HERNDON HOUSE

Tag: Egg Noodles

  • Chicken Noodle Soup

    Chicken Noodle Soup

    Chicken Noodle Soup

    Ingredients
      

    • 2 tsp Olive Oil
    • 1 cup Onion Chopped
    • 1 cup Carrots Diced
    • 1 cup Celery Sliced
    • 1 Garlic Clove Minced
    • ¼ cup All Purpose Flour
    • ½ tsp Dried Oregano
    • ¼ tsp Dried Thyme
    • ¼ tsp Poultry Seasoning
    • 6 cups Chicken Broth Low Salt
    • 4 cups Potato Peeled and Diced
    • 1 tsp Salt
    • 2 Chicken Breasts Sliced into strips
    • 1 cup Evaporated Skim Milk
    • 4 oz Egg Noodles Uncooked
    • Fresh Thyme Optional

    Instructions

    • Heat olive oil in a Dutch oven over medium heat. 
    • Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes.  
    • Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. 
    • Stir in broth, potato, and salt. Add raw chicken strips.
    • Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender and chicken is cooked through.
    • Once chicken is tender, remove, shred or cut into chunks and add back to the broth.
    • Add milk and noodles, and cook 10 minutes or until noodles are tender. 
    • Garnish with fresh thyme, if desired.

    Notes

    Soup will thicken when cooled. Additional chicken broth can be added to thin when reheating.
    Peas and Corn can be added.
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  • Roasted Vegetable Lasagna

    Roasted Vegetable Lasagna

    Roasted Vegetable Lasagna

    Ingredients
      

    • 2 Eggplant Medium-sized, peeled, cut into 1-inch cubes
    • 4 Bell Peppers Red, Orange and Yellow, cut into 1-inch cubes
    • 2 Zucchini Medium-sized, cut into 1-inch cubes
    • 1 Red Onion Large, Thinly sliced
    • Salt and Black Pepper
    • 6 tbsp Olive Oil Extra Virgin
    • 4 cups Leafy Greens Baby Spinach or Kale
    • 2 lbs Ricotta Whole Milk
    • 1-½ cups Parmesan Cheese Freshly Grated
    • 4 tbsp Parsley or Basil Chopped
    • 1 lb Mozzarella Shredded
    • Lasagna Pasta Sheets No boil
    • 1-2 jars Marinara Sauce

    Instructions

    • Heat oven to 425 degrees, with rack positioned in the center.
      Roast the vegetables
      Toss the eggplant, bell peppers, zucchini, and red onion on a rimmed baking sheet. Add 1 ½ teaspoons salt, black pepper and the olive oil and toss everything to coat.
      Roast the vegetables alongside the tomatoes 20-25 minutes, stirring halfway through, until they're are soft and slightly browned. Remove from the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens.
      Assemble and bake the lasagna
      Reduce the oven temperature to 400 degrees.
      Lightly coat an 8×8-inch baking pan with olive oil.
      Combine the ricotta, 1/4 cup of Parmesan and the parsley in a small bowl.
      Ladle1/3-cup tomato sauce evenly over the bottom of the pan. Arrange 3 pasta sheets, slightly overlapping, over the sauce. Spread 1/3 of the vegetables, 1/3 of the ricotta mixture, 1/3 of the grated mozzarella and 1/3 cup sauce over the noodles. Repeat twice more, gently pressing the noodles down each time. Make the final top layer with all the remaining sauce and 1/2 cup of the Parmesan cheese.
      Cover the pan with foil and place on a baking sheet to avoid spills in the oven. Bake 30 minutes. Take a peek under the foil — if the sauce is bubbling, the cheese melted and the noodles are tender, it's done. If not, cover and bake an additional 5 to 10 minutes.
      Remove the pan from the oven and cool 15-30 minutes before serving. Sprinkle with chopped parsley. Slice into pieces and serve.
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