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Low-Carb Chicken and Vegetable Soup
Lunch American

Low-Carb Chicken and Vegetable Soup

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
  2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Chicken and Bok Choy Soup
Lunch

Chicken and Bok Choy Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

By freshfoodie

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Tofu and Mushroom Ramen
Lunch

Tofu and Mushroom Ramen

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  4. 4 Distribute mushrooms and tofu amongst 4 bowls.
  5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Instant Pot® Chicken and Pasta Soup
Lunch

Instant Pot® Chicken and Pasta Soup

Prep
25 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  3. 3 Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
  4. 4 Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

By Jeremy Crockett

Chicken Tomatillo Soup
Lunch Mexican

Chicken Tomatillo Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Curried Chicken Soup with Chickpeas and Cauliflower
Soup American

Curried Chicken Soup with Chickpeas and Cauliflower

4.1

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

BBQ Turkey
Dinner American

BBQ Turkey

4.9

Prep
40 min
Cook
240 min
Total
300 min

Instructions

  1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
  2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
  3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
  4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
  5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
  6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
  7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Cheesy Broccoli and Chicken Casserole
Dinner American

Cheesy Broccoli and Chicken Casserole

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
  3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
  4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Whipped Cauliflower, Low-Carb
Dinner American

Whipped Cauliflower, Low-Carb

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
  2. 2 Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

By Deb in Jupiter, Florida

Chicken Soup With Black Beans and Corn
Soup American

Chicken Soup With Black Beans and Corn

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
  3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Baked Chicken Burgers with Mushrooms and Spinach
Dinner American

Baked Chicken Burgers with Mushrooms and Spinach

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
  2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
  3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
  4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
  5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Place each chicken burger on a bun.

By Bibi

One-Pot Chicken Stew
Soup American

One-Pot Chicken Stew

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
  2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Tarragon Chicken and Rice Soup
Dinner American

Tarragon Chicken and Rice Soup

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
  2. 2 Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

By RUBYJEWEL

Creamy Morel Mushroom Soup
Soup American

Creamy Morel Mushroom Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
  2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Basic Chicken Soup
Soup American

Basic Chicken Soup

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
  2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
  3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Awesome Chicken Noodle Soup
Soup American

Awesome Chicken Noodle Soup

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
  3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
  4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
  5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Potato Cheese Soup with Velveeta®
Side Dish American

Potato Cheese Soup with Velveeta®

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  2. 2 In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. 3 Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  4. 4 Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. 5 In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

By Shauna

Creamy Pumpkin Soup with Canned Pumpkin Puree
Dinner American

Creamy Pumpkin Soup with Canned Pumpkin Puree

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
  2. 2 Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

By shendho

Slow Cooked Ham and Potato Chowder
Dinner American

Slow Cooked Ham and Potato Chowder

4.4

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Whisk 3 cups water with chicken soup base in a slow cooker until dissolved. Stir in cream of chicken soup until almost smooth.
  2. 2 Stir potatoes, ham, corn, onion, and butter into soup mixture.
  3. 3 Place flour and remaining 1/2 cup water into a small container with a lid. Shake well to combine. Stir flour mixture into soup. Stir in parsley, dill, and celery seed. Season soup with salt and black pepper to taste.
  4. 4 Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

By JenLove198

Instant Pot Creamy Cabbage Sausage Soup
Dinner American

Instant Pot Creamy Cabbage Sausage Soup

4.7

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.
  2. 2 Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.
  4. 4 Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

By thedailygourmet

Scrapple (Mush)
Breakfast American

Scrapple (Mush)

4.0

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
  2. 2 Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
  3. 3 While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
  4. 4 To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

By Kudu

Lamb Stew In an Hour
Dinner American

Lamb Stew In an Hour

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
  2. 2 Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
  3. 3 Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
  4. 4 Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

By Carolyn Marie Hudler

Party Meatballs with Maple Glaze
Dinner American

Party Meatballs with Maple Glaze

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
  2. 2 Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
  3. 3 Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
  4. 4 Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  5. 5 While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
  6. 6 Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
  7. 7 Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

By Bibi

Creamy Slow Cooker Potato Cheese Soup
Dinner American

Creamy Slow Cooker Potato Cheese Soup

3.9

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
  2. 2 Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
  3. 3 Cover, and cook 5 hours on High, or 8 hours on Low.
  4. 4 Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

By KATHYB

Mom's Best Ham and Bean Soup
Soup American

Mom's Best Ham and Bean Soup

4.6

Prep
10 min
Cook
85 min
Total
175 min

Instructions

  1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
  2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
  3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Cheesy Spaghetti Squash Casserole
Dinner American

Cheesy Spaghetti Squash Casserole

4.5

Prep
35 min
Cook
75 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
  3. 3 Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  4. 4 Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
  5. 5 Remove squash from the oven and set aside to cool a bit. Leave the oven on.
  6. 6 Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
  7. 7 Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
  8. 8 Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
  9. 9 Bake, uncovered, in the preheated oven for 30 minutes.

By Shasta Duplantis

Homemade Roasted Chicken Noodle Soup
Dinner American

Homemade Roasted Chicken Noodle Soup

5.0

Prep
55 min
Cook
215 min
Total
270 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. 3 Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
  4. 4 Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
  5. 5 Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
  6. 6 Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
  7. 7 Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
  8. 8 While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  9. 9 Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

By Nicole McLaughlin