Monthly Archives: January 2013

Parmesan Crackers

This is my favorite snack .. i love cheese crackers !! They’re so easy to make , within 5 minutes you’re done and just let it sit in the fridge for an hour , and you’ll get yourself some yummy snack . They are so addicting because you wouldn’t be able to stop with just 1 or 2 . If you’d like ,  you can always add in chopped thyme in there , Although i grow them in my backyard , for these crackers , i prefer to skip them . Just make it simple crackers . In a way it also reminds me of the dutch cheese cookies called kaastengel . Though i think this tastes better than kaastengel !!! Try it !



Direction : 

1 stick of unsalted butter , room temperature

1 cup of freshly grated parmesan cheese ( choose a good brand for this )

3/4 tsp. of kosher salt

1/2 tsp of fresh ground black pepper

1 1/4 cup of all purpose flour

1. In a large mixing bowl , beat the butter until creamy for a minute , high speed . Then add the parmesan cheese and beat until combined . Add the salt and pepper , then finally add the all purpose flour .

2. If the dough is too dry , add 1 tsp. of water and it should come together just fine .

3. Roll the dough into a 9 inches log and wrap it with plastic wrap. Refrigerate for at least an hour .

parm crackers

After chilling in the fridge for an hour , preheat your oven to 350 F . Unwrap the cheese log and start slicing the crackers into 1/4 inch of thickness . 

parm crackers2


Place them on a parchment lined cookie sheet , and bake for 22 minutes , turn half way .

parm crackers3


Remove from the oven once they’re golden brown . Cool and serve , you can store this in an air tight container for few days too .

parm crackers5

Edamame Succotash

I love edamame , but we usually just using it for snack .. or appetizer when we go to sushi house . Then as i was browsing the healthy cookbook ( i don’t do this quite often LOL ) , I came across a recipe that is called edamame succotash . As far as i know succotash is just a bunch of veggies put together , seasoned and served as a side dish .

But i have never seen one that is with edamame .. but then again i wonder , why not ?? This is really good and very healthy for you , all the ingredients are healthy and it won’t make you feel bad eating it !!

I served this with blackened catfish , the recipe for the blackened seasoning is here .


Direction : 

1/2 of red bell pepper , chopped

1/2 small sweet onion , chopped

2 garlic cloves , minced

2 roma tomatoes , seeded and chopped

3 ears of sweet corn

1 cup of edamame or more if you’d like

2 slices of bacon ( replace with turkey bacon if you’re feeling really healthy )

kosher salt and black pepper

olive oil

1. Cook the corn , leave the corn unhusked , soak for about 15 minutes in a deep pan . Then preheat oven to 375 F , then when it’s ready , place the corn in a shallow baking dish , and bake about 25 minutes . Take it out , let it cool , before peeling everything . Then scrape off the corn with knife in a large bowl .

2. Heat olive oil , then add garlic onion , red bell pepper and corn , cook for few minutes until veggies are slightly tender . Then add the bacon , and salt and pepper .

3. When it’s almost done , add the tomatoes , cook for another few minutes , and you’re done !



Jubilee Chicken

So this is what they call Jubilee Chicken in Jamie Oliver’s British Cookbook . I got the book earlier this year , along with Alton Brown’s Good eats . I love both chefs , they’re good in their own way . So far Jamie’s recipe hasn’t failed me yet , and i have a full confidence in him when trying new recipes , esp. from this British Cookbook , something that i haven’t heard or seen before . I landed on the what they called Diamond Jubilee Chicken , Jubilee is somekind of celebration if i am not mistaken . And according to him , this dish was known as Coronation Chicken , except , Jamie has made it a little bit healthier , by using yogurt as the sauce in replace of mayonaisse . Yes , we all know how fattening mayonaisse can be .

While i was putting together the ingredients , i was sure this was going to be a yummy dinner , without any clue what coronation chicken was . Honestly , i never heard of the dish before .. so i just thought okay this looks yummy and let’s go with it . I put the spices together , garam masala , cumin , coriander .. etc . The house smells so yummy roasting the chicken rubbed with all those spices . Then i had to cut up the fruits and vegetable .. i started to wonder .. and then i had to make the yogurt sauce .. and i began having doubts in the dish .

My husband came home and i told him .. ” yes it looks strange with all these things combined , but try it anyway .. ” He said to me ” you know me , i will try it no matter what .. ”

My 8 years old on the other hand .. didn’t need any words from me , his face just showed it all when i placed the plate on the dining table , he was literally shocked .. had mom gone crazy ? What is this ? He asked me that .. i said Jubilee Chicken .. he didn’t ask me any further .. his face was full of doubts ..

But fear not my follow cook !! This dish might look so unattractive .. but take bite of it .. and you’ll change your mind !! I was glad that i didn’t hesitant to take a bite and it was refreshing , different and quite delicious . I would consider this pretty healthy , it has fruits and vegetables and you had the choice of not eating the crispy skin of the chicken , and the sauce is made from yogurt .. what more could you ask ?

So here we go .. Coronation Chicken … as Jamie Oliver would call it .. ” ER Diamond Jubilee Chicken ” and as i would call it ” British Chicken Salad ”

jubilee chicken


Direction : 

8 pieces of chicken thighs , bone in , skin on

1 lemon

kosher salt and pepper

1 heaping Tbsp. of garam masala

1 tsp. ground cumin

1 tsp. of turmeric ( turmeric will make your fingers pretty yellow .. so when mixing the chicken later on , feel free if you want to put gloves on )

1/2 tsp. chipotle chili powder

Olive oil

1-2 inches of ginger , grated

4-5 cloves of garlic , grated

Mix the dry spices together with salt and pepper , then sprinkle the spices on the chicken , with kosher salt and pepper , then grated ginger and garlic , add little olive oil , then rub it all together on the chicken well . Then place this in a roasting pan ( i used glass dish 13×9 ) , and bake at 375 F for about 50 minutes or until chicken thighs are done . Take it out , then remove the skin from the chicken , place all the skins upside down , and sprinkle with 1 tbsp. sesame seed and handful of sliced almonds . Bake at 375 F for 10-15 minutes until it gets very crispy and nuts and seeds are toasted . Set aside .

1 cucumber , seeds removed

1 can of crushed or chunk pineapple

6 green onions , slice thinly

2 bird eye chilis , chopped

Cut the cucumber into small dice , the same with pineapple , or if you’re using crushed , then just remove the juice . Mix all ingredients together , place it on the bottom of serving platter .

Small bunch of cilantro , roughly chop the stalks

3/4 cup of plain yogurt

juice from 1 lime

Salt and Pepper

Mix this ingredients together with some of the juice from roasting pan ( without the fat ) , mix well .

Debone the chicken , and then place the meat all over the platter on top of the cucumber pinapple chilis and green onion mixture . Then add some of the yogurt sauce on top , then sprinkle cilantro leaves and the crispy chicken skin all over . Then mix gently , and serve !



Egg Foo Young ( Fu Yung Hai )

Americans call this egg foo young , but as far as i know , this dish was from the chinese indonesian , and we used to call it , Fu Yung Hai . It is a super easy dish to cook , it takes nothing but few minutes ( as long as you already have the meat ready of course )

I remember we used to buy this quite often or mom would make it when she wanted to . And as far as i remember it was always served with red sauce , it’s the sweet and sour sauce . So tonight , i wanted to recreated this dish .. how hard could that be anyway ? My mom was always using seafood to make this egg foo young , i’ve never seen it with beef or even chicken and pork . It might be quite common , but i just never had it that way .

This is how i made my Egg Foo Young

fu yung hai


Direction : 

3 large eggs

1 tbsp. of water

1/2 – 3/4 cup of real crab meat ( or you can use imitation but probably won’t be as good )

salt and pepper

Beat the eggs and the water , add the crab meat , salt and pepper . Heat olive oil in a non stick skillet , then pour the mixture into the skillet ( you can make small ones or 1 large omelette ) . Cook both side , be very careful to flip them or else they’ll fall apart .

For the sauce :

1 small onion , sliced thinly

1 garlic clove , minced

2 heaping tbsp. of tomato paste

water to dilute the paste

cornstarch to thicken the sauce

salt , pepper and sugar

peas ( optional )

In the same skillet , heat vegetable oil or olive oil , add the garlic and onion , cook for few minutes . Then add the tomato paste , and water to dilute the paste . It should be runny , and then add salt pepper and quite a bit of sugar . Mix cornstarch with little water to thicken the sauce . Add into the sauce while you’re whisking it to prevent any lumps . Then taste it , you might need to add salt , pepper or more sugar to reach your taste . Add the peas , then pour the sauce on top of the egg foo young . Serve with rice

fo yung hai

Lemon Bars

My family loves lemons , we love lemon meringue pie , we like lemon rice soup and we like lemon bars . Well , my husband’s favorite dessert is lemon meringue pie , i think i’ve posted an entry for that a while back ago . I need to make more , once lemon season is here .

Now , let’s talk about lemon bars , i never made lemon bars before this . But i did buy store bought lemon bars mix , it was super easy and they were alright . Suddenly , few days ago i ran across a recipe for homemade lemon bars . Hey .. why not trying it ? It happened to be a recipe from the Barefoot Contessa lady , i owned 90% of her books , i believe the only book i didn’t have was her very first book . So , after reading so many reviews , i wasn’t sure if i should try it . But .. curiosity got me , i usually never had a bad experience from her cook book . Well except for her latest Fool Proof book .. that’s another story .

But true , i never had a bad experience with her recipes , so i decided still to go along with it . I bought 12 lemons , small lemons from the store , i prefer small ones , because for some reason they’re easier to peel to get the zest and also they have more juice , easier to squeeze . Still 12 lemons weren’t enough to make 1 full cup of fresh lemon juice , luckily , i had 4 extra lemons in the fridge , and there it went i used 2 extra ones , to make 1 full cup .

Another thing that some of the reviewers complained about the filling tasted so gummy .. or smell so eggy .. because of the large amount of eggs in the recipe . I don’t really understand what gummy means here , is it like gummi bears ? LOL .. i guess . But about the egg smell , there is a reason why we needed lemon zest in the recipe for the filling , if you skip the zest , you probably will notice a strong smell of the eggs , which some people don’t really like .

Anyway , my Lemon Bars turned out great .. the filling turned out really good , almost like a lemon meringue pie ..

lemon bars

Direction :

For the crust :

2 sticks of unsalted butter

pinch of salt

1/2 cup of sugar

2 cups of flour

In a mixer , cream the butter and sugar until light and fluffy . Then add salt and flour into the mixture slowly . until just combined . Remove from the bowl , spread on a baking dish 9×13 , using your hands and fingers press down the dough and spread all over evenly . Chill in the fridge .

For the filing

7 large eggs

2 cups of sugar

2 tbsp. of lemon zests

1 cup of fresh lemon juice

1 cup of flour

Bake the crust after chilling , at 350 F , for about 20 minutes . Take it out and them let it cool slightly . While it’s cooling , keep the oven on , start making the filling .

In a large bowl , whisk eggs , sugar , lemon zest and flour until it’s combined . Make sure there is no lumps , but chances are you will find LOTS of lumps . Once they’re all combined , use a strainer , pour the mixture into another bowl , pressing down any lumps you see , and you should have a really nice smooth filling now . Immediately pour into the crust , and immediately bake in the oven for 30 minutes or so . Once it’s done , let it come to room temperature before slicing them , and sprinkle with some powdered sugar if you’d like .

Slow Cooker Pork Tacos

I love tacos , who doesn’t ? well i take that back , my son’s friend doesn’t like tacos LOL . My son on the other hands , love Mexican Food , he loves tacos , burritos , enchiladas. So i found this recipe on food network the other day and i thought about giving it a try . It has great reviews .. so why not . I made few changes along the way and it turned out delicious . Be aware though that the amount of the meat here is a lot , and if you have a small family of 3 like mine , this can be 2 days worth of meal , including having it for your lunch .

The ingredients seems a lot , but most of them you should be have it on hand anyway , the only thing that i don’t have was the peppers . But they’re easily found at the regular grocery store , there are 2 kinds of peppers that you need in this dish , although i can only find 1 type , so i replaced the other ones . And i also added little bit of ancho chili powder in the sauce .

Anyway .. make sure you have all the toppings ready before serving it , such as lettuce , cheese , the type of cheese i use was queso fresco , those white mild cheese that they usually serve in the mexican restaurant . And if you have guacamole that would be great too , i didn’t take the time to make guacamole , i just diced up some avocados , though i made pico de gallo and salsa .

pork tacos

Direction :

4 chipotle chilies , ( dried poblano chilies )

3 anaheim chilies

6 garlic cloves

About 4-5 chipotles in adobo sauce ( it’s in a can , can be found in mexican aisle )

1/2 of yellow sweet onion , roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Kosher salt

2 teaspoons dried oregano

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

1. In a bowl or plate , microwave the chilies and unpeeled garlic , for about 3 minutes , add about 1 tbsp. of water . Microwave until the peppers become a little bit softer . Remove the seeds and stem , and peel the garlic . Throw them all in the food processor until they’re all become pasty or puree . Then add honey , 2 tbsp . olive oil , cider vinegar , 1/2 tbsp. of kosher salt , and the onion , oregano . Pulse until it becomes very smooth .

2. Heat 1 tbsp. of olive oil in a small pot , then add the sauce in , saute about 10 minutes , then add 3 1/2 cup of chicken broth , bring to boil , then simmer until it’s slightly thicken .

3. Meanwhile , cut up the pork shoulder into large chunks , then sprinkle with salt and pepper , add 2 bay leaves and 1 cinnamon sticks , and pour the sauce all over the pork , stir to combine . Cook on high for 5 hours in the slow cooker .(optional , or after 4 hours , transfer the pork and the sauce in a dutch oven , cook for another hour on low heat , the sauce will cook down and the meat will soak all the sauce )

4. Once it’s done , use fork to shred the pork , serve with corn tortillas and all the toppings .

Direction for Refried Beans : 

2 cans of pinto beans

1/2 or large onion , chopped

2 garlic cloves , minced

2 tsp. of ancho chili powder

2 cups of chicken broth

chopped cilantro leaves

salt and pepper

1. Heat little olive oil on skillet , then cook the onion and garlic for 3 minutes . Add the chili powder , then cook another minutes .

2. Add drained and rinsed pinto beans , along with the chicken broth , salt and pepper . Let it cook for 10 minutes until the beans are very tender and the broth has been soaked by the beans .

3. If you like it chunky beans , you can always mash it with potato masher , if you like a smoother texture , then use immesion blender to smooth it out .


Chicken Curry with Peppers and Cabbage

This recipe was super easy and really , basically everyone can make this .. As long as you have a little time to chop some veggies and the meat , then you’ll be ready to go . Either you can put it in the slow cooker , or you can cook it on a stove , doesn’t really matter . Both works fine with me . I actually found the recipe online not too long ago , super easy and quick . Next time i make it , i am thinking about throwing in potatoes , peas and carrots along with the bell peppers and skip the cabbage altogether . Being super easy like this , i didn’t expect it to be pretty close to the authentic curry from the thai restaurant . But i was wrong , it was close enough .. and i was very happy with the result . So here we go .. all you need is in this picture below :



Direction :

2 cans of coconut milk

1 small jar of red curry paste

1 small yellow onion , roughly chopped

2 cloves of garlic , minced

1 red and green bell pepper , roughly chopped

1/2 head of cabbage , roughly chopped

Or you can replace the cabbage with potatoes , and then add some peas and diced carrots

2 lbs of skinless and boneless chicken thighs or chicken breasts ( i prefer thighs )

1. In a slow cooker , mix the coconut milk with 3 TBSP. heaping curry paste .

2. Dump all the rest of ingredients in the slow cooker and stir to combine . Cover and cook on high for 4 hours .

If you’re using the stove method , i would do this :

– Heat few tbsp. of vegetable oil on the pot , then add the 3 tbsp. heaping red curry paste and saute for about a minute , then add the chicken ( cut up into bite size or strips ) , add the vegetables in , and the coconut milk . Stir to combine , bring to a boil  then cook on low until the chicken is done . Probably not going to be more than 30 minutes , esp. if the chicken is cut up into bite size .Serve warm with rice

chicken curry

Chili Cilantro Lime Chicken

I found this recipe when one of my friend shared it on facebook , i guess she got it from a gluten free website or something . Anyway i decided to try this recipe since it looks so mouthwatering , picture does wonder , you know . But also the ingredients are basically things that you have in the fridge , and i have pretty much everything on hand , except for the chicken . I bought the chicken few days ago , was trying to buy an organic chicken , buy it’s like buying 3 chicken for the cost of 1 chicken . I found the organic was 3 times the price of the regular one . I ended up picking up $6.00 chicken instead of $17.00 chicken !

Direction : 

1-5 or 6 lbs chicken , organic if you can would be good

3 limes

5 garlic cloves

1-2 tbsp. of olive oil

1 tsp. of kosher salt

1 tsp.  of black pepper

1 tsp. of cayenne pepper

1 tbsp. of chipotle chili powder

1 tbsp. of ground cumin

1 tsp. of ground coriander

bunch of cilantro

lime chicken1

These are the ingredients , some of them , such as garlic and cilantro and olive oil aren’t pictured ..

1. Make the dry rub , kosher salt , black pepper , ground cayenne , ground chili , ground cumin and coriander . Mix them all together , set aside .

lime chicken2

2. Make the wet marinade , 2 handfuls of cilantro , 5 cloves of garlic and 2 tbsp. of olive oil and juice from 2 limes in the food processor until it all becomes pasty or puree . Set aside

lime chicken3

3. Wash the chicken , pat dry with paper towel . and start rubbing the chicken with the dry rub , all over evenly , and then pour the wet marinade over the chicken , rub all over evenly . Poke holes on 1 lime , then stuff the lime INSIDE the cavity of the chicken .

lime chicken4


4. Cover or place the chicken and the marinade in a ziploc bag , refrigerate overnight . The next morning just throw them all in the crock pot , cook on low for 6 hours . Chicken will be super tender , and falls off the bone easily . Serve with rice , or make chicken taco with it .

chili cilantro lime chicken

Red Velvet Cupcake

This cupcake recipe comes from Jamie Oliver’s cookbook . I think the cupcake turns out pretty good , although it could be a little bit more moist than how it turned out . Don’t get me wrong , they’re not dry , but i just have a high expectation i guess . It could have been the butter that’s being used in the recipe , maybe if i replaced that with vegetable oil , it would make a difference . The recipe also calls for buttermilk , which supposed to make it moist . In Paula Deen’s recipe , it calls for vegetable oil instead of butter . After all , she is the queen of southern cooking . The part that i like about Jamie’s recipe , that it makes 12 cupcakes , which is perfect for me , i don’t need 24 cupcakes for my little family . We wouldn’t be able to finish 24 cupcakes !!! So portion control is really good with his recipe .

I will share the recipe still anyway

Direction : 

1/2 stick of unsalted butter , room temperature

3/4 cup of sugar

1 tsp. of vanilla extract

1 large egg

1/2 cup of buttermilk

1 1/4 cup of flour

2 heaping tbsp. of cocoa powder

food coloring , red , if using

1 1/2 tsp. of white vinegar

1/2 tsp. of baking soda

In a large bowl , mix flour with cocoa powder , set aside . In a large bowl , mix butter and sugar , until light and fluffy . Then add egg and vanilla extract , mix well . Add food coloring if using , if not add half of the flour cocoa mixture and half the buttermilk , continue with another half of flour and half of buttermilk . Mix well . In a small bowl , mix the baking soda and the vinegar , pour into the batter . Stir well . Pour the batter into 12 cupcakes liner , and bake at 350 F for about 20 minutes or less , check by inserting toothpick . If it’s clean then the cupcakes are done .

For the cream cheese frosting :

1/2 stick of unsalted butter , room temperature

3/4 of 8 oz cream cheese , room temperature

juice from 1 lemon

1 cup of powdered sugar

vanilla extract

Mix all ingredients well together . Then spread on top of the cupcakes .

velvet cupcake

Spicy Chicken Gumbo

This recipe is coutersy of Jamie Oliver . I went browsing his cookbook that i’ve had on my shelf , but i barely read it before . And this gumbo caught my eye , and i know he’s not from Louisiana , but his recipe of Gumbo was really delicious .I think making gumbo is easy , it just you have to put the time in it . Can’t rush with gumbo , because the roux needs TLC . If you rush making the roux , i don’t think the result would be as delicious . And also it might seems like there are a lot of ingredients going in here , but actually , it feeds a lot of people . For my family of three , we have quite a bit of leftovers . Which is always good , i don’t need to cook tonight 🙂

Anyway , from what i heard , gumbo most important ingredients are 3 items , they call it holy trinity , Onion , Bell Pepper and Celery . They didn’t include garlic , i wonder why ? But in all gumbo recipes you will always find those 3 ingredients that is a must . This recipe does call for garlic , with 2 other herbs included .


Direction :

4 chicken thighs , bone in , skin on

4 drumsticks , bone in , skin on

14 oz of andouille sausage , thick cut

4 slices of applewood smoked bacon , roughly chopped

salt , freshly ground pepper , ground cayenne pepper and ground smoked paprika

Sprinkle salt and pepper , along with cayenne pepper and smoked paprika all over the chicken thighs and drumsticks , rub with your hands all over the chicken . 

Heat up a dutch oven with little olive oil , brown the chicken and sausage and bacon , for about 5 minutes on each side . If you don’t have enough room , do it in couple batches . Remove the browned meats from the pot , set aside . 

4 celery stalks , diced

1 yellow bell pepper , chopped

1 green bell pepper , chopped

1 large onion , diced

3 heaping Tbsp. of flour

In the same pot , throw the veggies in ,( do not remove the fat from browning the meats , you need it to make roux , which is combination of fat and flour  )  turn the heat down medium low , cook for about 10 minutes , stirring often . Then after 10 minutes , add the flour in , keep stirring the veggies and flour , cook for 10 minutes . After 10 minutes stirring the veggies and flour should combined and turned into peanut butter color . You can stop here or you can keep stirring and cook 10 more minutes or 20 more minutes if you prefer darker roux . I cooked mine up to 15 minutes for the roux . After 15 minutes , throw in .. these ingredients : 

6 garlic cloves , minced

2 bay leaves

6 sprigs of fresh thyme

About 2 lbs of sweet potato , roughly cut

And the browned meats , the sausages , bacon and thighs and also drumsticks .

Stir til combined for about a minute or so , then pour : 

6 cups of hot chicken broth

Bring to boil , and the turn the heat to low , simmer for 45 minutes . After 45 minutes , the meat should be falling apart , the sweet potato will help thicken the gumbo . Take the chicken out , and debone them , return them back to the pot . Sprinkle with fresh parsley and serve over warm rice with green onion garnish , if you prefer a hotter , spicier gumbo  , chop some bird eye’s chilis , it will turn out superb !!! 

spicy chicken gumbo


Total time cooking and preparation is about roughly 1,5-2 hours .


Pasta with Sausage Sauce

This dish was easy to prepare for me , but not when you don’t have all the ingredients ready made . First of all , the week before i made home made sweet italian sausage , with plenty leftover , we ended up freezing the sausage since we didn’t have anymore use for it . The pasta , was also home made , a week ago too that i put in the freezer . So basically all i had to make was the sauce . And again the sauce was super easy , the recipe is here , And so , what’s left to do was cooking the pasta , if using a store box pasta , follow the direction . But you should first make the sauce , while it’s simmering . You can brown your sausage , you can buy it from the store or make it with the recipe here . Once it’d done browning , set aside , let the pasta finish simmering . Once it’s done , mix the sausage with enough sauce , let it simmer again for 20 minutes ot so , while cooking the pasta . And you should be done .. serve warm sprinkle with chopped parsley and freshly grated parmesan cheese .

sausage pasta

Chicken Noodle Soup

Everyone should know how to make a good chicken noodle soup . They’re good to consumed in the cold weather , or in case anybody in the family is trying to fight colds , or when they just recovered from getting ill . Chicken soup is really not that hard to make . The secret of a good chicken noodle soup lays on the broth . If you don’t have enough time , you can always use chicken bouillon cube . They’re convenient , they’re quick , but of course there is a downfall from it . They’re high in sodium , and i suspect they have MSG in there too . So it’s not quite that healthy compared to a home made chicken broth . True , chicken broth takes time to make , but when you do have the time , this is all worth the work .

My husband was just recovering from stomach virus , and i decided to start slow with the food that he can eat . And my choice would be chicken noodle soup , he broth is nutritious and the meat is healthy if he can eat the meat . That’s why  it is always good to have a good home made chicken soup , in case they can’t eat the meat , at least we know they’re eating nutritious broth . I made the broth this morning after breakfast , it’s so good and easy , it does take time though . Once you get the broth , you can use it right away or use it later or even freeze them for later use .

Direction :

For the chicken broth :

whole chicken , cut into 8 pieces , or if you only happen to have chicken breasts that’s fine too .

bunch of thyme sprigs

whole onion

garlic cloves

2 bay leaves




black peppercorns

1. In a large pot , add water , and the rest of the ingredients above . Then bring to boil , until the meat is cook , check about 20 minutes or so , don’t overcook . Once the meat is done , remove the meat , and let it aside to cool . Once it’s cool , start cutting the meat from the bone , return the bone into the pot , bring to boil again , the cover and simmer for an hour . Add salt as it needed .

chicken broth


Once the broth is done , strain the broth using strainer , and use right away , or let it cool and freeze them .

chicken broth1


For the soup itself :

Carrots , parsnips , celery , onion , shredded or cubed chicken , oil

1. In a pot , heat up olive oil , then add all the ingredients except the chicken , saute for 5 minutes . Then add the chicken and the broth . Bring to boil , then add the noodles , ( optional ) . Cook the noodles according to the direction ( if using fresh noodles / pasta , cook only 2 extra minutes )

Serve warm ! enjoy

chicken noodle soup