Campbells chicken noodle soup recipe
Ingredients
1 (10 1/2
ounce) can condensed chicken noodle soup
1 (10 1/2
ounce) can condensed cream of chicken soup
water, to taste (I use 1-2 empty soup cans full)
Method of preparation
In a medium saucepan, combine both cans of soup.
Stir in water to taste. I use between one and two cans.
Bring to a simmer, stirring frequently to prevent scorching.
Serve with crackers.
Healthy chicken noodle soup recipe
Ingredients:
4 pounds boneless skinless chicken breast
3 carrots -- peeled
1 small sweet potato -- peeled
4 ribs celery -- sliced
1 small parsnip -- peeled and slicedsprigs fresh dill
Pepper -- to taste
8 ounces thin egg noodles -- cooked and drained .
Directions:Method of preparation
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.
Creamy chicken noodle soup recipe
Ingredients
15 ml oil
15 ml butter
1 onion, chopped
2 big carrots, peeled and cubed
3 celery ribs, chopped
3 garlic cloves
250 g mushrooms, chopped
100 g raw pasta
1 1/2 liters campbell's chicken broth
250 g cooked chicken, chopped (white meat)
salt
pepper
fresh parsley
finely grated lemon peel
lemon juice
250 ml cream
Method of preparation
Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
Add garlic and mushrooms and saute until done.
Add chicken broth and heat until boiling. Add pasta and cook until done.
Add chicken and simmer for about 10 minutes.
Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
Remove from heat and stir in the cream.
Grandma's Chicken Noodle Soup & the best
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
How to prepare Easy chicken noodle soup recipe
INGREDIENTS
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
DIRECTIONS
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
HOMEMADE CHICKEN NOODLE SOUP
Ingredients
2 lb. stewing chicken
1 can chicken broth
1 sm. onion
1/4 c. celery
1/4 c. carrots
1 sm. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tbsp. parsley1 pkg. onion soup mix
Method of preparation
In 5 quart Dutch oven. Cover chicken with 10 cups water and bring to boil, simmer 20 minutes. Add broth, seasonings and vegetables. Continue simmering 35-45 minutes or until chicken and vegetables are tender. Remove chicken and debone. Return chicken to broth. Add mushrooms and onion soup mix. Make noodles, cook until tender.
Baked barbecue breast chicken recipe -OVEN BAKED BARBEQUE CHICKEN
Ingredients
Chicken parts (breasts, legs, drumsticks)
1/2 c. ketchup1 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 c. brown sugar
1 tbsp. lemon juice
1/4 c. water
Method of preparation
Bake chicken pieces at 350 degrees for about 45 minutes. Drain off fat. Combine above ingredients for sauce. Bring to a low boil. Cover chicken with sauce and bake for an additional 15 minutes.
Baked breast chicken easy recipe
Ingredients:
4 Chicken breast halves (bone-in), skinned
1/8 teaspoon Garlic powder
1/8 teaspoon Black pepper
1 can Cream of broccoli soup
1/2 cup Water
Method of preparation
Spray 2-qt. baking dish with non-stick cooking spray; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 minutes. Combine soup and water, spoon over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear.
Ingredients
2 boneless/skinless chicken breasts
1/3 envelope Good Seasons Roasted Garlic or Italian Salad Dressing mix
3 T grated parmesan cheese
Method of preparation
Mix dressing mix and cheese together in bowl.
Moisten chicken breasts with water and dip in cheese mixture to coat. Place in shallow baking dish. Bake in preheated 400°F oven for 20 - 25 minutes or until cooked through.
Serves 2
FAVORITE OVEN-BAKED CHICKEN PARMESAN
Ingredients
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce1 cup shredded mozzarella cheese
Method of preparation
Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
Baked breast chicken recipe -Herb Baked Chicken Breasts
Delicious baked chicken breasts with a herb, lemon, and garlic marinade. This marinade can also be used for grilled or broiled chicken. Use your own combination of herbs.
INGREDIENTS:
4 to 6 chicken breast halves
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 cup fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
grated zest of one lemon
PREPARATION:
Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.
Remove chicken from marinade and drain well; refrigerate the marinade to use as a baste for the chicken halfway through cooking time. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Turn and brush with reserved marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.Serves 4 to 6.
Amish Style Stuffed Chicken Recipe
Ingredients:
4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon peppersalt and pepper
1 tablespoon butter -- melted paprika
CIDER CREAM SAUCE***
1 1/2 cup reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup whipping cream
Method of preparation
Preheat oven to 375 degrees and lightly grease a shallow baking dish. Debone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside. Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick. season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika. Bake until interior temperature is 165 degrees, about 30 - 35 minutes. Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 - 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 - 7 minutes. Remove chicken roll from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.
Easy stuffed chicken breast recipe
2 c. ready mix stuffing (Stove Top)
4 boneless, skinless chicken breast halves
2 tbsp. butter, melted
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. dry white wine
Canned or fresh mushrooms
Method of preparation
Make stuffing following label directions. Butter 8 x 8 x 2 inch baking dish. Divide stuffing into 4 equal mounds in baking dish. Top each with a chicken half, tucking meat around stuffing to cover completely. Brush with butter, sprinkle with pepper, garlic powder and paprika. Bake in moderate oven (350 degrees) 1 hour or until golden. Combine soup and wine in small saucepan. Can add fresh or canned mushroom slices. Heat slowly, stirring constantly until bubbly. Pour over chicken and serve. Serves 4.
Healthy stuffed chicken breast recipe - Italian Stuffed Chicken Breasts Recipe
Ingredients:
1 teaspoon olive oil - divided
3/4 cup minced onion - divided
1/4 cup chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoon minced fresh rosemary - divided
4 skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine1 clove garlic - mincedRosemary sprigs (optional)
Method of preparation
Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat. Add 1/2 cup of the onion and sauté 4 minutes. Combine the sauteed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to make the pocket. Stuff about 3 tablespoons of the breadcrumb mixturex into each pocket.
Heat the remaining 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; brown 6 minutes on each side or until chicken is done.
Remove the chicken from skillet, set aside and keep warm. Add the remaining onion to the skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.
Spinach and Mushroom Stuffed Chicken Breasts
Ingredients
4 boneless, skinless chicken breasts,
6 ounces Large plastic food storage bags or waxed paper 1 package,
10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg Toothpicks
2 tablespoons extra-virgin olive oil Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Method of preparation
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Stuffed Herbed Chicken with Boursin Cheese Recipe
Ingredients
2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
2 Tbsp finely chopped toasted walnuts 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten wellSaltPepper
Herbed Cheese2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne1/4 teaspoon freshly cracked black peppercorns
A pinch salt
Method of preparation
1 Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)
6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Serves 2-4.
Spinach Stuffed Chicken Breast recipes
INGREDIENTS
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Feta stuffed chicken breast recipe
Ingredients:
1 tablespoon olive oil, divided
1 small onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon zest
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper divided
4 Boneless, skinless chicken breasts
Directions:
In a large nonstick skillet, heat 1 tsp oil; satue onion until golden, about 5 minutes. Wilt spinach (steam or saute); stir in zest, feta, 1/2 tsp salt, and 1/4 tsp pepper and cooked onions. Set aside. Divide spinach mixture between chicken breasts (pounded thin if necessary). Roll up and secure with tooth picks. Sprinkle with remaining salt and pepper. In same skillet, heat reamining oil over medium high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
serves/makes 4
Stuffed boneless chicken breast recipe -Spinach Stuffed Chicken Breasts
Chicken breasts are flattened then stuffed with a spinach and cheese combination, then they're baked.
INGREDIENTS:
1/2 cup chopped onion
3 tablespoons melted butter, divided
1 package (10 ounces) frozen spinach, thawed and squeezed dry
16 ounces part skim ricotta cheese
1 egg, lightly beaten
1/4 cup fresh chopped parsley
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
ground black or seasoned pepper, to taste
6 boneless chicken breast halves
ground paprika
parsley sprigs for garnish, if desired
PREPARATION:
Sauté onion in 1 tablespoon butter over medium heat until tender, about 10 minutes. Combine with squeezed spinach, cheese, egg, parsley, oregano, basil, pepper, and nutmeg. Mix well. Pound each chicken breast lightly to flatten evenly.
Place approximately 2 tablespoons spinach-cheese filling on each chicken breast and roll up. Fasten with string or toothpicks. Place in 1 layer in a glass baking pan. Sprinkle with paprika and drizzle with remaining melted butter. Bake at 350° for 40 to 45 minutes, or until golden brown and chicken is cooked through. Garnish with parsley. Serve with rice, if desired.Serves 6.
Sticky Chicken-Easy boneless chicken breast recipe
You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.
INGREDIENTS:
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves, minced
1 Tbsp. grated fresh ginger root
1/8 tsp. pepper
3-4 lbs. boneless, skinless chicken breasts
PREPARATION:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet .Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
