Food Recipes

Ingredients 1 Tablespoon unsalted butter 3/4 cup chopped yellow onion (1/2 of a medium onion) 1 cup sliced carrots (1 and 1/2 large carrots) 1 cup sliced celery (2–3 stalks) 2 garlic cloves, minced 1/4 cup all-purpose flour 1/2 teaspoon oregano 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme 1/2 teaspoon salt 8 cups chicken broth 1 medium potato, peeled and diced (around 1 and 1/2 cups) 2 cups shredded roasted chicken 1 cup fat free half-and-half or whole milk 4 cups uncooked wide egg noodles Instructions Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the hea

Ingredients 1 tablespoon olive oil 1 medium onion chopped 4 medium carrots peeled and cut into 1/4-inch pieces 4 ribs celery chopped 3 cloves garlic minced 1 teaspoon dried oregano ½ teaspoon dried thyme 1 bay leaf ¾ teaspoon salt or to taste ¼ teaspoon black pepper 4 cups low sodium chicken broth 4 cups water 1 pound boneless, skinless chicken breasts 6 ounces egg noodles chopped fresh parsley optional, for serving Instructions Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot. Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instan

INGREDIENTS 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 med to large yellow onion, diced 3 large carrots, peeled and sliced into circles 2 stalks celery, sliced 3-4 cloves garlic, minced 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves 1/2 tsp kosher salt 1/4 tsp black pepper 1 bay leaf (optional) 2 tsp better than bouillon base, chicken flavor 8 - 9 cups reduced sodium chicken broth 8 oz. egg noodles (wide or extra wide) fresh parsley, minced (for garnish) salt and pepper, to taste INSTRUCTIONS To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using). Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Remove chicken from slow cooker to a large mixing bowl.  Shred chicke