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Thursday 11 June 2026 23:35:42 GMT
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Chicken Noodle Soup Shepherds Pie! Full recipe below: INGREDIENTS: - 2 Bone-In, Skin-On Chicken Quarters - 1/2 Shallot, finely diced - 1 Leek, light green and white part only, halved lengthwise and thinly sliced  - 2 large Carrots, diced - 2 Celery Stalks, diced - 3 Garlic Cloves, diced - 3 cups Chicken Stock - 1 cup Water - 2 cups Egg Noodles - 24 oz Store-Bought Mashed Potatoes (or around 2.5 cups of homemade) - Salt and Pepper, to taste - 2 tbsp finely chopped Fresh Parsley - OPTIONAL: 2 tbsp Grated Parmesan  INSTRUCTIONS: 1. Preheat Dutch oven over medium heat and drizzle in a neutral high-smoke point oil. Brown chicken on each side for 3 minutes and set aside. 2. In the same pot, add shallot, leeks, carrots and celery. Sauté for 5 minutes or until the shallots become translucent and the celery starts to soften. Add garlic and continue sautéing for 30 seconds. 3. Add chicken back into the pot, and pour stock and water into the pot. Add more water if needed to fully submerge the chicken. 4. Bring to a boil and then reduce heat and simmer with the lid on for 30 min. 5. Remove fully cooked chicken and shred (discard the bones and skin). Add chicken and noodles into the pot and cook according to the instructions on the noodles packaging.  6. Preheat oven to 425 degrees Fahrenheit. Prepare mashed potatoes according to the package instructions, and stir grated Parmesan into the potatoes if you wish. 7. Ladle soup into baking dish leaving 1 inch of room for the potatoes. Spread mashed potatoes over the top. 8. Bake for 25-30 min (or until the top turns golden brown and the soup is bubbling. TIP: I like to put a sheet pan under the dish so that it can trap any soup that bubbles over. 9. Garnish with the parsley and serve! #DinnerIdeas #sundaydinner #weeknightdinner #weeknightmeals #dinner
Chicken Noodle Soup Shepherds Pie! Full recipe below: INGREDIENTS: - 2 Bone-In, Skin-On Chicken Quarters - 1/2 Shallot, finely diced - 1 Leek, light green and white part only, halved lengthwise and thinly sliced - 2 large Carrots, diced - 2 Celery Stalks, diced - 3 Garlic Cloves, diced - 3 cups Chicken Stock - 1 cup Water - 2 cups Egg Noodles - 24 oz Store-Bought Mashed Potatoes (or around 2.5 cups of homemade) - Salt and Pepper, to taste - 2 tbsp finely chopped Fresh Parsley - OPTIONAL: 2 tbsp Grated Parmesan INSTRUCTIONS: 1. Preheat Dutch oven over medium heat and drizzle in a neutral high-smoke point oil. Brown chicken on each side for 3 minutes and set aside. 2. In the same pot, add shallot, leeks, carrots and celery. Sauté for 5 minutes or until the shallots become translucent and the celery starts to soften. Add garlic and continue sautéing for 30 seconds. 3. Add chicken back into the pot, and pour stock and water into the pot. Add more water if needed to fully submerge the chicken. 4. Bring to a boil and then reduce heat and simmer with the lid on for 30 min. 5. Remove fully cooked chicken and shred (discard the bones and skin). Add chicken and noodles into the pot and cook according to the instructions on the noodles packaging. 6. Preheat oven to 425 degrees Fahrenheit. Prepare mashed potatoes according to the package instructions, and stir grated Parmesan into the potatoes if you wish. 7. Ladle soup into baking dish leaving 1 inch of room for the potatoes. Spread mashed potatoes over the top. 8. Bake for 25-30 min (or until the top turns golden brown and the soup is bubbling. TIP: I like to put a sheet pan under the dish so that it can trap any soup that bubbles over. 9. Garnish with the parsley and serve! #DinnerIdeas #sundaydinner #weeknightdinner #weeknightmeals #dinner

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