Ingredients:
![](https://kitchen.lesfails.com/wp-content/uploads/2023/07/banana-cheescake-225x300.jpeg)
1 tablespoon olive oil
1 pound kielbasa, cut into ½ inch pieces
2 garlic cloves, minced
½ cup finely diced yellow onion
½ cup peeled and finely diced (2 large carrots)
½ cup finely sliced celery (2-3 stalks)
4 cups chicken stock
1 1/2 pounds potato, cut into cubes
2 cups milk
2 cups shredded cheddar cheese
½ cup shredded parmesan cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup chopped parsley
For a delicious breakfast that is so easy to make, this Biscuits and Gravy Casserole is perfect! Biscuit dough topped with browned breakfast sausage, cheddar cheese, eggs beaten with milk, and peppered gravy, then baked until puffed up and bubbly. This is a great a way to start the day!
Here’s what you’ll need to make Biscuits and Gravy Breakfast Casserole (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Chicken noodle soup is one of the world’s most beloved comfort foods, and we definitely took that to heart when creating this recipe.
The best type of noodles for chicken noodle soup.
When choosing the best type of noodle for chicken noodle soup, wide egg noodles are the perfect choice. They hold their own against the chicken and the vegetables, while simultaneously adding their own rich body to the soup. If you’re in a pinch, you can use whatever thick noodle you have on hand, but we highly recommend egg noodles for this classic recipe.
The secret to the most flavorful chicken noodle soup.
Browning the chicken in the pot before adding the stock, water, and aromatics boosts the deep, rich flavors that we want to create in the broth. And keeping the liquid at a bare simmer (with just a few tiny bubbles breaking the surface every now and then) throughout the entire process ensures the chicken, vegetables, and noodles will cook gently, coaxing out maximum flavor while moderating the broth’s reduction.
All about the chicken.
You can make chicken noodle soup with any combination of bone-in, skin-on chicken parts, but if you have the choice, we highly recommend using a breast, a thigh, and a drumstick (basically, half a chicken, broken down). A combination of white and dark meat is ideal because it gives you that gorgeous shredded white meat in the finished soup with the benefit of the added depth of flavor that comes from stewing the dark meat for an additional 40 minutes after the white meat is finished cooking. Don’t be tempted to leave the chicken breast in for the full hour; it will overcook and turn tough and dry, even when it’s floating in broth.
Storage.
If you have leftovers, we strongly suggest (okay, BEG) that you store the noodles separately from the broth. If they’re stored together, the noodles will soak up the liquid and turn to mush–and there won’t be any broth left. If you’d like to cook this soup in advance, the same recommendation applies, though if you’re making it ahead of time, we’d recommend skipping the noodles completely. You can add them into the broth when you reheat the soup, and they should be fully cooked in just 5 minutes.
In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
2 tbsp. vegetable oil
4 tsp. kosher salt, divided
2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
8 c. low-sodium chicken stock
4 c. cold water
2 sprigs fresh thyme
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 c.)
2 stalks celery, sliced ⅛” thick (about 1 1/4 c.)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)
6 oz. wide egg noodles
1 tsp. freshly ground black pepper
1/4 c. finely chopped fresh parsley
With the holidays right around the corner, this is the perfect dish to add to the menu for Thanksgiving or Christmas dinner. We have a green bean side dish with our holiday meal and this is a hearty side dish that will go with the turkey, ham and prime rib perfectly.