Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Crockpot Baked/Roasted New Potatoes - no muss, no fuss, no last minute worries!

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment  — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
   
   
   
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.
   
   
   

Recipe without photos. . 

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.

 

 

Rosemary Cashews

We offered a  a variety these savory cashews along with Sweet and Spicy Almonds to accompany drinks before a recent dinner party.  A selection of pecan treats would also be a great addition.

Rosemary Cashews

1/2 pound roasted unsalted cashews

1/2 tablespoon olive oil

1 tablespoon rosemary sprigs

Pinch or two of brown sugar 

1 teaspoon kosher salt 

1. Preheat the oven to 350°F. 
2. Toss the cashews with remaining ingredient and then spread evently on a rimmed sheet pan.
3. Place in the oven until warm, about 5 minutes.
4. Serve while still warm or when cooled

 

Easy, Overnight Focaccia

A focaccia recipe that requires minimum effort, yet yields maximum results. Mix it the night before, refrigerate and then move to move it to the baking container and allow to rest fro 2 to 4 hours . . . dimple, add toppings and bake! Recipe is credited to Alexandra’s Kitchen; check out her blog for additional details, explanations, and focaccia variations. 

Above: Half  batch focaccia with rosemary & sea salt, baked in a cast iron skillet.
Below: Half batch focaccia with rosemary, chives, sea salt & olives, baked in a quarter pan.

Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt (such as Maldon flaky salt).

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
   
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment. The dough is ready when it  has expanded to fill the pan and appears to be light and airy. 

   

   Half of the dough that has been placed in a buttered and oiled 10" cast iron skillet. I did oil the top liberally before moving on to step #8. After two to four hours when the dough has expanded to fill the pan and appears to be light and airy. 
   
   8.Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).

 

9. Remove focaccia from pans and place on cooling racks. 

After cooling the bread on a rack, I cut it into wedges and returned it to the cast iron skillet for serving. I served it with herbed butter and/or olive oil & balsamic vinegar.

Recipe without photos . . . Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator, and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.  The dough is ready when it  has expanded to fill the pan and appears to be light and airy. 
8. Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).
9. Immediately transfer to oven and bake in PREHEATED 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks. 

Sourdough Focaccia

Each week as I “feed” my sourdough starter, I make some kind of bread from the excess. So I am constantly looking for new recipes and ideas. This one is simple but does require extended rise time since it uses no added commercial yeast. The recipe does call for active starter so I “feed” the excess starter (using the usual proportions outline in the starter recipe) prior to making the focaccia. The recipe came from Alexandra’s Kitchen blog. She offers a video as well as a slew of other good looking sourdough recipes. I did cut the recipe in half and baked it in an 8x8-inch pan.

I served it warm from the oven with a summer vegetable soup (Cheesy Mexican Squash Soup).
The next day I sliced it in half and used it for chicken salad sandwiches. 

Sourdough Focaccia 

1/2 cup active sourdough starter 

2 1/2 teaspoons kosher salt

1 3/4 cups + 2 tablespoons water, room temperature,

About 4 cups) bread flour

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About 3 tablespoons+ extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt, such as Maldon

Optional herb toppings such as fresh rosemary sprigs

1. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.
   
2. 30 minutes after you mix the dough, it’s time to “fold” —reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue pulling 8 to 10 times.
3. Drizzle dough with a splash (of the 3 tablespoons) of olive oil and rub to coat. 
4. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — on a summer day in Kansas, mine was ready in 4 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. Note: It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled. 
   
5. When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. 
6. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  
7. Drizzle dough with a tablespoon of olive oil. 
8. Rub top of dough with about 1 tablespoon of olive oil. Note: Pan of dough could go into the refrigerator for an overnight ferment . . . then just continue with the second proof (rise) the next day. 
9. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. (Mine was done a little less than 4 on a hot day in Kansas.) 
10. Heat oven to 425ºF. Rub hands lightly with more oil; using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. 
    
11. Sprinkle generously with sea salt and herbs if desired.
12. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

 Recipe without photos . . . Sourdough Focaccia 

1/2 cup active sourdough starter 

2 1/2 teaspoons kosher salt

1 3/4 cups + 2 tablespoons water, room temperature,

About 4 cups) bread flour

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About 3 tablespoons+ extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt, such as Maldon

Optional herb toppings such as fresh rosemary sprigs

1. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated
2. 30 minutes after you mix the dough, it’s time to “fold” —reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue pulling 8 to 10 times.
3. Drizzle dough with a splash (of the 3 tablespoons) of olive oil and rub to coat. 
4. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — on a summer day in Kansas, mine was ready in 4 hours.. Do not use an oven with the light on for the bulk fermentation — it will be too warm. Note: It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
5. When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. 
6. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  
7. Drizzle dough with a tablespoon of olive oil. 
8. Rub top of dough with about 1 tablespoon of olive oil. Note: Pan of dough could go into the refrigerator for an overnight ferment . . . then just continue with the second proof (rise) the next day. 
9. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. (Mine was done a little less than 4 on a hot day in Kansas.)
10. Heat oven to 425ºF. Rub hands lightly with more oil; using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. 
11. Sprinkle generously with sea salt and herbs if desired.
12. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Going Nutty for the Holidays — Rosemary Toasted Nut Blend

Yet another healthy-style snack for the holidays  . . . a savory blend of nuts blended with sweet cranberries! 

Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup
walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
   
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
   
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 
   

Recipe without photos . . . Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 

Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine. 

Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Smashed New Potatoes

Recipes abound on the internet for smashed potatoes; most begin by boiling the potatoes for about 20 minutes. For just two, I simply pierced the potatoes (cutting larger ones in half) and microwaved until tender. After smashing, drizzling with olive oil and garden herbs, the potatoes are roasted to create a crispy surface that adds another layer of flavor to garden-grown spuds. Below is a guide for preparing. . . 

Smashed New Potatoes

New potatoes, red or white

Olive oil

Salt and pepper

Chopped garden herbs such as chives, parsley, rosemary, garlic

1. Pierced the potatoes (cutting larger ones in half) and microwave until tender. 
2. Lightly brush a baking pan with olive oil. Place potatoes on pan leaving space around each.
3. Smash each potato and then drizzle with olive oil; season with salt and pepper, then sprinkle with garden herbs.
4. Place potatoes in a preheated 425° oven and roast until skin in crispy but insides are still fluffy — about 12 to 18 minutes depending on size.

Other additions: Parmesan or other cheeses added to the potatoes roast/bake

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes are bursting with flavor and a great way to use an excess of the little tomatoes. We add them to salads, pasta, even pizza. 

I also turned them into an appetizer by spooning them over softened cream cheese.

A guide to Roasting Cherry Tomatoes

Cherry Tomatoes 

Minced garlic (I minced one large clove of garlic for a quarter sheet pan of tomatoes)

Minced fresh herbs (I've used both thyme and rosemary; about 1 tablespoon per quarter sheetpan of tomatoes)

Tomatoes ready to go into oven

Olive oil 

Kosher salt & coarse-ground pepper

1. Preheat oven to 375°
2. Arrange tomatoes on a a baking sheet in a single layer.
   
3. Sprinkle minced garlic and herbs over tomatoes; drizzle with olive oil and season with salt and pepper.
4. Bake in preheated oven for 35 to 45 minutes or until most of juices have been absorbed and tomatoes have begun to caramelize. 
   

Sheet Pan Dinner: Baked Sausages and Potatoes for two

We bought German sausages at Hildebrand Dairy and decided to bake them sheet pan style. Accompanied with Kansas-made sauerkraut from Hoganville Family Farms, it was an ethnic inspired menu . . . and easy, too. Our meal was for two but it’s easy to adjust the amounts.

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
   
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.
   

Recipe without photos . . .

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.

Slow Cooker Chicken and Noodles

Since we are missing the annual Solomon Catholic Church Chicken and Noodle dinner, I decided to make our own church dinner complete with mashed potatoes . . . but certainly not all the salads and pies that normally accompany their meal. Although I usually make chicken and noodles on the stovetop, I was interested in trying a slow cooker version. I consulted several recipes for times and tips. All used canned soups as a thickening agent but I simply made a Velouté Sauce to use in it’s place — it’s easy (a simple white sauce that uses broth instead of milk for the liquid) and I rarely purchase canned soups + it uses basic, simple ingredients I already have on hand.                                                                             

My BIG QUESTION: How would the noodles cook in the slow cooker? I discovered that they cook perfectly. I will be using the method again!

Slow Cooker Chicken and Noodles    4 to 6 servings

2 chicken thighs or breasts 

Water to cover thighs or breast – about 3 cups 

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3 or 4 sage leaves or about 1/4 teaspoon dried

1 sprig fresh rosemary or about 1/4 teaspoon dried

1/4 teaspoon poultry seasoning 

1 recipe medium White Sauce  or Velouté Sauce (using 2 T. butter, 2 T. flour, salt & pepper and 1 c. milk for white sauce or 1 c.  chicken broth for Velouté Sauce)  

Extra chicken broth as needed 

About 12 ounces homemade egg noodles, homemade or commercial frozen noodles ( I make a big batch of egg noodles and portion them for the freezer)  

Mashed Potatoes  

1.   Place the chicken breasts in the slow cooker. Cover with water and sprinkle with the seasoning. 


2.   Place the lid on the crock and cook on Low for 5 to 6 hours, or until chicken is done and can be easily shredded.


3.   Remove the chicken to a plate using tongs; set aside.
Strain the broth and add back to the slow cooker—if you don’t have 3 cups, add additional chicken broth or if you have extra, reserve some for a later addition as needed or to use in the Velouté Sauce. 

4.   Add the White Sauce or Velouté Sauce to the broth in the slow cooker. Then add noodles and more chicken broth as needed during the cooking process. Stir well. Place the lid back on and cook on High for another 1 to 2 hours, stirring halfway through cook time.


5.   Meanwhile, use two forks to shred the chicken and re-add to the slow cooker. Taste and adjust seasonings as needed.

6.   If the chicken and noodles are too thick for your liking, just add more broth.

7.   Serve over mashed potatoes. Leftovers can be thinned down with additional broth to become soup.