BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

Note: File Photo

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

Note: File Photo