Tag Archives: chicken

Chicken Noodle Soup

27 Oct

Fall is the season for lots and lots of soup.  There’s just something about a steamy bowl of soup combined with chilly temps and colorful leaves that just warms the soul!  Yesterday was one of those days that was perfect for soup.  I was not in the mood for anything tomato-y so I opted for chicken noodle instead. I have to tell you that after making my own, I will never go back to canned chicken noodle ever again.  When you open a can you get a bunch of mushiness with a chicken flavor.  When you make your own you can actually taste the chicken, noodles, carrots, celery, and onions.  It is amazing!  I made a small pot (only used 1/2lb chicken), and somehow by the end of the evening we had eaten at all!

I actually didn’t take any pictures of my soup yesterday – we were both hungry and more worried about actually eating!  I did things a little differently the first time, like cutting the chicken into cubes rather than shredding it.  Also, when I made it last night I added a can of corn which is a little non-traditional but was delicious!  The first time I made this we had little french rolls on the side, but last night, since we didn’t have anything else, I whipped up some quick Bisquick biscuits to go with it.  I hope you give this hearty meal a try sometime this fall!

Click here for the recipe.

First you will want to cook your chicken.  I have cooked it in a pan before, but I actually really like poaching it (cooking it in a pan of boiling water).

While the chicken is cooking chop your onions and garlic.  Begin sauteing them in your soup pot over medium heat.

Next chop your carrots and celery and add them to the pot.  Saute all of this until it begins to soften a bit.

Add 1 box of chicken stock and about an extra cup of water.  Season with salt and pepper as you like. Bring to a simmer.

For the pasta:  I have done this two different ways.  The first time I cooked the pasta on its own, but last night I cooked it in the chicken stock.  I think I prefer the chicken stock method.

When your chicken is cooked all the way through, either dice it or shred it and add it to the pot.

Finally, add corn (optional), and let simmer until the pasta is cooked all the way through.

Serve with a roll or biscuit and wine of your choice!  Enjoy!

Confetti Chicken Pasta

23 Jul

Karl and I work at the same company, but we happen to be on opposite schedules.  Our company runs on a 9/80 schedule which means that we work 80 hours in 9 days instead of the usual 10 (40 hours per week).  The big benefit of this schedule is that you are off every other Friday.  The downside for us is that we have opposite schedules so if it is my Friday off, Karl is working and vice versa.

Since yesterday was my day off I wanted to make a really special lunch for Karl instead of our usual salad.  Just like Thursday night I kind of went through the kitchen and looked at what we had to make a new dish.  I knew that I would not be going anywhere – the temperature outside was something like 99 with a heat index of 116!  So first I thawed out a pound of chicken.  We used to eat chicken every day for dinner, but since we’ve been doing this “semi-vegetarian” thing chicken has not been getting much love!  Once thawed I cut it into small cubes.  While cutting I let some garlic and crushed red pepper simmer in some olive oil.  Then I tossed the chicken in and let it cook on medium-high heat.  It got seasoned with salt, black pepper, and a little onion powder.  Those are pretty much my go-to spices.

I decided that I wanted to make a pasta and chicken dish so I went to the cabinet to see what kind of pasta we had.  Turns out we had about 1/4 box of everything, but there were two boxes of elbows.  Perfect!  I threw the remainder of both boxes into boiling water seasoned with a little salt.

While the chicken and pasta were cooking I chopped up some veggies.  My picks were carrots, cucumber, and red bell pepper.  When the chicken was cooked all the way through I poured into a bowl.  I put another tbsp. of olive oil in the chicken pan and tossed in a BUNCH of spinach.  I just used what we had left in our container – probably 3 full handfuls.  Once that had cooked down a little I added the carrots, cucumber, and pepper.  I let that cook for about 5 minutes and in the meantime drained the pasta then tossed it in the bowl on top of the chicken.  Next I added a few handfuls of frozen peas and corn to the veggie pan.  Once those were heated through I poured the veggies on top of the pasta.  Add some fresh grated parmesan cheese then toss everything together.

Karl was really happy to come home to a hot meal!  He asked what I was going to call it.  I said Confetti Chicken Pasta because it looked like a party in a bowl.  He said I should call it something like Garbage Pasta because it literally was a bunch of leftover stuff that would otherwise just be tossed.  I think that Confetti Chicken Pasta is a much better name.

Oh, and it reheats really well.  I was really glad to find that out because I made a HUGE bowl of it.  I am actually munching on a bowl of it for lunch as I type.  So good!

I’m actually getting packed up to head back to my hometown for a conference Sunday-Thursday.  I am going to try to schedule another post to show up tomorrow or Monday, and I think I have convinced Karl to write a guest post!  I hope you all have a great weekend and a great week!