Hard Rock Cafe® Homemade Chicken Noodle Soup Copycat Recipe

1 pound chicken breast fillets
1 pound chicken thigh fillets
Vegetable oil
2 Tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Minced fresh parsley for garnish

Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.

Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You do not want to brown the veggies.

Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.

Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.

Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.

Hard Rock Cafe's® Chili Copycat Recipe

2 tablespoons vegetable oil
1 large onion, chopped
3 large cloves garlic, crushed
2 1/2 pounds lean beef chuck, coarsely ground for chili
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons barbecue sauce
2 tablespoons chili powder
1 tablespoon brown sugar, firmly packed
1 tablespoon soy sauce
2 teaspoons celery salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon seasoned salt
1 teaspoon instant minced onion
1 teaspoon instant minced garlic
Dash ground red cayenne pepper
1 (15 ounce) can whole tomatoes, chopped, with liquid
3/4 cup drained and rinsed red kidney beans, about half 16-ounce can
1 (4 ounce) jar pimentos, coarsely chopped, with liquid
1 medium-size green bell pepper, cored, seeded and chopped
1/4 cup diced celery

In 5 quart pot over medium high heat, heat oil, add onion and crushed garlic; cook 5 minutes, stirring frequently until softened.

Add ground beef; cook about 6 minutes, stirring frequently until meat is browned.

Meanwhile, in small bowl combine tomato paste, Worcestershire, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and ground red pepper; stir well to mix.

Drain fat off browned beef; stir in seasoning mixture.

Bring to simmer over medium heat; cook, stirring, 5 minutes

Add tomatoes with their liquid and kidney beans; reduce heat to low. Cook, covered, 15 minutes, uncovering occasionally to stir.

Add pimentos with their liquid, green pepper and celery; cook, uncovered, 5 minutes longer. stirring occasionally. Serve this with crackers on the side.

Hard Rock Cafe's® Baked Potato Soup Copycat Recipe

8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced -- peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions -- white Part only
Additional chopped bacon --
Grated cheese and Chopped parsley for Garnish

Directions:

Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; do not boil. Add grated cheese and green onions.

Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.