Video: Curtis Stone’s all-American chicken noodle soup
Recipe: Hearty chicken noodle soup
- 4 cups chicken stock
- 2 cups chicken breast, cut into bite-size pieces
- 2 carrots, medium dice
- 2 celery stocks, medium dice
- 1 onion, medium dice
- 1 leek (white part only), medium dice
- 1 clove garlic, chopped fine
- 2 sprigs fresh thyme
- 1/2 pound egg noodles
Bring the chicken stock up to a simmer in a large saucepot.
Heat a large sauté pan over medium-high heat and add 1 tablespoon of oil.
Season the chicken with salt and pepper and sauté in the pan for 4 to 5 minutes, or until light golden brown but not cooked through.
Remove chicken from the pan and add remaining oil.
Sweat the vegetables with the thyme for 5 minutes or until fragrant and almost tender.
Add the vegetables and chicken to the stock and simmer until the vegetables are tender and the chicken is cooked through, about 6 to 7 minutes.
Skim any oil from the top of the soup while it is cooking.
While the soup is simmering, cook the pasta in a separate pot of boiling salted water until al dente.
Strain the pasta and add to the chicken stock.
Remove the thyme; stir well and season to taste with salt and pepper.
Ladle the soup into a bowl and enjoy.
Keep the leftover soup in the refrigerator for up to 2 days.
Makes 4 servings
Recipe: Apple crostata
- For the dough:
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 pound cold, unsalted butter, diced
- 2 tablespoons ice water
- For the filling:
- 1 1/2 pounds apples, about 3 large, peeled and cored
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons cold, unsalted butter, diced
For the pastry:
Place the flour, sugar and salt in a food processor and pulse to blend, then add the butter and pulse just until the mixture starts to form pea-sized crumbs.
Add the ice water while the motor is running and pulse until the dough starts to come together, then remove the dough from the food processor to a clean work surface dusted with flour and form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees.
Using a floured rolling pin roll the pastry on a lightly floured surface into an 11-inch circle and transfer to a baking sheet.
For the filling, cut the apples into eighths and cut each wedge into 3 pieces.
In a large mixing bowl, toss the apples with the orange zest.
Cover the tart dough with the apples leaving a 1 ½-inch border.
Combine the flour, sugar, salt, cinnamon and allspice in a food processor, add the butter and pulse until the mixture is crumbly.
Pour into a medium mixing bowl and rub with your fingers until the mix starts to hold together.
Sprinkle the mixture evenly over the apples, gently fold the border over the apples and pleat the dough to make a circle.
Bake the crostata for 20 to 25 minutes — the crust should be golden and the apples should be tender.
Remove from the oven and allow to cool. Serve warm or at room temperature with some natural yogurt.
Makes 4 servings
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