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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Creamy Homestyle Chicken Noodle Soup



Creamy Homestyle Chicken Noodle Soup
The BEST Creamy Homestyle Chicken Noodle Soup - full of hearty eggs noodles, TONS of veggies, tender chicken and a sherry-infused chicken broth that's comfort in a bowl. 
 Course Soup
 Cuisine American
 Keyword soup, chicken noodle soup, chicken soup
 Prep Time 15 minutes
 Cook Time 30 minutes
 Total Time 45 minutes
 Servings 6 people
 Calories 273 kcal
 Author Nicole

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 tsp kosher salt, divided
  • 1 1/2 tsp dried thyme
  • 2 large garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 1/4 cup dry sherry
  • 28 oz low-sodium chicken stock
  • 1 1/2 cups whole milk (you can also use low-fat)
  • 2 bay leaves
  • 2 cups frozen homestyle egg noodles see note
  • 1 lb chicken tenderloins

Instructions

  1. Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes. 
  2. Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup. 
  3. Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump. 
  4. Add chicken back to the soup. Season to taste with salt and pepper. 

Recipe Notes

I use these egg noodles! 

Source : www.cookingforkeeps.com

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