into other’s lives, do the checkers notice (or even care) that you buy all organic with a side of doughnuts on every trip? That you buy enough food to feed an army or simply pick up a passel of frozen dinners for one? And do they judge your cooking skills—or lack thereof—depending on what exotic—or mundane—ingredients fill your basket?

So it wasn’t much of a shocker when I showed up to the 15 items or fewer line that the grocery store clerk asked me if I had someone at home who was under the weather thanks to my collection of a bottle of Chloraseptic, two different brands of throat losenges and all the fixin’s for homemade chicken noodle soup.

I’ll do everything and anything to cure my little girl’s wicked cold and sore throat. So when my baby doll requested a soother of soup for her sickly sore throat, as her adoring mother, I hopped to and got myself into the grocery store check out line and then straight back into the kitchen to whip up a homemade broth that makes the BEST chicken noodle soup, hands down beating anything out of a can.

How to Make Chicken Noodle Soup from Scratch

Why make homemade soup when you can just pry open a can? Duh! Because it’s exponentially better tasting and better for you! Making homemade chicken noodle soup can sound time-consuming and intimidating, but in reality, it’s one of the easiest recipes to prepare and master. Even the homemade chicken broth is amazingly simple, so long as you follow a few tricks I’m sharing here. And once you’ve made it homemade, you’re going to have a terribly time ever considering going back to the canned stuff.

First, homemade chicken noodle soup starts with a homemade broth, and it suprisingly easy to make. It’s the same broth I use for my matzo ball soup and is one I’ve adapted (loosely) from Ina Garten and one of the many episodes of The Barefoot Contessa I’ve absorbed over the years. Here’s how.

I used 2 chicken breasts and 2 chicken legs in this recipe for stock, but if you have a 3 1/2 to 4 pound whole bird on hand, go ahead and substitute it. You may need to adjust your cooking time, so just test the chicken for doneness and taste the stock for flavor as you go.

I always boil my noodles separately from the chicken broth, then add to the soup, otherwise, they absorb up all of the delicious broth as they cook.

If by chance you accidentally simmer away too much of your broth, have a high quality boxed chicken stock on hand to spread the soupyness a little further.

What You Can Put in Chicken Noodle Soup

There’s so much variety you can do with chicken noodle soup. My standard go-to soup always has onion, carrots, celery, chicken, garlic, and parsley with egg noodles. I always use egg noodles in my soup, but go back and forth between the shorter, fatter, extra wide egg noodles from Manischewitz and these thicker and toothier egg noodles from Montana’s Country Pasta. I always have a bag of each on hand.

To switch things up, you could also think about adding:

Peas
Corn
Lemon
Potatoes
Rice
Whole grains such as farro, quinoa
Gnocchi
Wontons
Matzo balls
You can make it creamy by adding cream, half and half or even coconut milk.
Switch out the parsley with cilantro or tarragon for a totally different flavor.

Spices to Add to Chicken Noodle Soup

I like to use fresh herbs and spices in my soup, and mainly when cooking my broth, but always keeping it baseline and simple.

When making the homemade broth I use a big handful of fresh parsley and a few sprigs of thyme. To that I always add 2-3 dried bay leaves with 6-8 black peppercorns. Seasoning the broth with kosher salt is important as that is what provides the pronunciation of its flavor. My secret ingredient is adding 3 chicken bouillon cubes for a bit of extra chicken-y-ness. Once the broth is prepared, I discard all the bones and aromatics, and pour the broth over a strainer to remove any of the fine bits for a pure and delicious stock.

Then to the soup I keep it simple with herbs and add in chopped parsley and season with kosher salt and freshly ground black pepper to taste.

If you’d like to play around, consider adding these herbs for different flavor combinations:

Lemongrass, for a fresh lemony bite
Marjoram, similar to oregano but more subtle in earthyness
Tarragon, adds a mellow licorice flavor
Ginger, adds a spicy, somewhat sweet flavor
Fennel, adds a sweet, perfumey, anise-like flavor
Dill, added right before serving it gives the soup a bright flavor

Shortcut to Semi-Homemade Chicken Noodle Soup

Soooo, sometimes there’s no time to make homemade broth and maybe you’ve run out your freezer stash too. What to do? Doctor up the store-bought variety. Here’s how.

Choose a quality chicken stock. At this point you’re going to want to choose stock over broth to get that deeper, chicken flavor.

When you but the stock, purchase twice as much as the recipe calls for. Then, pretend this is the water portion of the homemade broth and boil your vegetables and herbs (leave out the peppercorns) for at least 30 minutes to deepen the stock’s flavor. Strain, and continue on with the recipe.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

5 from 3 votes

Homemade Chicken Noodle Soup

Homemade chicken noodle soup tastes best with homemade chicken stock, which is suprisingly easy to make at home with leftover roasted chicken bones.

Ingredients

2 split chicken breasts with ribs and skin on
2 chicken drumsticks with skin
1 yellow onion peeled and cut into quarters
1 head of garlic unpeeled and cut in half crosswise
6 carrots leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into 1/4 inch rounds
6 ribs celery two of them cut in half and the remaining cut into 1/4 inch slices
1 parsnip unpeeled cut into 3-inch chunks
1 bunch fresh Italian parsley
1 bunch fresh thyme
3 chicken bouillon cubes
2 bay leaves
1 tablespoon black peppercorns
1-2 tablespoons kosher salt
6 ounces extra wide egg noodles

Instructions

Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stock pot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen string and add to the pot.
Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt. Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1 1/4 to 1 1/2 hours or until chicken is cooked through and tender and stock is well flavored. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.
Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard. Place a strainer over a large bowl and strain the broth. Return the broth to the stock pot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes. Add the egg noodles and cook for another 8 minutes or until noodles are tender but chewy. Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding 3/4 of the shredded chicken to the soup then add more if you have enough broth or reserve for another use. Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.

More Ideas for Chicken Noodle Soup

The classics will always be, but sometimes we need to add a little spin for the chicken win. Here are a few food blogs who’ve done just that.

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Buffalo Chicken Fettuccine

Lazy, dazy comfort food days. That’s what weekends are made of. And that’s when my man takes charge in the kitchen.

I’ve told you before about how my guy (I call him G-Dawg, because we’re gangstas like that) makes appearances here on the blog as a pretty good hand model, a stellar dish washer and super cute sous chef who can dice an onion so precisely it puts Bobby Flay to shame.

But his real talent is in front of the stove creating crazy mash-ups of our favorite foods. And this Buffalo Chicken Fettuccine is sure to be one that will go down as one of his masterpieces.

The recipe is inspired by three of our favorite food groups: pasta, chicken and hot sauce. Yes, you heard it right, hot sauce IS a food group. I’m claiming it now.

continue to the recipe… about Buffalo Chicken Fettuccine

Crab Cake Poppers

These past few weeks I’ve spent an absurd amount of time with some amazing food bloggers. Absurd to me only because I’m not sure I could have ever imagined the reality of my journey from an office stiff to a travel-when-the-opportunity-strikes online content creator.

While the time I spend ensconced in my home office or toiling away at the library allows me plenty of alone time, these blogging trips and the relationships I’ve created with my fellow bloggers are the glue that binds my love for what I do.

I love creating ebooks, magazines and photography, but creating recipes is the part of the job that truly, mainly because it’s part of my life, it’s what I do to survive. To make food and eat it.

continue to the recipe… about Crab Cake Poppers

Lemon Chicken Stew

A one-pot dinner is a must-make meal for any new mom and dad. And with a lemony twist on the classic chicken and rice soup—this time with orzo pasta that helps thicken this flavor-filled cooking bonanza—my Lemon Chicken Stew, is a spunked up contribution to a virtual baby shower for my fellow food blogger Liz at The Lemon Bowl.

Every mom needs to catch a break, especially in the kitchen. While I’m a lover of the cookin’, I’m not much of a fan of the washin’.

That’s why this Lemon Chicken Stew is the perfect one-pot dinner—with leftovers for the next day—for any new mom and dad ready to pucker up and kiss those newborn baby toes.

One pot, that’s all. Dinner is served.

continue to the recipe… about Lemon Chicken Stew

Crab Salad Sweet Potato Chip Bites and a Virtual Baby Shower

There’s nothing in the world that can bring a smile to one’s face like seeing a new mama gaze wonderously at her newborn baby. The cliché is true, each and every one of those nuggets of time are mini miracles.

And today we have a little celebrating to do: TA-DA! We’re welcoming a new baby that one of our favorite bloggers will soon be smiling sweetly upon. Thanks to Maria, Marla, Gaby and Brian for hosting a virtual baby shower for Lisa of the popular food blog With Style and Grace.continue to the recipe… about Crab Salad Sweet Potato Chip Bites and a Virtual Baby Shower

Dinner is for Kids: Spaghetti Tacos Recipe

I know, I know. You’re sitting there, staring at this post and thinking this recipe is one of those “Oh let’s see how outlandish we can be and create an oddball recipe just to be different.”

Well, it is and it isn’t.

Blame it on Spencer. He’s Carly’s big brother.

Smudge has been relentlessly requesting Spaghetti Tacos ever since she saw the first episode of Nickelodeon’s iCarly. Which means its been, like, 2 years.

And surprisinglly, I think it’s pretty good too.

continue to the recipe… about Dinner is for Kids: Spaghetti Tacos Recipe

Mango Gazpacho with Quick Pickled Shrimp Plus 5 Fruity Recipes

He’s on a diet and in his book that means one thing. Soup for dinner. But every night?

Soup is my man’s default meal when he wants to drop a few lbs. and with his band’s final reunion gig just around the corner, he’s definitely made the commitment to come out strong and looking gooood. He’s even switched from his beloved Sierra Nevadas to light beer. HORRORS!

Thus his creativity in the kitchen has taken a nose dive. And since I’m not a big fan of soup in a can I had to take things into my own hands.

A week or so ago Smudge requested that I get her some mangoes. Wow, okay, that’s pretty adventuresome for her since mangoes are a fruit we don’t generally keep in our regular arsenal. I was impressed at the request and shot down to Costco to pick a jumbo size pack.

Why. Did. I. Do. That?

Long story short, it wasn’t fresh mango she wanted. Oh no, she wanted DRIED mango. Ah-ha! Fine then.

So what do I do with all of these mangoes? When life gives you mangoes, make mango gazpacho.continue to the recipe… about Mango Gazpacho with Quick Pickled Shrimp Plus 5 Fruity Recipes

Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

I’m not Jewish. But I am definitely a matzo ball lover.

It all started with late night jaunts to the classic Canters Deli where I became an obsessive fan of matzo ball soup with all the fixins’: noodle, matzo ball, kreplach, chicken and carrots. What the crap is a kerplach you ask? It’s sort of a jewish tortellini and pretty darned good.

But oh, THE BROTH. That delicious broth that brought me back to my senses in those wee late night hours. If only I could replicate it—the broth, not the late hours. But I’m no Jewish mother—although my husband will say I do have the stereotypical tendencies. Sadly, those secret, Old World ways of chicken broth making may never make it to my stove.

But I do have a delicious recipe that hits home and curbs my matzo ball craving every time. And what better time to share with you than in celebration of Passover and Easter weekend. Yum. You’ll soon be a believer.

continue to the recipe… about Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

Craving > Spicy Hominy and Chicken Soup for SoupaPalooza

It’s been one sorry, sorry, SORRY winter for snow. Usually by this time of year I’ve had my snow shovel out at least 8 times and have created at least 4 snowmen. But this year I haven’t even dusted off my snow boots. And that bums me out because they’re cute. And warm. And I love ’em.

So just when I’ve finished all my kvetching about no snow and finally weaned myself from the longing for a big old fashioned winter dump, what happens? It snows this morning. Really? Really you swarmy groundhog Punxsutawney Phil? I was finally dreaming of blossoming cherry trees, swimming pools and lemonade and here we go, more winter. I wonder if the Leap Year had anything to do with it. Hmmm, a metaphysical diabolical scheme.

Luckily, I had a quick and easy winter soup recipe at the ready. continue to the recipe… about Craving > Spicy Hominy and Chicken Soup for SoupaPalooza

Lobster Etouffee and 5 Cajun Crustacean Recipes

Baby its cold outside and I’m ready for some heat. So this big mama is pointing my cookin’ compass to ‘Nawlins baby!

My first intro to real New Orleans cooking was years ago thanks to my little sister and bro-in-law, both oil execs who were working just outside New Orleans, who had invited us for a visit and our first Jazz Festival excursion—which if you haven’t experienced is a bucket list must do if only to try Crawfish bread. That’s all it took to become big fans of the little suckers.

A couple of years later, and after a transfer to Houston, bro-in-law treated us to another crawfish tastey, his recipe for Crawfish Etouffee. To some cooks, this dish seems out-of-your-league-fancy just by looking at the spelling of its name, what with it’s double ff’s and ee’s and sounding all French and haute.

But here’s the secret: it isn’t fancy, or hard. It’s just good. Spicy and good.

photo > FoodieCrush

So when G and I were recently perusing the lovely aisles of Au Costco, we jumped at the seafood bait when we discovered langostinos in the seafood case.

No they weren’t fresh crawdads like you’d find on the coast, but any quality frozen nugget of the sweet crustacean style is all this recipe needs. So use what you can find: crawfish, shrimp or like us, little lobster longostinos. continue to the recipe… about Lobster Etouffee and 5 Cajun Crustacean Recipes

5 Gazpachos and a Bloody Mary Gazpacho

The combination of soaring temperatures and farmer’s markets leads me to one conclusion. It’s time for gazpacho. With sweat-drenched home cooks and their ovens and stoves going on strike, it’s that time of summer when a no-cook meal is in order.

I love gazpacho. I’ve made it with a variety of veggies gleaned from the garden (and sometimes from cleaning out the fridge) but this time around I wanted a gazpacho with a little kick. Hello…bloody mary anyone?

It was a very natural transition. Afterall, gazpacho require manys of the same ingredients as a great bloody mary. All that’s needed is some heat, a little Mary spice and wa-lah! BM in a bowl. And if you’re feeling particularly dandy or serving it for brunch, throw in a shot or two of vodka for a little bloody buzz.

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Bloody Mary Gazpacho
serves 8

4 ripe tomatoes, quartered
1 garlic clove, pressed
1 large cucumber, cut in 2-inch chunks
1 yellow bell pepper, cut in 2-inch chunks
3 ribs celery, cut in 2-inch chunks
1 large shallot, quartered
2 cups canned tomato juice or V-8 vegetable juice
1 T red wine vinegar
1-2 T freshly squeezed lemon juice, depending on taste
1 1/2 T prepared horseradish
1T celery salt
3 T Worcestershire sauce
3 T olive oil
1 T Tabsasco sauce, or to taste
1 1/2 tsp salt
1 tsp pepper
garnish: thinned sour cream, chopped green olive, chopped yellow bell pepper and celery

In a medium size mixing bowl, combine first 6 ingredients. In a blender, pulse half of ingredients in bowl until smooth. Pour pulsed mixture into a large bowl. Add the rest of the batch to blender and pulse until chunky, you’ll want it this portion to be somewhat chunky for texture. Add to the smoothly blended tomato mixture. In another bowl or 4 cup Pyrex measuring cup, combine tomato juice and next 8 ingredients. Pour into large bowl with tomato mixture and combine. Chill for 1 hour for flavors to combine or eat at room temperature. Garnish and serve.

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Gazpacho is super versatile, and doesn’t always include tomatoes and can be whatever color its base is. Try one of these variations (cherry? almonds?) from some of our favorite food bloggers.

photo > La Tartine Gourmande

Reliving the traditions of her French roots, Bea’s philosophy of eating veggies and fruits in season, and when at their freshest stage possible, makes La Tartine Gourmande‘s Tomato Gazpacho especially lively and satisfying as a main course, appetizer or amuse-bouche palette cleanser.

photo > Linday Hunt

Marcus Samuelsson’s hunt for the world’s best restaurant found Chef Jordan Frosolone, of New York City’s August Restaurant, and his White Gazpacho recipe. It blended creaminess comes from blanched almonds, creme fraiche and whole milk and with the added punch of cucumbers and grapes, the hit of chile oil offsets its cool creaminess.

photo > Christopher Cina

Along with sharing the secret to perfectly cooked shrimp (you’ll have to click the link to find it out) Chef Chris Of Christopher Cina ‘s Gazpacho with Spiced Shrimp, Lemon Crema is a classic tomato gazpacho with a kicked up garnish of spiced shrimp. And don’t forget the crema. NEVER forget the crema!

photo > Running With Tweezers

Throwing a contemporary spin on classic gazpacho, Tami combines tomatillos, watercress and cilantro with cucumber an yellow bell pepper (green although the right color might wouldn’t be mellow enough) for Running With Tweezers Green Gazpacho with Spicy Croutons (or as I like to call it: a green goddess love fest with a smokey crunch.)

photo > The Winter Guest

That’s the beauty of tomatoes. They tend to complement nearly every other red fruit (think watermelon and strawberries), but when I discovered The Winter Guest‘s Cherry Gazpacho I realized there’s a whole realm, cherries, that I’d never known! And as Miriam suggests, nothing is better than enjoying to enjoy a nice cool gazpacho in the summer heat.

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Craving > 5 Updated Chicken Salad Recipes

Chicken Salad. It can so easily go so wrong and seem trite, the catch-all recipe for the catered office lunch or duty-calls bridal shower. But by adding an unexpected and flavorful ingredient, chicken salad can be oh-so-divine.

photo > foodiecrush

Here’s my take on Chicken Salad, crunchy with celery and toasted almonds then sweetened up with sliced grapes and earthed up with curry and tarragon. Served on big old slices of hearty wheat bread, this is one version that has full-fledged-flavored. I add a lot more celery to this recipe than listed below because I like the crunch, so follow the recipe as is or adapt to your own cravings.

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Curried Chicken Salad with Toasted Almonds and Grapes

Ingredients

4 bone-in chicken breasts with skin
1/3 cup diced red onion
1/2 cup chopped celery
1 cup red seedless grapes halved
1/3 cup almond slivers toasted
1/4 cup mayonnaise
1/2 cup Greek yogurt
1 T orange juice
1 1/2 T curry powder
1 1/2 T fresh tarragon chopped
1 1/2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled, remove skin from breasts and shred chicken meat, discarding bones and skin. Mix in large bowl with onion, celery, grapes and almond slivers and set aside.
In a medium size bowl, combine mayonnaise, yogurt, orange juice, curry power, salt and pepper.
Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste.
Serve on a bed of spring or butter lettuce or hearty wheat bread with lettuce.

Nutrition Facts

Curried Chicken Salad with Toasted Almonds and Grapes

Amount Per Serving (6 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

photo > Plum Pie

Plum Pie’s crunchy –thanks to the pecans and apple– and sweetly tart –thanks to the cranberries and tangy Greek yogurt— Cranberry Pecan Chicken Salad is light and even healthy, and is a hit with the savory twist thanks to Brooke’s addition of rosemary.

photo > Skinny Gourmet

Studded with some of cooking’s most under-used herbs of caraway (one of my favorites when sauteed with cabbage) and anise seeds and a touch of cumin, Skinny Gourmet‘s Irish Chicken Salad Sandwich on Soda Bread is deliciously sandwiched between slices of her husband’s family recipe for Irish Soda Bread. Looks like she now has another family recipe to hand down.

photo > Heat Oven to 350

Adapted from a Southern recipe for pimento cheese sandwiches, Nicole geniusly added shredded chicken to create a cheesey-chicken-wonderland-on-toast with Heaven to 350 ‘s recipe for Pimento Cheese Chicken Salad Sandwiches.

photo > Closet Cooking

You knew we had to highlight at least one recipe that has some serious spice and is far and above the expected chicken salad. Meet Kevin’s Kimchi Chicken Salad Sandwich. Kimchi sauteed in bacon grease? Woo-hoo, a new favorite is born in the kitchen of Closet Cooking.

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celery

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