Great recipes to get you back on track with a healthy fresh start to the new year.
Jodi’s Chicken Noodle Soup (Instant Pot)
3 boneless skinless chicken breasts (feel free to do boneless skinless thighs too)
3 ribs of celery, sliced
3 large carrots, sliced
1-2 tablespoons butter (i may use more next time for more flavor)
1 1/2 tsp dried thyme
1/2 tsp salt, 1/2 tsp pepper
2 cups uncooked egg noodles
7 cups of chicken broth*** or chicken stock
Use only real or boxed chicken broth. I don’t recommend bone broth for this recipe. When I used bone broth – it was to bland.
I added about ½ stick of butter when all cooking was finished, right before serving. It needs that added flavor.
Season the raw chicken and cut into bite sized pieces. Cut all the veggies. Melt the butter in the Instant Pot.
Next, lightly brown the chicken pieces in butter in the IP, about 2 minutes on each side.
Then turn the IP off. Add celery, carrots, broth, thyme, salt, pepper and uncooked noodles. Close the lid, move the valve to sealing, and turn it on to cook for 7 minutes.
Once finished, do a quick release. You CAN do a natural release – but it will add almost 15 minutes to your cooking time. Serve and enjoy!
Quick and Easy Chicken Noodle Soup (No Instant Pot)
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter.
Cook onion and celery in butter until just tender, 5 minutes.
Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Easy Chicken Pot Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed
1/4 teaspoon dried thyme leaves
1 (12-oz.) jar roasted chicken gravy
Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
OR try this recipe instead if you prefer to make the crust yourself.
1 can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup reduced fat (2%) milk
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
1 cup cubed cooked chicken or turkey
1 cup biscuit baking mi
Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.
Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown.
from Holly Clegg’s KITCHEN 101: Secrets to Cooking Confidence cookbook
Effortless flavorsome chicken in a rich brown gravy served over rice is the ultimate comfort food. When done, leave on simmer until ready to serve, you can’t overcook — just gets more tender.
Makes 6 servings
1 onion, chopped
1 teaspoon minced garlic
1/2 cup water
2 pounds boneless skinless chicken breasts
1/4 cup all-purpose flour dissolved in 1/2 cup water
1 cup fat-free chicken broth
1 bunch green onions, chopped
2 tablespoons chopped parsley
Salt and pepper to taste
In large nonstick skillet coated with nonstick cooking spray, sauté onion and garlic until tender and browned, 5–7 minutes.
Add 1/2 cup water and continue cooking 5 minutes. Add chicken. Bring to boil, reduce heat, cover and cook 20-30 minutes until chicken is tender.
In small cup mix together flour and water and add to skillet, stirring until smooth and thickens. Gradually add broth, cooking until chicken is done and gravy is bubbling, another 15-20 minutes.
Stir in green onions, parsley, and season to taste.
Nutritional info per serving:
Calories 216, Calories from Fat 18%, Fat 4g, Saturated Fat 1g, Cholesterol 97mg, Sodium 249mg, Carbohydrates 9g, Dietary Fiber 2g, Total Sugars 3g, Protein 33g, Dietary Exchanges: 1/2 starch, 1 vegetable, 4 lean meat
Terrific Tip: If you’re only using a small amount of parsley, dried parsley is fine.
Slow Cooker French Onion Soup
1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about 16 cups)
1 tablespoon sugar
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
24 (1/2-ounce) slices whole-grain French bread baguette
5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.
2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.
3. Preheat broiler to high.
4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.