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    dried basil

    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 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ 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 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ 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 teaspoon 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

    Trio Meatballs in Cream Sauce

    February 3, 2018

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

    While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

    This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

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

    xoxo
    Cosette

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    Print Recipe
    Trio Meatballs in Cream Sauce
    This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
    Course Appetizer, Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 30 minutes
    Servings
    Ingredients
    Meatballs
    • 1 pound lean ground lamb
    • 1 pound lean ground beef 7% fat is preferred
    • 1 pound lean ground veal can substitute ground pork
    • 1 ½ cups panko bread crumbs can use standard unseasoned breadcrumbs as well
    • 3 large eggs
    • 4 tablespoon olive oil divided
    • 1 ½ large onions
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 4-5 cloves garlic, minced can add 2 teaspoon of toum instead if you have available
    • 2 ½ tsp kosher salt + additional as needed
    • 2 tsp pepper
    Sauce
    • 8 tablespoon unsalted butter
    • 8 tablespoon flour
    • 6 cups beef stock can sub vegetable or chicken stock
    • 2 cups heavy cream can sub whole milk or half and half
    • 1 teaspoon ground thyme
    • kosher salt to taste
    • ground pepper to taste
    Pasta
    • 1 lb egg noodle pasta
    Course Appetizer, Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 30 minutes
    Servings
    Ingredients
    Meatballs
    • 1 pound lean ground lamb
    • 1 pound lean ground beef 7% fat is preferred
    • 1 pound lean ground veal can substitute ground pork
    • 1 ½ cups panko bread crumbs can use standard unseasoned breadcrumbs as well
    • 3 large eggs
    • 4 tablespoon olive oil divided
    • 1 ½ large onions
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 4-5 cloves garlic, minced can add 2 teaspoon of toum instead if you have available
    • 2 ½ tsp kosher salt + additional as needed
    • 2 tsp pepper
    Sauce
    • 8 tablespoon unsalted butter
    • 8 tablespoon flour
    • 6 cups beef stock can sub vegetable or chicken stock
    • 2 cups heavy cream can sub whole milk or half and half
    • 1 teaspoon ground thyme
    • kosher salt to taste
    • ground pepper to taste
    Pasta
    • 1 lb egg noodle pasta
    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
    Instructions
    Meatballs
    1. Combine your meats, eggs and breadcrumbs in a large bowl.
    2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
    3. Let your onion mixture cool slightly then add to your meat mixture.
    4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
    5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
    6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
    7. Remove and continue until meatballs are all browned.
    Sauce
    1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
    2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
    3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
    4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
    5. Top with fresh parsley and additional thyme if desired. Enjoy!
    Recipe Notes

    **You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

    **Meatballs and sauce can be served as is without the pasta, great as an appetizer

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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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