Showing posts with label Recipe Share. Show all posts
Showing posts with label Recipe Share. Show all posts

Friday, September 18, 2015

Flu Season...Time to make some Chicken Noodle Soup!

Flu Fighter Chicken Noodle Soup - everyone says this is the best chicken noodle soup they've ever tasted!!! Make it for yourself ands see why!!!:

Flu Fighter Chicken Noodle Soup

Loaded with good for you ingredients and full of flavor – this absolutely delicious chicken noodle soup makes for a wonderful dinner! It’s also a tasty remedy for battling off a nasty cold or flu! 


Flu Fighter Chicken Noodle SoupWhen it comes to soup, I’m kind of a pro. I love soup!  I have my Mama to thank for that. We loved soup growing up and it is something that I am passing down to my girls.  Plus, there is nothing better than a bowl of nice warm, delicious, homemade chicken and noodle soup, am I right? 

Chicken Noodle Soup is so healthy, bold, and flavorful that  I could truly be content eating a heaping bowl for lunch every single day. To be honest, most Winter afternoons, I do. It’s a great way to get my daily dose of meat and veggies and comfort in one convenient, cozy bowl.

This recipe is no different.  It is sure to invigorate your taste buds and have your tummy begging for more!  This soup is sure to knock the flu right out of your body for good...


My Favorite Chicken Noodle Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 bowls



Ingredients
    Flu Fighter Chicken Noodle Soup
  • 1 pound skinless, boneless chicken breast tenders (or pre-cooked rotisserie chicken meat works well too!) 
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 very large onion, finely diced
  • 8 cloves garlic, minced
  • Big pinch of salt
  • (1) 32 oz containers chicken stock
  • 4 cups water
  • 1 bay leaf
  • 2 cups noodles of your choice, I used gluten free elbows
  • Juice of 1 lemon, plus more for serving
  • 1/4 cup to 1/2 cup fresh dill, chopped
Instructions
  1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
  2. While the chicken is roasting, make the soup.
  3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.
Notes
* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.





















Wednesday, September 16, 2015

Recipe Alert! - Pillsbury Chili Cheese-Dog Bubble Up- BAKE

Chili Cheese Dog Bubble-Up Bake
Photo Credit: Pillsbury

This recipe was to good not to share! This is on my radar for Sunday...perhaps, while Hubby is tuned in to Football for the evening... (sounds good to me!)


Chili Cheese Dog Bubble-Up Bake


Prep: 10 Minutes

Bake: 30 Minutes

Ingredients: 7 TOTAL

Servings: 6


Ingredients

1
can (28 oz) chili with beans
8
all-beef hot dogs, cut into bite-size pieces
2
cups shredded Cheddar cheese (8 oz)
2
cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
2
tablespoons butter, melted
1
teaspoon garlic powder
1
teaspoon parsley flakes



Directions


    • 1Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
    • 2Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
    • 3Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
    • 4Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.


    Serve this comforting casserole with a side of freshly steamed green beans.
    Boost the dish by adding 1 diced green bell pepper to the chili before baking.

*Adaption: You can also use left over home-made chili and complete as directed for a prep that suites your family!












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