Category Archives: chicken stock

Slow Cooker Chicken & Pasta Soup

Slow Cooker Chicken & Pasta Soup

4 1/2 C chicken stock

1 can (14 1/2 oz.) diced tomatoes, undrained

2 boneless, skinless chicken breasts, cubed

1/2 onion, minced

1/2 C red bell pepper, diced

3/4 C green bell pepper, diced

1 clove garlic, minced

3/4 tsp basil

3/4 tsp oregano

1 Tbsp dried parsley

1/4 tsp Kosher salt

1/4 tsp black pepper

2 C uncooked Gigli or Campanelle pasta

 

Combine chicken stock with tomatoes, chicken, onion, pepper, garlic, and seasonings in slow cooker.  Cook on HIGH for 4 1/2 hours.  Stir in pasta and cook on HIGH for additional 30 minutes.

SLOW COOKER CHICKEN & PASTA SOUP

Music to Cook by . . . 

Until next time, Happy Cooking!  :)

“Accept who you are. Unless you’re a serial killer.”
― Ellen DeGeneres, Seriously… I’m Kidding

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

 

2 C chicken stock

2 C vegetable stock

4 boneless, skinless chicken breasts, cubed

3 celery stalks, diced

3 carrots, diced

1 tsp dried marjoram

1 bay leaf

1/2 tsp dried thyme

1/4 tsp crushed sage

1/2 tsp Kosher salt

1/4 tsp black pepper

1 packet Goya chicken bouillon

1/2 C frozen mixed vegetables

1 C egg noodles

Pour stock into slow cooker.  Add chicken, seasonings, and vegetables.  Cook on HIGH for 4 hours; add egg noodles and cook one additional hour on HIGH.

photo (1)

Doesn’t this look good for a cold winter’s night?

Music to Cook By . . . 

Until next time, Happy Cooking!  :)

My personal goals are to be happy, healthy and to be surrounded by loved ones. - Kiana Tom

Slow Cooker Cheesy Broccoli Potato Soup

Slow Cooker Cheesy Broccoli Potato Soup

 

4 potatoes, scrubbed and diced (unpeeled)

2 C chicken stock

1 carrot, diced

1 celery stalk, diced

1 C onion, minced

1/2  tsp celery seeds

1/2 dried thyme

2 C broccoli florets, chopped

1 C milk

2 Tbsp cornstarch

2 C shredded Cheddar cheese

1/2 tsp Kosher salt

1/8 tsp black pepper

3-4 slices bacon, cooked to crisp

Place potatoes in slow cooker.  Cover with chicken stock, carrot, celery, onion, celery seeds, and thyme.  Cook on LOW for 7 hours.  Add broccoli; cook on HIGH for 30 minutes.  Whisk milk and cornstarch together in small bowl; stir into slow cooker.  Cook 3 minutes on HIGH, stirring occasionally.  Add cheese, salt, and pepper; cook 3 minutes on HIGH, stirring occasionally.

Crumble bacon over bowls of soup.

cheddar broccoli potato soup

 

Music to Cook By . . . 

Until next time, Happy Cooking!  :)

You know, all that really matters is that the people you love are happy and healthy. Everything else is just sprinkles on the sundae. - Paul Walker

Quick ‘n’ Easy Slow Cooker Brunswick Stew

Quick ‘n’ Easy Slow Cooker Brunswick Stew

2-2 1/2 lb boneless, skinless chicken thighs

2 C chicken stock

3 potatoes, peeled and diced

1 celery stalk, diced

1 – (12 oz.) Kroger frozen vegetable soup mix

2/3 C barbecue sauce

3 tsp Worcestershire sauce

1/2 tsp Srirracha sauce

2 tsp salt

1/2 black pepper

 

Place chicken thighs in bottom of slow cooker.  Cover with remaining ingredients.  Cook on HIGH 4 1/2 hours.  After about 3 hours, stir with a wooden spoon.  It may be necessary to begin breaking apart the meat with the spoon if it does not fall apart on its own.

 

Quick 'n' Easy Slow Cooker Brunswick Stew

 

Music to Cook by . . . 

 

Until next time, Happy Cooking!  :)

It takes more than just a good looking body. You’ve got to have the heart and soul to go with it. - Epictetus

SAFFRON CHICKEN

Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging.  During my most-recent “blog break”, I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

SAFFRON CHICKEN
adapted from Kalyn’s Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers 
1 Tbsp extra virgin olive oil
1/2 Tbsp butter 
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock     
1 1/2 Tbsp  lemon juice 
1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown