Velvet Chicken Soup

Last night the Oldest Daughter who does not cook, bought a rotisserie chicken.

She made mashed potatoes (from instant, but good).

She thawed freezer corn and heated it up in the microwave.

She sliced some chicken.

Dinner was ready!

Woot Woot! I came home from tutoring at school and dinner was there waiting for me.

So tonight, I took the left over chicken from the rotisserie chicken and made her some soup.

She loves soup about as much as I do.

About as much as her Auntie Trina does.

But not as much as me.

Anywho. I remember having bought these cookbooks from The Blue Owl restaurant when I went there for my birthday three years ago. I have not made anything from this adorable cookbooks until tonight.

I took a chance and made their Velvet Chicken Soup recipe.

It was good, yummy, yum yum…..

You get my drift….it was good.

So before I put the recipe away and forget to load my pictures to the computer, I thought I would go ahead and post this simple and delicious soup recipe.

And my sweet friend Lori S. asked for the recipe.

I love it when people ask me for a recipe.

So  here you go Lori S.!

Here is what you need to make this soup.

You will need some cooked chicken, (I used left over rotisserie chicken) whipping cream (I used half and half) milk, chicken broth, butter, flour, chicken soup base, salt and pepper.

First thing you do is melt the butter in a large saucepan.

Add in the flour to the melted butter.

Stir it with a whisk and cook for a couple of minutes to remove the raw flour taste.

Add in the whipping cream and the milk

Whisk and cook until smooth. Don’t panic the lumps cook out…just keep whisking.

Add in 2 cup of chicken broth and whisk in until smooth. Then add in the rest of the broth and bring to a simmer.

Now, taste your broth and add small amounts of soup base until you get the flavor you want. Be careful the soup base is salty!

I added about a half a teaspoon of Trader Joe’s 21 seasonings that I love to use. So, if  you want to add a little extra seasoning to yours it is fine. A little garlic, basil…

Lastly, add in your diced cooked chicken.

Stir and heat to a simmer until the chicken is heated through.

Now, you are ready to serve!

So here is the recipe!

Velvet Chicken Soup

I did make a few minor changes : )

Ingredients:

1/2 cup butter

3/4 cup flour

6 cups chicken stock

1 cup milk

1 cup heavy cream (you can use half and half or evaporated milk)

2 to 3 cups diced cooked chicken (I used 3 cups)

2 teaspoons chicken soup base OR 2 tablespoons instant chicken broth

Directions:

Melt the butter in a large saucepan. Add in the flour and whisk to remove any lumps. Cook till flour bubbles and to remove any raw flour taste. Stir in the milk and the whipping cream. Keep whisking to make a smooth paste. Stir in 2 cup of chicken both and whisk till smooth.

Add in 2 cups of the chicken broth and whisk until smooth. Now add in the rest of the chicken stock and whisk together.

Now, taste it and if you feel like it needs more depth add in 1 to 2 teaspoons of chicken soup base. Be careful with the soup base as it is very salty. Add a little at a time and taste after each time till you get the way you want it to taste.

I added in some of this…cause I love this stuff. This is optional.

Add in the diced chicken

Salt and Pepper to taste.

Enjoy!

Becky

Homemade Chicken and Dumplings

It seems like every time I go out to eat and I am craving some good old fashion comfort food, I order Chicken and Dumplings.

I think it is the cream, soup like broth (and you all know how much I love soup) and the tender dumplings AND if it is loaded with tender white chicken meat, it screams out comfort food.

Over the course of a couple of years, I have played around making chicken and dumplings and I could not quite get my dumplings quite right. They would either break apart in the broth or get so big in the broth, there would not be any broth left, leaving me a big clump and dumplings. UGH.

Well, I think I finally settled on a recipe. I found it at Mom, The Princess’s house, in one of her Country Living magazines she had laying around. I adapted it slightly and totally fell in love with it.

Since I was using frozen chicken breast, I used my  electric pressure cooker to cook the chicken to save time. Not to worry if you do not have one. Just bake your chicken. No worries.

I mixed the dumplings up in a little blender, but you could use a bowl and a pastry cutter to cut in you shortening.

It is amazing how easy and delicious this recipe is.

So, if you are craving some good ol’ fashion comfort food, give this recipe a try.

Here is what you need.

You will need some chicken breast, chicken broth, salt and pepper, garlic powder, butter, shortening, poultry seasoning, basil, self rising flour and milk.

First thing I did was cook my chicken. I used my electric pressure cooker cause I was in a hurry, but you can bake  your chicken in a large casserole dish.

I put my chicken breast into the pressure cooker and poured in 4 cups of chicken broth.

Season with salt, pepper, garlic salt and some basil. You can use thyme if you want instead of basil.

I put the lid on my electric pressure cooker and just hit the chicken button and wanted for the cooker to do the rest. If  you are using your oven and a casserole dish, just cover and bake your chicken at 375 degrees until the chicken is fork tender.

I took the chicken out and let it cool for 30 minutes and then I shredded the chicken.

I saved the chicken broth and skimmed off as much fat as I could. You will use this chicken broth and add enough to total 8 cups.

In a food processor or in a bowl with a pastry cutter, mix together the self rising flour and the poultry seasoning.

Add in the shortening.

Add in your pats of butter. Using a pastry blender, cut in the shortening and the butter. If using a processor (I am using a small one) pulse until the shortening and butter is cut in and in small pieces.

Stir in the milk and stir until a dough forms. It will be a little bit tacky.

Sprinkle a small amount of flour on the counter and roll your dumpling dough out to 1/8 inch. Cut into squares with a pizza cutter.

In a large stock pot, bring the 8 cups of chicken broth to a simmer and add in the dumplings. Stir gently, so the dumplings do not stick together.

The dumplings will need to cook about 2o minutes at a slow simmer. The broth will thicken from the flour on the dumplings. Occasionally stir gently to keep the dumplings from sticking to the bottom of the pan.

Lastly, stir in the shredded chicken. Simmer until the chicken is heated through.

Look, it is done already. I sprinkled some parsley on top of my dumplings to add a little color.

Can  you see the big chunks of chicken and all those tender dumplings?

There you go!

A whole bowl of comfort…all ready for your fork!

Enjoy!

Becky

Here is the recipe:

Adapted from Southern Living

Ingredients:

1 – 3 1/2 pound whole chicken or 3 large chicken breast (you would like to have a total of 5 cups of shredded cooked chicken.)

8 cups of chicken broth

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

Dumplings:

3 cups self rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 tablespoon butter

1 cup of milk

garnish with parsley

Directions:

Bring chicken, broth, salt, pepper, basil and garlic powder to a boil. Turn down and simmer for one hour. I did my chicken in my electric pressure cooker.

When done remove chicken and reserve the broth. Let the chicken cool for 30 minutes then skin, remove the bones and shred the chicken. Try to skim as much fat off as  you can from the broth.

To make the dumplings, In a large bowl combine your self rising flour and poultry seasoning. With a pastry blender, cut in the shortening and butter. Stir in the milk to make a dough. Turn the dough out on a lightly floured surface and roll dough out to  1/8 inch. Using a pizza cutter, cut the dumplings into 1 inch squares.

In a large stock pot, add the reserved chicken broth. Bring the broth to a simmer, and then add the dumplings. Stir gently to keep dumplings from sticking together. Cover and simmer dumplings for 20 to 25 minutes. Stir often so they do not stick.

When dumplings are done cooking and the sauce has thickened from the flour on the dumplings, add in your shredded chicken. Gently simmer until the chicken is heated through. Garnish with parsley is  you so desire.

Here is a couple of other recipes you might want to give a try:

                         

Blackberry/Blueberry Oat Cake         Chocolate Brownie with Macaroon        Strawberry Cake

 

 

 

Brunswick Stew

You will have to forgive me for posting, yet another soup/stew recipe.

I just could not help myself.

Soup is (almost) like a steak…well…maybe that is taking it a little too far…..soup is like a great grilled piece of chicken breast for me.

I have been wanting to make a Brunswick stew ever since I went to Destin Fl and tried some at a Hogs Breath restaurant. It was not spicy (though you can make this recipe spicy if want), it had the perfect combination of meat and veggies. And…it was very filling.

With the world series going on, homecomings and play offs at school, you just might have some left over pork and chicken or beef you need to use up. This stew is perfect for that! I had some left over chicken in the freezer, and some left  over pork butt I cooked in the crock pot (to make BBQ pork sandwiches) that I used to make this recipe. You could use left over roast too. OR a combination of all three meats. Since the meat is already cooked, it does not take long to prepare this stew and get it on the table. My home made  Crusty White Bread recipe would go perfect with this stew.

As the temperature dips down later this week, dip your spoon into some hearty Brunswick Stew.

Here is what you need.

You will need 7 to 8 cups of shredded meat (I used a combination of chicken and pork), some potatoes, onion, canned corn, butter beans, diced tomatoes, vinegar, Worcestershire sauce, vinegar,  brown sugar, ketchup and some steak seasonings. You will also need 2 cups of beef broth which I forgot to put in the picture.

Here is my frozen chicken and pork butt. You could also use a pork loin or left over roast.

First thing you do is saute the onions in some olive oil until they are translucent.

Add in the beef broth

Add the cooked combination of meat that you choose.

Pour in the diced tomatoes.

Add in the can of drained butter beans. These might also be called lima beans.

Add in two cans of drained corn.

Add in two cans of creamed corn.

Now, add in the diced potatoes.

Lets get this stew seasoned. Add in the Worcestershire sauce.

Add in the apple cider vinegar.

Add in the ketchup.

Spoon in the brown sugar.

Add in the steak seasoning. Stir it all together.

Cook on low until the potatoes are cooked through. Stir often as this is a thick stew and you do not want the bottom to scorch.

When the potatoes are tender, it is time to ladle the stew up in bowls.

Hope you are hungry!

Enjoy,

Becky

Brunswick Stew

Adapted From Add a Pinch.com

Ingredients:

7 to 8 cups of shredded meat. (combination of chicken, pork or beef) Feel free to use just one meat or all three

2 cups of beef stock

1 medium onion, diced

5 medium red potatoes, cubed into bite size pieces ( I used small yukon gold potatoes and it worked great)

1 (15 ounce) can of butter beans, drained

2 cans corn (drained)

2 cans cream corn

1 (24 ounce) can of diced tomatoes

1/4 cup ketchup

3 to 4 tablespoons brown sugar

2 tablespoons apple cidar vinegar

2 tablespoons Worcestershire sauce

1 tablespoon steak seasoning

Cayenne pepper (optional)

Directions:

Dice up the onions. Cut the potatoes into bite size cubes.

Over medium heat, saute the onions in about 2 to 3 table spoons of olive oil. Saute until translucent. Add in the cooked shredded meat (combination of chicken, pork and beef).

Pour in the beef stock. Add in rest of the ingredients. Simmer on low until the potatoes are tender.

This picture makes me want to make some more even though I already have some in the freezer!

Other post you may enjoy reading:

                   

Roasted Pumpkin Seeds                  Oven BBQ Brisket                                Taco Soup

 

 

White Chicken Chili

Today was my Thursday/Friday day at school.

I took the day off tomorrow. Yippee!

PIC and Sparkle is picking me up around 9 am and we are heading to the big city for a three day girls weekend.

I somehow managed to get all my copies made, substitute teacher plans made, take care of some student issues and leave work on time.

Miracles do happen.

I needed to pack tonight and get some laundry finished for the trip. This meant that dinner needed to be fast and simple and good. I still had a few pieces of the baked, boneless skinless chicken in the fridge. So, last night I decided I would come home today and make white chicken chili for dinner. I am sure glad that I did. With another artic cold blast to mid Missouri, this chili really took the chill away and it tasted great too.

I found this recipe years ago from Taste of Home, but have tweaked it enough to pretty much call it my own. I have made it loads of times and when I do, someone usually wants the recipe. You can make this recipe spicier if you want by adding more green chilies and red pepper. But, with my little grandgril’s picky pallet and me allergic to jalapenos (and pretty much all hot peppers), I make mine pretty mild. It has white northern beans instead of red beans. Chicken instead of hamburger. Cream and chicken broth instead of tomato juice. It is white instead of red.

Are you ready to try to try a different take on chili?

I hope you give it a try. I think you will be pleasantly surprised!

Here is what you need to make this terrific chili.

You will need some whipping cream (to cut calories you can use fat free half and half), sour cream, green chilies, chicken broth, white northern beans, onion and seasonings that include, cumin, garlic powder, black pepper, oregano and chicken soup base. I used dried onions, cause Company was coming over for dinner and I was trying to hid the onions in the chili from him. I did put in a small amount of diced onions so I could show you in the directions. BTW, Company did not notice the onions…hehe.

         

The first thing you will do is put a couple of tablespoons of oil in a large stock pan and heat up. Add your diced onions and sauté the onions until they are tender. Remove from heat.

         

Next, I cut four baked boneless, skinless chicken breast into bite size pieces. Then I added the chicken to the sauted onions.

         

Now you can add in the drained and rinsed white northern beans and the chicken broth.

         

The next ingredient I added was the can of green chilies. I measured all the spices on a plate and then added them to the chili. The spices are oregano, garlic powder, cumin, black pepper and red pepper. You will now want the chili to simmer on low for 10 to 15 minutes.

         

Now, you can add the whipping cream. Next add in the sour cream. Stir to mix all the ingredients thoroughly together.

The last ingredient I add is the chicken soup base. The soup base is salty and works to add a real depth of taste to the chili as well as salting it. It is very easy to add too much of the soup base, making what ever you are cooking too salty. I added 2 tablespoons to my chili. This may seem like too much for you. So, start with one tablespoon, then taste it and add just enough to fit your taste.

Heat the chili until it comes to a slow simmer, being careful to stir it often. This takes about 5 to 10 minutes. You do not want to boil the soup, just heat thoroughly.

Now you can serve it up, nice and hot.

As cold as it is outside, we need a little hot.

Here is the recipe:

White Chicken Chili

Adapted from Taste of Home

Ingredients:

4 large baked chicken breast. (I baked mine with season salt) Cut into bite size pieces.

1 medium onion diced

1 1/2 teaspoon garlic powder

2 tablespoons vegetable oil

2 cans chicken broth

3 cans white  northern beans, rinsed and drained

1 can green chilies

1 teaspoon cumin

1  1/2 teaspoon oregano

1/2 teaspoon black pepper

1/4 teaspoon red pepper

1 cup (8 ounces) sour cream

1 1/2 cup whipping cream

2 tablespoons chicken soup base (use less if you prefer less salt)

Directions:

In a large stock pot add the oil. Heat on medium heat and add in the diced onions. Sauté the onions until they are tender. Turn off the heat. Add in the cubed baked chicken, rinsed and drained white northern beans and the chicken broth. Stir. Put the chili back on the heat on low. Add in the green chilies and all the seasonings. Stir and simmer for 15 minutes on low. Add in the whipping cream and the sour cream. Stir to mix in. Add in the chicken soup base, one tablespoon at a time. Be sure and taste after each tablespoon to make sure you have it salted the way you like it. Heat for another 5 minutes on low being careful to stir.

You are ready to serve.

You can serve it with a little grated cheddar cheese on top if you like.

Stay warm and eat chili!

It will warm you all the way to your toes.

Enjoy,

Becky

Other post you may enjoy reading:

                                       

Mountain Dew Dumplings                        Strawberry Bread                                      Poppy Seed Bread

 

 

 

 

 

Homemade Chicken Pot Pie

I am a goof ball.

Every time I go to Lamberts or Cheddar’s, you can pretty much bet that I will order their Chicken Pot Pie.

I just love this stuff.

There is something about the creamy texture, all white meat and we can’t forget the crust. A top and a bottom crust.

Comfort heaven on a spoon.

I don’t know why I order chicken pot pie, when I can make this delish one right in my own kitchen.

Told you, I was a goof ball.

Anywho, Oldest daughter who does not cook, (but, can buy groceries) brought home this big package of boneless, skinless chicken breast last week. Not wanting them to go to waste, I baked them up over the weekend. I wrapped them up and put them in the fridge until I use them. Well, I was at Cheddars eating lunch with Niener Wiener yesterday, and of course I ordered my favorite, Chicken Pot Pie and it dawned on me that I could use up some of that baked chicken at home making my own homemade Chicken Pot Pie.

I love this recipe.

I have used this recipe and made it for family, friends and my own kiddos. I have shared this recipe many times. It is definitely a” keeper” recipe. One that you can whip together in no time, but taste like it took forever.

Here is what you need.

You will need some frozen corn and peas, butter, flour, half a onion, whipping cream, chicken soup base, minced garlic and pie crust. I like a bottom and top crust, but you can just put a top crust on if you want. Don’t forget the seasoned bake chicken breast. I just baked mine in the oven with a little season salt on top. This recipe also calls for frozen carrots, but I was out of them. I am including the carrots in the recipe though.

First thing you need to do, (besides baking your chicken and chopping your onion) is melt the butter.

Now, add in the flour. Use a whisk to whisk in the flour.

The flour will thicken the melted butter to a consistency of peanut butter.

It is time now, to pour in the whipping cream. Whisk the cream into the butter/flour mixture.

Add in the chicken soup base. You can find this in the soup aisle, normally on the top shelf.

Now, add in your minced garlic and chopped onion. I was out of fresh garlic, so I had to use garlic powder.

Now add in the frozen peas and corn. The recipe calls for frozen carrots too, but I thought I had some and I did not so…..this time I made it without the carrots.

I took my baked chicken breast and diced them into bite size pieces.

Add the diced chicken to the whipping cream mixture.

Heat the chicken mixture until it is thick and starts to simmer. Be careful to stir the whole time, so it does not stick to the bottom of the pan.

I was using my oval casserole dish. I rolled out my store bought pie crust to make it a tad bigger, and put it in the bottom and up the sides of the dish. If you have time, you can always make your own pie crust. I just happen to have these left over from Christmas, that I needed to use up.

Pour the filling into the pie crust lined casserole dish.

Now, tuck in the top crust, overlapping the sides. Put the Chicken Pot Pie in a preheated 350 degree oven and bake until the pie crust nice and brown. This takes about 30 minutes.

This is what it looked like when it came right out of the oven.

Here is what it looks like with a big ole scoop out of it. The first scoop was on my plate….: )

Here is the recipe:

Homemade Chicken Pot Pie

Adapted from Paula Deen

Ingredients:

4 — baked large boneless, skinless chicken breast. I season mine with season salt, covered with foil and baked until tender. Cut the chicken into bite size pieces.

1/3 to 1/2 cup of butter

2/3  cup of flour

1 quart whipping cream. I have also made used fat free half and half and it is still rich and delicious.

2 tablespoons chicken soup base

1 tablespoon of minced garlic

1/2 small onion, minced

1 cup frozen peas

1 cup frozen corn

1 cup frozen carrots

1 box of double crust premade pie crust (feel free to make your own pie crust)

Directions:

Preheat the oven to 350 degrees.

Have your skinless boneless chicken, prebaked with season salt. Cube the chicken into bite size pieces. Dice your garlic and onion.

In a large sauce pan, melt the butter. Add in the flour and whisk together. The mixture will get thick. Do not brown, but cook for one minute to get rid of the raw flour taste. Slowly pour in the whipping cream and continue whisking together. Add in the chicken soup base, garlic, onion and cook until thickened. Add in the cooked diced chicken and the frozen peas, corn and carrots.

With a rolling pin, roll out the premade crust to the desired shape of your casserole dish. My 2 quart oval  dish was the perfect size. Place the pie crust on the bottom and up the sides of the casserole dish. Pour the chicken filling on top of the bottom crust. Using the remaining pie crust, roll out the crust to fit on top of the pot pie. Place the crust on top of the filling. Overlap the bottom and top crust so the filling does not bubble out.

Bake for about 30 minutes or until the top crust is nice and brown and the filling is bubbling.

Now it is time to relax, eat some pot pie and take a nap. : )

Enjoy,

Becky

Other post you might enjoy:

                                       

Honey Cornbread                                   Microwave Monkey Bread                                 Lime Cake

 

Cooking for a Super Hero! Honey Chicken over Rice.

Faster than a speeding bullet…..oops wrong super hero….or comic strip…..It is Captain America!

My son has dressed in many different costumes growing up. My favorite was when he was a Ninja Turtle. It had a green turtle foam back for the shell and it even came with a sword. I still have that costume. I think it fits about a 5 toddler. My son used to draw Ninja Turtles all over the house. He even made ninjas out of clay.

Now, he is ready to fight bigger and more evil bad guys as Captain America.

Don’t tell him he is missing his shield, it might hurt his super powers.

Since my daughter told me I could not go out to eat over the weekend, I needed to see what I could make to feed everyone, especially a super hero, with what groceries I already had at home. I remember seeing a post of a recipe made in a crock pot on a blog  I love to follow. The blog is One hundred dollars a month. The recipes is made in a crock pot. It is super easy to make which makes it even better!

The first thing you need to do is get out all the ingredients.

         

Of course the most important ingredient is the chicken. I used 2 packages of skinless boneless chicken breast I got on sale and put in the freezer. I did thaw the chicken first for this recipe.  I hurried and rough chopped the onion. Onion chopping makes me cry!

Put the  thawed chicken in the crock pot.

         

Mince fresh garlic. I did not like the look of mine, so I used garlic powder. Next, measure out the honey and then the soy sauce.

Measure out the ketcup.

Put onions, honey, soy sauce, garlic and ketchup into a bowl.

Add in the olive oil and some red peppers flakes (if you want a little kick) I conveniently could not find mine….oops..hehe

Pour the honey mixture over the chicken.

Put a lid on the crock pot and cook on low for 4 hours.

When the chicken is ready to serve, it is time to make the rice.

I had a partically used box from Aldi’s and a new box I bought with a coupon. I used two kinds of rice so I finish using the used box. I just followed the directions on the box.

Take the chicken out of the crock pot and slice into bite size pieces.

Put it back into the crock pot to get it covered in the honey sauce and pour over the rice.

I do want to say a couple of things about this recipe. First, I left mine in the crock pot too long. It was done cooking and the crock pot went to warm for a couple of hours. During this time the chicken absorbed the dark color of the soy sauce. It did not hurt the taste too much. The picture might not look as appealing if I would have taken it out sooner.  Because of that, I almost did not post this recipe.

The only thing that changed my mind was that…..

Captain America ate two helpings and then ate it again as left overs today…….

If a super (picky eater) hero goes backs for seconds, and again as left overs, then this recipe has the power!

One last note, my oldest grand girl took most of the pictures for this recipe. Not too bad for a elementary school grader. She even helped load the dishwasher! Go Grand girl!

I need to go and recharge my lightsaber.

Becky

Honey Chicken over Rice

Ingredients:

4 to 6 skinless boneless chicken breasts

1 small onion chopped

1 cup honey

1/2 cup soy sauce

1/4 cup ketchup

3 cloves of garlic minced

2 tablespoons olive oil

1/2 teaspoon red peper flakes

salt and pepper to taste

Directions:

Lightly salt and peper the chicken. Put the chicken in a crock pot. Mix all the other ingredients together and pour over the chicken. Cook for 3 to 4 hours on low on the crock pot.

Make rice according to package.

When the chicken is done, take it out of the crock pot and slice into bite size pieces. Put chicken back into sauce. Scoop chicken and sauce and pour over rice.