Carrots

Chicken Noodle Soup

January 22, 2014 by Kay 2 Comments

How is your day going? Quick, I hope. I have a quick recipe for Chicken Noodle Soup today that hopefully makes your decision for dinner easier. I don’t know anyone that doesn’t appreciate a homemade Chicken Noodle Soup.

Chicken Noodle Soup

This is an easy recipe to make because it uses a rotisserie chicken, so the Chicken Noodle Soup comes together very quickly. The onions, carrots and celery is sautéed with thyme and a bay leaf to give an aromatic aroma that fills the kitchen. Add in the noodles and chicken and the smell gets even better, I promise you. Serve this with some french bread or oyster crackers to complete this quick meal.

Chicken Noodle Soup

You can easily double this recipe for Chicken Noodle Soup so you have enough for lunch or dinner the next day or to send home with your kids. My daughters love it when I have left overs to send home with them. I want them to have home cooked food to eat, instead of eating out or throwing a pre-made dinner in the oven or microwave. Remember, fresh is best! Enjoy!

This recipe adapted from Tyler Florence.

Chicken Noodle Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken, from a rotisserie chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped, optional

Instructions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 to 10 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 8 minutes until tender. Fold in the chicken, and continue to simmer for another 3 to 5 minutes until heated through; season with salt and pepper.
Sprinkle with chopped parsley (optional), before serving.

https://www.lovefoodwillshare.com/chicken-noodle-soup/

Chicken Noodle Soup

Buffalo Chicken Chili

January 6, 2014 by Kay 5 Comments

I am so excited to start posting recipes that aren’t a sweet or treat. For my first non-sweet treat, I am featuring Buffalo Chicken Chili. I made this for the play-off game between Green Bay & San Francisco. I have a lot of “buffalo” lovers in my family, so this went over really well, I think it earned a 5 Star from everyone. I don’t care for things with too much heat, but this was just perfect.

The lowest temperature today was a -50, that’s right, I said a negative 50! I still made it to work and my car started when I left, thank goodness. Did you make it into work today?

Buffalo Chicken Chili

You start by sauteing onion, celery and carrots until they are tender, then add in the garlic and spices.

Saute the vegetables and add the spices.

Then toss in the kidney beans. I used light and dark kidney beans, but you can pick any bean you like.

Add the beans.

Toss in the chicken. I poached some chicken breasts for this, but you could easily use a rotisserie chicken.

Toss in the chicken.

Next comes the tomato sauce and diced tomatoes. Then you let it cook over low heat to blend all the flavors.

Let it simmer.

After it is done simmering add in the hot sauce and cream cheese. If you like things extra hot, add in more hot sauce. Serve it up and top it with blue cheese.

Buffalo Chicken Chili

Soups and Chili are the perfect comfort food for football games and cold Wisconsin weather, try this one today! Enjoy!

Buffalo Chicken Chili

Rating: 51

Yield: 8 Servings

Buffalo Chicken Chili

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, chopped
5 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 pound chicken, cooked and shredded
2 (16 ounce) can’s Kidney Beans, drained
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes, undrained
1/4 cup your favorite hot sauce (I used Franks Red Hot)
4 ounces cream cheese, softened
crumbled blue cheese (optional)

Instructions

Heat oil in a 4-quart saucepan over medium heat. Add onion, celery and carrot. Cook 5 minutes; stir often.
Add the garlic and dried spices and cook until fragrant, about a minute.
Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
Stir in hot sauce and softened cream cheese until smooth. You can add more hot sauce if you like.
Serve topped with crumbled blue cheese, if desired.

https://www.lovefoodwillshare.com/buffalo-chicken-chili-2/

Adapted from Tidy Mom

Potato Soup

December 6, 2013 by Kay 3 Comments

What makes a great potato soup besides the potaotes? The addition of carrots and celery and the chicken broth that is added in. They add a couple layers of flavor to this soup. This soup only gets better when you add bacon and cheddar cheese. A great comfort food all around. Serve it with some crusty bread for dipping, you won’t be disappointed!

Potato Soup

Ingredients

8 slices bacon, diced
1 medium onion, diced
4 Carrots, Diced
3 stalks celery, diced
6 medium to large potatoes, peeled & diced, I used red potatoes, approx. 5-6 cups of potatoes
8 cups chicken broth
3 Tbsp. flour
1 cup milk
1/2 cup sour cream
Salt & Pepper to taste
1 cup sharp cheddar cheese, grated

Instructions

Cook bacon in a large pot over medium high heat until bacon is crisp. Place bacon on a plate lined with paper towel to soak up the fat, set aside. Leave 2-3 tbsp. of the bacon fat in the pan.
Add the onions, carrots, and celery to the pot, stir and cook for 5 minutes, then add the diced potatoes. Cook for 8 minutes, seasoning with salt and pepper.
Pour in the broth and bring it to a boil. Cook for 15 minutes, until the potatoes are fork tender. Whisk together the flour, milk and sour cream, add to the soup and allow to cook for 5 minutes.
Blend the soup in a blender/food processor in small batches until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more salt and pepper if needed.
Serve in bowls and top with cheese and bacon.

https://www.lovefoodwillshare.com/potato-soup-2/

Potato Soup

Slow Cooker Thai Chicken

December 3, 2013 by Kay Leave a Comment

A slow cooker recipe can be a time saver. I assemble the dish before I head out to work in the morning and it’s nice to come home to the kitchen smelling so nice and dinner ready to eat. Thai food has a great aroma. My whole family loves Thai food, so in the last couple of years I have searched out Thai recipes to make at home. It doesn’t quite compare to going out to eat for Thai food, but it does taste good. Most Thai recipes contain coconut milk and a curry paste, both items are readily available at the grocery store.

Slow Cooker Thai Chicken

Ingredients

4 carrots, peeled and sliced into ½ inch pieces
2 celery stalks, sliced into ½ inch pieces
4 boneless skinless chicken breasts
Salt and pepper
3 tbsp. thai curry paste (green or red)
Zest and Juice of 1 lime
1 can (15 oz.) can coconut milk
¼ cup creamy peanut butter
2 tbsp. low sodium soy sauce
1 shallot, minced
Cilantro

Instructions

Layer the carrots and celery in the bottom of a slow cooker. Place the chicken breasts on top and sprinkle with salt and pepper.
In a mixing bowl, combine the curry paste, lime zest and juice, coconut milk, peanut butter, soy sauce and shallot. Whisk together and pour over the chicken and vegetables. Cook on low for 5 hours.
At this point, take out the chicken and vegetables and set aside. Add 1 tbsp. corn starch to the sauce and whisk together. Keep whisking until sauce is thickened, add back in the chicken and vegetables and cook for an additional 30 minutes. Serve on top of rice noodles or rice. Garnish with cilantro.

https://www.lovefoodwillshare.com/slow-cooker-thai-chicken/

Slow Cooker Thai Chicken

Carrots

Footer

CONNECT