Type what you have

Ingredients

• ✓ bay leaf
• sugar-based curing mixture
• brown sugar
• black pepper
• paprika
• allspice
• garlic powder
• venison rump roast

Instructions

1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
3. 3 Preheat oven to 250 degrees F (120 degrees C).
4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Ingredients

• ✓ bay leaf
• cooking spray
• tomato paste
• beef bone
• water
• onion
• carrot
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
5. 5 Cook on Low for at least 24 hours.
6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Ingredients

• ✓ bay leaf
• great northern bean
• ham hock
• water
• celery
• onion
• carrot
• garlic
• thyme
• black pepper

Instructions

1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.
2. 2 Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.
3. 3 Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

By BIGLERMOM

Ingredients

• ✓ bay leaf
• butter
• onion
• chicken broth
• carrot
• potato
• herbes de provence
• thyme
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 1 Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

By Jennifer M

Ingredients

• ✓ bay leaf
• butter
• celery
• onion
• water
• chicken
• chicken bouillon
• carrot
• parsley
• marjoram
• black pepper
• egg noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
3. 3 Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
4. 4 Stir in noodles and simmer until pasta is tender, about 10 more minutes.
5. 5 Season to taste. Enjoy!

By Sherry

Ingredients

• ✓ bay leaf
• olive oil
• celery
• carrot
• onion
• parsley
• beef stock
• chicken stock
• turkey meat
• salt
• black pepper
• rotini pasta

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, carrots, onion, parsley, and bay leaf; cook until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and black pepper; bring to a boil. Reduce heat, cover pot, and simmer until soup is heated through, about 15 minutes.
2. 2 Stir rotini into soup; cook until pasta is tender yet firm to the bite, about 15 minutes.

By Margaret Bannon

Ingredients

• ✓ bay leaf
• chicken broth
• chicken breast
• celery
• onion
• carrot
• corn
• black bean
• sage
• black pepper
• salt
• brown rice

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Ingredients

• ✓ bay leaf
• water
• chicken thigh
• carrot
• celery
• onion
• pearl barley
• chicken bouillon
• poultry seasoning
• sage
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ bay leaf
• coconut oil
• yellow onion
• tomato paste
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• maple syrup
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ bay leaf
• coconut oil
• butter
• onion
• garlic
• salt
• black pepper
• banana squash
• sweet potato
• green apple
• chicken broth
• basil
• curry powder

Instructions

1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Ingredients

• ✓ bay leaf
• turkey carcass
• stuffing
• onion
• carrot
• celery
• poultry seasoning
• sage
• chicken broth
• water
• garlic salt
• black pepper
• long-grain white rice
• green pea

Instructions

1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Ingredients

• ✓ bay leaf
• ground beef
• onion
• tomato
• beef broth
• water
• carrot
• celery
• parsley
• salt
• chili powder
• thyme
• elbow macaroni

Instructions

1. 1 Heat a large soup pot over medium-high heat. Add ground beef and onion; cook and stir until beef browned and crumbly and onion translucent, 5 to 7 minutes. Drain and discard grease.
2. 2 Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme; bring to a simmer and cook for 3 to 4 hours.
3. 3 Add macaroni; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

By kenlynkaye

Ingredients

• ✓ bay leaf
• butter
• all-purpose flour
• chicken broth
• dill pickle
• dill pickle juice
• white sugar
• worcestershire sauce
• onion salt
• garlic
• dill weed
• curry powder
• white pepper
• milk

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Ingredients

• ✓ bay leaf
• beef broth
• carrot
• celery
• parsley
• celery seed
• ground beef
• onion
• garlic
• tomato
• potato
• corn
• green bean
• pea

Instructions

1. 1 Stir beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until vegetables are tender, about 2 hours.
2. 2 Place ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until onion is translucent and beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
3. 3 Stir potatoes, corn, green beans, and peas into soup in slow cooker, and add beef mixture. Stir everything together, cover, and set slow cooker on High. Cook for 4 hours.

By Amanda Combs

Ingredients

• ✓ bay leaf
• bean thread vermicelli noodles
• water
• chicken breast
• water
• chicken broth
• onion
• garlic
• ginger
• fish sauce
• soy sauce
• salt
• black pepper
• bok choy

Instructions

1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Ingredients

• ✓ bay leaf
• garlic
• carrot
• celery
• onion
• green pepper
• tomato
• olive oil
• salt
• pepper
• water
• thyme
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.
3. 3 Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
4. 4 Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.

By sarahhouston

Ingredients

• ✓ bay leaf
• lentil
• water
• water
• quinoa
• lemon juice
• honey
• white wine vinegar
• salt
• olive oil
• black pepper
• walnut
• cranberry
• feta cheese
• green onion

Instructions

1. 1 Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
2. 2 Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
3. 3 Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
4. 4 Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

By CeliaBelia

Ingredients

• ✓ bay leaf
• chicken
• water
• celery
• carrot
• onion
• chicken broth
• beef bouillon
• chicken noodle soup mix
• black peppercorn
• thyme
• poultry seasoning
• basil
• parsley
• farfalle pasta

Instructions

1. 1 Place chicken into a large pot; cover with water. Add celery leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from the pot and place in a bowl until cool enough to handle.
2. 2 Meanwhile, strain cooking liquid, discard celery leaves, and return cooking liquid to the pot. Place carrots, onion, celery stalks, chicken broth, bouillon, and soup mix into the pot and bring to a simmer over medium heat. Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
3. 3 Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes.
4. 4 Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.

By CARRIEK

Ingredients

• ✓ bay leaf
• pancetta
• olive oil
• onion
• celery
• garlic
• chicken stock
• pumpkin puree
• apple cider vinegar
• thyme
• five-spice powder
• nutmeg
• kosher salt
• black pepper
• heavy cream

Instructions

1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times

Ingredients

• ✓ bay leaf
• olive oil
• chicken thigh
• carrot
• celery
• onion
• chicken stock
• water
• green bean
• cauliflower
• broccoli
• tomato sauce
• chicken soup base
• salt
• black pepper

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

Ingredients

• ✓ bay leaf
• butter
• carrot
• celery
• onion
• thyme
• oregano
• salt
• black pepper
• chicken broth
• water
• chicken bouillon
• chicken breast
• egg noodle
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
2. 2 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5. 5 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

By Tim

Ingredients

• ✓ bay leaf
• ground turkey
• carrot
• onion
• celery
• red potato
• tomato sauce
• tomato
• pea
• green bean
• kidney bean
• corn
• black pepper
• seasoned salt
• thyme
• water

Instructions

1. 1 Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. 2 Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
3. 3 Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

By Kristina

Ingredients

• ✓ bay leaf
• rice
• gumbo file powder
• green onion
• red pepper flake
• thyme
• creole seasoning
• worcestershire sauce
• chicken broth
• garlic
• green bell pepper
• onion
• celery
• all-purpose flour
• canola oil
• chicken breast
• andouille sausage

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Ingredients

• ✓ bay leaf
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• turmeric
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ bay leaf
• fennel bulb
• leek
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ bay leaf
• chicken
• onion
• carrot
• celery
• black peppercorn
• salt
• pepper
• water
• creamed corn

Instructions

1. 1 In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
2. 2 Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

By Morris

Ingredients

• ✓ bay leaf
• split pea
• water
• turkey leg
• chicken broth
• carrot
• celery
• potato
• onion
• garlic powder
• oregano

Instructions

1. 1 Combine split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Set the cooker on Low, cover, and cook until peas are tender and soup is thickened, 4 to 5 hours. Discard bay leaves before serving.

By Bruce Crowell

Ingredients

• ✓ bay leaf
• olive oil
• onion
• celery
• carrot
• garlic
• coriander
• green lentil
• water
• tomato
• salt
• black pepper
• vegetable bouillon

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
2. 2 Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
3. 3 Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

By SHubrich

Ingredients

• ✓ bay leaf
• water
• chicken breast
• celery
• carrot
• onion
• chicken soup base
• olive oil
• garlic
• rosemary
• thyme
• black pepper
• curry powder
• pastina

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

Ingredients

• ✓ bay leaf
• leek
• chicken
• garlic
• prune
• water
• white rice
• kosher salt
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich