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 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?
This is a thick, creamy, chunky, spicy soup that you really need to try! I first heard about it from my friend Ann, who raved about this soup that Gayla had made for a special luncheon. I had the recipe for awhile, and finally had a chance to try it–it’s a wonderful chicken tortilla soup! It has some peppers, onion, and green chilies in it, along with pinto and northern beans, and flavored rice. And the chicken chili seasoning gives this soup such a great flavor!
I’ve tasted some other yummy things Gayla has made before (she makes the prettiest decorated Christmas cookies!), so I’m not surprised this soup of hers is so yummy, too! Not only is Gayla a great cook and baker, she also creates pretty homespun decor items like rag quilts and burlap Christmas trees. You can take a look at these items, and many other things she’s made, at her site called Jubilee Fabric where she also sells fabric and quilt supplies. If you like crafts with a little more bling, you’ll want to visit her other site, Jubilee Rhinestones, that features supplies and craft ideas for iron-on rhinestones, transfers, and decal stickers.
If you’re not a crafter, you may just be interested in making this soup–and I’m sure you will love it as much as I do! It is a spicy soup, so use mild Rotel and omit the can of green chilies if you’d like it less spicy. I really like the spiciness in this, though! This recipe makes a big potful of soup, about 8-10 servings.
GAYLA’S CHICKEN TORTILLA SOUP
Makes about 8 to 10 servings
- 1/2 cup (1 stick) butter
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 (15-ounce) cans chicken broth
- 2 cups water
- 2 (1.25-ounce) packets White Chicken Chili Seasoning (two brands I’ve used are Williams and McCormick)
- 1 rotisserie chicken, deboned and shredded (or cook a package of chicken breast tenders and shred them)
- 1 (10-ounce) can Rotel diced tomatoes and chilies, drained
- 1 (4-ounce) can chopped green chilies
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 1 (15.5-ounce) can northern beans, rinsed and drained
- 1 (6 to 6.9-ounce) package of chicken-flavored rice (the “side dish” kind-I used Rice-A-Roni Chicken flavor)
- 2/3 of a pint of heavy cream (or about 1 1/3 cups)
- For garnish: crushed tortilla chips, grated or shredded cheese, and/or sour cream
In a large stockpot over low heat, melt butter and saute peppers and onion until tender. Add chicken broth and water and bring to a boil. Add seasoning packets and bring to a boil; boil for 5 minutes. Add the rest of the ingredients except for the heavy cream. Cook over medium heat for about 20 to 30 minutes or until rice is tender. Just before serving, add cream until the soup is creamy enough for your taste.
This can also be made in the slow cooker on the LOW setting–cook on LOW for several hours. Add the cream the last 30 minutes of cooking.
To serve, top each bowl of soup with crumbled tortilla chips, grated or shredded cheese, and/or a dollop of sour cream.
This is the second chicken tortilla soup recipe I’ve tried this fall. Another good one that I’ve made is BZ’s Chicken Tortilla Soup. What kinds of soups have you been making?
I like eating soup in the cold winter months, and this is an easy soup recipe I came up with the other day. It’s a thick and chunky soup with ground beef, beans, and veggies in it, and you can make it without the beef, too, substituting chicken or more beans in place of the meat. Jalapenos give the soup a little spiciness, along with the taco seasoning you mix in. Make it in a big pot and you’ll have enough soup to serve 6 to 8 people. Serve it with some bread or rolls–it makes a nice hot lunch or dinner on a cold day!
BEEF OR CHICKEN TEX-MEX SOUP by NancyC
Makes 6 to 8 servings
- 2 (14.5-oz.) cans diced tomatoes (regular or no salt)
- 1 (14.5-oz.) can beef, chicken, or vegetable broth
- 1 (6-ounce) can tomato paste
- 1 (1-ounce) packet taco seasoning
- 1 lb. ground beef, cooked, crumbled, and drained of excess fat OR 1 lb. chicken breasts, cooked and shredded or cut into chunks (you could use leftover rotisserie chicken in this, too); if you want to make this meatless, substitute an extra can of pinto or kidney beans for the meat
- 1 medium-size onion, diced
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (10 to 12-ounce) package frozen corn, thawed
- 1/2 cup sliced jalapenos (from a can or jar, or fresh, with seeds removed)
- sour cream for garnish (optional)
- sliced green onion stems for garnish (optional)
In large stockpot, over medium heat, add diced tomatoes, broth, tomato paste, and taco seasoning, blending well. Add in cooked ground beef or chicken, diced onion, beans, corn, and jalapenos, stirring everything well. Turn heat high enough to heat to boiling, then reduce heat to low and simmer for 30 to 40 minutes. Serve immediately and garnish with sour cream and green onion slices if desired.
Do you have a favorite winter soup you like making?