Thanksgiving Cookbook

November 21, 2014  |  By  | 


1 Appetizers Page 2 Main Course Page 4 Deserts Page 10 2 3 Chicken Noodle Soup  2 tablespoons extra-virgin olive oil  1 medium onion, chopped  3 garlic cloves, minced  2 medium carrots, cut diagonally into 1/2- inch-thick slices  2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices  4 fresh thyme sprigs  1 bay leaf  2 quarts chicken stock  8 ounces dried wide egg noodles  1 1/2 cups shredded cooked chicken  Kosher salt and freshly ground black pepper  1 handful fresh flat-leaf parsley, finely chopped 1. Place a soup pot over medium heat and coat with the oil 2. Add the onion, garlic, carrots, celery, thyme and bay leaf. 3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 4. Pour in the chicken stock and bring the liquid to a boil. 5. Add the noodles and simmer for 5 minutes until tender. 6. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. 7. Sprinkle with chopped parsley before serving. Butternut Squash Soup  1 (2 to 3 pound) butternut squash, peeled and seeded  2 tablespoons unsalted butter  1 medium onion, chopped 6 cups chicken stock  Nutmeg  Salt and freshly ground black pepper 1. Cut squash into 1-inch chunks. 2. In large pot melt butter. 3. Add onion and cook until translucent, about 8 minutes. 4. Add squash and stock. 5. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 6. Remove squash chunks with slotted spoon and place in a blender and puree. 7. Return blended squash to pot. 8. Stir and season with nutmeg, salt, and pepper.

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