Quick Easy Chicken Noodle Soup

When you are under the weather, nothing tastes better than a nice hot bowl of homemade chicken noodle soup. In a pinch, you can make this soup, even without chicken and it is still satisfying. It is so easy, that in less than 20 minutes, you can enjoy some yummy goodness.

The Recipe:

1 small onion, chopped
1 clove garlic, minced
1 rib celery, chopped
2 Tbsp olive oil
1 box Chicken Broth ( I used College Inn)
3 cubes chicken Boullion
1/2 bag frozen mixed vegetables (I used Hanover brand)
3 Cups water
2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Over medium heat, cook onion, garlic and celery in the olive oil until tender.

 Add box of chicken broth, boullion, water and frozen vegetables.

Bring to a boil. Add egg noodles and cook until noodles are done. Turn soup down to simmer and cook another 5 minutes.

Enjoy!

Buffalo Chicken Dip

I originally got this recipe from my sister-in-law and I made this for a neighborhood party about 4 years ago. Believe it or not, it has been on every party table since. It is easy, quick and so good! There are many versions of this out there, but this is how I put it together.

The recipe:

2 boneless, skinless, chicken breast halves, sliced into thin cutlets.
1 (8oz.) pkg cream cheese softened.
1 bottle Franks Buffalo Wing Sauce
Cheddar & Monterey Jack cheese, shredded
Olive oil
Salt and pepper

Pour about 1 Tbsp olive oil into frying pan. Place thin sliced chicken into pan and salt and pepper each piece. Cook until golden brown. Turn and repeat with salt and pepper and until chicken is golden brown. Remove from pan and set aside. Repeat until all chicken is cooked. Cut into bite sized pieces ( or shred with two forks) and place into a dish or zip-lock bag. Cover with 1/2 bottle of Franks Wing sauce. Marinate at least 1 hour or over night. Spread softened cream cheese in bottom of 9x11" pan. Top with marinated chicken and top with shredded cheese. Bake in 350' oven for 15 minutes or until cheese is melted.

Serve with Tostitos Multigrain Tortilla Chips.

Cracker Chicken

This recipe originated from a Pittsburgh Steeler's cookbook that my husband had when we met. The cookbook is full of favorite recipes from the "Steel Curtain" days. I do not have it readily available at the moment, but when I do find it, I will let you know which player's spouse had shared the original recipe of "Poppy Seed Chicken".

I started making this recipe when the kids were young and soon found that poppy seeds are expensive! So, I tweeked the recipe a little. It is the most requested special birthday dinner from daughter and now son. When they see me putting this together, they always exclaim "YES! It's Cracker Chicken night!".

The Recipe

2 Boneless Chicken Breast halves, cooked and cut in bite-sized pieces
1 can Campbell's Cream of Chicken Soup
1 (8 oz.) container sour cream
3 Tbsp. butter, melted
1 sleeve Ritz Crackers, Crushed (in sleeve)

Cook Chicken Breast. If you have left over chicken, this works well too. Place cut chicken in bottom of 9x13' pan.

In separate bowl, combine soup and sour cream. Crush crackers in their sleeve (makes easy for clean up!). Pinch off about a 1/4 of the sleeve(will use this as topping) and pour the remainder in the soup mixture. Melt butter and pour about 2 Tbsp. in the soup/cracker mixture (keep last Tbsp for top). Mix all together.  Spoon mixture over the chicken and spread out to cover chicken. Top with remaining crushed crackers and melted butter.

Bake in preheated 350' oven for 30 minutes. Serve over rice.

** I have used many combinations with this versitle recipe! If I do not have Crm. of Chicken soup, I have substituted Cream of Mushroom. No Ritz? I've used Town House or Club Crackers. No butter? I've used margarine. We like to eat this over rice, but you can also serve over egg noodles if you prefer that. We also like to have with peas, but again, any vegetable will do.

Chicken Chili

The days of fall are slowly turning into winter. The leaves are almost off the trees and soon, November will become gray and dreary and cold.

One recipe that is very versitle and freezes like a dream is a staple in our house (and big fall party).  This recipe only takes 30 minutes to make and tastes better the next day. Add a simple green salad and bread of your choice and you have a nice hearty meal that will warm you up on those cold days!

Recipe:

1 Tbsp Olive Oil
1 Large Onion, chopped
1-2 Garlic cloves, minced
2 Boneless Chicken breast halves, cut in bite-size pieces
1 15oz. can White Kidney Beans (Cannelini)
1 15oz. can Chick Peas (Garbanzo Beans)
1 15oz. can Great Northern Beans
1 4oz. can Chopped Green Chilles
1 Chicken bullion cube
2 tsp. Ground Cumin
1 Small can Shoepeg Corn
1 lime
Salt & Pepper

Ok...to make the chili:

In a medium size sauce pot, put in olive oil ( lately I use Fillipo Berrio Extra Virgin Olive Oil), chopped onion, minced garlic, cut chicken and 2tsp. ground cumin. Cook over medium heat until chicken is cooked, stirring occassionally so not to stick to the bottom.

Once chicken is cooked, add all the canned beans (do not rinse the beans! Add the whole can contents). I use whatever beans are on sale at the store; even the generic store brands. I find that these taste the same no matter what you use (unlike Black Beans where you can tell the difference between brands). Add can of chopped Chilles, bullion cube, salt & pepper.

Now for the corn: I prefer to use Green Giant Shoepeg corn in the small can. It is sweet and crisp and adds a very nice flavor to the chili. It can be pricey but it is the best one. I have used regular corn in a pinch and it works fine too.

Last but not least, roll your lime on the counter or cutting board. Place under your palm and put slight pressure as you roll it back and forth. This will loosen up the pulp in the fruit and make it easier to squeeze the juice out. (hint: this works with all the citrus fruits!) Slice lime in half and squeeze each into the chili. Stir all ingredients together.

Bring Pot to a gentle boil and then turn heat down to simmer.  Cook for 30 minutes. You can serve this with shredded Monterey Jack Cheese and red hot sauce if you want.