Recipe Tag: Chicken

Braised Balsamic Onion Pasta Salad

Place a large skillet in the oven and preheat the oven to 325°F.

Place the olive oil in a large skillet over high heat.

Add the onions and cook, stirring frequently, for about 10 minutes, until the onions begin to brown. Adjust the heat so that the onions don’t burn.

Add the vinegar and vegetable broth and stir.

Cover, reduce the heat to medium, and simmer for 7 minutes. Stir occasionally. Uncover and continue cooking until the mixture is very thick (about 10 minutes). Watch the onions carefully so that they don’t burn – there should still be some liquid in the onions to make a sauce for the pasta.

While the onions are cooking, place the water in a large sauce pan over high heat. When the water boils, add the pasta.

Cook, stirring occasionally, for about 15 minutes (or according to package directions) until the pasta is tender, but not mushy.

Drain and place in a large mixing bowl.

While the onions are cooking, add the chicken thighs to the skillet in the oven.

Roast for about 12 to 15 minutes. Remove the chicken to a plate and let cool for 5 minutes.

When the onions are done, add them to the bowl with the pasta and gently fold together.

Cut the cooked chicken thighs in 1/2 inch cubes, add to the bowl with the pasta, then gently fold together. Chill for at least 1 hour.

Just before serving, add the red pepper, pine nuts, pepper, salt, and blue cheese to the bowl.

Fold together gently and serve.

Lemon Herb Chicken Soup

Preheat the oven to 325°F.

Using a citrus zester or a knife zest the lemon. (This will be about a tablespoon.)

After the lemon is zested juice it.

Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.

Cover the skillet and place in the oven.

Cook for 40 minutes. Stir occasionally.

Add the carrots, garlic and stock.

Stir and return the pot to the oven for another 120 minutes.

While the soup is in the oven for the second time place the water in a stock pot over high heat.

When it boils add the pasta.

Cook until just done – about 15 to 20 minutes.

Drain the pasta and add to the soup. Stir gently.

Serve.

White Chili

Place the oil in a large stock pot over medium heat.

Add the onion and garlic and cook for about 5 minutes. Stir frequently and don’t let the onions brown.

Add the chicken and cook for about 5 minutes. Stir frequently.

When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.

Add the chili powder, cumin, cayenne and oregano.

Stir and cook over low heat simmering for 60 minutes. Stir occasionally.

Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.

Thai Chicken Noodle Soup

Place a large pot over medium-high heat.

Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.

Remove to a bowl and set aside.

Add 2 teaspoons oil to the pot and add the mushrooms.

Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.

Remove to a bowl and set aside.

Add two teaspoons of the sesame oil to the pan.

Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.

Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.

Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.

While the soup is simmering, place the water in another stock pot and bring to a boil.

Add the pad Thai noodles and cook according to package directions until just al dente – do not overcook.

When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.

Spicy Black Eyed Pea Stew

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 4 minutes.

Add the celery and cook for another 4 minutes.

Add the chicken thighs and cook until lightly browned.

Add the carrots, salt, pepper, jalapeno, cumin, chili powder, oregano, black eyed peas and water.

Reduce the heat to medium, stir and cover.

Simmer for 60 minutes stirring occasionally.

Add the greens to the pot and stir.  Cook for about 5 minutes.

Serve.

Smoky Tomato Soup with Chicken and Leeks

Place one teaspoon of the olive oil in a large saucepan over high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add half of the leeks and cook for about 4 minutes. Stir frequently.

Add the tomatoes, white beans (with the liquid from the can), water, salt, black pepper, smoked paprika, and tomato paste. Stir.

Cover and simmer. Stir occasionally.

After the soup has simmered for 45 minutes, remove from the heat to cool slightly.

Place a large skillet in the oven and preheat to 400°F.

After the soup has cooled slightly, use a blender or immersion blender and puree the soup until smooth.

Return the soup to low heat and add the goat cheese. Stir occasionally while the cheese melts.

When the oven is hot, add the remaining 1 teaspoon olive oil to the skillet.

Add the chicken and the remaining leeks to the skillet. Return the pan to the oven.

Roast for 15 minutes. Stir occasionally

After the chicken and leeks have cooked for about 15 minutes, add them to the pan with the soup.

Stir and then serve.

Roasted Chicken and Chickpea Stew

Preheat the oven to 325F.

Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 15-20 minutes, until well caramelized. The onions should be well browned and softened.

Add the chickpeas, stock, salt, sage, paprika, thyme, and coriander, then reduce heat to simmer and cook, covered, stirring occasionally, 40 minutes or until the chickpeas are tender.

Remove the soup from heat and allow to cool for 20 minutes. Using a blender or immersion blender, puree until smooth.

While the soup is cooking, place the remaining teaspoon of olive oil in a small dutch oven or large oven-proof saucepan.

Add the mushrooms, carrots, and chicken thighs (left whole), cover, then place in the oven and roast for 40 minutes. Stir about every 10 minutes.

Add the roasted mushrooms, carrots, and chicken thighs to the pot with the pureed soup, stir, and place over medium-low heat, stirring occasionally, until the soup is again hot.

Serve.

Quick Chicken Noodle Soup

Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.

When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.

Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.

Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.

Reduce the heat an let simmer for 45 minutes. Stir occasionally.

Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.

Drain the noodles and place in the bottom of serving bowls. Add the parsley and then top with the soup. Serve.

Pea Soup with Chicken

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the chicken thighs to the pan and roast for about 20 minutes. Turn the chicken thighs once or twice.

While the chicken is cooking, place the olive oil in a large sauce pan over medium high heat.

Add the diced onions and cook for about ten minutes. Stir frequently and adjust the heat so the onions don’t brown.

Add the vegetable stock, peas, water, salt, and peppermint.

Bring to a slow boil, then reduce the heat and simmer for 20 minutes.

Puree the soup in a blender.

Remove the chicken from the oven and let cool slightly. Cut into large chunks and add to the pureed soup.

Serve.

Pasta Fagioli with Chicken

Place the olive oil in a large stock pot over medium heat.

Add the garlic and cook for about 3 minutes. Stir frequently and do not let the garlic brown.

Add the onion and celery and cook for about 3 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes until browned.

Add the stock, beans, tomatoes, salt, pepper, basil, oregano, and red pepper flakes, and stir.

Simmer, covered, for about 30 minutes.

Add the water and the pasta and simmer for about 20 minutes, stirring occasionally, until the pasta is just cooked but still has some texture.

Serve topped with grated parmesan.