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    unsalted butter, divided

    Chicken and Rice Soup

    February 21, 2019

    chicken, soup, lemon, rice, comfort, winter
    chicken, soup, lemon, rice, comfort, winter
    Comforting chicken, rice and lemon make this a perfect winter dish.

    For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

    Avgolemono

    I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

    Simple Ingredients

    chicken, soup, lemon, rice, comfort, winter
    Warm chicken and rice soup for cold winter days.

    Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

    The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

    .I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

    As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

    xoxo,
    Cosette

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    chicken, soup, lemon, rice, comfort, winter
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    Print Recipe
    Chicken and Rice Soup
    This soup is hearty enough for a full meal. Serves 8 people.
    chicken, soup, lemon, rice, comfort, winter
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    chicken, soup, lemon, rice, comfort, winter
    Instructions
    Chicken and Rice Soup
    1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
    2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
    3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
    4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
    5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
    6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
    7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
    Chicken Stock
    1. Place a whole chicken in a large pot with cold water to cover completely.
    2. Add a cinnamon stick, bay leaf and lemon.
    3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
    4. While the chicken is cooking, skim the fat off the top periodically.
    5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
    Recipe Notes

    **If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

     

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    Creamy Mushroom Soup

    March 27, 2018

    Cream of Mushroom Soup

    Cream of Mushroom Soup

    I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I'm a mom. I'm a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I'm getting old. **Sigh**

    So now that I'm older and wiser (clearly), I feel I'm very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell's Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

    Cream of Mushroom Soup

    I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We've had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

    I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette


    Print Recipe


    Creamy Mushroom Soup

    Cream of Mushroom Soup

    Course Main Dish
    Cuisine American

    Prep Time 20 minutes
    Cook Time 30 minutes

    Servings
    cups


    Ingredients
    • 1 pound crimini mushrooms cleaned and sliced
    • 1 pound assorted mushrooms I used baby bellas & maitake mushrooms
    • 2 whole shallots, chopped
    • 8 tablespoon unsalted butter, divided
    • 8 cloves garlic, minced
    • 10 sprigs fresh thyme
    • 5 tablespoon all purpose flour
    • 8 cups vegetable broth
    • 2 cups heavy cream
    • salt & pepper to taste

    Course Main Dish
    Cuisine American

    Prep Time 20 minutes
    Cook Time 30 minutes

    Servings
    cups


    Ingredients
    • 1 pound crimini mushrooms cleaned and sliced
    • 1 pound assorted mushrooms I used baby bellas & maitake mushrooms
    • 2 whole shallots, chopped
    • 8 tablespoon unsalted butter, divided
    • 8 cloves garlic, minced
    • 10 sprigs fresh thyme
    • 5 tablespoon all purpose flour
    • 8 cups vegetable broth
    • 2 cups heavy cream
    • salt & pepper to taste

    Cream of Mushroom Soup


    Instructions
    1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.

    2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.

    3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.

    4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.

    5. Add in 4 tablespoons of butter and your flour to coat your mixture.

    6. Slowly add your vegetable stock while stirring.

    7. Bring the mixture up to a gentle boil, then reduce and remove from heat.

    8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.

    9. Enjoy!


    Recipe Notes

    You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

    You can find the lovely walnut cutting board on Arousing Apetites:
    https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

     


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    Mac and Cheese

    February 23, 2018

    macaroni, cheese

    cheese, macaroni

    Snow Days

    This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

    Saturday & Sunday: Weekend
    Monday: President's Day
    Tuesday: Snow in the morning , school didn't delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we'll stay put.
    Wednesday: Snow, school closed. 
    Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn't feel like schlepping my kids in the snow, not my thing. 

    So here we are, 6 days of my children at home...all 3...and my husband because well he had the same weekend schedule + President's Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

    On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops...yeah! I'm not sure if that's an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it's only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

    macaroni, cheese

     

    macaroni, cheese

    The Good Stuff

    Mac & Cheese is as classic as pizza in America. It's a classic American comfort food. Who doesn't love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

    macaroni, cheese

     

    Next is your noodle. What's the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

    macaroni, cheese

     

    Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn't hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

    macaroni, cheese

    Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

     

    macaroni, cheese

     

    You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don't forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

    macaroni, cheese

    Print Recipe
    Mac and Cheese
    This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
    macaroni, cheese
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    • 1 lb Elbow or Shell pasta noodle
    • 13 tablespoon unsalted butter, divided
    • 10 tablespoon all purpose flour
    • 8 cups whole milk can use 2%, but whole is preferred
    • 2 cups shredded medium cheddar/monterey jack mix can sub other cheeses mentioned above
    • 1 cup shredded mozzarella
    • 1 cup smoked cheddar can sub another cup of mozzarella for a less smokey/milder flavor
    • ⅔ cup panko bread crumbs
    • ¼ teaspoon garlic powder
    • kosher salt & pepper to taste **only salt AFTER cheese has been added
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    • 1 lb Elbow or Shell pasta noodle
    • 13 tablespoon unsalted butter, divided
    • 10 tablespoon all purpose flour
    • 8 cups whole milk can use 2%, but whole is preferred
    • 2 cups shredded medium cheddar/monterey jack mix can sub other cheeses mentioned above
    • 1 cup shredded mozzarella
    • 1 cup smoked cheddar can sub another cup of mozzarella for a less smokey/milder flavor
    • ⅔ cup panko bread crumbs
    • ¼ teaspoon garlic powder
    • kosher salt & pepper to taste **only salt AFTER cheese has been added
    macaroni, cheese
    Instructions
    1. Preheat oven to 350 degrees.
    2. Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
    3. In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
    4. Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
    5. Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
    6. Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
    7. Add your shredded cheeses to the sauce and finally your cooked pasta.
    8. Mix until combined.
    9. Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
    10. Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
    11. Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
    12. Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
    13. Remove and serve warm. Enjoy!
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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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