SPRING CHICKEN RAGOUT WITH HANDMADE EGG NOODLES
This is pure, elegant comfort food for this time of year. We are all looking forward to spring yet it is still dreary... If you have homemade chicken stock I recommend pulling it out for this dish - but if not; find the best quality store bought you can find. This is not your ordinary chicken soup as you will discover ......
Provided by Tammy Brownlow
Categories Chicken Soups
Time 55m
Number Of Ingredients 20
Steps:
- 1. In your mixer with a dough hook, combine flour and salt. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
- 2. Using a rolling pin, roll dough out 1/8 thickness.
- 3. Cut into strips egg noodle width.
- 4. Now that your noodles are prepared, cover them with plastic wrap and begin your soup.
- 5. In a dutch oven heat olive oil on medium heat. Salt and pepper your chicken thighs. Add chicken thighs skin side down and cook until skin is golden brown and crispy. This will add amazing flavor and richness to your chicken broth later on.
- 6. Turn and brown the bottom of the chicken thighs as you did the tops. Remove from pot and add wine minced garlic, celery and onions - at this point to cook until translucent while deglazing the pot.
- 7. Return chicken to pot. Add chicken stock. Tie the thyme, rosemary, and bay leaf together using one of the sprigs of thyme - you will pull these out at the end. Add to the chicken and stock along with the carrot and leek put the lid on.
- 8. Simmer on medium-low for 10 minutes. Add mushrooms and asparagus and continue to cook for 10 minutes.
- 9. Add lemon zest and juice, give it a taste test and add salt and pepper as desired.
- 10. Remove chicken thighs. Skin them and remove the meat from the bone and add it back to the pot. Add egg noodles and give it a stir. Cook for 7 minutes or until pasta is done. Remove herbs and enjoy (:
DUTCH BROWN BEAN SOUP
A traditional soup, it can be made very basic and varied by additional ingredients. It is very filling and is often eaten here as a main dish with bread. The brown beans we use are also known as Swedish brown beans. If you cannot get these then the best substitute for this soup would be Pinto beans. I always serve this with dark fried onions and crispy bacon cubes. Soaking time not included.
Provided by PetsRus
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the beans in a pan with the water and bay leaf, bring to the boil.
- Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.
- Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes.
- Taste the soup or you want to add a stock cube.
- You can puree the soup at this point, but it is nicest when you just mash the beans and potatoes a bit so it thickens.
- Add the celery leaves 5 minutes before serving.
- Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
- Fried onions and bacon for serving.
Nutrition Facts : Calories 434, Fat 1.5, SaturatedFat 0.4, Sodium 57.6, Carbohydrate 83.1, Fiber 27.6, Sugar 3.5, Protein 25.2
DUTCH BROWN RAGOUT SOUP
This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes.
Provided by PanNan
Categories Dutch
Time 55m
Yield 2 quarts
Number Of Ingredients 17
Steps:
- Saute the first five ingredients with bacon in butter until tender.
- Add the flour and stir constantly for about 4- 5 minutes.
- Add 3 cups of the broth, stirring to avoid any lumps.
- Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
- Add the seasonings, the wine, meatballs and mushrooms.
- Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.
BRATWURST SOUP
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts)
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.
Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
DUTCH BROWN BEAN SOUP (NETHERLANDS)
Make and share this Dutch Brown Bean Soup (Netherlands) recipe from Food.com.
Provided by Sydney Mike
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well.
- Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes.
- Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce.
- With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving.
Nutrition Facts : Calories 797.1, Fat 20.9, SaturatedFat 7.4, Cholesterol 46.6, Sodium 1613.5, Carbohydrate 108.5, Fiber 34, Sugar 7.7, Protein 48.8
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