Simple Homemade Chicken Noodle Soup

I have always made my chicken noodle from scratch.  I keep my eye peeled at the sales for4 whole chickens and buy when on sale and store in the freezer till I need them.  I usually have 4 or 5 chickens in the freezer before winter starts so I can be prepared for those days the weather wont allow us out.  If the kids are stir crazy then I have them make homemade noodles and I don't use the noodles listed.  Otherwise I take the ingredients that my family will eat and leave the rest out.

Ingredients

1 (3 to 4-pound) whole chicken 
1 quart chicken stock or low-sodium chicken broth 
2 quarts water 
2 medium onions, quartered 
2 carrots, roughly chopped 
2 celery stalks, roughly chopped 
2 sprigs fresh thyme 
5 or 6 parsley stems 
1 bay leaf 
2 tablespoons unsalted butter 
4 ounces whole button mushrooms, quartered 
1/2 cup diced onions 
1/2 cup sliced carrots 
1/2 cup small-diced celery 
2 1/4 teaspoons salt 
1/2 teaspoon freshly ground black pepper 
1/4 pound dried vermicelli noodles 
2 tablespoons chopped fresh parsley leaves

Directions

Place the chicken in a large stockpot 
or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped 
carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and 
reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones. 
  
Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking 
liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. 
Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. 
  
Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 
minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 
minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat. 
  
Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 
minutes. Remove from the heat and stir in parsley. Serve hot. 

This recipe came from Food Network.com.  Thank You Emeril Lagasse for showing me how on TV one night!

Four Cheese Chicken Fettuccine

This is the best homemade alfredo sauce I have found yet! It has been an instant hit whenever I made it!

Taken by Taste of Home.

16 ounces fettucine, uncooked
10 3/4 ounces cream of chicken soup, condensed
8 ounces light cream cheese, cubed
2 cups heavy whipping cream
1/2 cup light butter
1/4 teaspoon garlic powder
1 cup grated Parmesan cheese
1 cup part skim milk mozzarella cheese, shredded
1 1/2 cups cooked chicken, cubed

TOPPING
1/3 cup seasoned bread crumbs
2 tablespoons light butter, melted
1 tablespoon grated Parmesan cheese

Cook fettuccine according to package directions. Combine soup, cream cheese, cream, butter and garlic pwoder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettucine; add to sauce. Transfer to baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 3509 for 25 minutes. Uncover; bake 5 to 10 minutes longer until golden brown.

Taken from (including picture) Best Ever Chicken Cookbook 2010, Taste of Home, p 72.

Chicken Potato Bake

This dish is extremely yummy! I have made it for  family meals as well as taken it to other families for dinner. It is really really good!

CHICKEN
1/4 cup dry bread crumbs
1/8 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
6 ounces chicken breast without skin, skin removed
1 1/2 tablespoons vegetable oil

POTATOES
1/2 teaspoon vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/16 teaspoon garlic powder
1/16 teaspoon pepper
2 medium red potato, cut 1" cubes

1.    In a shallow bowl, combine the first 13 ingredients. Dip chicken in oil; coat with crumb mixture. Place on a greased 15-inch by 10-inch by 1-inch baking pan.

2.    For potatoes, combine oil, salt, parsley, paprika, garlic powder and pepper in a bowl. Add potatoes; stir until coated. Place around chicken. Bake, uncovered at 350 for 1 hour or until potatoes are tender and chicken juices run clear.


A Taste of Home, Meat and Potato Combos, p. 22 (including photo)

Ranch Chicken

1 large boneless, skinless chicken breast (per person)
1/2 cup of ranch (per chicken breast)
large glass baking dish or cake pan

1) preheat oven to 350
2) spray pan with cooking spray (important step if you don't want burned to the bottom.  I forgot and burned them)
3) place chicken in the pan (I use frozen and usually put in in frozen)
4) cover in ranch.
5) Bake for 35 minutes or till juices run clear (may take longer if still frozen)

I have been known to replace the Ranch with BBQ sauce, Teriyaki Sauce, Sweet and Sour Sauce, what ever sauce I feel like.  I also use many of the marinade available.  Use what sounds good to you!  I have also changed out the chicken for Pork.  This really is a versatile meal....Change out with the season or with what you have on hand.

Green Lime Enchiladas

1 c. diced onions

2/3 c. white wine (or white grape juice, or chicken stock)

2/3 c. water

2 1/2 tbsp garlic (4 cloves)

2 tsp black pepper

1 tsp oregano

1/2 tsp salt

2 limes

~ 3 large chicken breast halves

1 pkg. corn tortillas

16 oz. Monterrey jack cheese

2 cans diced green chilies

Sauce:

16 oz. sour cream

1 pint heavy whipping cream (or half/half)

1/2 - 1 c. milk

pinch of cayenne

graded lime peel (both limes)

Combine and cook chicken (shredded), onion, garlic, pepper, oregano, salt, wine, water and lime juice.

Spray 9x13 pan. Make enchiladas with chicken, bit of cheese, chilies, sauce. Pour remaining sauce on top, cover with cheese, green onions, and chilies. Bake at 350˚ for 45 minutes.

** NOTES: With pepper jack cheese, cut pepper to 1 tsp and use only 4 oz. diced chilies as garnish on .

Layered variation: Use a little sauce in pan. Layer 12 tortillas on bottom and up sides; then spread meat with a bit of liquid. Add cheese and top with 9 more tortillas. Spread remaining sauce. Sprinkle cheese and garnish with chilies and green onions.

Submitted by April Hunt.

Catalina Cranberry Chicken

I use fat free dressing and pour over brown rice. It makes it less fat and healthy. 

4 lb. breast halves and/or thighs.

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA dressing

1 env. onion soup mix

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Pour over rice.

Submitted by April Simister.

Lime Chicken Tacos (Tracy Gunter)

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
13 fat-free flour tortillas (6in) warmed
sour cream, shredded cheddar cheese, and shredded lettuce, optional

*Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

*Remove the chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Serves 12 tacos

Nutrition facts: 1 taco (calculated without sour cream and cheese) equals 148 calories, 2g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 18g carbohydrate, 1g fiber, 14g protein. DIABETIC EXCHANGES: 2 very lean meat, 1 starch.