Chicken Noodle Soup with Lentils

I have a bunch of sickos in the house this weekend, and my sister asked if I would make chicken soup. So here is what I made and trust me it's super easy!


Chicken Noodle Soup with Lentils (for extra protein)
1 cup celery, chopped
1 cup carrots, chopped
1 cup dry lentils (rinsed)
1-2 boneless skinless chicken breasts, cubed
1/4 onion, chopped
1-2 cloves garlic, sliced
6 cups chicken stock (broth)
2 cups egg noodles

1) Pour your chicken stock (broth) into your pot and turn flame onto medium low heat.
2) Chop up your celery, carrots, and chicken breast and add to your stock (broth).
3) Cover pot with a lid and turn heat up slightly.
4) Chop up your onion, slice the garlic, and rinse off the lentils then add to pot as well.
5) Place lid back on the pot and set the timer for about a hour and thirty minutes being sure to checking your soup occasionally to make sure it is not boiling over.
6) After your timer goes off check to see if your lentils are fully cooked.
7) If they are, add your egg noodles and place cover back on the pot.
8) Allow it to simmer for approximately 15 minutes or until noodles are cooked.
(Add 1 cup of water if you notice that your amount of broth is getting too low. Add more or less of anything you want.)

Everybody (sick and non sick) loved this soup, so enjoy!

Chicken Lemon Pasta

Chicken Lemon Pasta:
Prep Time: 10 mins Cook Time: 35 mins

Ingredients:
1 pound dried Penne
2 Chicken Breasts (cut into fingers)
Salt and Black Pepper
2 cloves Garlic (sliced)
1/4 tsp Red Pepper Flakes
3 tbs Olive Oil
3 tbs roughly chopped fresh Parsley (for garnish)
2 Lemons (juiced)
1/2 C grated Parmesan

Directions:
1. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
2. Season chicken with salt and pepper.
3. Heat a large grill pan over medium high and add chicken.
4. Grill until golden and completely cooked. Remove to a plate and slice.
5. Add the garlic slices and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant.
6. Add the cooked pasta and turn heat off. Mix all together.
7. Remove pasta to a large bowl.
8. Add chicken to the warm pasta and season with salt and pepper.
9. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix.
10. Before serving top with Parmesan (if you want add some zest from the lemon as well).


Happy Cooking!

Chicken Enchiladas

Chicken Enchiladas:
Prep Time: 2 hours Cook Time: 45 mins

Ingredients:
4 boneless skinless Chicken Breasts
1 packet Fajita Seasoning
1 packet Red Enchilada sauce
2 small cans of Green Chillies
2 C "Mexican Cheese Mix"
1- 10/12 count package Flour Tortillas
8 oz Cream Cheese
1 jar salsa
Milk
Water

Directions:
1. Place the chicken breasts in a crock pot.
2. Sprinkle the seasoning over the top of the chicken.
3. Pour hot water over the chicken until it is mostly covered.
4. Turn heat on high and cook for 4 hours then one low for 2.
5. Take the chicken breasts out of the pan one at a time and shred with a fork.
6. Place the shredded chicken back in the skillet and simmer for another hour.
7. Remove the chicken from the fajita sauce and place in a bowl.
Preheat your oven to 350.
8. Take the cream cheese and salsa and mix together in a bowl. Set to the side. In another bowl make you your red enchilada sauce.
9. Place the chicken, chilies, and cheese in a large mixing bowl.
10. Pour about 1/2 C of the fajita sauce over the top of the other ingredients.
11. With an electric beater, blend the chicken mixture together.
12. Add a small splash of milk at this point, small splash.
13. Take your tortillas and spoon some of your cream cheese salsa mixture into them spreading it around. Fill with chicken, roll up and place in your pan.
14. Pour your enchilada sauce over top the tortillas and cover with cheese.
15. Bake for 45 minutes.


Happy Cooking!

Chicken Gnocchi Soup

Chicken Gnocchi Soup
This recipe is pretty much just like the soup you will find at Olive Garden!

Ingredients:
2 lbs Chicken Breasts (cooked and diced)
4 C Chicken Stock
2 C Half-and-Half
1 stalk Celery (diced)
1 Garlic clove (minced)
1/2 Carrot (shredded)
1/2 Onion (diced)
1 C fresh Spinach (chopped)
1 tbs Olive Oil
1 tsp Thyme
Salt and Pepper
16 oz Potato Gnocchi (you can buy this at the store)
1 tbs Cornstarch (optional)

Directions:
1. Saute the onion, celery, garlic, carrot in olive oil over medium heat until onion is translucent.
2. Add chicken, chicken stock, half and half, salt and pepper, and thyme.
3. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
4. Add spinach and cook for another 1-2 minutes until spinach is wilted.
5. Heat to boiling
6. Dissolve cornstarch in 1-2 tbs water at this point if you want a thicker soup.
7. Ladle into bowls and serve!


Happy Cooking!

Chicken Pot Pie

Chicken Pot Pie

Crust:
Prep Time: 5-10 mins + 1 hour to chill

Ingredients:
1 C Flour (plus more for dusting)
1/4 tsp Baking Powder
1/4 tsp Salt
4 tbs Cold Butter (cut into small pieces)
1 large Egg
2 tbs Milk

Directions:
1. Mix flour, baking powder and salt in a food processor (or mixer) until combined.
2. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.
3. Separate the egg and refrigerate the egg white.
4. Beat the egg yolk and milk in a bowl, then add it to the food processor (or mixer) pulsing until the dough comes together.
5. Dump the dough onto a lightly floured surface and gather into one large ball.
6. Flatten into a disk, wrap in plastic wrap and allow to chill for at least 1 hour.

Pot Pie Filling:
Prep Time: 20-30 mins Cook Time: 20-25 mins

Ingredients:
2 small Russet Potatoes
4 1/2 cups Chicken Broth
5 medium Carrots (cut into large chunks)
2 tsp chopped Thyme (fresh works best but you can use dry as well)
2 tbs Extra-Virgin Olive Oil
1 medium White Onion (finely diced)
3 tbs Flour
1/3 C Milk
3 stalks celery (sliced)
3 C shredded Chicken (with the skin removed)
1/2 C (fat-free) plain Greek yogurt
1 C frozen Peas
1/2 C minced Parsley (fresh works best but you can use dry as well)
Salt and Pepper to flavor

Directions:
1. Preheat the oven to 425 degrees F.
2. Prick the potatoes with a fork and place directly on the oven rack until tender, about 45 minutes. Allow to cool slightly, then peel and break into small pieces.
3. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes (cover and keep warm).
4. Heat the olive oil in a large pot over medium heat.
5. Add the onion and cook until soft and translucent (about 8 minutes).
6. OPTIONAL: Sprinkle in the flour and stir until lightly toasted (about 3 minutes).
7. Add milk, celery, potato pieces and the warm broth mixture and allow to simmer on low until it has thickened (about 15 minutes).
8. Remove from the heat and stir in the chicken, yogurt, peas and parsley.
9. Season with salt and pepper.
10. Transfer the filling to a 2-quart casserole dish.
11. Roll out the dough on a lightly floured surface until it has reached the desired thickness and is slightly larger than the dish (allowing the edges to hang over).
12. Beat the reserved egg white in a bowl and brush it over the dough (season with salt and pepper).
13. Drape the dough over the dish and press the dough against the sides of the dish.
14. Place on a baking sheet and bake until the crust is golden brown (20 to 25 minutes.)

Happy Cooking!