Homemade Chicken Soup, Dumplings optional

You can easily make homemade  chicken soup in your crockpot.  Do as exactly below and set your crockpot to low for approximately 6 to 8 hours. Cut or shred chicken for recipes where chicken is used. You can freeze in bags for casseroles as I do. Saves time!! And you can freeze the broth too.

For small dumplings use a baby tsp. Or the tip

Of a tsp.

9/11/2024

Just starting to come to a boil.  Bone in chicken breasts about 2.4 lbs. carrots, onion and celery. Salt and dried parsley as well as 1 tablespoon better than bullion added.

Skim

Skim foam as the chicken cooks.  Simmers as  I text until chicken comes off the bone.

Strain and serve 

Enjoy!

Yesterday I made homemade chicken soup which most of us know how to do but I'll post it anyway..Lots of good quality chicken , carrots, celery and onion are put into this..

Some people add parsley or a tomato as well .  It depends on you. 

Updated photos and recipe  12/29/23

Chicken soup with shredded chicken carrots and orzo.

Homemade Chicken Soup

12 cups cold water
1 1/2 lb.+ chicken breast or several chicken parts (My mom always used chicken parts(even the neck)of the chicken)  ( I like chicken breasts because they made soup sweeter)
4 peeled carrots
1 whole  medium onion
2 tsp. salt
pepper to taste 

1 tablespoon Better than Bouillon 
celery tops, dried celery, parsley or several celery cut in large pcs.
1  whole tomato(if desired for color)

Wash chicken, add to cold water with the rest of the ingredients and slowly bring to boil over medium heat.  Once it has come to a boil add Better than Bouillon, turn down to low and cook slowly approximately 2 hours or more until chicken is tender and pulls apart.  Take chicken and carrots out and cool slightly.  Cut up chicken and carrots.  Strain soup(discarding onion and celery) add chicken and carrots. Cook your favorite pasta(noodles) and add to soup.

Note:   I add Acne de Pepe and Orzo but thin fine noodles as well as others work well. Drop dumplings make this soup even heartier.

Makes several servings and freezes well...Happy Cooking!


Drop Dumplings:

In medium bowl beat egg with fork add water and salt. Fold in flour.  Bring a medium pot to boil, drop batter using a 1/2 of a small teaspoon(see photo).  Stir while adding so as not to stick to bottom of pan. Cook on medium heat until noodles come to top.  Cook for several minutes more. Drain and add to soup along with some noodles.

From my kitchen to yours,

5/24/11

updated  3/8/17

12/29/2023

Crockpot salsa chicken

I made this today. 

2lb. Chicken, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded 



Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.  Set on low and cook for 6-8 hours. The meat is cooked when it shreds. When ready to serve, break up the chicken with two forks and top with cheese and sour cream.

An added touch might be to serve it over rice. Enjoy!

From my kitchen to yours,

Chicken Tetrazzini! Something different!!

I asked a friend for this recipe after I really enjoyed it at her home.  Unfortunately I haven't made it in years so today as I was going through my saved recipes, this caught my eye, and  it was going to be a meal I would be making this week for sure.

I had made some chicken soup yesterday, using lots of good chicken breasts so I immediately put the meat to good use.   I didn't put any mushrooms in it because my family doesn't care for them.  I think they are a nice touch for taste and color.  I was a bit disappointed with the photos but take it from me it was Delicious!!!! My hubby said this would be something he would like me to make again.. Flavor from the 3 cheeses I added was by choice.  Swiss cheese was the cheese of choice for this recipe.  Enjoy!


Happy Baking and Cooking from my kitchen to yours!

3 cups cooked Rotini or spaghetti
1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups chicken broth(can or carton is fine)
1 cup heavy cream
1/2 + cup shredded Swiss cheese
1/3 cup grated Parmesean cheese
2 1/2 to 3 cups cubed chicken ( Microwave or boil several boneless chicken breasts for easy cubing)
**drained canned chicken is an option
1/2 cup sliced mushrooms optional

Note: I also added about 1/4 lb. American cheese to it as well..

In a large saucepan melt butter and blend in flour.  Gradually stir in broth and cream.  Cook stirring constantly over low heat until sauce thickens.  Blend cheese and continue stirring until cheese melts.  Stir in remaining ingredients until heated through.  This meal is easily prepared on the top of the stove. * If you decide to finish it in the oven toss all and place it in an baking dish (325) for several minutes.  Top might become crusty so be careful.  .  Makes 4 servings.. Side salad a must!

Happy Cooking from my kitchen to yours,
 

M.J.

12/11/11
2/13/13

2/13/13

Don't count me out!

I'm still baking and cooking so don't give up on me.

I don't see comments. I guess it's because you choose not to but please keep checking this blog because I will continue to share kitchen tested recipes, my own photos and some helpful ideas and suggestions I think you might want to hear about.

I also have a Facebook group page.

It's called We Like to Bake and Cook Group.  Join and find out some new recipes and mouth watering photos. Everyone who joins can post their delectable delights!!

As always,

Stuffed chicken breasts!

Chicken seems to be a good choice if you want to watch your fat and calorie intake. There seems to be lots of recipes calling for chicken breasts..

Here is one I found and adapted to my liking.  I found it to be both interesting and a bit different using sun dried tomatoes..




1 pkg. frozen chopped spinach (cook, drain and push down with spoon to remove excess moisture)
1/4 cup chopped onion
1 clove minced garlic
1/2 tsp. red pepper flakes
2 tsp. olive oil
1 tsp. water
2 tablespoons drained sun dried tomatoes( recipe calls for dry packed sun dried tomatoes)
4 chicken cutlets( pounded and made as thin as possible)
1/2 cup chicken broth
1/4 cup grated Parmesan or Romano cheese

Cook spinach, drain and remove excess moisture.  Combine onion, garlic, red pepper flakes and 1 tsp. olive oil and water in medium size skillet.  Cook until onion is translucent and softened.  In a small bowl stir together onion mixture, cheese and spinach.  Set aside

Sprinkle chicken with sun dried tomatoes
Divide spinach mixture between cutlets
Roll tightly and secure with toothpick



Add remaining olive oil to skillet.  Add chicken and cook over medium to low heat turning until golden brown, about 10 minutes..

Add broth, cover and cook over low heat about 7 minutes more.  Uncover and transfer to plate..Cover to stay warm.  Boil juices until reduced and then slice chicken at an angle and spoon juices over  chicken.  Add a small green salad and enjoy a light meal..  

Happy Baking and Cooking from my kitchen to yours,

adapted from Prevention Magazine

1/9/12
1/3/14