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    bay leaves

    Mom Knows Best ~ Chicken Noodle Soup

    February 20, 2018

    soup, noodle, comfort
    soup, noodle, comfort

    chicken noodle soup

    As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to “Go to Sleep Reema”. The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

    Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that’s not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I’d bet she’d take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

    I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Chicken Noodle Soup


    Print Recipe
    Mom Knows Best ~ Chicken Noodle Soup
    soup, noodle, comfort
    Course Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 3 hours
    Servings
    servings
    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill
    Chicken Soup
    • 1 tbsp olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 tsp kosher salt
    • 1 tsp dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 3/4 cups chicken
    • 1/2 cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste
    Course Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 3 hours
    Servings
    servings
    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill
    Chicken Soup
    • 1 tbsp olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 tsp kosher salt
    • 1 tsp dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 3/4 cups chicken
    • 1/2 cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste
    soup, noodle, comfort
    Instructions
    Chicken Stock
    1. Place whole chicken in large stock pot.
    2. Fill pot with water to cover chicken.
    3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
    4. Bring to boil then reduce to medium-low.
    5. Remove the fat that forms as the chicken boils by skimming with a large spoon.
    6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
    7. Remove chicken on large tray and take meat off, discard bones and skin.
    8. Strain broth to ensure it is smooth and clear.
    9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
    Chicken Soup
    1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 tsp kosher salt.
    2. Add in dried basil and chopped garlic, cook until just fragrant.
    3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
    Recipe Notes

    Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

    Can add celery if you'd like. 

    If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 

    Share this Recipe

    Filed Under: Soups Tagged With: chicken noodle, comfort, hearty, soup, winter

    Twisted Mashed Potatoes

    November 10, 2017

    Conferences.

    Today I spent the morning learning about my three little munchkins. It’s hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it’s only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can’t stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos’ teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

    One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they’re a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don’t know if it’s the times with fast paced technology at your fingertips or just how this generation is growing up. I know they’ll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude “No School November”. 

    Thanksgiving. 

    Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you’re hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don’t do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let’s give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn’t eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won’t be disappointed. 

    Potatoes.

    With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it’s a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

    A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

    It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

    A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Garlic Mashed Potatoes
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tbsp olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 1/4 cup warm milk
    • 4 tbsp unsalted butter
    • 2 tbsp chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tbsp olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 1/4 cup warm milk
    • 4 tbsp unsalted butter
    • 2 tbsp chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
    3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
    4. Bake for 15-20 minutes until fork tender.
    5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
    6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
    7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
    Recipe Notes

    **Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

    **Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

    Share this Recipe

    Filed Under: Easy, Fall, Potatoes, Side Dish Tagged With: Carrots, Fall, Potatoes, Side Dish, Thanksgiving

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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