Easy Semi-Homemade Chicken Soup

I don’t know about you, but as soon as I see a recipe for “real” chicken noodle soup that calls for boiling a carcass, I just can’t.

I’m by no means a vegetarian, but I’ve always had an issue with bones. I won’t eat a chicken wing (without a fork!) and never a steak or chop on a bone.

Anyway, this version of Chicken Noodle Soup is really easy to make (especially on a weeknight) – without hours of boiling – thanks to the addition of a rotisserie chicken, and offers the roasty, slow-cooked taste of a hearty soup thanks to a quick sauté of the veggies.

What I did differently this time (that I really loved) was add some fresh lemon slices at the end to give it a little fresh vitamin C boost and more flavor. Follow my how-to below and let me know what you think!

Semi-Homemade Chicken Noodle Soup
Serves 6

Start to finish: about an hour

Ingredients:
• One cooked rotisserie chicken
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 3 Tbs extra virgin olive oil
• 2 cartons (32oz each) chicken stock
• Fine egg noodles (I use about a half a bag)
• 3-4 slices of fresh lemon, seeds removed
• 1 tsp dried thyme
• 1tsp dried parsley
• Salt & pepper to taste

How To:
1. In a stockpot (or large Dutch oven), add olive oil and get hot. Gently sauté carrots, celery, and onion until onions are soft and translucent. Add thyme, parsley, salt and pepper and stir.

2. Add chicken stock to pot and stir, scraping cooked bits off the bottom. While waiting for the stock to boil, remove chicken meat from bones and chop into bite-sized pieces.

3. Once stock is boiling, add chicken, egg noodles and lemon slices and boil for 8 minutes. Cool slightly and enjoy with bread or crackers.

TIP: This soup reheats well for lunches – double the batch and have it ready to go!

Air Fried French Fries!

“They won’t be the same!”, they said.
“They won’t be as crunchy!”, they said.

Well “they’ were wrong! French Fries are a favorite in our house and I’m always looking for healthier ways to cook them. While I never truly “fried” them in a vat of oil, I did bake my fries in the past and they always came out not quite right – either overcooked or undercooked and I never got that crispy-on-the-outside, soft-on-the-inside like a good, satisfying fry should be.

When I got my air fryer, I really didn’t expect anything spectacular, but I gave it a shot and was pleasantly surprised! One of the most common misconceptions about air frying is that there’s no oil involved. Lies! Some recipes do call for oil, but the quantity is so minute, especially in this recipe, that it’s truly just there for crisping purposes and a bit of flavor.

Follow my tips below and comment if you try my recipe!

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The most important step! Do not skip soaking your fries – it makes all the difference!

Perfect Air-Fried French Fries
Serves 2-3
Start to Finish: about 45 minutes

• 2-3 large russet (baking) potatoes
• Cold water for soaking potatoes
• 2 Tablespoons of olive oil
• 1 Teaspoon garlic powder
• Salt and pepper to taste

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How To:

• Clean and dry potatoes; cut into 1/2 inch strips
• Place potato strips into a bowl and soak in cold water for 10 minutes (NOTE: this is possibly the most important part of the how-to! Soaking will make the potatoes “less slimy” and aids in the crisping process, don’t skip this step!)
• After 15 minutes, rinse potatoes and pat dry with a paper towel
• Preheat air fryer to 380 degrees F
• Place potatoes in a bowl and toss with olive oil, garlic powder, salt and pepper until evenly coated
• When fryer is ready, place potatoes in basket gently piling but not packing them in and cook* at 380 degrees for about 28 minutes, shaking the basket half way through cooking.
• For crispier fries, cook a little longer!

*If you’re using the Cosori Air Fryer 5.8qt (my fryer!) – once preheated, add potatoes to basket and hit the “french fry” button and set for 28 minutes. It will automatically pause and remind you to shake half way through.