What to get...

• 5 strips thick bacon, chopped (for making Lardoons)
• 3-4 lbs boneless beef chuck (trimmed & cut into ~2 inch cubes)
• 1.5 lb bag, mixed small potatoes (I used mix of blue, golden, red), cleaned & halved.
• 16 oz 'Brown Baby Bella' Crimini Mushrooms, cleaned halved & trimmed
• 16 oz bag baby carrots, cut into chunks
• 8 oz bag cipollini onions, peeled, left whole.
• 1 sweet white onion, chopped
• 6 cloves garlic, chopped
• 2 - 14.5 oz cans Guinness stout beer (will use some of 2nd can)
• 2 - 32-oz cartons beef stock (low sodium)
• 1/4 cup dry white wine (for deglazing)
• 1 tsp ground mustard
• 2 T Worcestershire sauce
• 6 tsp flour (for making roux)
• 2 T butter
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 tsp salt
• 2 tsp ground black pepper
• Extra Virgin Olive Oil (EVOO) for browning meat/bacon
• *Additional S&P to taste

What to do...

1. Freeze strips of bacon for ~10 minutes, then chop into smaller pieces to crisp for making lardoons.
2. Meanwhile, cut your boneless chuck into ~2 inch chunks.
3. Preheat large (~10 oz) dutch oven, with 1 tsp EVOO, add bacon (lardoons) and crisp till brown, remove from pot & drain on paper towels, pouring off most of bacon fat from pot into separate bowl to be set aside for use later.
Brown Batches of Meat:
4. Prepare a large bowl with a colander in it, for use as you finish browning meat to set aside.
5. In same pot, add 1-2 tsp EVOO and place first batch of cubed beef in a single layer without overcrowding (you will have ~3 batches to brown), season beef with salt & pepper.
6. Brown batch of cubed meat on medium for ~1 minute on both top & bottom sides.
7. Transfer browned meat into bowl with colander, repeating with each batch until all meat is browned (it will not be cooked all the way through and will probably have some pink in center).
8. Deglaze pot on medium with white wine, scraping up the browned bits from cooking the bacon/beef.
Aromatics & Roux:
9. To the deglazed pot, pour back ~3T of the reserved bacon fat, sauté chopped sweet white onion, garlic, chopped carrot, and 1 sprig fresh thyme.
10. Stirring occasionally on medium, cook veggies for ~7 minutes, adding a little of the stock as needed, remove thyme sprig.
11. Add 2 T butter to the mix, stir, then add the ground mustard and sprinkle evenly with the flour, stirring to combine well (you will now have a thickened roux, add more flour is necessary), cook for ~2 mins.
Make the Stew:
12. Slowly add in 1 can of Guinness, a little at a time, whisking to incorporate slowly.
13. To the mix, now add back the browned beef, all collected juices, 4 cups beef stock, Worcestershire. 3 sprigs fresh thyme, 2 bay leaves, salt & pepper.
14. Bring to a boil slowly, then reduce heat to a simmer on low, partially covering pot, & cooking so meat becomes tender ~2 hours (stirring occasionally).
15. To simmering pot, add-in potatoes, cipollini onions, Worcestershire, and ~1cup of the 2nd can of Guinness (add additional beef stock as necessary for consistency), and simmer on low for another 30 minutes, uncovered, liquid should reduce considerably.
16. Lastly, add halved mushrooms, and any additional salt & pepper to pot, cooking for remaining 30 minutes, remove all remaining thyme sprigs & bay leaves as you stir.
17. Add back the crisped bacon, combining well.
18. *If stew isn't thickened enough, continue to simmer or increase heat briefly to evaporate-out some of the additional fluid uncovered. If too thick, add more stock. The meat should be very tender and breaking apart.
19. Serve over cooked egg noodles, rice or with a side biscuit (I prefer serving over egg noodles)!
20. Top with some fresh thyme leaves and chopped Italian parsley as desired.

Notes

What to get...

For the Marinated Pork Tenderloin:
• 1.5-2 lb lean pork tenderloin (my package came with two, smaller cuts), slice into ~1.5" medallions
• 1/4 cup Basil EVOO (WeOlive)
• 1/4 cup Blackberry Balsamic (WeOlive)
• 1/4 cup white wine
• 1.5 tsp dried thyme
• 2 tsp apple cider vinegar
• 1 T honey
• 2 dashes cayenne pepper
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1 large garlic clove, minced or finely chopped
• several fresh thyme sprigs
• 2 T butter (for searing the pork loin slices on stove)
For the Roasted Vegetables:
• 8 oz bag of mini zucchinis (sliced, about 1.5 cups worth)
• 1 cup sliced yellow squash
• 12 oz of fresh butternut squash cubed
• 1/8 cup blackberry balsamic (WeOlive)
• 1/8 cup regular balsamic
• 1T EVOO (extra virgin olive oil)
• 1/4 tsp dried thyme
• 1/8 cup white wine
For the Cranberry Cabernet Compote:
• 12oz bag of fresh cranberries
• 1/2 cup red wine (Cabernet)
• 3 T red wine (Cabernet) added at end of cooking compote)
• 2-3 T sugar
• 1/2 cup water
• pinch of salt
• 2 fresh thyme sprigs
For the Harvest Grain Mix:
• 1.25 cups harvest grain mix (mix dried Israeli couscous, orzo, baby garbanzo, red quinoa)
• 1.75 cups chicken broth
• 1T butter
• Salt & Pepper

What to do...

Make Pork Tenderloin Marinade:
1. In large bowl combine all pork loin marinade ingredients above (minus butter), into a large mixing bowl, whisk well.
2. Slice pork loin into medallions about 1-2 inches thick.
3. Add pork slices to marinade, coating well & cover with plastic wrap.
4. Let pork marinate for about 45 minutes (can return to fridge, but remove 20 min before cooking).
Make Cranberry Compote:
5. While pork loin marinates, rinse package of fresh cranberries in a colander.
6. In medium pot on stove add 1/2 cup water, 1/2 cup cabernet, cranberries, sugar, salt and sprigs of fresh thyme, and simmer on very low till cranberries start to crack, thicken, stirring often & avoiding bringing to a boil (~10 min).
7. When most of cranberries have split, but texture is still chunky, taste sauce for sweetness and add more sugar as needed (this should not be too sweet).
8. Add additional 3 T red wine into cranberries, discard fresh thyme sprigs & remove from heat, set aside.
Prep & Roast Veggies:
9. Preheat oven to 400 degrees.
10. In small pot of boiling water, blanch the cubed, fresh butternut squash till only slightly tender when tested with a fork (few minutes), rinse with cool water, drain and set aside.
11. In a medium bowl combine all ingredients for vegetable marinade above, add sliced zucchini, yellow squash and the cubed & blanched butternut squash, tossing well to coat.
12. In small roasting dish or pan with raised edge, sprayed with oil, lay out veggie mix including all remaining sauce.
13. Roast veggies till tender (10-20 min).
14. Once tender with a fork, remove from oven and cover with foil, set aside.
Cook Pork Loin & Grains:
15. Reduce oven temp to 300 degrees.
16. In medium pot on stove cook grains according to package directions: heat broth and butter bringing to boil, add harvest grains & simmer on medium low till mix returns to a boil, reduce heat to a simmer, cover pot with lid & cook additional 10 min till tender.
17. When done, remove from heat, cover to keep warm.
18. Preheat large, oven-safe skillet on stove & melt 1T of butter.
19. Add pork medallions spaced evenly, with all remaining marinade juices.
20. Sear on medium-high on first side for a minute.
21. Flip all pork medallions, searing on second side for another minute.
22. Transfer entire pan into 300 degree oven and bake till center slices are only barely pink, but avoiding over cooking, these cook fairly quickly (depending on thickness 10-15 minutes, test one with knife to check center for doneness).
23. Remove from oven & let medallions sit a couple of minutes to retain juices, remove any remaining fresh thyme sprigs.
24. Return pan of roasted veggies to 300 degree oven if they need to warm up, also return pot of grains to stove on low as needed.
Serve & Enjoy:
25. Plate warm harvest grains mix, with roasted veggies on top, followed by pork loin medallions, adding some of the remaining pork sauce from pan on top.
26. Top pork with cranberry-cabernet compote and a fresh thyme sprig!

Notes

What to get...

• 7 ears fresh white corn, kernels cut off cobs
• 1 large baking potato, peeled and chopped into small cubes
• 1/2 large sweet white onion, chopped finely
• 4 ribs celery, chopped finely
• 4 large cloves garlic, chopped
• 1, 32 oz carton low-sodium chicken stock
• 3 T butter
• 1 bay leaf
• 1/2 cup white wine
• 3/4 cup fat free Half-and-Half
• 7.5 oz sharp 4 cheese blend, shredded (or less if preferred)
• 5 strips low-sodium bacon, for crisping, topping and reserving drippings
• 2 tsp fresh thyme leaves, chopped smaller
• fresh thyme sprigs for garnish & sautéing
• 1-2 tsp kosher salt (to taste)
• 1-2 tsp coarse ground black pepper
• 1/2 tsp paprika
• 1/4 tsp red wine vinegar

What to do...

1. Cut corn kernels off cobs, set aside.
2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
5. To pot now add onion, garlic, celery & carrot, salt, pepper, and remaining 2 T butter.
6. Sauté mix adding 1/2 cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
9. Remove the bay leaf.
10. Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
11. Gradually add more half-and-half, cheese, salt & pepper as desired.
12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
13. Continue to simmer on very low until ready to serve & eat!
14. Garnish with bacon and fresh thyme sprig.

Notes

What to get...

• 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
• About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
• Dill havarti cheese, sliced (couple slices/each fillet)
• Sharp Cheddar Cheese, sliced
• 1 can chicken broth, low sodium
• Paprika, for sprinkling on top stuffed chicken before cooking
• Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
• 2 T butter
• 1/3 cup non-sweet white wine for deglazing
For the stuffing:
• 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
• 1 T fresh chopped parsley
• 1/4 cup shredded Italian cheese blend(like Parm Romano)
• 2 cloves fresh garlic, minced
• 5-6 dashes poultry seasoning
• 1/4 tsp paprika
• 1/4 tsp dill, dried
• 1/4 tsp found black pepper
• 1/4 tsp dried thyme (fresh thyme use more)
• 1/4 tsp lemon zest
• 1/4 tsp kosher salt
• 1 T prepared Ranch Dressing

What to do...

1. Soak wooden skewers in water
2. Preheat oven to 375 with rack one level above center if possible.
3. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform)
4. S&P chicken on both sides.
Make Stuffing:
5. Combine all stuffing ingredients, mixing well.
6. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together).
Stuff & cook chicken breast fillets:
7. Layout slices of both cheeses and ham, one for each thin, chicken fillet.
8. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet.
9. Next add slice of sharp cheddar and dill havarti to each fillet.
10. now add heaping handful of moistened stuffing to each in the center.
11. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing.
12. In a large shallow skillet on stove, melt 2 T butter & preheat.
13. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially.
14. Sprinkle with paprika on top of each fillet.
15. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through.
16. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking.
17. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness)
18. Remove from oven and let cool several minutes.
19. Remove wooden skewers and serve!

Notes

What to get...

• 1.5 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3 eggs
• 3 tsp lemon zest
• 2 tsp chopped, FRESH thyme
• 2-2.5 cups fresh blackberries (may need to cut large ones in half)
• 1/4 cup whole milk
• 1/2 tsp vanilla
• 2 T Meyer Lemon EVOO (I get from WeOlive) *if you don't have, use more zest!
• 3/4 cup (less 2 T) extra virgin Olive Oil (EVOO), sweet variety like Arbequina or Koroneiki)
• *Powdered sugar for topping cake

What to do...

1. Preheat oven to 350 degrees
2. prepare loaf pan with butter/shortening and flour, set aside
3. Combine dry ingress: flour, baking powder, salt.
4. In small separate bowl, toss blackberries and fresh thyme with 2 T flour (this is to help berries to not sink to bottom of cake while baking!).
5. In bowl of an electric mixer combine eggs, lemon zest and sugar, beating well.
6. Add vanilla.
7. Beat in milk.
8. Add oil, gradually until incorporated.
9. Add dry ingredient mix gradually till combined, only stirring lightly.
10. Now gently stir in blackberry/thyme mixture until folded.
11. Bake in loaf pan for about 40-50 min depending on pan and oven. Mine took 50 min, until toothpick inserted into center came out clean!
12. Cool cake in pan, on rack for about 40 min, and slice.
13. Dust top with powdered sugar and serve warm or at temperature.

Notes

What to get...

• Fresh tzatziki sauce (prepared Greek yogurt-based with cucumber and dill).
• Whole wheat Greek Pita bread
For chicken:
• 1 package of boneless, skinless chicken breasts (mine had 2), cut into medium tenders
• 2 cloves garlic, chopped
• 2 T lemon-infused EVOO (from WeOlive)
• 2 tsp grated lemon zest
• 1 tsp dried thyme
• 1 tsp fresh thyme
• dash of red pepper flakes, to taste
• 1 T white wine (and extra for cooking chicken in pan)
• S&P, to taste
• 1 lemon for slicing.
For the Saffron Rice:
• 1 package saffron rice mix
• butter
• water
• *cooked according to package directions
For the Greek Slaw:
• 2 cups fresh spinach, chopped finely
• 3 baby beets chopped, baby beets pre-cooked and chilled
• 1/4 cup red onion, finely chopped
• 2 T grated feta cheese
• 3 T Golden Greek Peperoncini, chopped finely
• 1 tsp prepared Italian dressing (with olive oil)
• S&P, to taste

What to do...

Make Greek Slaw:
1. Chop fresh spinach, beets, red onion and peperoncinis and add into mixing bowl. Season with S&P, feta and dressing (don't add too much, but enough to coat) to taste. Combine, chill & set aside.
Make Saffron RIce:
2. According to package directions, in small pot on stove, combine dry saffron rice (yellow), with water and butter. I use chicken stock in lieu of the water!
3. When rice is done, mix in 2 T of the tzatziki sauce, set aside.
Make Marinated Greek Chicken:
4. In mixing bowl, add oil, wine, thyme, red pepper flakes, S&P, garlic, lemon zest and combine with chicken breast tenders you have already rinsed and patted dry.
5. Coat raw chicken in mixture well, cover and allow to marinate 35 min-an hour.
6. On stove, in large skillet cook chicken & all marinade juices over medium-low, flipping.
7. As chicken begins to brown and juices thin, add white wine to deglaze pan (2 T-1/4 cup depending).
8. Allow chicken to finish cooking on low and add slices of lemon on top.
9. When cooked through (about 25 mins), remove from heat and cool slightly, then chop into bite sized pieces.
Assemble Greek Pitas!:
10. Warm whole wheat pitas in oven till slightly warm/toasted, but not crunchy!
11. To warm pita coat both insides with about 1-2 T tzatziki sauce.
12. Add generous portion of chopped marinated chicken, some rice mix, & chilled slaw mixture.
13. Top with additional tzatziki as desired.
14. Serve with a wedge of lemon!

Notes

What to get...

• 24 oz center cut pork tenderloin (extra lean, fillet) cut into 1" medallions.
• 2 large carrots, peeled and cut into chunks
• Head of cauliflower, trimmed and sectioned
• 1/4 lb smoked fontina cheese, cubed
• 1/4 cup shredded parmesan cheese
• 5 cloves garlic, for roasting
• 3 T butter, softened
• 1/4 cup Half & Half or milk
• 2 cups fresh spinach, for wilting
• 1 can chicken broth, low sodium
• *little extra balsamic for spinach
• *extra EVOO to drizzle onto roasting vegetables
• *extra white wine for sauce as desired
For pork Marinade & Reduction:
• 1/4 cup WeOlive Koroneiki EVOO
• 1/6 cup white wine (like Chardonnay)
• 1/8 cup WeOlive blackberry balsamic (or regular balsamic)
• 1 T WeOlive Garlic-infused EVOO *can add extra garlic clove chopped if you don't have
• 1 T Dijon or spicy brown mustard
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• dash cayenne pepper
• 1 T honey (if you don't have blackberry balsamic above, add little more honey)
• 1/4 cup chopped red onion
• 1 garlic clove, minced

What to do...

The Game Plan:
make marinade & marinate pork
roast veggies for smash
sear pork on stove, and transfer to oven
make smash and transfer to oven
reduce some of marinade on stove , for topping
wilt spinach on stove
plate!
Detailed Instructions:
1. Combine all marinade ingredients, whisk well in bowl, set aside.
2. Rinse and slice pork tenderloin into approx 1" slices (medallions).
3. Add pork to marinade bowl, coating each well.
4. Cover with plastic wrap and return to fridge for about 25 min.
5. Meanwhile, trim cauliflower and peel carrots & section into large pieces and place on an oiled roasting pan.
6. To pan add 5 garlic cloves, no need to peel.
7. Drizzle all with EVOO and S&P, and place pan in 400 degree oven and roast about 25 min uncovered.
8. Take pork marinade from fridge, stir, & let sit on counter covered for additional 20 min, to come closer to room temp.
9. Check roasting veggies & add about 1/2 cup water to bottom of pan, cover with foil, roast additional 35 min, or until tender/done with fork. Once tender, remove from oven and let cool slightly.
10. In a preheated, oven safe, skillet on stove (medium), sear pork medallions with some of the marinade, flipping on both sides till starting to brown. (3-5 minutes). Transfer to 350 degree oven, adding a few T of the chicken broth or some additional white wine. Pork is done when there is only faint hint of pink in center, so keep a close eye (think mine took about 15-20 min).
While Pork Cooks, Make Smash:
11. Chop roasted cauliflower, carrot and add 4 of the roasted garlic cloves peeled (they should be mush and sweet!). Add to bowl of electric mixer with 2-3 T butter, the half & half, some S&P to taste, combining well.
12. To achieve creamy consistency, I used immersion blender to smooth out chunks. (You can do this in a blender or food processor as well).
13. Return to oven safe dish/bowl to heat mixture in oven for about 5 minutes (pork may still be cooking, 350 OK). Once at temperature, add cubed fontina & parm, combining well, return to oven to melt thoroughly.*If pork is not yet done in oven, smash can go into oven along side it.
Cook Spinach & Reduce Sauce:
14. In another skillet, cook & reduce about a cup of remaining marinade on medium-low, thoroughly (because this had raw meat in it, you will need to cook for at least 15-20 min on medium).
15. Stirring often, as sauce thickens, add small amounts of chicken stock to thin consistency and mellow flavor. Let reduce on low until desired consistency/flavor is reached. (I added a little white wine, black pepper, and a T butter at this point, but season to your taste).*You won't need much of this; it is only to enhance the flavors. If it seems salty, add more broth or water.
16. On stove, in small pot (with available lid), add about 3/4 cup water, S&P and heat till almost boiling.
17. Add fresh spinach stirring into warm water. Reduce heat to medium-low & cover for 1 minute to help wilt. Remove lid & stir adding drizzle of balsamic, one of the roasted/smashed garlic cloves, and 1 T butter. Stir well over heat, till spinach is beginning to wilt & soften, but still bright green. Remove from heat, drain as needed.
18. Plate the warm smash, top with some of the wilted spinach, and then with pork medallions. Drizzle a small amount of reduced sauce to the top and eat!

Notes

What to get...

• 1 package (~9 pcs) chicken tenders, fresh, boneless & skinless
• 2 cups seasoned bread crumbs
• 4 T shredded or grated fresh parmesan
• 1 cup all purpose flour
• 2 eggs
• 4 T EVOO (for browning)
Seasonings:
• dried parsley (chopped)
• paprika
• fine black pepper
• Seasoning salt (like Lawry's)
• garlic powder
• dried thyme
For the dipping sauce:
• Heinz ketchup
• red pepper jelly
• sour cream
• Worcestershire sauce

What to do...

1. Preheat oven to 425
2. In 3, separate shallow dishes, place flour, the other the eggs beaten lightly, then breadcrumbs.
3. In dish with breadcrumbs add spices to your taste. I add about 2 tsp thyme, S&P to taste, 1 tsp garlic powder, 3 tsp paprika, 1 T parsley, and the parmesan cheese. combine.
4. Rinse raw chicken breast tenders and pat dry with paper towels.
5. dredge tenders in flour, then egg wash, then breadcrumb mix, making sure to pat crumbs well covering each peice.
6. Preheat a large nonstick skillet with the EVOO
7. on medium heat on stove, add breaded tenders and let cook, not moving, for about 10 mins one side (this will depend how large/thick cuts are. Mine were very thick)
8. Once brown & crispy on one side, carefully flip tenders over in pan with spatula
9. Continue to cook on other side for about 10 more mins or until crust crisps and darkens.
10. Then for thicker tenders, transfer strips to baking sheet into pre-heated oven and cook through, without drying-out.
For the dipping sauce:
11. In small bowl, combine about 4 T Heinz ketchup, 2 T red pepper jelly, dash Worcestershire sauce, and 2 tsp sour cream. Whisk well and serve with tenders. Delicious!

Notes

What to get...

• 1 bag, fresh baby carrots, peeled, the smaller, the sweeter
• 2 tsp honey
• 1/4 tsp dried prepared mustard
• 1 T fresh EVOO
• 1 T fresh balsamic
• kosher salt, to taste
• ground black pepper, to taste

What to do...

1. Preheat oven to 420
2. In mixing bowl, combine all ingredients minus carrots
3. Add sauce mix to carrots in bowl, tossing well
4. in oiled, small baking dish, roast carrots for about 25 mins till very tender. Check throughout.
5. Enjoy!

Notes

What to get...

• 4 large chicken breasts (bone in, with skin)
• 4 lemons, juiced (zest of 2 of them, avoid pith)
• 1 lemon quartered, for making stock
• 5 ribs celery
• 2 sweet onions (or 1 very large onion)
• 12 cloves garlic
• 1 bunch of fresh thyme
• 2 large carrots
• 1 bag (16 oz) of egg noodles (Pennsylvania Dutch) *We'll use ~1/2 bag
• 1 8-oz can additional chicken broth (low sodium)
• 1 32-oz carton chicken stock (low sodium) *will use to make stock
• 2 cups water
• 1/2 - 1 cup white wine (dry, not sweet)
• 1 stick butter
• kosher salt, black pepper, paprika, poultry seasoning, dried thyme
• fresh sourdough bread for dipping

What to do...

Make Soup Stock:
1. In a large pot, place chicken breasts (season first with salt, pepper, paprika and about 1/4 tsp. poultry seasoning), 1/2 small onion quartered, 2 celery ribs with leaves cut into chunks, lemon (quartered & squeezed over chicken), 6 garlic cloves (cloves peeled & smashed), 1 tsp dried thyme, and several sprigs of fresh thyme. Add carton of chicken stock & 2 cups water, as needed to just cover chicken in pot. Simmer on low-medium for until chicken breasts are cooked through, but not overcooked! (avoid a rapid boil here), anywhere between 40 min- 1hr, but mine took less.
2. Now we'll strain the pot of stock, setting aside cooked chicken breasts in another bowl to cool. Reserve all strained broth to add to soup.
Prep Soup Ingredients:
3. Chop large onion, celery, & remaining garlic cloves, well.
4. Slice carrots, thin-medium.
5. When chicken is cooled, remove skin & shred white breast meat, set aside (watch for bones).
6. Remove individual, fresh thyme leaves from stems & chop (about 5 Tablespoons, or roughly 10 large sprigs or so)
7. Zest 2 of the lemons, and juice 4 (strain any seeds), set aside
Combine & Simmer Soup:
8. Preheat large enameled cast-iron pot, add 1 stick butter and allow to melt, but not brown.
9. Once melted add chopped garlic, onion, 1/2 teaspoon Kosher salt, 1 tsp coarse black pepper, and 1/2 tsp paprika.
10. Sauté for a several minutes, until tender.
11. Now add celery and little of cooking stock as needed.
12. Next add the chopped fresh thyme, and strained homemade stock (you already set aside) & chicken broth.
13. Let mixture come to temperature & add your shredded chicken meat. (You're pot should be simmering on medium-low at this point).
14. Add zest of 2 the lemons and juice of the reamining 4.
15. Add the carrot slices. Allow to simmer for about 15 more minutes on medium-low, lid on.
16. Now add little over 1/2 package of the dry egg noodles & bring soup to a low boil.
17. Cook noodles until al dente, ~7 min with lid partially on.
18. Reduce heat to mild simmer and add 1/2 cup non-sweet white wine & continue to simmer on lowest setting.
19. Depending on liquid ratio (noodles will soak up quite a bit), you may want to add an extra can of chicken broth, (however, the soup should be really chunky with all of the shredded chicken & noodles).
20. Add salt & pepper to adjust to added liquid accordingly.
21. Toast thick sourdough bread slices, and serve warm with soup & for dipping.

Notes