Chicken Noodle Soup

Ingredients:

- 12 baby or 3 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces or diced
- 3/4 cup finely chopped onion
- 1 tablespoon minced fresh parsley or equivalent dried
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (a very small amount makes a big difference, so do half this amount if you don't like it spicy; can do more if you like it spicier)
- 1 1/2 teaspoons mustard seed
- 2 garlic cloves, minced
- chicken (can use thighs or breasts, we usually do 3 chicken breasts)
- chicken broth (we like to use about 40 oz, but you can have more if you like it soupier)

-salt to taste, if the broth doesn't have added sodium consider starting with 1 teaspoon and go from there

-8-10 oz egg noodles (about 1/2-2/3 of a 16 oz package)

Directions:

In a 5-quart slow cooker, combine the everything except the noodles. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through.

Chocolate Raspberry Truffle Ice Cream

Ingredients (truffles):

- 1/2 cup heavy cream
- 2 tablespoons plus 2 teaspoons corn syrup
- 6 oz bittersweet chocolate (65-70% dark)
- 2 teaspoons butter, softened
- 1/2 teaspoon vanilla

Directions (truffles):

Place the cream and corn syrup in a small heavy saucepan. Heat to a slight simmer. Remove from head. Add the chocolate, butter, and vanilla. Stir gently until the chocolate is melted and the mixture is smooth. Put mixture in a bowl. Cover with plastic wrap. Freeze for about 1 hour.

Remove truffle mixture from freezer. Using a small cookie scoop or teaspoon, place small spoonfuls onto a baking sheet or plate lined with plastic wrap. Cover with plastic wrap and freeze until the ice cream is finished. Cut the truffles into appropriate sizes before stirring into the ice cream.

Ingredients (ice cream):

- 4 cups raspberries

- 3 cups heavy cream
- 5 tablespoons dutch cocoa

- 5 oz bittersweet chocolate (65-70% dark)
- 5 oz milk chocolate

- 10 large egg yolks

- 3 cups half-and-half (or substitute 1 cup skim milk)
- 1 1/2 cups sugar
- 1/8 teaspoon salt

- 1 teaspoon vanilla 

Directions (ice cream):

Puree the raspberries in a food processor or blender. Scrape into a fine sieve over a bowl. Press through as much puree as possible. You should end up with about 2 to 2 1/4 cups of seedless pulp. Set aside. (If desired, freeze for later use, then thaw before using.)

Heat the heavy cream in a heavy, medium-sized saucepan over medium heat. Add the cocoa; whisk until incorporated. When the cream/cocoa mixture is quite hot but not boiling, remove from heat. Add the bittersweet and milk chocolate. Stir together until the chocolate is melted and well-mixed into the cream. Set aside in a large bowl. Place a sieve over the bowl.

In a medium bowl, whisk the egg yolks. Set aside.

In the same heavy saucepan, combine the half-and-half, sugar, and salt. Warm ingredients until quite hot but not boiling.

Slowly add the hot half-and-half mixture into the egg yolks, several tablespoons at a time, while whisking constantly. This must be done slowly to avoid cooking the eggs! Once you have made several additions, you can slowly pour in the rest of the half-and-half mixture, whisking constantly.

Scrape the egg mixture back into the saucepan. Cook, stirring constantly, over medium heat, just until the mixture slightly boils, then remove immediately.

Pour the egg mixture through the sieve into the large bowl containing the chocolate mixture. This will catch any bits of cooked eggs.

Add the vanilla and raspberry puree. Stir together well. Chill, covered, for 2-3 hours or longer. Freeze according to the directions for your ice cream maker. Lastly, stir in the truffles before freezing.