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chicken breast

Chicken Noodle Soup

January 4, 2022 By marketeditor

iStock

Recipe by Adam and Joanne Gallagher
Prep & Cook Time: 40mins
Makes 6 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tablespoons butter* or olive oil
  • 1 large onion*, chopped
  • 2 large carrots*, chopped
  • 2 stalks celery, chopped (optional)
  • 4 cloves garlic*, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme* or use 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs or breast*
  • 8 cups chicken stock, low sodium, or broth or use homemade stock
  • 5 ounces egg noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley*, finely chopped
  • Water or more stock, as needed

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
  3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
  4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
  5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
  6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
  7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Filed Under: News, Seasonal Recipes Tagged With: butter, Carrots, celery, chicken, chicken breast, chicken noodle soup, chicken thigh, garlic, main dish, onion, parsley, thyme, winter

Chicken Spinach Salad with Butternut Squash

October 5, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by The Roasted Root, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
For the Vinaigrette:
● ¼ cup olive oil*
● 3 Tablespoons cider vinegar*
● 1 Tablespoon maple syrup*
● ¼ teaspoon ground cinnamon

For the chicken and butternut squash:
● 1 pound boneless chicken tenders or breasts*
● 1 Tablespoon olive oil*
● 1 teaspoon oregano
● 1 teaspoon paprika
● 2 teaspoons olive oil*
● 2 cups butternut squash*, peeled and chopped
● ½ teaspoon ground cinnamon

For the Salad:
● 5 ounces of fresh baby spinach*
● ½ cup raw pecan halves
● ¼ cup golden raisins
● 1 large green apple*, cored and sliced

Instructions
1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
3. For the Salad: Place spinach in bowl or on individual plates. Top with pecans, raisins, squash, chicken and apples. Drizzle vinaigrette over salad.

Filed Under: News, Seasonal Recipes Tagged With: Apple, butternut squash, chicken, chicken breast, cider vinegar, fall, green apple, main, maple syrup, olive oil, salad, Spinach, Squash, winter squash

Pantry Pot Pie

March 31, 2020 By marketeditor

Pantry Pot Pie, photo by Pattie Garrett

Shared by My Saratoga Kitchen Table
Serves: 1 10-inch skillet or 6 to 8 servings

Ingredients
*Ingredients currently available at the farmers’ market
For filling:
● 2 Tablespoons oil (or butter*)
● ½ onion*, chopped
● 1 garlic clove, minced
● 1 teaspoon dried thyme
● 2 carrots*, diced
● 1 cup potatoes*, peeled, cooked, and diced
● 1 cup of mixed vegetables*, frozen, canned or fresh
● 1 10 ½ ounces can of cream of celery (or chicken, mushroom etc)
● ½ can of milk (or ½ cup)
● 1 chicken breast*, skinless, cooked, and diced.
● Salt and pepper
For the pie crust (One ten-inch pie crust):
● 1⅓ cups all-purpose flour
● ½ teaspoon salt
● ½ cup vegetable shortening
● 3 to 4 Tablespoons cold water

Instructions
1. For the filling: In an oven safe skillet, heat oil. Add onions and saute until tender. Add garlic and thyme. Add carrots and cook until carrots start to soften. Add potatoes and mixed vegetables. Pour in 1 can of cream of celery and ½ cup of milk (1/2 can of milk). Add more milk if needed, up to a full can of milk. Add the cooked chicken. Salt and pepper to taste.

2. For the pie crust: Combine flour and salt in a bowl. Cut in the shortening thoroughly. Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Add 1 to 2 more teaspoons of water if needed.

3. Gather dough into ball. Shape into flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than skillet. Fold into quarters and unfold on top of skillet with filling. Bake at 350 degrees for 45 minutes or longer.

Filed Under: News, Seasonal Recipes Tagged With: butter, Carrots, chicken, chicken breast, milk, onion, pantry, pastry, pot pie, potatoes, recipe, vegetables

Chicken with Sweet Potatoes

March 20, 2020 By marketeditor

Recipe by Friends of the Market, adapted by My Saratoga Kitchen Table
Serves: 2

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

  • ¼ cup unsalted butter
  • 2 skinless, boneless chicken breasts*
  • 1 sweet potato*, cleaned, peeled,and diced
  • 1 garlic clove*, unpeeled
  • pepper to taste
  • ¼ cup maple syrup*

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the butter into a roasting pan and melt in the oven. When butter is melted, swirl to coat the bottom of the pan and place the chicken, potatoes, and garlic clove into the pan. Sprinkle with pepper, turn the chicken, potatoes, and garlic to coat with butter.
  3. Bake in the preheated about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken and spoon pan drippings over the potatoes.
  4. Return to the oven and bake until the chicken and potatoes are tender and browned about 20 more minutes.
  5. To serve, squeeze the garlic from the baked cloves and spread the soft garlic over the chicken. Pour pan juices over the chicken and potatoes.

Notes:

The original recipe calls for 6 Yukon gold potatoes and 6 chicken leg quarters, split into drumsticks and thighs. Also the recipe calls for much more garlic cloves.

Nutrition Information:

Calories: 501 Fat: 26 g Saturated fat: 15 g Carbohydrates: 40 g Sugar: 29 g (25 added) Sodium: 468 mg Fiber: 2 g Protein: 27 g Cholesterol: 144 mg

Filed Under: News, Seasonal Recipes Tagged With: chicken, chicken breast, garlic, maple syrup, sweet potatoes

Before Footer

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Get ready for a mouth-watering adventure! 🍴🌍 Get ready for a mouth-watering adventure! 🍴🌍 Join us on Saturday, March 25th from 9:30 am to 1:30 pm at the Saratoga Farmers' Market's International Flavor Fest in the Wilton Mall food court! 🎉 Indulge in frgál cakes, julekaker, burek, curries, samosas, and more, representing cuisines from all around the world! 🌎 There will be live music, family-friendly activities, and food tastings that will take your taste buds on a journey around the globe! 🎶👨‍👩‍👧‍👦 Plus, our friends at the World Awareness Children's Museum will be hosting a paper fortune cookie making session for the kiddos! Don't forget to pick up your passport for a chance to win a prize by filling it with stamps from market vendors! Let's celebrate our traditions, history, and community through the language of flavorful food! 😍🍴

 #InternationalFlavorFest #SaratogaFarmersMarket #FoodieAdventure #CommunityConnection
Join us tomorrow for our Saturday market! From 9:3 Join us tomorrow for our Saturday market! From 9:30-1:30 you can find all your favorite vendors in the Wilton Mall Food court. We’ll by joined by the Academy of Life Long Learning, AIM Services, and musician Lee Paquin. Hope you can make it!!!

Photos of: @squash.villa.farm , KOKINDA Farm, and @eurodelicaciesco by Graciela Colston

#saratogafarmersmarket #saratogasprings #farmersmarket #agriculture #shoplocal
The Saratoga Farmers’ Market is seeking donation The Saratoga Farmers’ Market is seeking donations to help improve our market and keep our nonprofit organization running. Your donation will be used for essential functions of the market as well as helping us reach more of our long-term goals for the community. We are looking for additional resources to expand our community offerings such as hosting family friendly events, programs and activities.

You can help us by donating via our GiveButter account (link in bio) or in person at the market via our market manager. Thank you for your ongoing support. We couldn’t do it without you! 

#saratogafarmersmarket #supportlocalfarmers #nonprofit #communitylove #givebutter
Missing those sunny days at the Saratoga Farmers’ Market over at High Rock! ☀️❤️ Stay safe and warm during this snowy storm, friends! ❄️

Only 7 weeks left before we move back outside!

#saratogafarmersmarket #saratogasprings #thingtodoinupstateny #shoplocal #shopsmall #agriculture #daffodils #spring

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