01.08.09

Quick and Easy Chicken Soup For When You Have a Cold or Flu

Posted in chicken at 9:26 pm

This is a recipe that I just came up with recently as  Tim and I have both either had a bad winter cold or a bout with a flu type virus. I just have not had the energy to cook but I wanted a fabulous chicken soup. To me Chicken Soup is just what you need when you have a cold or the flu. It is so simple but so comforting at the same time.

I hope ya’ll are feeling well and that know of ya’ll have caught any of these wicked winter ailments.

 

 

QUICK AND EASY CHICKEN SOUP

4 cups chicken broth

1/8 teaspoon freshly ground black pepper

1 carrot, diced or thinly sliced

1 rib celery, thinly sliced

1/2 cup uncooked egg noodles

1 cup cooked chicken, cut in small cubes

1/2 cup frozen peas, thawed

1 small onion chopped

chopped fresh parsley

Preparation:

Combine chicken broth, pepper, carrot,onion and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas , boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked. Sprinkle with chopped fresh parsley just before serving.

 

 

This is a recipe that even the older kids can make if moms down and out with the flu. So give this quick and easy recipe a try and let me hear from ya’ll.

05.24.08

Quick Chicken Soup/Miracle Soup

Posted in chicken, soup at 9:46 pm

This is a soup I made whenever Joey got sick when he was a child. He felt it made him better and he was the one who renamed the soup Miracle Soup. This is an extra simple soup to make. I made it last night for Tim as he now has a bad case of the flu on top of the pneumonia . I hope it works a Miracle for Tim as well as it does for Joey.

Miracle Chicken Soup:

2 large cans of your favorite chicken broth

1 onion

1 bag frozen vegetables for soup

2 teaspoons thyme

1 bay leaf

1 teaspoon garlic powder

salt and pepper to taste

egg noodles as much as you like

2 boneless skinless chicken breast cut up

Add all the ingredients except for the noodles to a stock pot. Cook covered till chicken is done about 20 to 30 minutes. Add the noodles. Cook till the noodles are tender. Serve with butter crackers.

Hope ya’ll give this a try and let me know what you think.

See ya’ll soon.

05.29.07

Back to Basics: Chicken Stock

Posted in chicken, soup at 8:41 pm

Hey again! This is the second basic stock that I feel every good cook should know how to prepare. This Chicken Stock is very flavorful and simple to make. I use this stock when making rice,cooking vegetables, pot pies and for fantastic gravys. I really hope ya’ll enjoy this stock and that it makes your cooking more flavorful ans easier.

Chicken Stock:

2 cups water

1 whole hen 4 – 5 pounds

2 carrots washed

2 large yellow onion quartered

1 bulb garlic mashed and peeled

1 bunch celery with leaves washed and chopped

4 bay leaves

1 teaspoon white peppercorns

1/2 teaspoon salt

Preheat the oven for 15 minutes to 400 degrees. Put all of the ingredients into a dutch oven with 2 cups water. Roast for 1 1/2 hours. Remove from the oven. Add enough water to cover and cover the dutch oven tightly and simmer on low for 4 to 5 hours. Remove from the heat and let cool slightly. Skim the fat off the top. Strain. Disgard the vegetables but save the meat to be used later in a pot pie or in chicken salad. Refridgerate or freeze the stock if not using it immediately. These 2 stock recipes both make about 5 – 7 cups of stock.

Ya’ll come back really soon.