Lemon Chicken Soup with Rice

 

1–2 Tbsp. butter or oil

2 ribs celery, diced

1 large yellow onion, diced

2–3 cloves garlic, minced

½ tsp. kosher salt

¼ tsp. black pepper

1 tsp. dried dill

8 cups chicken broth

¼ cup uncooked rice

2 cups shredded, cooked chicken

2 cups finely chopped kale leaves

2–4 Tbsp. fresh lemon juice

 

Heat large stock pot to medium heat.  Add oil or butter.  Add chopped celery, and onion.  Saute 3-4 minutes until tender.  Add garlic and stir for 30 seconds more. Stir in salt, pepper and dill.  Add broth, stirring to scrape any bits off the bottom of pot.

Bring soup to a boil and reduce to a low simmer. Add rice and stir occasionally until cooked through (about 20 minutes.)

While soup is simmering, wash kale leaves and use a sharp knife to remove leaves from stems. Holding leaves tightly together, finely chop into very small pieces.

After rice is cooked through, add chicken and kale and stir for 1-2 minutes until chicken is heated through and kale is wilted.  Remove soup from heat and stir in lemon juice to taste. (A little grated lemon zest would be good, too!)

Makes about 8 cups of soup, and even though it’s broth-based, with the rice absorbing liquid, it can become quite thick the longer it cooks.  If you’d like to thin it out a bit, or extend serving sizes, feel free to add more broth to your liking.

This recipe can be found here. 

Spanish-Style Braised Chicken and Almonds

 

8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 Tbsp. extra-virgin olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 bay leaf
¼ tsp. ground cinnamon
⅓ cup apple cider vinegar

⅓ cup water
1 cup chicken broth
1 (14.5-ounce) can whole peeled tomatoes, drained and chopped fine
2 hard-cooked large eggs, yolks and whites separated, whites chopped fine
½ cup slivered almonds, toasted
Pinch saffron threads, crumbled
2 Tbsp. chopped fresh parsley
1½ tsp. lemon juice

 

Adjust oven rack to middle position and heat oven to 300°. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown thighs, 5 to 6 minutes per side. Transfer thighs to plate and pour off all but 2 teaspoons fat from skillet.

Add onion and ¼ teaspoon salt to fat left in skillet and cook over medium heat until just softened, about 3 minutes. Stir in two-thirds of garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Stir in vinegar and water; cook, scraping up any browned bits, until it starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Nestle thighs into skillet, cover, and transfer to oven. Cook until chicken registers 195 degrees, 45 to 50 minutes.

Using potholders, remove skillet from oven. Being careful of hot skillet handle, transfer thighs to serving platter, discard skin, and tent loosely with aluminum foil.

Discard bay leaf. Transfer ¾ cup cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender. Process until smooth, about 2 minutes, scraping down sides of jar as needed. Return almond mixture to skillet along with 1 tablespoon parsley and lemon juice. Bring to simmer over medium heat and cook, whisking frequently, until sauce has thickened, 3 to 5 minutes. Season with salt and pepper to taste. Spoon sauce over chicken and sprinkle with remaining 1 tablespoon parsley and egg whites. Serve.

This recipe can be found here.

Spicy Creole Chili

1 Tbsp. vegetable oil

1 lb. ground chicken

12 oz. andouille sausage, cut into 1/2-inch slices

2 tsp. chili powder, divided

2 cups chopped white onion

1½ cups chopped green bell pepper

1 Tbsp. finely chopped garlic

1 tsp. ground cumin

1 tsp. paprika

1 tsp. salt

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained, rinsed

1 (10 oz.) can Ro*Tel with Habaneros, undrained

Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.

Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Cook's Tips:

For extra heat, add a few dashes of hot sauce.

This recipe can be found here.

King Ranch Chicken

Butter, for the baking dish

One 10.5-ounce can cream of chicken soup 

One 10.5-ounce can cream of mushroom soup 

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder 

½ tsp. ground cumin 

½ tsp. kosher salt 

½ tsp. freshly ground black pepper

2 cups chicken broth 

16 corn tortillas, torn into pieces 

1 roasted whole chicken, cooled and torn into chunks

1 large white or yellow onion, finely diced 

1 red bell pepper, seeded and finely diced 

1 yellow bell pepper, seeded and finely diced 

1 jalapeno, finely diced 

1½ cups grated sharp Cheddar

1½ cups grated Monterey Jack cheese 

Preheat the oven to 350°. Butter a 9-by-13-inch baking dish.

In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then stir it all together.

Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers.

Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.

To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350° following the baking instructions above.

This recipe can be found here.

Chipotle Chicken Enchiladas

9 corn tortillas

1 15-oz. can crushed fire-roasted tomatoes

1 cup low-sodium chicken broth

2 Tbsp. packed fresh cilantro

½ small chipotle chile in adobo, plus 1 tsp. sauce from the can

½ tsp. ground cumin

2 Tbsp. vegetable oil, plus more for the dish

Kosher salt and freshly ground pepper

2 cups shredded rotisserie chicken (skin removed; about 8 ounces)

½ cup sour cream

1 cup shredded monterey jack cheese (about 4 ounces)

1 cup shredded cheddar cheese (about 4 ounces)

Diced avocado and sliced scallions, for topping

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.

Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.

Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

This recipe can be found here.

Lemon Chicken (Israel)

Cooking oil/spray

2-3 chicken breasts

4 large or 6 small lemons

Olive oil

Rosemary, dried and crushed

Salt and pepper to taste

Preheat oven to 400°.

Sprinkle or spray the bottom of a 9 X 13-inch pan to keep chicken from sticking.

Cut chicken into smaller pieces and place in pan.

Grate the lemon peels and then juice them.  Pour the juice and peel over the chicken.  Add water until the chicken is covered with liquid.  Sprinkle with olive oil, rosemary, salt and pepper.

Red Beans and Rice Tortilla Casserole

• 1 package ZATARAIN'S® Red Beans and Rice
  1 can (8 3/4 ounces) whole kernel corn, drained
  1 can (4 1/2 ounces) chopped green chiles, undrained
  6 (8-inch) flour tortillas
  2 cups shredded cooked chicken
  2 cups shredded Cheddar cheese
  
  
  Prepare Rice Mix as directed on package. Add corn and green chiles; mix well
  Preheat oven to 350°F. Spread ½ cup of the rice mixture on bottom of 13x9-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with ½ each of the remaining rice mixture, chicken and cheese. Repeat layering with remaining tortillas, rice mixture, chicken and cheese
  Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
  Serve with assorted toppings, such as sour cream, salsa and chopped green onions, if desired.

This recipe can be found here.

Clara's Chicken Soup

1 chicken breast
1 pkg Ranch dressing mix
3 cups chicken broth
1 cup frozen broccoli
1 handful noodles

Place chicken, dressing mix and broth in crockpot and cook on high for 3 1/2 hours.

Shred chicken.  Add broccoli and noodles and continue cooking til tender.

Braised Italian Chicken

1½ -2 lbs. boneless, skinless chicken thighs (6-8 thighs)
½ tsp. kosher salt, divided
fresh cracked black pepper
2 tsp. extra virgin olive oil 
1 cup diced onion
¼ cup shredded carrot
5-6 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes (not drained)
1 (14.5 oz.) can tomato sauce
2 tsp. Italian Seasoning
1 Tbsp. balsamic vinegar, divided
2-3 Tbsp. chopped fresh basil
freshly shaved Parmesan cheese

Preheat oven to 350°
To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears to snip off any remaining fat.  Blot dry on paper towels.  Season one side of chicken with ¼ tsp. kosher salt and several cracks of black pepper.
Heat a large Dutch oven to medium heat.  When hot, add olive oil and make sure it spreads across bottom of pot.  Place chicken salt side down and cook for 2-3 minutes.  While it’s cooking, sprinkle remaining ¼ tsp. salt plus a few cracks black pepper on other side of chicken.  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place on a plate.
Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and ½ Tbsp. balsamic vinegar.  Stir ingredients and bring to a simmer.  Add chicken and all accumulated juices from plate.  Cover chicken with sauce and cover pot with lid.
Bake for 1 hour. Remove from oven and remove lid.  Use 2 forks to gently shred chicken into large chunks.  Add remaining ½ Tbsp. balsamic vinegar and chopped basil.  Add additional kosher salt and pepper to taste.  Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls or slider buns and garnish with fresh Parmesan cheese. Serves 6.

Nutritional Info (3/4 cup shredded chicken with sauce, and 1 tablespoon fresh Parmesan):
Calories:  201, Fat: 14g, Protein:  20g, Carbs: 8g, Fiber: 2g

This recipe can be found here.

Cranberry Chicken

3-4 lbs of chicken breasts

1 can (15ish oz.) cranberry sauce (whole berry or jelly)
1 small bottle (8 oz.)  Catalina or Russian dressing
1 packet of onion soup mix

Combine the ingredients and pour it over several of raw chicken breasts. Freeze batches of chicken in desired amounts

Thaw the chicken, place in a baking dish and then bake at 350° for an hour or until chicken is done.

I have no clue where i got this recipe!

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs

2 tsp. vegetable oil

Rub

2 tsp. granulated garlic

2 tsp. chili powder

½ tsp. onion powder

½ tsp. coriander

1 tsp. kosher salt

1 tsp. cumin

½ tsp. chipotle chili powder

Glaze

½ c honey

1 Tbsp. cider vinegar

Preheat grill to medium-high heat or about 400°.

Combine the rub spices in bowl and mix well.

Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Rub the chicken with the spice rub, coating all sides well. Grill chicken for 3-5 minutes on each side, until cooked through.

Prepare the glaze while chicken is cooking.  Warm honey in the microwave for about 15 seconds. Whisk in the vinegar.

Reserve 2 Tbsps. honey glaze and brush the rest on both sides of the chicken in the final moments of grilling.  Leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. (If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!)

Drizzle the remaining glaze on top while it is standing.

This recipe can be found here.

"Kathy's" Chicken Salad

2 cups diced, cooked chicken

½ cup diced celery

¼ cup sliced green onions

1 ½ cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

¼ cup chopped cilantro

¼ toasted slivered almonds

¼ cup Major Grey’s Mango Chutney

¼ cup mayonnaise

½ tsp. cider vinegar

kosher salt

black pepper

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium-sized bowl. 

Whisk together the chutney, mayonnaise and cider vinegar in a small bowl.  Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper.

For best results, chill at least 30 minutes before serving.

This recipe can be found in Savoring the Seasons with Our Best Bites

Sweet and Sour Chicken Stir-Fry

1 Tbsp. cornstarch

¼ cup cold water

1 (8 oz.) can pineapple chunks, drained and juices reserved

3 Tbsps. ketchup

1 Tbsp. soy sauce

2 Tbsps. brown sugar

1 tsp. rice vinegar

3-5 tsp. vegetable oil, divided

1 pound boneless, skinless chicken breast diced into 1 inch pieces

½ tsp. kosher salt

¼ tsp. black pepper

2 garlic cloves, minced

1 Tbsp. minced fresh ginger

3 cups broccoli florets

½ medium bell pepper, cut into 1/2 inch squares

½ onion, diced

hot cooked white or brown rice

Start cooking your rice so it will be ready.

Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli, onion and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

This recipe can be found here.

Chicken Cacciatore

1 lb. chicken breasts, trimmed of fat and cut into bite-sized pieces

¼ c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

½ c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. apple or white grape juice

1 Tbsp. white wine vinegar

1½ c. chicken broth

¼ tsp. thyme

¼ tsp. marjoram

½ tsp. salt

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Sauté until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil.

While chicken is draining, add juice, vinegar, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Simmer for 90 minutes. When you have about 15 minutes to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.

This recipe can be found here.

Weber Marinated Chicken

½ cup soy sauce

¼ cup vegetable oil

¼ cup red wine vinegar

1 tsp oregano

½ tsp basil

½ tsp garlic salt

¼ tsp pepper

Combine ingredients and pour over chicken pieces.  Refrigerate overnight; turn occasionally.

Use marinade to baste chicken while cooking.

Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.

Emily's Chicken Enchiladas

Chicken

1 package taco seasoning

Chicken broth (enough to cover chicken in crock pot)

Corn tortillas

Monterrey jack and cheddar cheese (about 2 cups combined)

Green chilies (small can)

Green enchilada sauce (large sauce)

Put chicken, chicken broth, and taco seasoning in a crock-pot. Cook for approximately 6 hours. Shred chicken. 

Prepare a 9 X 13 glass pan by spraying it with cooking spray and just covering the bottom with enchilada sauce (approximately ¼ of the can, just enough to cover the bottom). 

Warm corn tortillas put shredded chicken, green chili, and cheese on tortilla and roll it up and place in the prepared pan. 

Once all the tortillas are rolled and placed in pan, pour the remaining enchilada sauce and cover with foil. 

Bake at 350 degrees for 20 minutes. Take off foil and sprinkle cheese on top. Leave in oven just until cheese is melted. 


(from my friend, Emily who is a great cook)

One Pan Chicken and Potato Bake

4 chicken pieces

4 potatoes, cut in wedges

¼ cup zesty Italian dressing

¼ cup Parmesan cheese

Preheat oven to 400°

Place chicken and potatoes in 9 X 13 pan.

Pour dressing over, sprinkle with cheese

Bake for one hour.

Grilled Taco Chicken

1 lb. boneless, skinless chicken breasts

2-3 juicy limes

1-2 Tbsp. red wine vinegar

3 cloves garlic, minced

1 tsp. chili powder

½ tsp. cumin

½ tsp. kosher salt

½ tsp. freshly ground pepper

Place chicken in a heavy duty Ziploc bag.  Squeeze limes over chicken.  Add splash of vinegar and the garlic.  Seal bag and shake to distribute the marinade.  Marinate 4-8 hours.

Preheat grill to medium-high heat (about 400°).

Combine seasonings in a small bowl.  Remove chicken from the bag and discard the marinade.  Rub spices into chicken.

Place chicken on hot grill.  Grill 7 minutes, turn over and grill 5-7 minutes more.  Remove from heat and allow to stand for 5 minutes before slicing and serving.

Great for tacos or a taco salad. 

(from Our Best Bites)

Slow Cooker Buffalo Chicken

3 lb. frozen chicken breasts

¾ bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 Tbsp. butter

Put frozen chicken, wing sauce and ranch dip mix into crock pot.

Cook on low at least 6-7 hours.

Shred chicken and return to crock pot.

Add butter and cook for an additional hour.


(found on this blog)