Those close to Griner pursued a strategy of silence after her detention in Russia in February, hoping to avoid politicizing her case. Now they are amping up public pressure, with some of it aimed at President Biden.

Chicken Soup with Homemade Noodles! Learn how to make a comforting pot of chicken soup completely from scratch – including homemade chicken stock, aromatic veggies and herbs and homemade egg noodles!

When the chilly weather starts to set in, I’m all about soup season. While a can of chicken noodle soup is certainly convenient, there is nothing more cozy and comforting than a bowl of homemade chicken soup -especially when it is made from scratch, start to finish, with LOTS of LOVE.

This chicken soup recipe does just that! It starts with a homemade chicken stock made with a whole chicken. Then, that stock is used to make a flavorful chicken soup loaded with veggies -and last but certainly not least, the soup is finished with easy homemade egg noodles.

While you could use store-bought egg noodles, taking a few extra minutes to make egg noodles from scratch is absolutely worth it and will make this soup season the best one yet!

Ingredients //

To make chicken noodle soup completely from scratch, you’ll need the following ingredients:

Ingredients for Chicken Stock:

• Whole Chicken (3 to 4 pounds); rinsed – Using the whole chicken makes a rich chicken stock and is a great way to utilize whole chickens to their fullest.
• Onion, Celery and Carrots – This blend of veggies is key to developing classic chicken noodle soup flavor.
• Garlic (smashed) – adds flavor.
• Parsley – enhances the savory and aromatic flavors.
• Peppercorns & Kosher Salt – highlights the aromatic flavors in this stock.

Ingredients for Chicken Soup:

• Butter – coats the pot to prevent sticking and adds flavor.
• Onion, Carrots & Celery – traditional chicken noodle soup veggies.
• Salt & Pepper – to taste.
• Homemade Chicken Stock – or store-bought, if you must.
• Chicken Better than Bouillon – optional.
• Fresh Parsley & Dill – I like adding fresh herbs to the chicken soup at the end to brighten the flavor.

Ingredients for Egg Noodles:

• Flour – is the base and structure of homemade noodles.
• Salt – enhances flavor and gives the noodles lift.
• Eggs – improve the texture, flavor and color.
• Water – to moisten the dough.

How to Make // The Steps

To make chicken stock:

Step 1: Add ingredients:

In a large stockpot, add the whole chicken, onion, celery, carrots, garlic, peppercorns and salt. Cover with cold water until submerged (at least 3 inches of water above chicken).

Step 2: Simmer and skim foam:

Over high heat, bring the water to a boil and then immediately lower the heat, bringing the liquid to a simmer. Simmer for 2 hours. If necessary, add more water to the pot to keep the chicken submerged and skim any foam from the surface.

Step 3: Strain:

Carefully remove the chicken from the pot. Set aside. Strain the liquid through a fine mesh sieve. Return liquid to stockpot.

Step 4: Simmer again:

When the chicken is cool enough to handle, remove the meat from the carcass and set aside. Transfer the carcass and bones back to the stockpot and simmer for 2 more hours.

Step 5: Strain and store:

Remove the carcass and bones and pour through a sieve to use in chicken soup or let the stock cool completely before storing.

To make chicken soup:

Step 6: Cook vegetables:

In a Dutch oven or large pot, add butter and heat over medium heat until hot but not smoking. To the pot, add onions, carrots and celery and cook until soft and translucent (about 7 minutes). Season with salt and pepper

Step 7: Add stock, meat and simmer:

To the pot, add chicken stock, Better than Bouillon (if using) and reserved chicken meat. Simmer liquid gently over medium-low heat for 20 minutes.

To make egg noodles:

Step 8: Make dough:

In a standing mixer fitted with a dough hook, add flour, salt, eggs and water. Mix on low until the dough forms.

Step 9: Let dough rest:

Remove the dough from the mixer, cover and let rest for 30 minutes.

Step 10: Shape into noodle:

Lightly flour a clean surface. Place dough on surface and cut in half and then roll it out to an 1/8″ thickness. Then, slice into thin strips.

Step 11: Cook noodles:

Bring a pot of water to a boil, and cook noodles until firm and tender (1 to 3 minutes).

Step 12 Assemble and serve:

Place desired amount of cooked noodles in a bowl and ladle hot chicken soup over top. Garnish with parsley and dill. Enjoy!

Tips & Tricks //

• To save time, you can buy a prepped mirepoix (diced celery, carrots and onion) to use in stocks and soups.
• I only use the white meat from the chicken breast (that is what my family prefers) for chicken noodle soup but feel free to use dark meat or a combination of both.
• If the egg noodle dough mixture is too dry, add water, a tablespoon at a time, until a smooth, workable dough forms (you can also do this in a food processor).

Why is Chicken Soup with Homemade Noodles So Good?

• 100% homemade. Every component of this soup is made from scratch.
• Warm, comforting and nostalgic -there’s something about egg noodles in chicken noodle soup that just makes everything better.
• Adaptable. If you’re short on time, you can cut some corners with store-bought ingredients.
• The flavor. In short, this soup is AMAZING.

Serving Suggestions //

While making homemade chicken noodle soup with homemade stock and noodles is certainly worth your while, if you’re short on time, here are a few shortcuts:

• Use your favorite flavorful store-bought chicken stock rather than make it from scratch.
• Add the meat from a rotisserie chicken to chicken soup instead of using a whole chicken or any cooked chicken meat.
• Instead of homemade egg noodles, simply use your favorite store-bought egg noodles or any other shape. Just be sure to cook the pasta separately, so it doesn’t get mushy during storage.

How to Store //

Storing: Store leftover chicken soup in an airtight container, in the fridge, for 3 to 4 days. Keep in mind, homemade egg noodles will continue to absorb moisture while stored, so the texture and consistency will change. That said, it is best to store cooled chicken soup separately from the noodles.

Freezer Options //

Freezing: If you plan on freezing the soup for later, do not add the noodle. Simply freeze the chicken soup and then cook the noodles and add them to the hot soup right before serving.

FAQ

More Chicken Soup Recipes //

Creamy Chicken Tortilla Soup

Matzo Ball Soup

Carrot & Ginger Soup

Lasagna Soup

The post Chicken Soup with Homemade Noodles appeared first on Baked Bree.

A Bleacher Report Draft Expert Jonathan Wasserman’s Scouting Report

Do you love blondies but don’t want to make a huge batch? These small batch blondies are just the thing! They’re so easy to make, and they’re easy to customize to your tastes. Small Batch Blondies Blondies don’t always get the love that brownies do. I love chocolate just as much as the next person, […]

The post Small Batch Blondies appeared first on Bake or Break.

Giant Frosted Strawberry Pop-Tart.

Embracing the inner-child in us all today with this Giant Frosted Strawberry Pop-Tart. One big strawberry homemade pastry made with whole wheat pie dough, double the strawberry jam, and sweet frosting that mimics the classic (but is actually so much better). This giant tart is bursting with freshness, is perfectly sweet, and ever so flaky…every…

READ: Giant Frosted Strawberry Pop-Tart.

It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

• An oven light that can be turned off or on at will (oh joy!)
• Two oven racks
• A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
• A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

These vegan no-bake cookies have a great texture, that’s a bit caramel-like, and are super easy to make. I’ve included directions for chocolate chip and cinnamon raisin versions. They’re also gluten-free if you use gluten-free oats.

These no-bake oatmeal cookies are loaded with oats and almond butter, which add a nice nutritional boost. Compared to regular cookies, I think these are relatively healthy.

If no-bake cookies aren’t your thing, here are some other great gluten-free cookies recipes you could try out!

Ingredients

Nothing fancy here. Just normal stuff you almost definitely already have in your pantry!

• Refined coconut oil – I highly recommend refined unless you want to have some coconut taste in these cookies.
• Almond butter – if you want to use another type of nut butter, read the section below!
• Vanilla extract – if you’re allergic to vanilla and must omit it, then use the same amount of water.
• Oats – I used rolled oats in the picture, but quick oats work great. You can not use instant oats nor steel-cut oats.
• Vegan mini chocolate chips OR cinnamon + raisins – I usually use raisins because I just love cinnamon raisin oatmeal cookies. But the chocolate version is also great!

Can I use honey instead of maple syrup?

These no-bake cookies are maple-sweetened, but I’m sure some of you are wondering if you can use honey. Unfortunately, it’s a most definite no.

First of all, it takes a lot longer to boil and the result is some not so very tasty cookies with a totally different texture.

Even after boiling for 10 (instead of 2 minutes), I didn’t get the slightly caramel-like mixture that you see in the picture. And then the cookies tasted overwhelmingly of honey! We didn’t really like those cookies at all, although we love honey.

Can I use a different type of nut/seed butter?

You can definitely experiment, but the trick is boiling the mixture just long enough so that it thickens properly. If you don’t, the cookies won’t set up properly.

That’s because the mixture won’t become caramel-like, and it’ll just be too wet.

I’ve had this happen several times with sunflower seed butter. If you boil it a bit longer, it thickens up properly like the almond butter and peanut butter versions.

But! If you boil it too long, it separates. So there’s a fine line there. I recommend trying first with almond butter to see what the mixture is supposed to be like, and then start experimenting.

How to make them

The first step is to mix everything, except for the oats, together in a saucepan. Then you’re going to stir occasionally until it comes to a boil.

Let it boil for 2 minutes, stirring frequently until it’s thickened and becomes caramel-like and looks glossy. The glossiness is probably the best indicator that it’s ready!

This is what it should look like!

If it’s super runny, then the cookies won’t set properly.

Add your oats. If you want to use raisins or some other add-in that’s not chocolate – add that now.

If you want to use chocolate, wait about 10-20 minutes and stir in the chocolate chips. That way, they don’t melt.

I use a medium cookie scoop to get them equally-sized and place them on a parchment-lined baking sheet or cutting board and chill them until firm.

Important!

These no-bake cookies are super simple, but you have to follow the directions. If you make subs, then they may not work.

If you don’t follow the directions and just try to mix them together without boiling for two minutes first… that’s not going to work. You’ll have a runny mess on your hands!

You must boil the mixture for 2 minutes or until it’s glossy like you see in the pictures, and it looks like caramel sauce. Depending on your nut/seed butter and how processed and oily it is, it may take a little more or less time.

If you only make half the recipe, you’ll need less time (about 80 seconds). And if you double it, you’ll need more time.

But again – don’t boil too long! If you do that, the mixture will separate.

I’ve had that happen several times when I got distracted and ignored a timer or when I walked away from the stove. You really shouldn’t do that.

When that happens, I just stir very vigorously for a minute or so until everything comes back together. But it’s kind of a pain, so set that timer.

Are these gluten-free?

I get so many comments on my Pinterest pins that say, “Oats aren’t gluten-free!!!” But – they are. They’re naturally gluten-free, but the problem is that they can get contaminated in the field or during production.

So if you’re making these vegan no-bake cookies for someone who needs to eat gluten-free, make sure to buy gluten-free oats!

Do note, though, that a small percentage of people who can’t eat gluten also can’t eat non-contaminated oats due to a protein in oats called avenin, which is similar to gluten. For more info, check out this post → Are Oats Gluten-free?

If making something with oats for a gluten-free friend, it’s probably a good idea to ask if they’re okay with oats.

That’s it for today! I hope you’ll enjoy these cookies. If you make them or any of my recipes, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them.

No-bake Oatmeal Cookies (gluten-free option)

• Prep Time: 5 min
• Cook Time: 5 min
• Ready in: 10 min
• Yield: 10 cookies

Ingredients

• 3 1/2 tablespoons (49 grams) refined coconut oil
• 1/2 cup (128 grams) natural almond butter¹
• 1/2 cup (120 milliliters) maple syrup²
• 1/4 teaspoon salt³
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (138 grams) rolled oats⁴

For a cinnamon raisin version:

• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 3/4 cup (113 grams) raisins

For a chocolate version:

• 1/2 cup (85 grams) mini vegan chocolate chips

Directions

1. In a medium pot over low heat, stir together the coconut oil, almond butter, maple syrup and salt.
2. Stir occasionally until the coconut oil is melted.
3. Turn the heat up to medium, and while stirring constantly, bring the mixture to a full boil.
4. Boil for 2 minutes, stirring constantly and adjusting the heat as necessary. Turn it down as low as you can with it still remaining at a full boil.
5. The mixture will thicken and become caramel-like. It should also be glossy. Don’t boil it longer or it may separate.
6. Remove from the heat and stir in the vanilla.

If making the cinnamon raisin version:

7. Stir in the cinnamon and nutmeg.
8. Stir in the oats and raisins until well combined.

If making the chocolate chip version:

9. After adding the vanilla, stir in the oats and let the mixture sit for about 10-20 minutes so that it’s not so hot that it melts the chocolate chips. Then stir in the chocolate.

For either version:

10. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper. They’ll firm up after a few hours at room temperature (provided your home isn’t super warm) or you can chill them to firm them up quicker.
11. Refrigerate in an airtight container for up to about a week. If you want to take these out as an on-the-go snack and it’s especially warm, you’ll probably want to freeze them first.

Notes

1. Use the kind of almond butter with just almonds and no added fat or sugar.
2. I’ve tried these several times with honey and the texture comes out totally different and not in a good way. The cookies also taste overwhelmingly of honey. Whether brown rice syrup, agave or other liquid sweeteners works, I don’t know as I haven’t tried them. Granulated sweeteners will not work.
3. If your almond butter is salted, you may want to reduce or omit the salt.
4. Make sure to use gluten-free oats if you’re gluten-free.

Permalink: https://www.texanerin.com/no-bake-oatmeal-cookies/

Recipe by Texanerin Baking | www.texanerin.com

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Here’s a look at some stars who have stood out among the crowd.

It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

• An oven light that can be turned off or on at will (oh joy!)
• Two oven racks
• A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
• A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver