Bowl of Homemade Chicken Noodle Soup with Crackers

Hearty Chicken Noodle Soup

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Nothing warms the body and soul like a bowl of homemade Chicken Noodle Soup.  With a cold snap upon us, make a pot today, you will be so glad you did!

Homemade Chicken Noodle Soup

2 chicken breasts baked and cubed

2 tablespoons butter

1 medium onion, chopped

3 ribs of celery, finely chopped

2 cups carrots, chopped

1 clove garlic minced

1 bay leaf

6 cups chicken stock

1 teaspoon dried sage

1 teaspoon dried parsley flakes

1 12-ounce package egg noodles

Salt and pepper to taste

Melt butter in large soup pan set over medium heat.  Cook onions, celery and carrots in butter for about 8 minutes until onions are clear.  Add garlic and cook 1 minute more.  Add spices and stock and bring to a boil.  Add noodles and cook for about 7 minutes.  Add chicken into the pot and continue cooking until noodles are tender.

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Join me for Let’s Make Dinner Thursday, March 7th 6:30-8:30- A new kind of cooking class.   The fun begins with a Cran-Pineapple Vodka Spritzer as we will dive into our menu.  We will prepare simple French Loaves to be served with Salmon Rillettes, packed with fresh goodness and Herbed Goat Cheese Spread.  We will sit for our 2-4th courses and wine will be served.  The second course will be Vegetable Lentil Soup, so tasty it could stand on its own.  Ripe peppers, onions and paprika are key ingredients to the mouthwatering Chicken a la Basquaise served alongside Potato Leek and Gruyere Tart, oh my.  For a delectable sweet finish, we will prepare Grand Mariner Souffle served with a White Chocolate Sauce. What a great way to spend the evening!  We will prepare our 4 course feast then sit together to enjoy the fruits of our labor.  Class size is limited and promises to be an amazing evening! Class fee 59.50.  To Register CLICK HERE or email lorie@atasteofparis.net 

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Cooking Class Fun!

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What fun we had making Soups Stews and Breads last week!

Teaching cooking classes is one of the true joys of my life.  This is a behind the scenes look at the fun we had.

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Taking a cooking class is a great way to meet new friends, learn something and taste lots of yummy food! Learning new skills can be challenging.

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Trying equipment for the first time is fun!

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But the best part is enjoying the results!

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Hope to see you in a cooking class soon!  Space is limited, register TODAY by email to lorie@atasteofparis.net or click the links below.

Truffles and Dipped Chocolate Treats Thursday, February 8th Fox 4

Chocolate Chocolate Chocolate-Thursday, February 8th 6:30-9:00 2 SEATS OPEN

 

Croissant Workshop- Friday, February 23rd 11:00-2:30 3 SEATS OPEN

Los Cabos and Tequila- Thursday, March 22nd 6:30-8:30. 

Total Wine in Allen and Lorie Fangio bring you Canapes and Wine Tasting Thursday, March 29th 6:30-8:30 Mark your calendars.  More details soon!

French Provencal Cooking Workshop- April 5th-6Th from 10:30-2:30 3 SEATS OPEN

Classic French Pastries Workshop- Friday, May 4th 11:00-2:30

French Macarons- Thursday, May 10th 6:30-9:00

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Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9×13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.