My mom has had to deal with some of the pickiest eaters on the planet. Who doesn’t like chicken noodle soup? Well, me for one. Until, she developed a few little tricks for her texture sensitive oldest child. Now it is a family favorite, even for Chris since it’s onion free.
Chicken Stock: I usually use a deli rotisserie chicken, pull the meat off and boil the bones, strain, then add a little soup base.
Simmer in the stock: Celery Leaves – a handful
Chopped Carrots – 3 or 4 whole
Garlic – as much as you like, I use tons
Herbs of choice – I use rosemary, thyme, salt, pepper, a bay leaf (remove after simmering)
Once Veggies are soft, strain out and puree in a food processor, then add back to the stock.
Bring to a boil. Boil homemade egg noodles (find in the freezer section) for 20 mins. Add back the cooked chicken at some point.
Serve with crusty bread.
It’s not an exact recipe, you can substitute until your heart’s content. The make or break part of this recipe is to puree the veggies and use the homemade egg noodles. So yummy.
This recipe is a comfort favorite of ours. My tip: I usually buy frozen bags of chicken on sale, cook them all at once, and chop and freeze them in 2-3 cup baggies. That way you can add protein to anything in a hurry or speed up prep time for recipes like this one.
My Mom’s Chicken Pot Pie:
2 frozen pie crusts
2 C. chicken broth
Melt butter,stir in flour,add milk and broth slowly till thickened.
Add-1 tsp. of seasoning (ie) sage,thyme,marjoram or spice mixtures for chicken. Salt to taste
3 C. cooked chicken
1 C. corn
1 C. peas
Stir in. Pour in crust. Put a thawed crust on top (may cut like lattice)
Bake 375 for 25 min. or crust golden brown
This recipe is for those who have asked for it multiple times but have never received a response because I am in a season of short-term memory loss (it’s called, 3 Children Under 2 Syndrome). It’s so simple that you’ve probably figured it out by now. We just had it for dinner. It was so tasty (if I do say so myself) that I had to finally share it.
1 can refried black beans
2-3 chicken breasts (cubed)
1 packet of taco seasoning or your favorite conglomeration of mexican spices
8 oz shredded cheese
Blue corn tortilla chips
optional: shredded lettuce, sour cream, salsa, etc…
Saute chicken in a little olive oil with the taco seasoning. Do not follow the package directions, just add it right away. Spread black beans in the bottom of a 9×9 pan. Layer chicken, then cheese. Put in the oven about 325 until cheese is melted. Top with lettuce. Serve with chips. It’s as simple as that.
Sun-dried Tomato and Pesto Torta
This is my favorite holiday recipe of 2009. It can be made 3 days ahead (even ealier if frozen), it serves 20, and doesn’t sacrifice taste for presentation. Yummy!! Search for it at www.epicurious.com.