Sweet Love and Ginger

Chicken

20 Minute Chicken Noodle Soup

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

20 Minute Chicken Noodle Soup

Did you survive? I know not everyone got all of last week off, however I did and getting up for work yesterday, aka the first Monday of the year was hard.

I persevered though and I have to say I’m a little excited to get back into the swing of things. I like routine, and I need that routine to make some new habits this year.

But we aren’t here to talk about goals today though, we are taking a break from that to talk about my second favorite soup (this one is my favorite, yes I know they are basically the same).

20 Minute Chicken Noodle Soup

Chicken soup is one of the best things ever especially this time of year. It’s not quite winter, but it’s not quite fall still, meaning that its damp, muddy, cold, and it seams like there are a million little illnesses flying around. Soup is comforting, healing and so perfect for this time of year.

This is my favorite version of the classic. It’s super quick and easy which makes it perfect for a weeknight meal, or a quick pick me up after a rough day. For me a delicious homey, and healthy soup followed by a steamy cup of peppermint tea is exactly thing to take away any stress.

I used whole wheat noodles to keep it clean, but regular egg noodles would work just fine as well. You could also use rotisserie or leftover cooked chicken as well, roughly 2 to 2 1/2 cups of shredded chicken will work  just fine, simple add it a minute or two after the egg noodles. If you do use store bought rotisserie chicken you may want to add any salt at the end because it can be high in salt content already.

20 Minute Chicken Noodle Soup
20 Minute Chicken Noodle Soup
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 lb chicken cut into bite size pieces
  • 1 tsp pepper
  • salt to taste
  • 6 cups, low sodium chicken broth
  • 1/2 lb whole wheat egg noodles
  • handful chopped parsley
Instructions
  1. Heat the oil over medium high heat, add in the onion, carrots, celery and cook for 1 minute, until the onion becomes translucent.
  2. Add in the chicken and continue to cook until it becomes opaque roughly another 2-3 minutes.
  3. Stir in the broth and noodles and bring it to a simmer. Cook for 5-6 minutes or until the noodles are tender.
  4. Stir in the parsley and adjust the seasonings before serving.

 

Similar Recipes:

Butternut Squash Soup
Winter Minestrone Soup
Panera-Soba-Chicken-Noodle
Panera Soba Noodle Broth Bowl

One Pot Chicken Broccoli Alfredo

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is the time of year when one pot meals are like the
best thing ever. It’s because we are all running around like chickens, with no
heads, on no sleep, and with all the stress of the holidays (the fun too).
These meals are lifesavers. It’s especially great when it feed 4 or more. I mean 4
people out of one pan! Yeah it’s a pretty big pan, and it’s a pretty wonderful
pan. I probably should also mention that it takes about 30 minutes from start
to finish.
Do I sound a bit crazy? It’s probably because I am. That
whole book writing frenzy set me a bit behind on the holidays so I’m trying desperately
to catch up now. Eeekgatz!
Anyway you’re here for the recipe so I’ll just get on with
it.

One Pot Chicken Broccoli Alfredo (Serves 4)
4 cloves of garlic, minced
2 tbsp olive oil
1 lb of chicken, cut into strips
1 lb of pasta
3 cups of water
2 small heads of broccoli (or 1 large), cut into florets
1 cup of cream
½ cup grated Parmesan cheese

In a large pan or Dutch oven heat oil over medium high heat
and sauté the garlic for 1 to 2 minutes or until it begins to brown. Add the chicken
and cook until it becomes opaque on all sides, 3 to 5 minutes. Add pasta and
water and bring to a simmer. Cover and cook for 10 minutes. Add the broccoli
and cream and cook for another 5 to 10 minutes. The pasta should be aldente,
and the broccoli tender. Stir in the Parmesan cheese and serve.

Cream of Chicken & Wild Rice Soup

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Cream of Chicken & Wild Rice Soup

I have made Cream of Chicken and Rice before, so you already know I love it. However since cutting back on processed foods I have found myself actually craving more rice, specifically wild rice. Right now I see no issues with this.

What I like most about this recipe is that it’s super simple, and while it takes a while to cook, the flavors are so in depth and the texture so spot on that it’s totally worth the wait. I still dropped some blended spinach in this one mostly to boost the health factor, but you could probably add the spinach without blending or not at all if you so choose. I like to get the biggest bang for my buck however, so blending it is. I also added corn, because I felt it was needed.
It was well received and gobbled up in two eye blinks. Then I made it again a couple weeks later, just to make sure the recipe was right. It was. This time it was one eye blink. I think the one eye blink was due to the cooler temperature, something about warm soup and cool, rainy nights;  they just go.
Cream of Chicken & Wild Rice Soup

 

Cream of Chicken & Wild Rice Soup
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 4 medium carrots, diced
  • 2 celery ribs diced
  • 1 onion, diced
  • 6 cups of low sodium chicken broth
  • 1 cup of wild rice
  • 1 bay leaf
  • ¼ tsp curry powder
  • 1 tsp pepper
  • 1 lb chicken, cooked & shredded
  • 2 cups of spinach blended
  • 1 cup of corn (frozen or fresh)
  • ½ cup heavy cream
Instructions
  1. Saute garlic, carrot, celery, onion in oil.
  2. Add rice & broth, bay leaf, curry, & pepper. Cook stirring regularly until rice is aldente about 40 minutes.
  3. Add chicken and stir.
  4. Add spinach and corn cook for an additional minute.
  5. Remove from heat and add cream, stirring well to incorporate
  6. Serve immediately.

Crock Pot Apple Barbecue Pulled Chicken Sandwiches

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Apple season is starting to wind down over here as the frost starts to creep in so I’m trying to get the last of my favorite fair weather recipes out while I can.
Unfortunately I have been super busy lately trying to get all of these big ideas out of my head and into effect, as well as prepare for the impending holidays. I think I’m almost there I’m almost ready to let you guys in on what I have been doing/am going to be doing. You might already have some ideas, however we are moving on now.
What I meant to say there was that this recipe is great for the super busy. It’s one of those prepare it and leave it types, and when it’s done you just need to grab your buns and choose your toppings. I served it with some shredded cabbage, and a side of carrot sticks. Did I mention that I’ve been busy? Carrot sticks come in a lot around here when we lack time, or the energy to cook.
It’s also one of those recipes that is great for football season, since apples are around for pretty much its entirety and you can doubleor triple it easily. It could also be served over rice or pasta pretty easily if
you are looking for something different.
Crock Pot Apple Barbeque Pulled Chicken Sandwiches
Crock Pot Apple Barbecue Pulled Chicken Sandwiches (Serves 6-8)
1 Apple, peeled, cored and sliced
1 large onion, sliced thin
2 lbs boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
2 cups apple cider
1 cup ketchup
½ cup apple cider vinegar
½ cup apple cider
½ cup packed brown sugar
2 tsp ground mustard
¼ cup Worcestershire sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried onion
 

Place the first 7 ingredients in a large crock pot and cook
on low for 6-8 hours. Once the chicken is done use two forks to shred the
chicken. In a large saucepan combine the ketchup, vinegar, cider, brown sugar,
mustard, Worcestershire sauce, garlic, paprika and onion, and stir until well
combined. Bring to a boil and then reduced to a simmer. Cook uncovered for 10
to 15 minutes until the sauce has thickened. Stir the sauce into the chicken
until well combined. Serve immediately.

25 minute Broccoli Cheddar Soup w/ Rice & Chicken

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Broccoli Cheddar Soup w/ Rice & Chicken
Quick, easy, healthy, and delicious. These are the keys to the perfect one pan meal, especially when you are a single person. Let be real here no one wants to spend hours in the kitchen for themselves, though this doesn’t mean they want to eat ramen noodles every night either. We single eaters want real food. The kind we can sink our teeth into, and look back on with fond memories. We want satisfying food that also happens to be fairly easy to prepare. We should probably mention easy clean up, inexpensive, quick, uncomplicated, you know because it’s only for one person, why make it hard?
Yeah we are asking a lot, but I think we deserve it.
I also think that his meal has all of those qualities. It is a super hearty soup that you can whip up easily, and has the added benefit of being cheesy. Everyone likes cheese right? Well everyone without a dairy allergy likes cheese right? Moving on.
Are you ready for this? There are 8 ingredients; even including oil, salt & pepper which are usually considered freebies. Oh and it only requires one pot. If you really want to you could probably skip the bowls and eat right out of the pot. I mean its fewer dishes to wash so technically you are saving the environment.
Woah. We are doing big things with this recipe over here.
Broccoli Cheddar Soup w/ Rice & Chicken
25 minute Broccoli Cheddar Soup w/ Rice & Chicken
Author: JC
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 1 small boneless skinless chicken breast, cut into bite size
  • pieces
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • ¼ cup rice
  • ¾ cup chicken broth
  • 1 cup broccoli cut into bite size pieces
  • ½ cup shredded cheddar cheese (plus more for garnish)
Instructions
  1. Season chicken with salt and pepper to taste and sauté with oil over medium high heat for 1-2 minutes or until it becomes opaque, and browned.
  2. Add rice, broth and broccoli and bring to a boil. Once boiling reduce to a simmer, cover and cook until the rice is tender (about 20 minutes).
  3. There should be some liquid left in the pan, but add more if needed.
  4. Stir in cheese and adjust seasoning.
  5. Serve warm.

For more one the health benefits of broccoli check out this post from Well Being Secrets.