Tonight’s menu consisted of Chicken Noodle Soup and homemade bread. The bread was from an Artisan Bread Cookbook I had purchased some time ago, and was so simple and delicious I promise to post the recipe in another post as I will be baking bread again real soon.
Now for the chicken soup. Here is a photo of the basic ingredients that I used.
2 chicken breasts
2 cans of chicken stock/broth
2 ribs of celery chopped
1 carrot chopped (I used about 15 baby carrots and chopped them because that is what I happened to have on hand)
1/2 onion chopped
Soup noodles (I used the small star shaped noodles)
Spices to taste: salt, pepper, minced garlic, parsley
Chop the onion, carrot and celery and put in the crockpot. (I normally spray my crockpot with cooking spray for easier clean up, but in this case it is not necessary).
Next add the chicken broth and the chicken. I normally chop the chicken up and put it in but mine was still a bit frozen so I just put it on top and cut it up later.
Next I added the spices and the cover. Cook on high for about 7-8 hours.
During the last hour of cook time, I added the noodles. Since they were small they cooked rather quickly. You don’t need much – maybe 1/2 cup of noodles. Serve with warm, fresh baked bread as I did or rolls.
Excuse my 1/2 eaten slice of bread – I almost forgot to take a photo. Hope you enjoy this recipe as much as we did.
I am so glad that I had chicken soup on the menu tonight as my son came home with the sickies – headache, tummy ache and overall not feeling to hot – poor guy.
I didn’t take any photos during the cooking process as it is fairly easy.
1 large onion, chopped
4 carrots, chopped
2 celery ribs, chopped
salt and pepper to taste
1/2 cup of flour
8 cups chicken broth
3 cups whole grain rice, cooked
2 cups chicken breast, cubed
1 cup evaporated milk, fat-free
a bit of fresh parsley – about 1/4 cup chopped
In a large saucepan, saute onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in the flour until blended.
Add broth, chicken and milk and cook until chicken is done and no longer pink – about 20 minutes. Add rice and cook another 5 – 10 minutes until rice is heated through. Add the chopped parsley serve – enjoy!
CROCK POT VERSION:
You can put the sauteed vegetables, broth, raw chicken, and milk into the crock pot and cook on high for 3-4 hours or on low for 5-6 hours. Add the rice about 15 minutes before serving. Top with the parsley and serve.
This recipe is not only Weight Watcher friendly, but crock pot friendly too. I had printed this out a long time ago and have made it several times – the only notation I have about where I got the recipe is “Submitted by Sandy Shelby”.
1 large onion diced
1/2 pound of lean ground beef
1 package dry Taco Seasoning (I buy in bulk from Costco so I used 1/4 cup)
1 package dry Ranch Dressing mix
2 cans pinto beans – rinsed and drained
1 can corn – drained
2 cans diced tomatoes – I used one plain and one that was flavored Basil and Oregano (the boys do not like tomato chunks so I process mine in the food processor)
1 can water
1 small can Green Chilis Chopped
1 small can tomato sauce
Brown the meat and the onion.
While the meat and onion are browning, add the remaining ingredients to the crock pot. TIP: I always spray my crock pot with cooking spray before adding the ingredients as this makes for easier clean up later. Once the meat and onion are brown add them to the crock pot as well and give it a good stir to combine everything.
Cook on low for 8 hours. Mine comes out like a soup. If you do not process the tomatoes it will have a thicker consistency. I usually will serve the following toppings with the soup – grated cheese, green onions, sour cream, crushed tortilla chips, and even chopped cilantro if you have it.
If you are following the Weight Watcher program then 1 1/2 cups = 3 points. You will need to add points for the toppings if you add any.
Here is another recipe I tried from the “Chicken Soup for the Soul – Recipes for Busy Moms” cookbook I checked out from the library.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts cut into 1/2 inch chunks (I used a chicken breast we had leftover from our weekend BBQ and three of the chicken strips leftover from dinner last night)
1 red bell pepper, coarsely chopped
3 garlic cloves, minced
3 cans (14 ounces each) ready to serve reduced sodium chicken broth
1 package (10 ounces) frozen whole kernel corn
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 cup broken up baked tortilla chips
In a pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned, stirring frequently.
Stir in the chicken broth, corn and salsa; bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, or until no pink remains in the chicken. I added the cilantro at this point as well.
Ladle into bowls and serve topped with the tortilla chips. I also served cheese quesadillas with the soup. Enjoy!