Chicken and Rice Soup

Found this recipe HERE. I think I posted another chicken and rice soup on here before, but this one's a lot different.

• 2 pounds boneless, skinless chicken breasts, cut into 3/4" pieces

• 1 Tbs Emeril's Essence or Creole Seasoning

• 1 Tbs olive oil

• 2 cups diced onions

• 1 1/2 cups diced carrots

• 1 1/2 cups diced celery

• 1 Tbs minced garlic

• 1 tsp dried basil

• 1 tsp salt

• 1/4 tsp crushed red pepper

• 2 quarts chicken stock/broth, plus more if needed

• 1/2 cups uncooked long-grain white rice

• 1 5-oz bag prewashed spinach

Place the chicken in a medium bowl, season with the Essence or Creole seasoning, and set aside.

Heat the olive oil in a 6-quart or larger soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute.

Add the chicken and cook for 3 minutes.

Add the broth and rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.

Stir in the spinach, and serve immediately.

NOTE: If you have cooked white rice on hand, omit the uncooked rice and simply stir in a bout 1 1/2 cups cooked rice just before you add the spinach.

YIELD: 3 1/2 quarts, 6-8 servings

The only changes I made to this was to probably season the chicken a bit more and use kale instead to spinach. Because kale seems to be a bit tougher than the packaged spinach, I decided to add it in earlier. I put it in right before I put the rice in. It was really good, and went over well. It made a lot even though it says 6-8 servings. I think we only ate about half of it.

Chipotle pepper and Chicken soup

Laura, I haven't ever tried this recipe but as I was browsing through a cookbook, I ran across it. It only uses 2 teaspoons of the peppers in adobo sauce, but that's better than none. :) And it looks like it would be good...

Ingredients:

• 1 cup chopped onion
• 4 cloves garlic, minced (hey, it's got garlic..!! :)
• 12 oz. skinless, boneless, chicken breast halves, cut into bite-size pieces
• 1 14-ounce can chicken broth
• 2 t. chopped canned chipotle peppers in adobo sauce
• 1/2 t. sugar
• 1/4 t. salt
• 2 cups chopped tomatoes or 1, 14 1/2 oz. diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro

In a dutch oven cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in broth, chipotle peppers, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; stir in tomatoes and cilantro. This only makes 3 servings (about 4 cups) so you may have to double it.

Garlic Chicken with White Wine Sauce

I fixed this last night after finding it on THIS site, and it is delicious!

You can peel the garlic if you want too, of course.

Ingredients:

• 1 4lb whole chicken, cut into eight pieces
• Salt and pepper
• 2-3 whole heads of garlic, cloves separated (40-ish cloves) but not peeled
• Olive oil
• 1 ¼ cup of dry white wine
• 3 large sprigs of fresh tarragon
• 3 large sprigs of fresh thyme

Directions:

1. Lightly mash garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave the peel on.

2. Trim the chicken pieces of excess fat. Pat them dry and sprinkle generously with salt and pepper. Heat 3 tablespoons of olive oil in Dutch oven (or large thick-bottom pan with a tight-fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces in the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3. Add a little more olive oil to the pan if necessary. Add the garlic and saute until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into the thickest part reads 180°F for thighs, and 170°F for breasts. Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serves 4-6

Vidalia Onion Chicken

• Chicken Breasts
• Olive Oil
• Vidalia Onion Salad Dressing
• Bread Crumbs

Preheat oven to 350 degrees. Pour olive oil in bottom of 9x13 in. pan (or smaller, depending on number of chicken breasts). Place chicken in pan and spread dressing on top, covering well. Sprinkle bread crumbs to cover. Cook in oven 30min or until done and bread crumbs are slightly brown. Enjoy!


This is one of my favorite dinners! I can have it made in about thirty minutes; it's so easy and everybody loves it! Hope you enjoy it as well!

Green Chile Chicken Casserole

Again, I can't take credit for this recipe as it's another one of my grandmother's.

1 1/3 cups fat-free, less sodium chicken broth

1 cup canned chopped green chiles, drained

1 cup chopped onion

1 cup fat-free sour cream

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (10 1/2 oz) cans condensed 98% fat-free cram of chicken soup, undiluted

1 garlic clove, minced

24 (6 inch) corn tortillas ( I used 20 and if I make it again, I'd use 16)

4 cups shredded cooked chicken breast (about 1 pound)

2 cups finely shredded sharp cheddar cheese

Preheat oven to 350 degrees

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13x9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes or until bubbly.

Yield: 12 servings

~Kaliste~

Hawaiian Chicken Salad

This is a recipe that my grandmother sent me, so I can't take much credit for it other than that I actually posted it here! I'll try to come up with something else, too, Claire, but for now, hope this helps!

2 1/2 cups diced cooked chicken

1 can (20 oz) pineapple tidbits, drained

1 cup seedless red grapes, halved

3/4 cup sliced celery`

3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup navel orange segments (I use Mandarin oranges)
3/4 cup slliced bananas

1/3 cup peanuts

In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts. Yield: 8 servings

~Kaliste~

Chicken Salad with a Twist

• 1 (8 oz.) corkscrew macaroni
• ½ cup of mayonnaise
• ½ cup of Italian salad dressing
• 3 tablespoons of lemon juice
• 1 tablespoon of mustard
• 1 teaspoon of pepper
• ½ teaspoon of salt
• 3 cups of cooked, chopped chicken
• 1 cup of peeled cucumber, chopped
• ¾ cup of sliced ripe olives

Cook pasta, drain, mix with other ingredients, and chill at least 2 hours (or until you're ready to eat, as we do). Says it serves 10 to 11, but that depends on the serving sizes. It does fix quite a bit for us, though. The recipe also has 1 medium onion, chopped, but we don't put that in. Daddy raves about this every time we fix it!