Cindy C’s Creamy Chicken & Rice Soup

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We had this soup tonight, and my tummy is feeling blissful…  thankful for my sweet Cindy  for creating the recipe and thankful for Carol  for sharing it on facebook! I immediately knew this would be yummy! First off everything that Cindy makes is delish and the ingredients just screamed comfort, which I was in need of!  This recipe makes enough soup to share or perfect to eat and freeze (my small family of 3, ate it twice and froze a batch!) We are big veggie lovers so I added more veg, note my tweaks)

Cindy C’s Creamy Chicken & Rice

In a frying pan:

1 stick butter

1 onion chopped (2 sweet Vidalia’s)

1 carrot grated (I used 3, diced)

Also add to frying pan:

1/2 t thyme

1/2 t marjoram

Pepper (white and black)

1/2 cup flour

Mix and cook until light golden brown.

Set off burner and wait until you see ****

further in the recipe.

In Stock Pot:

Bring 1 gallon of chicken stock to boil

3/4 cup wild rice.

After 15 minutes:

Add 2 cups white rice

after 30 minutes:

Add diced cooked chicken

1/2 cup peas (used a whole bag, apx 2 cups)

After 15 minutes:

When it returns to a boil

*****

Add butter/flour mixture from before.

Stir until well blended.

Turn off burner or put on very low.

Add 2-4 cups half and half or cream at the end and heat through.

This is heaven in a bowl! I don’t know about you but, I am hoping that Cindy will share some more of her recipes!

xoox, mama bird

White Chicken Chili

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A dear family friend, Celeste Watts shared this recipe with me probably 10 years ago and I am still in love with it! I hope you and your family will enjoy it as much as I do!

 

White Chicken Chili

1lb large white beans, soaked overnight

6-8 cups chicken broth

2 cloves garlic, minced

2 onions, chopped, divided

1 Tb oil

2 4oz cans green chilies

2 tsp cumin

1 1/2 tsp dried oregano

1/4 tsp ground cloves

1/4 tsp cayenne pepper

4 cups diced cooked chicken breast

Top with Monterrey Jack Cheese

Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil remaining onions and sauté, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hour or so.

Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!

Enjoy!! Mama Bird

Good Season’s Chicken {crockpot}

good seasons

 

It’s CROCK POT THURSDAY, why you may ask Thursday is soccer practice and we have to leave home at 5 and don’t get home until almost 7. Therefore, the crock pot is my solution to a home cooked meal without

Here is another pintrest inspired dinner, I, of course added lots of veggies and cut the fat from the original recipe. SCORE!

3 chicken breast, cubed

1 packet of Good Season’s Italian dressing

1 can chicken broth

1 can cream of mushroom

4 oz low fat cream cheese

1 (15 oz) can fire roasted tomatoes

2 handfuls fresh spinach

place first 4 ingredients in the crock, set to low and go. When you get home stir in cream cheese, tomatoes & spinach. Serve over pasta or rice and ENJOY!!

Asian Chicken Lettuce Wraps {crock pot!}

 

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Yes, you read that correctly! Asian Chicken in the crock pot! Lettuce Wraps are one of my favorite things and Cheesecake Factory serves them with these yummy fresh veggies and trio of sauces so today I am giving you the weeknight version! Still the fresh yummy veggies, just a really quick, no mess, no fuss chicken. You could always grill this chicken and really boost the flavor, but when short on prep time this worked great! If you blink you may miss the directions!!

Crock pot Asian Chicken

boneless/skinless chicken breast

1 cup SOY VAY Island Teriyaki*

dump in crock and set on high for 4 hrs or low 6-8 depending on the time you have* (I started mine at lunchtime so I did high, it worked perfect)

Shred chicken with 2 forks and set aside

*Island Teriyaki is now available at Wally and Food Lion (used to only be able to find it at Trader Joe’s!)

image I am obsessed with Peanut Sauce and this random combo I came up with yesterday was AWESOME! Not too much peanut butter, a little kick and some acidity for a little tang! I made this after I got the chicken going and put in fridge so all the flavors could come together.

Peanut Dipping Sauce

3 T Island Teriyaki

1 T peanut butter

1 T rice wine vinegar

2 t Sriracha

Wisk all ingredients together. ENJOY!

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Asian Marinated Cucumbers:

English cucumber, sliced thin

1/4 cup Island Teriyaki

1 1/2 T rice wine vinegar

I also used:

Water Chestnuts, diced

Carrot, shredded

Avocado, sliced

Lettuce for wrapping all the goodies in!

 

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Enjoy!! Mama Bird

Souper Sunday {Chicken noodle}

chix noodle

What to do on a day where the whole family feels like poo?Make soup! Today I am making old fashioned Chicken Noodle.

My roommate in college, Riley was really sick one winter  and his Mom called and dictated his favorite chicken noodle soup recipe. I have been making this for almost 20 years. Mrs. Hall lost her battle with cancer 12 years ago. I have such amazing memories of her.  When living in DC she would  invite me over on Sundays for “family” dinners. great lady who is missed!

I make the biggest pot I can and then freeze it so I have it on hand. I do not freeze with the noodles. I always add those with each individual pot.

 

Mrs. Andi Hall’s (feel better) Chicken Noodle Soup:

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Start with lots of water & add one whole chicken or split chicken breast, 1 stalk of celery, outside of onion, peel from carrot, 3 cloves of smashed garlic, salt, pepper, turmeric  and lots of dill. Bring to boil. Simmer until chicken is cooked apx 40 mins. Take chicken out and put skin, bones and any part of chicken you are not using in soup back in the pot. Add box of chicken broth. Simmer on low all afternoon. (4-6 hours) Then pour broth thru a mesh strainer and toss everything. You will have a beautiful clear broth.

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Add:

4 carrots, sliced

3 celery stalks, sliced

onion, diced

Dill weed, garlic, salt, pepper, thyme

Simmer until veggies are tender; apx 45 mins. Add

egg noodles just prior to serving.

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Allow veggies to soften apx 30mins, add noodles or you could use rice and enjoy. This soup always makes my family feel better!!

*cooks note: want to make this in a hurry? use a rotisserie chicken and cut time in half!

xoxo, mama Bird

Souper Sunday {Italian Chicken Noodle}

italian soup

Today I give you my take on Italian Chicken Soup, as comforting as the original just with a few more flavors.  Basically I used what I had on hand and this is what I came up with! It was really yummy and I enjoyed it a lot. I will definitely be making this again! I also made a huge pot so that this can be either frozen for a meal later in the month or eaten on all week long!

olive oil

onion, diced

2 carrots, diced

2 stalks celery, diced

1 t thyme

64 oz chicken broth

2 chicken breast, shredded

28 oz can whole tomatoes,drained and diced

1 can cannellini beans, drained & rinsed

1/2 to 1 cup small pasta, under cooked

Dice onions, celery and carrots, sauté in olive oil until tender; add thyme. Add chicken broth and allow to warm, flavors with combine. Add shredded chicken, tomatoes and beans. Simmer on low for 15-20 mins  add pasta just before serving. Top with shredded parm, ENJOY!!

xoxo, Mama Bird

Pesto Chicken

pesto chix

If you have been following you know how much I LOVE Pesto and I am always for looking for new ways to include it in my weekly menu. Check out my Perfect Pesto, I consider it perfect because it is so good but, not too strong which is the only complaint I have ever heard about pesto, some people like Tina will complain that it is too strong so the addition of the fresh spinach doesn’t change the taste, it mellows it a bit! YUM

Pesto Chicken

Boneless skinless chicken breast

garlic salt & pepper

1/2 cup Perfect Pesto

mozzarella cheese for topping

Pound chicken thin, top with pesto, cover with foil, bake 30-40 mins at 350, remove foil, top with cheese pop back in oven for 7-10 mins to melt cheese.

ENJOY!!

XOXO, Mama Bird

Mimi’s Chicken Pie

chix pie

Sundays growing up we used to go to my Mimi & Pop’s for lunch and this is one of my fav recipes. The smell of it alone takes me back to her kitchen, the clear vinyl floor covering, the wooden table my Pop made that is now in my kitchen, food = love.  So from my Mimi to you I share her yummy chicken pie.

Mimi’s Chicken Pie

3 to 4 chicken breast drizzle with olive oil, salt, pepper & thyme roasted at 350 for 35-40 mins; cool and shredded an set aside.

1 stick of butter, melted

1 onion, diced

1/2 cup flour

4 cups chicken broth, warmed

3 carrots, blanched & diced

1 stalk celery, diced

1/2 cup frozen peas

Melt butter, add onions & celery sauté until translucent slowly add flour, it will be very thick. Next, slowly add the warm broth. Toss diced carrots into boiling water for 3 mins. Add remaining veggies, chicken, & spices to broth mix; pour into 9×13 casserole dish. Cool in fridge for a hour or two up to overnight.

Topping

1 stick melted butter

1 cup Bisquick

1 cup milk

melt butter, add bisquick and milk’, pour over top of chicken pie and bake 45 mins at 350.

ENJOY!!

xoxo, Mama Bird

 

Chicken Salad

Chicken salad is one of those dishes that I make a little different each time I make it based on  what kind of chicken, veggies etc that I have on hand. Today I made another old school or should I say “Retro Rad” in honor of Emily Ellen from Next Food Network Star? Again, this is an easy recipe that lends itself to whatever you have in your fridge! The key to the moist & yummy chicken is marinating it overnight. I promise this is the one step NOT to skimp, unless you use rotisserie chicken, it will be moist but, not all the yummy flavor!

3 to 4 Chicken breast marinate in Italian dressing overnight

2 stalks celery, sliced thin

1/2 sweet onion, chopped fine

3 hard boiled eggs, chopped

1/2 cup mayo (maybe more/less)

2 T of chix broth/drippings from cooked chicken

1 T fresh lemon juice

pinch of thyme. garlic. salt & pepper to taste

Bake chicken at 350 for 30-40 mins. Allow to cool and rough chop. Mix mayo, lemon juice, chicken broth and spices; set aside. Add chopped veggies to chicken; add mayo mix to chicken mix; chill and ENJOY!!

xoxo, Mama Bird

Tori Darlin’s Chicken Salad

This hot chicken salad brings back so many memories of college. Tori was one my college roommate and she is a fantab cook.  This is one of the favs! I can’t believe how long it has been since I have made it!  My App State girls were my family! I love them and this dish really makes me think of them!!

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Hot Chicken Salad

1 pack of boneless/skinless chicken breast poached and diced

2 stalks celery, sliced thin

1/2 c each red & green pepper, diced

1/2 onion, chopped

1/2 to 1 c mayo (Tori ONLY uses Dukes)

juice from1lemon

salt, pepper, garlic powder to taste

1 tomato, sliced, optional

2 c shredded sharp cheddar

1/2 to 1 c crushed rippled potato chips(must use rippled or wavy for the texture!)

boil chicken 30-45 mins, drain, cool,  dice, mix in spices. Sauté celery, peppers & onion; add to chicken, mix in mayo and lemon juice. Pour in casserole dish, top with tomato slices and bake at 350 for 20 mins covered then mix cheese & chips and place on top and bake uncovered additional 15 mins. 

She always served it with Wild Rice the classic Uncle Ben’s in the orange box with half white wine and half water and of course you must use 1T of butter for an amazing taste and the perfect accompaniment to Hot Chicken Salad. 

Thanks Tori for a classic and yummy dish that I am now sharing with my family!! Love to you, Jen, Jenn, Ana & Red.

xoxo, Mama Bird