KITTENCAL'S HEARTY CHICKEN SOUP
This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only *optional* if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
- Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
- Using a potato masher mash the potatoes in the the stock.
- Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
- Season with salt, pepper and cayenne (if using) to taste.
- In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
- Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.
KITTENCAL'S CHICKEN NOODLE SOUP
I make this soup using my recipe#118258 but since everyone might not have time or want to make homemade stock I have listed amounts for canned soup, you have the choice of using either, *please* do not omit the fresh ginger, it really brings out so much extra flavour in the soup, if you are using canned broth make certain to use a good-quality broth, the success of the soup will depend on it --- cooked rice may be used in place of the egg noodles, the veggie amounts may be adjusted to taste, and chicken bouillon is only optional, if you are using canned chicken broth you might want to add in for extra flavor ;-)
Provided by Kittencalrecipezazz
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven or pot heat oil over medium heat.
- Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
- Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
- Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
- Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
- Season with salt and lots black pepper.
- Add in a pinch cayenne pepper if desired.
Nutrition Facts : Calories 436.8, Fat 15.1, SaturatedFat 3.4, Cholesterol 92.4, Sodium 1757.3, Carbohydrate 35.6, Fiber 2.7, Sugar 4, Protein 38.3
KITTENCAL'S CHICKEN CACCIATORE
Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
- In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
- Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
- Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
- Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
- Add in tomato paste; cook stirring constantly for 2 minutes.
- Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
- Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
- Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
- Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
- Season sauce with more salt if desired and black pepper about halfway through cooking.
- Serve with cooked pasta.
Nutrition Facts : Calories 757.3, Fat 51.8, SaturatedFat 11.3, Cholesterol 157.9, Sodium 570, Carbohydrate 31.1, Fiber 5.6, Sugar 10.2, Protein 40.2
KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE
This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Butter a casserole dish (any size to hold crescent rolls).
- In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
- Heat just until the cheese melts (do not boil).
- For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
- Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
- Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
- Season with seasoned salt or white and black pepper to taste.
- Unroll the crescent rolls.
- Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
- Drizzle a small amount of soup mixture on the bottom of the dish.
- Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
- Bake for about 30 minutes.
Nutrition Facts : Calories 518.1, Fat 31.8, SaturatedFat 17, Cholesterol 126.4, Sodium 847.5, Carbohydrate 34.8, Fiber 2.3, Sugar 3.6, Protein 22.9
KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE
This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice
Provided by Kittencalrecipezazz
Categories Tuna
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Grease a 2-quart casserole dish.
- Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
- In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
- Add in the tuna or chicken; mix to combine.
- Combine the mixture with the cooked egg noodles.
- Transfer to prepared greased baking dish.
- Sprinkle top with the broken Ritz crackers.
- Bake for about 25 minutes.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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