Classic Chicken Noodle Soup

At the start of every year I resolve to start utilizing my weekends to prepare foods for the week, or to stock the freezer, and this year is no exception, especially with baby on board.  However, this year I have more realistic expectations for myself – I know I won’t spend 1 day a weekend, or even every weekend doing this, so why set myself up to break my resolution in 2 weeks?!  Basically I just want to be less lazy on the weekends and actually think ahead and prep when I get home from the store, take advantage of crappy weather to make a few freezer meals, etc.

When menu planning for the week I had to think of where to start with my resolution.  Well, I am sick of leftovers for lunch and have been wanting Chicken Noodle Soup so why not start there?  I like the recipe I’ve used in the past, but it’s just been missing something.  When searching on foodgawker I saw a fantastic looking picture from Smells Like Home that turned out to be a Barefoot Contessa recipe so I knew I couldn’t go wrong.

This recipe was everything I love about Chicken Noodle Soup, except it was homemade!  I love lots of celery and carrots in my soup, and by using all white meat chicken and whole grain noodles I made it even healthier!  The best part though was that it was quick and it freezes well!  The soup makes a great workday lunch, or companion to a grilled sandwich.

Classic Chicken Noodle Soup
Ingredients:
2 Tbsp. Olive Oil
1 1/2 cup medium-diced celery (3 stalks)
1 1/2 cup medium-diced carrots (4-5 carrots)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Quarts chicken stock
3 cups wide egg noodles
3 cups cooked chicken, diced
1/4 cup chopped fresh parsley

Directions:
Heat oil in a large pot over medium-high heat.  Add the celery, carrots, salt and pepper and cook for 10-12 minutes until softened.

Pour in the stock, bring to a boil over high heat, and add the noodles.  Cook the noodles for 10 minutes, then add the chicken and parsley.  Allow the chicken to heat through.  Serve hot.

Source: Smells like Home, originally adapted from Ina Garten, Barefoot Contessa Family Style

Chicken Cordon Bleu Risotto

One of my favorite dishes is Chicken Cordon Bleu, and I know I’ve often commented on how I like to make Chicken Cordon Bleu inspired dishes.  One of my most recent recreations was this Chicken Cordon Bleu Risotto.  I love creamy risottos so it was no surprise that I loved this dish.  This dish takes a relatively basic risotto recipe and adds the flavors of Chicken Cordon Bleu (chicken, ham, Swiss cheese and the rich crunchy topping) to the final touches.  

If you’re interested in some of my other Chicken Cordon Bleu inspired dishes, check out:

Chicken Cordon Bleu

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Panini

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Risotto

Ingredients:

1 Cup Risotto

3 Cups Chicken Broth
1 clove garlic, finely diced
1/4 onion, finely chopped
2 Tablespoons Olive Oil
1 Tablespoon Butter
1/2 cup dry white wine
1 1/2 cups shredded chicken
3 oz. cooked ham, diced
1/2 cup Swiss cheese, shredded
S&P to taste

For Topping:

1 slice high-quality white sandwich bread (without crusts), torn into quarters

2 Tablespoons unsalted butter

3/4 cup grated Parmesan cheese

1 Tablespoon chopped fresh basil

Directions

Warm up broth in sauce pan and keep at a low simmer until ready to use

Heat butter and oil in skillet/sautee pan over medium heat, adding chopped garlic and onion to cook for about 2 minutes, stirring occasionally

Add dry rice to pan with garlic and onions, coating with Butter and Garlic, stirring occasionally until rice begins to lightly brown, about 2 minutes.

Add wine to rice, stir and cook until it becomes absorbed.  

Add 1 cup of warm broth and stir periodically until rice absorbs most of the liquid.  Add another cup of broth, and continue until broth is gone and rice is creamy.

Add cheese and stir in until melted.  Add chicken and ham and cook until heated through.  

Meanwhile, to make topping:

Process the bread in a food processor (you should have about 1 cup crumbs).

Melt butter in a large skillet over medium heat. Stir in the breadcrumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to a small bowl and toss with 1/4 cup Parmesan and the chopped basil.

Chicken and Stuffing Casserole

You may, or may not recognize this dish from a post way back in the day on this blog, however I’ve adapted it a bit and wanted to post my new version.  This is one of my favorite comfort food meals.  In the past I’ve always made it using convenience foods, which is still fantastic, however making it from scratch only takes a few extra minutes and is much more rewarding.  

Chicken and Stuffing Casserole

Ingredients:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter

2 cloves garlic, chopped

2 Tablespoons flour

1 cup warm chicken broth

1/2 cup warm milk

8 oz. Sour Cream

1-2 cups thawed frozen vegetables of choice

1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!

2 cups stale bread cubes

2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat.  Add in garlic and cook until fragrant.  Stir in flour and cook until slightly golden brown.  Slowly whisk in milk and 1/2 cup broth.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired.  Place on top of casserole mixture.  

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.

Source: Adapted from a friends mother

Cornflake Chicken Tenders

I am constantly telling myself that I need to prepare more freezer friendly meals – but you can only freeze so many pasta dishes, right?!  Now, I love a good classic lasagna  and recently discovered that Rigatoni with Turkey Bolognese might be better when defrosted, but I like variety.  Joelen recently did a post about preparing her freezer for when she brought her new son home, and has loads of freezer recipes to inspire me! In fact, forget inspiration for now – I flat out copied this one verbatim, but will say that I do plan on getting a little more creative when I have time to devote to filling my freezer with meals.  I love the idea of being able to ask my husband to just throw something in from the freezer if I’m running late – or even myself just having something to back up on in the instance that, again, I’m running late, or just don’t want to think about it.

These chicken tenders were so easy that I wished I’d bought two packages of chicken from the store.  I would love to have a few bags of these little guys in the freezer because even the most novice of chefs can throw them on a rack over a pan and bake – no defrosting needed!

Cornflake Chicken Tenders

Ingredients:

1 1/4 lbs. b/s chicken breast tenders, or 4 b/s chicken breasts, cut into 1-inch strips

1/4 cup flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 stick butter, melted

2 cups finely crush corn flakes cereal

Directions:

Adjust an oven rack to the middle position and heat to 400 degrees.  Place an oven safe cooling rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside.  Place melted butter in another small bowl; set aside.  Place the crushed cereal in rimmed shallow plate or bowl.  

Dip the chicken piece in the flour, then butter, then cereal.  Place the coated chicken strips on the rack on the baking sheet.  

Bake the coated chicken pieces in the preheated oven 20-25 minutes, until chicken is no longer pink.  

* To freeze – prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating.  Place in the freezer, uncovered, and flash freeze about 30-45 minutes, until mostly firm.  Transfer the strips to a freezer bag labeled with the cooking instructions.  When ready to prepare – preheat oven to 400 degrees and bake frozen for 25 minutes on the baking sheet with the cooling rack.  

Source: adapted from Joelen’s Culinary Adventures

Pineapple Chicken

I love sweet saucy chicken bites over a bed of rice, it’s something I’ve loved ever since my parents took me to a Chinese restaurant when I was in college.  Prior to then I never went with them because I didn’t think I’d find anything I would like because I am insanely picky.  They assured me that I would like Sesame Chicken from this place, and since I was a poor college student home for the weekend I really had no other choice unless I wanted their leftovers from before I got back to town.  Well, thank you mom and dad for encouraging/forcing me to try this because I’ve never looked back.  While Sesame Chicken certainly isn’t the most authentic Chinese foods out there, it’s something that I crave frequently.  Again, it goes to my love of sweet/spicy saucy chicken and rice.

Over the last few years I’ve experimented with dishes similar to Sesame Chicken by varying up the flavors.  My favorites are tropical flavors, such as orange chicken.  One day while grocery shopping and grabbing some Worcestershire Sauce I saw a bottle of Pineapple Sauce out of the corner of my eye.  Seeing that and the chicken in my cart made me want to make a Chicken in Pineapple Sauce over rice.  I read the ingredients, ignored all the High Fructose Corn Syrup and decided I could make something similar at home, but add a bit of heat as well.

I loved everything about this, as I knew I would, and my only complaint is that I didn’t make enough for leftovers.

Pineapple Chicken
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Ingredients:
1 lb. boneless skinless chicken breasts, seasoned lightly with S & P and cut to 1″ chunks
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup Pineapple preserves
1/4 cup orange juice
1/4 cup semi-dry white wine (such as Chenin Blanc)
(1/4 – 1/2 cup chicken broth)
1 tablespoon rice vinegar
2 teaspoons reduced sodium soy sauce
1/4 – 1/2 teaspoon crushed red pepper flakes, depending on heat desired

Directions:
In a medium bowl, whisk together pineapple preserves, orange juice, wine, vinegar, soy sauce and red pepper flakes

Heat Olive Oil over medium heat, then add chicken, turning occasionally until browned on all sides (check frequently since they’re small pieces).  Once almost finished, add garlic to the chicken and cook about 1-minute until fragrant.

Add the prepared sauce to the cooked chicken and heat through until just boiling.  Reduce heat and simmer until thickened to desired consistency.

If you would like to make a thinner sauce, slowly add in chicken broth until the sauce reaches desired consistency.  For a thicker sauce, simmer longer.

Serve with steamed rice (and some sugar snap peas or bell peppers would be great).

Source: Telly’s Tasty Tidbits original
Pineapple

Chicken Francaise

This is without a doubt my favorite way to make chicken.  It is quick, easy, made from ingredients I always have on hand and full of flavor.  Plus, I love that you can make it lighter or heavier based on the sides you add to it.  One of my favorite things about this chicken is the sauce – I could seriously eat it by the spoonful if I wanted.  How I’ve restrained myself all these years of making this I’m not sure.  My husband, who is not a huge fan of lemon flavors, actually likes this as well because the flavors don’t overpower the dish and make lemon the main flavor.  

Ingredients:
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Directions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Source: Tyler Florence, via Food Network

Chicken Cordon Bleu Pizza

I have mentioned before how much I love Chicken Cordon Bleu and any variation of it.  Once my husband brought home some leftover pizza from a family event I couldn’t go to and I tried some Chicken Cordon Bleu pizza I was hooked.  I don’t eat it that often because while my husband likes it, he’s much more of a pepperoni fan, but occasionally I breakdown and have it.  It’s Chicken Cordon Bleu and pizza – what’s not to like?

Chicken Cordon Bleu Pizza

Ingredients:

1 batch pizza dough (here is my fave)

1 c. milk

1 tablespoon butter

1 tablespoon flour

1/2 cup Swiss Cheese

S&P to taste

1 cup diced or shredded cooked chicken

3/4 cup diced cooked ham

1 1/2 cups cheese blend for topping (I like to use mozzarella, swiss and cheddar for this pizza)

a dash of Italian seasoning

Directions:

Make the dough according to instructions

Meanwhile, in a saucepan, melt butter and whisk in flour.  Cook for about 1 minute.  Add the milk, whisking constantly.  Bring to a low boil and immediately reduce the heat to low.  Simmer for about 5 minutes or until slightly thickened.  Add 1/2 cup Swiss cheese and stir until melted.  Season with S&P to taste

Top the prepared pizza dough with cheese sauce, then top with chicken, ham and pizza cheese mixture.  Sprinkle with Italian seasoning.

Bake in a 450 degree oven about 10-20 minutes, depending on the dough recipe used.

Chicken Parmesan Panini

In my opinion, when you want a quick but satisfying meal, grilling up some panini are the way to go.  There are some foods that are just comforting and a hot sandwich is definitely one of them.  PLUS, as I often mention, I LOVE when I can vary my favorite types of foods up.

I love panini sandwiches, and I love Chicken Parmesan so I’m surprised I haven’t made Chicken Parm Paninis more often.  This is a *little* more time consuming than most paninis I make, however the results are totally worth it.  And, I stress a little because it’s still not too much more time consuming in all honesty.

Chicken Parmesan Panini

Ingredients:

2 B/S Chicken Breasts

3/4 cup flour

1 cup Italian Seasoned Breadcrumbs

1/2 cup Parmesan Cheese

2 eggs

2 Tablespoons water

S&P to taste

Olive Oil to coat pan

4 slices Mozzarella, or favorite cheese

1 cup tomato sauce

1 loaf Italian Bread, or favorite bread for Panini sandwiches, cut in to 4 segments and split for sandwiches

Fresh basil, thinly chopped 

Directions:

Butterfly the chicken breasts and cut each in half.  Pound to even thickness, about 1/4″ thick and season both sides with S&P to taste.

Heat Olive Oil in a deep skillet over medium heat.  Place the breadcrumbs and Parmesan cheese in a shallow bowl and stir together.  Whisk together the eggs and water in another shallow bowl.  Put the flour in a final shallow bowl.

Dredge the chicken in the flour, shaking off the excess.  Dip the chicken in the egg mixture, dripping off the excess and then place the chicken in the breadcrumb/cheese mixture, pressing to allow crumbs to adhere.   

Saute the chicken pieces in the skillet and fry, turning once until golden and crisp, about 5 minutes total.  

Place 1 piece of chicken on the bottom of each segment of bread then top with 1/4 cup tomato sauce, 1 slice of cheese and some fresh basil.  Cover with the top half of each bread section.  Place 2 sandwiches in a preheated panini press and cook until the cheese is melted, about 3 minutes.  Transfer to a cutting board to cut in half for serving.  Repeat with remaining 2 sandwiches and serve immediately.  

Lemon Thyme Chicken

I’m always looking for new ways to make chicken, especially to change out flavors with the seasons.  I saw this recipe and immediately knew I wanted to try it.  This is one of my favorite methods of cooking chicken – it’s so quick and easy and always provides a lot of flavor – plus, it’s so easy to modify to what you have in your fridge/pantry or whatever flavors you’re looking for.  I love lemon flavors so I didn’t really modify the recipe too much – the only modification is that the original recipe called for butter to be added to the sauce at the end however honestly I just forgot but this was still fantastic.  Next time I make this (and there will be PLENTY of next times) I may add some butter to the sauce to add some richness, but if I’m watching the fat a little more than normal that week I’ll make just as outlined below. 

Lemon Thyme Chicken
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Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper
3/4 cup flour
1 tbsp. olive oil
2 cloves garlic, finely minced
2 tsp. fresh thyme leaves, chopped
2/3 cup dry white wine
Juice of ½ a large lemon (or the juice of 1 whole lemon, if desired)

Directions:
Butterfly the chicken breasts to create four halves. Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2 minutes; flip and cook on the other side, about 2 minutes.

Add the garlic and thyme leaves to the pan and saute just until fragrant, about 1 minute. Off the heat, add the wine to the pan. Return the pan to the heat and bring the liquid to a simmer.

Reduce until the sauce has thickened and the chicken has become golden brown on each both sides. Add the lemon juice to the pan and simmera few more moments.

Serve immediately, and spoon the extra sauce over the chicken.

Source: adapted from Annie’s Eats

Chicken Cordon Bleu

Chicken Cordon Bleu is one of my favorite foods ever.  I make a lot of variations of it as well, which you will see in some upcoming posts, however for now I wanted to start with the original – basic Chicken Cordon Bleu.  Many people may feel that Chicken Cordon Bleu is difficult to make, but with this recipe it is very easy and relatively quick.  I love that it only takes a few minutes to prep before going in the oven for about 30 minutes giving you time to put together some side dishes to serve along with it. 

Chicken Cordon Bleu
Printer-Friendly Recipe
Ingreidents:
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried Herbs de Provence
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
 
Directions:
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle both sides of chicken with salt, Herbs de Provence, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella.

Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.

Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Souce: Adapted from Cooking Light