White Lasagne Soup

You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.

Ingredients

  • 2 TBSP Salted Butter
  • 2 TBSP All Purpose Flour
  • 1 Yellow Onion, Chopped
  • 2 Cups Mushroom, sliced
  • 2-4 Garlic Cloves, minced
  • 2 TBSP Fresh Thyme Leaves /2TSP Dried
  • 1 TBSP Fresh Basil/ 1 TSP Dried
  • 2 TSP Dried Oregano
  • Red Pepper Flakes
  • Salt + Pepper
  • 6 Cups Low Sodium Chicken Broth
  • 3/4 LBS Chicken Breast
  • 8 Lasagne Noodles, broken into pieces
  • 4-6 Cups Spinach, roughly chopped
  • 1 Cup Canned Coconut Milk or heavy cream
  • 1 Cup Shredded Provolone Cheese
  • 1/2 Cup Grated Parmesan
  • 2 oz. Proscuitto Torn

Let’s Get Cooking

Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.

Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.

While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.

Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.

Serve the soup topped with the crispy prosciutto.

Made with Love,

Hannah

Beef Stroganoff

Beef stroganoff is the perfect transition recipe. It’s good for fall to winter and winter to spring. It’s still cold outside and I don’t know about you, but I want something that is going to warm me up. This is my new favorite Beef Stroganoff recipe, the meat is fall apart, not chewy like it can be sometimes. The key is getting chuck or bottom round beef, instead of stew meat! The recipe is from the Kitchn, it does utilize a slow cooker, but you can always cook this low and slow on the stove.

Ingredients

  • 2 LBS Chuck or bottom round beef, cut into 1 1/2 inch pieces
  • 1/4 Cup All Purpose Flour
  • 1 1/4 TSP Salt
  • 1 TSP Black Pepper
  • 8 oz Cremini mushrooms [or whatever you can find], sliced
  • 1 Small Yellow onion, diced
  • 2 Garlic Cloves, Minced
  • 1 1/4 Cup Low-Sodium Beef Broth
  • 2 TBSP Worcestershire Sauce
  • 8 oz Egg Noodles
  • 2 TBSP Unsalted butter, melted
  • 1 Cup Sour Cream

Let’s Get Cooking

Place the beef + flour + salt + pepper in a large bowl and toss until the beef is coated. Transfer the beef and any left over flour into the slow cooker. Add in the mushrooms + onion + beef broth + garlic + Worcestershire sauce and stir to combine. Cover and cook until the beef is tender, for 6-8 hours on low or 3-4 hours on high.

30 Minutes before the meat is done, cook the egg noodles and toss with butter once cooked. Once the meat is done, little by little stir in the sour cream to the stroganoff. Serve with the buttered noodles and enjoy!

Always Hungry,

Hannah

Chicken Paprikash

When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.

Ingredients

  • 4 LBS Chicken Thighs, skin on
  • 1+1/4 TBSP Canola oil
  • 2 Large Onions, halved, thinly sliced as half moons
  • 2 Garlic Cloves, minced
  • 2 TBSP Flour
  • 2 TBSP Paprika
  • 2 Bay Leaves
  • 1 14oz can Crushed Tomatoes
  • 2 Cups Chicken Broth
  • 3/4 Cup Sour Cream
  • 1 12oz Bag Egg Noodles

Let’s Get Cooking

Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper

Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.

Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.

Cook the egg noodles according to the package.

Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.

Plate the chicken over the egg noodles and pour the sauce over top.

Always Hungry,

Hannah

Chicken Noodle Soup

Chicken noodle soup cures the soul, that’s what they say right? It is incredibly easy to make at home and tastes 10 times better. Also makes your house smell amazing. Make using your own broth, or store bought, I don’t judge here. I utilized The Recipe Critic’s recipe as well! So go make this soup and warm up.

Ingredients

  • 10 Cups Bone Broth/Or Store Bought
  • 2 TBSP Olive Oil
  • 4 Large Carrots, sliced
  • 4 Celery Stalks, sliced
  • 1 Small Onion, diced
  • 3 Large Garlic Cloves, minced
  • Salt + Pepper
  • 12 Oz Wide Egg Noodles
  • 2 Cups Diced Chicken (I bought a Rotisserie chicken and diced it up)
  • 2 TBSP Fresh Parsley

Let’s Get Cooking

Grab your largest pot and and add the olive oil + celery + carrots + onion. Saute over high heat for about 4-5 min. Add in the garlic + salt + pepper and saute for another minute.

Add in your chicken broth + egg noodles and bring the pot up to a boil. You’re going to reduce the heat to let the egg noodles cook for about 8 minutes. You don’t want soggy noodles so definitely watch the noodles.

Add in the diced chicken now and fresh parsley. Let the chicken come up to temperature. Add salt + pepper to taste & you are good to go!

Go warm up & enjoy!

Made with Love,

Hannah