Hearty Chicken Soup

When my family has a cold or flu, this soup is the perfect remedy. It is easy to make and the result is hearty and delicious. What a great way to warm up on a cold day!

Ingredients:

6-8 pieces bone-in chicken (I use thighs and breasts)
3 cups water
2 tsp salt
ground black pepper to taste
1/2 tsp poultry seasoning
or
1 bundle fresh sage, thyme & parsley, tied with a string
1 small onion, diced
2 ribs celery, diced
3 carrots, diced
2 cups canned chicken broth

Cooked noodles or rice

Instructions:

Place chicken in a large saucepan, add water and seasonings. Cover and bring to a boil. Turn down heat and simmer for 30-45 minutes. Turn off heat and remove chicken from cooking liquid. Once the chicken is cool enough to handle, remove the skin, cartilage and bones. Chop the meat into bite-sized pieces. Strain the broth and remove the fat (I use a de-fatting cup, but you can also skim the fat from the top with a spoon.) Return the meat to the pot with the vegetables. Add chicken broth if needed. (The ratio of ingredients to broth should be about 1:3). Cover and bring the soup to a boil. Lower to simmer again for about 20 minutes, until the vegetables are fully cooked. Taste the broth. Adjust the seasonings, adding salt if necessary.

Serve soup piping hot over noodles or rice. It is important to cook and store the noodles separately so that they don't rob the soup of its moisture. Extra soup can be frozen for up to 6 months. This recipe makes a nice, big batch -- enough to serve 8 people.

p.s. -- If you're on a diet, like Whole30, this recipe can be made without the rice & noodles.  Still super-nourishing... just double the veggies or add chopped greens.

Enjoy!

Slow Cooker Chicken and Rice

When I'm in the mood for comfort food, I reach for this recipe. And as the weather gets colder, who isn't in the mood for comfort food?

Ingredients:

6 pieces bone-in chicken (we use legs or thighs)
1 clove of garlic, minced
1/4 cup diced celery
1/4 cup diced onion
salt & pepper to taste
1 can condensed cream of mushroom soup
1 can chicken broth
1 tsp chopped fresh parsley
1 tbs sour cream

Place chicken in crock pot. In a mixing bowl, combine remaining ingredients. Cook 6-8 hours on Low or 4 hours on High. 20 minutes before serving, remove chicken from the pot and set aside. Remove cooking liquid from the heat and whisk in sour cream until smooth. Once chicken is cool enough to handle, remove skin and bones. Place shredded meat into the gravy and return to the heat. Serve warm over brown or white rice.

Enjoy!

Grandma's Chicken-Broccoli Bake

When NanaJane makes this dish, it is called Chicken Divan. Grandma has a variety of homespun names for it. I found it filed under three such names in my recipe box... all the same recipe, and all delicious. This is an all-in-one dinner just perfect for a rainy day.

Ingredients

8 cups cooked rice
(I prefer jasmine rice, but brown rice is also delicious)
8 chicken breasts, cooked and sliced
salt & pepper to taste
seasoned salt to taste
1 1/2 cups sour cream
1 can cream of chicken soup
2 cans cream of mushroom soup
6 tbs. fresh lemon juice (2-3 lemons worth)
1/2 tsp. garlic powder
1 tbs. onion, minced
10 oz. frozen broccoli
(or 2 cups chopped fresh broccoli, blanched)
1 cup shredded cheddar cheese
1 1/2 cups seasoned breadcrumbs

Preheat oven to 350 degrees. In a 9x13 casserole dish, place rice in an even layer. Cover evenly with cooked chicken. Sprinkle with salt, pepper, and seasoned salt. In a separate bowl, mix together the sour cream, soups, lemon juice, garlic, and onion. Spread rice and chicken with half this mixture. Layer the broccoli on top, followed by the remaining half of the soup mixture. Sprinkle cheese over all and top with breadcrumbs. Bake for 30 minutes.

Enjoy!

Honey-glazed Apple Barbecue Chicken

Our family loves the combination of sweet and smoky when we make barbecue. Here is an easy recipe to make in the oven or on the grill.

Ingredients:

6 chicken legs or thighs, bone-in
2 tbs. honey
2 tbs. prepared barbecue sauce, we use KC Masterpiece Original
1 tsp. hot brown mustard
1 tsp. dried thyme
ground black pepper to taste
(use a pinch of red pepper flakes if you like more heat)
1 granny smith apple

Rinse chicken pieces and pat dry. In a medium bowl, combine honey, barbecue sauce, mustard, thyme and pepper. Coat chicken pieces with mixture and lay on a large piece of aluminum foil. Rinse, core, and slice apple. Place slices on top of chicken. Pour on the remaining sauce. Make a foil packet by covering with a second piece of foil and folding all four sides up about 1 inch. Fold each side again twice to seal packet. Carry foil packet on a large cookie sheet. Transfer from sheet to preheated oven and bake at 375 degrees for 60-75 minutes or grill for 60-90 minutes. (Note: for the last 30 minutes of grilling, it may be helpful to slide cookie sheet back under foil packet to prevent scorching.)

Enjoy!

Julia's Chicken Cacciatore

I love making Chicken Cacciatore in the slow cooker. It is simple to put together in the morning, and you just can't beat the tremendous flavor that comes from simmering all day long. This fantastic dinner is best with ingredients fresh from the garden or farmer's market. It is a delight in high summer or on a cool, rainy day.

Ingredients:

6-8 pieces of bone-in chicken with skin

1 medium onion, sliced into rings

2 cloves garlic, peeled and cut in half

1 green bell pepper, seeded and sliced

1 large can tomato puree
2 cups whole tomatoes, skinned and seeded
10 large fresh basil leaves, or 1/2 tbs dried basil
2 tbs fresh oregano or 1/2 tbs dried oregano
1 tsp salt
pepper to taste

Rinse chicken and pat dry. Season with salt and pepper. Slice onion, garlic, and bell pepper. Place in the bottom of your slow cooker. Nestle seasoned chicken on top. In a separate bowl, combine tomato puree and whole tomatoes. Crush with clean hands or potato masher. Stir in herbs, remaining salt, and pepper. Pour mixture over chicken and simmer on Low for 6-8 hours. Serve hot with garlic bread or your favorite pasta.

Enjoy!

Fajita Lime Chicken

We love this recipe in the summertime. It is a great filling for fajitas, but I also like it on a green salad with fresh salsa. This is also a great recipe for grilling. Just keep the chicken breasts intact to cook and slice when ready to serve.
Ingredients:

3 large boneless, skinless chicken breasts
Juice of 3 limes
1/4 cup of canola oil
1 1/2 tbs. dried oregano
1/2 tsp. salt
2 tbs. canola oil

Rinse the chicken breasts and trim of all fat. Place in a ziploc bag. Combine the next four ingredients in a small bowl and mix thoroughly. Pour over chicken breasts and seal bag with little or no air inside. Move chicken around to ensure marinade is in contact. Refrigerate overnight.

Heat 2 tbs. canola oil in a heavy skillet over medium-high heat. Remove chicken from marinade and discard bag and liquid. On a plastic cutting board, slice chicken across the grain into 1/2 inch slices. Cook quickly in skillet until flesh is opaque and chicken is completely cooked, but still moist (about 3-5 minutes per side). Serve with heated tortillas and fresh salsa.

Enjoy!

*Note: if you have less time to marinate the chicken, but still want to make this dish, slice the breasts across the grain into 1/2 inch slices before you marinate. The chicken will be able to absorb flavors more quickly -- about an hour on the countertop should give you a flavorful result.

Easy Chicken Tenders

My children love the taste of fast food chicken nuggets, but I just cannot bring myself to feed them something so, well, mysterious. This is my homemade version that they've admitted they like even better than the 'real' thing.

Ingredients:

1 lb. chicken tenders
2 tbs. mayonnaise (use light if you like)
1 tsp. yellow mustard
1 1/2 cups Italian breadcrumbs
olive oil

Begin by trimming the chicken tenders of any fat. In a small bowl, mix mayonnaise and mustard. Toss tenders in the mixture to coat, then bread them in a separate bowl with the breadcrumbs. Heat a small amount of olive oil in a heavy skillet and lightly brown the tenders, laying them in a single layer on a cookie sheet. Finish in a 350 degree oven for 10-15 minutes.

Enjoy!

Nathaniel's Tasty Cilantro Chicken

The marinade for this chicken tenderizes the meat. It has a beautiful green color, so I usually reserve about 1/4 cup to pour over the meat when it is served. For a summer meal with lots of color, this is great to serve with a plate of fresh cherry tomatoes and yellow peppers.

Ingredients:

3-5 boneless chicken breasts, cut into 1 1/2 inch cubes

For the marinade,

4 tbs. lemon juice
1 tbs. olive oil
2 med. cloves of garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
pepper to taste
3/4 cup fresh cilantro, chopped
1 cup plain yogurt

Place marinade ingredients in blender. Process until smooth. Reserve 1/4 cup to use at service, if desired. Place diced chicken into gallon size ziploc bag and pour remaining marinade overtop. Remove excess air from bag and seal. Marinate on countertop 30 minutes or in refrigerator 1-2 hours. Thread onto skewers and grill or cook on the stovetop, 8-10 minutes over med-high heat.

Enjoy!

Athenian Chicken

This recipe is one of my family's favorites. It is a very clean taste and very easy to prepare. It works well in the oven, or (if the weather is hot) on the grill. These days, you can get whole packages of any cut of chicken -- all drumsticks, all thighs, chicken quarters -- at the grocery store. Watch for them to go on sale, and prepare what your family likes best!

Ingredients

5-7 chicken pieces, bone-in, with skin
Juice of one lemon
1 1/2 tbs. dried oregano
1 tbs. fresh oregano, chopped
1 tsp. salt
Pepper to taste

In a gallon-sized ziploc bag, combine lemon juice, dried and fresh oregano, salt and pepper. Add chicken pieces. Seal bag, move chicken around to ensure marinade has good contact with the meat. Marinate on counter-top for one hour or in refrigerator for 3-6 hours. 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. Place marinated chicken on a cookie sheet lined with non-stick foil. Bake at 350 degrees for one hour.

Enjoy!

NanaJane's Garlic Chicken

What a wonderful recipe for a delicious supper. The key is to use fresh spinach if you can -- from the garden is wonderful, but bagged baby spinach is also delicious! If you're using frozen, be sure to thaw it and thoroughly drain it. You'll love the smell of this one cooking, that's for sure!

Ingredients:
2-4 boneless chicken breasts, pounded to 1/2 inch
salt & pepper to taste

For filling,
1tbs. olive oil
1 clove minced garlic , 1 oz cream cheese , 1 cup spinach for each chicken breast

Cut chicken breasts into two servings each. Season with salt & pepper and set aside. Heat oven to 350 degrees. Prepare filling by heating olive oil in large non-stick pan over medium heat. Add garlic, sautee for 1 minute. Add cream cheese to soften. Cook 1-2 min. and stir thoroughly. Add spinach and cover. Let cook for 5 minutes, stir. Cook until spinach is fully wilted and mix until filling is uniform. Divide filling among prepared chicken breasts, roll. Place in a buttered loaf pan, seam side down. Bake 50 minutes. Allow to rest 10 minutes before serving.

If you'd like to lighten up on this recipe, try using Neufchatel cheese and lining your loaf pan with non-stick foil instead of buttering it. Enjoy!