Hello, friends! I took a little bit of a blogging break these past few weeks, but I did make a few things to share with you during that time, one of which is this Easy Cobb Salad. This is one of my favorite kind of salads to order when I eat out, but I had never made one myself—so it was something I definitely needed to make!Continue reading
This mildly spicy, cheesy Chicken Tortilla Soup really warms you up on a cold day! The recipe is adapted from Food.com with a little more garlic added in. I also used olive oil instead of corn oil and Half & Half (light cream) instead of milk. If you want to try a vegetarian version, you can substitute firm tofu for the chicken, cut into small chunks and browned in a skillet with olive oil (a tip from one of my friends!).Continue reading
This is a great, easy salad you can put together in very little time, especially if you make the homemade Buttermilk Dressing in advance. It’s perfect for hot days when you don’t feel like cooking. You do need to have some chopped cooked chicken, but you can even buy that pre-cooked, or use rotisserie chicken if you want. And if you don’t have time to make the Buttermilk Dressing, you could substitute 3/4 cup of store-bought Buttermilk, Ranch or Vinegrette dressing. What could be easier?Continue reading
Are you a fan of Chicken & Stuffing? I made it for the first time a few weeks ago. If you’ve ever been intimidated by the thought of making Chicken & Stuffing, I can assure you that this recipe is really super easy and very delicious too! And it doesn’t take long to make if you use pre-cooked chicken. Continue reading
After having some wonderful spring-like days in the middle of winter, more cold and snow came this past week–brrr! I’ve always liked having a bowl of hot chicken noodle soup to warm up in weather like this. When I decided to make some chicken soup at the spur of the moment, I didn’t have a lot of fresh veggies on hand, but I did have a large can of homestyle chunky veggies. So I made a really easy chicken soup with that–very chunky and brimming with veggies, noodles, and lots of diced chicken. It’s a little more work than opening a can of soup, but since this is more like homemade, it’s worth the little extra effort!
HOMESTYLE CHICKEN VEGGIE NOODLE SOUP by NancyC, adapted from Betty Crocker
Makes about 4 servings
- 1 Tablespoon non-GMO canola oil or light olive oil
- 2 cloves garlic, minced
- 1/2 cup sliced green onions (slice up both the green and white part)
- 5 cups chicken broth
- 1 (29-ounce) can mixed vegetables, drained (carrots, potatoes, celery, peas, onions–I used Veg-All Homestyle Large Cut Vegetables) or use an equivalent amount of mixed frozen veggies
- 3 cups cubed cooked chicken
- 3 cups (6 ounces) uncooked egg noodles
- 1 Tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
- 1/4 teaspoon pepper
In a large saucepan (3-quart or larger), heat oil over medium heat. Add garlic and green onions and cook 2 to 3 minutes, stirring occasionally.
Stir in remaining ingredients and heat to boiling. Reduce heat to medium-low, then cover and simmer about 10 minutes, stirring occasionally, until noodles are tender. Serve immediately.
I love how chunky this chicken soup is! Do you make homemade chicken soup often?