Green Chicken Soup

Packed with veggies and so healthy! This makes two large pots.

1 Tbs olive oil

1 large onion

10 bone-in, skin-on chicken thighs

2 broccoli crowns (about 10 oz)

1 large Bok Choy

4 small zucchini

4 celery stalks

1 bunch green onions

2 large Carrots

1/2 cup frozen green peas 

8 oz fresh green beans

 ½ bunch fresh parsley

4 garlic cloves, minced

1 Tbs Dill Weed

5 cans (14 oz each) chicken broth, low sodium

Meat from one rotisserie chicken

Lowry’s seasoned salt

Crushed red pepper

   Lightly coat the bottoms of two large pots with olive oil. Quarter the onion and spread pieces evenly between pots. Lay chicken over onions. Roughly chop the vegetables and add to pots. Pour in broth. Boil for 50 minutes. Remove chicken and let cool.

   Use an immersion blender on the vegetables and broth until very smooth (Can also put vegetables in a regular blender, but if so, carefully pulse with a towel around the lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. Then transfer back into the pots.) 

   Remove and discard skin and bones from chicken, then shred. Add the shredded chicken back into the pots along with the rotisserie chicken. Season to taste with seasoned salt and crushed red pepper flakes. I like it on the salty side and a bit spicy. Enjoy!

   Freezes beautifully! I like to freeze single servings in quart size ziplock bags to use for quick lunches.

**I make the soup very protein heavy for my nutritional needs, so feel free to add only half the chicken. Frozen chicken breasts work well in this recipe, also.

Pepper Jack Corn Chowder

5 slices bacon, cut into pieces

1 large onion, chopped

2 large red bell peppers, diced 

4 T. butter 

1-10.8 oz. bag frozen corn (Birdseye Steamfresh super sweet corn is my favorite)

1/4 c. flour

1-14.5 oz. can chicken broth

1 1/4 c. milk

1 c. heavy cream

8 oz. Pepper Jack cheese, shredded

3 green onions, sliced

In a large pot cook bacon pieces until done but not crisp, remove from pot leaving bacon grease. Add butter, onion and bell pepper. Cook until they start to caramelize.

Add flour and cook for several minutes, stirring occasionally. Add chicken broth, milk, cream and corn and lightly simmer for 15 minutes.

Stir in cheese, green onion and reserved bacon pieces. Add salt and pepper to taste and serve immediately.

Serves 4

(Adapted from Pioneer Woman's recipe)

Hamburger Stew

Hamburger Stew

2 T. butter
1 large onion, chopped
2 stalks celery, chopped
1 lb. ground beef
4 carrots
2 potatoes
2 cans French style green beans, not drained
1 can cream of mushroom soup
1 1/2 t. salt
1/4 t. pepper
1/2 t. oregano

Saute onion and celery in the butter in a large pot. Add ground beef and brown. Add remaining ingredients and simmer, covered, until carrots and potatoes are tender (about 15-20 minutes).

White Bean Chicken Chili

White Bean Chicken Chili

This recipe is absolutely amazing.  It was introduced to me by my friend Kim Nelson at girls' night last fall and I've craved it on a regular basis ever since!  I wanted my parents to try it, so I made a crock pot of it for them one day to share with my grandparents.  My sister, Joy, happened to be over there just as it was ready and gave it a taste.  She loved it so much that she immediately called me from their house to get the recipe so she could make it that night for dinner! I don't know that I'd really call it a chili if I were to name it, I think something along the lines of "Creamy Southwest Chicken Soup."

1 Tbs. olive oil
1 & 1/2 lbs. chicken, cut in small pieces
     OR the meat from a rotisserie chicken (my favorite way to go)
1 large onion, chopped
2 cloves garlic, finely minced

Cook the above together in a skillet until chicken is cooked through and the onions are translucent.  (If using rotisserie chicken, just cook onion & garlic.  Also, I like to cook the onions untill they start to brown.)  Add this to crockpot along with:

2 (15 oz.) cans great northern beans
1 (14.5 oz.) can chicken broth
1 (4 oz.) can diced green chiles
1/2 tsp. tobasco
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. cumin

Stir to combine and cook at least three hours on low.  Just before serving, mix in:

1/2 cup heavy cream
1 cup sour cream

Enjoy!  Makes 4-5 servings

Clam Chowder

Dad's Clam Chowder
This is amazing stuff! I usually add extra bacon and mushrooms and never use the clam juice.

Dad's Clam Chowder
5 strips bacon
1 1/4 sticks butter
8 oz. mushrooms, sliced
med. onion, chopped
1/2 c. celery, chopped
garlic powder
8 oz. clam juice (or water)
6-6 oz. cans of chopped or minced clams
6 med. potatoes, peeled and cut in 1/2 inch cubes
2 (or maybe 2 & 1/2) c. heavy cream
hot sauce
dried thyme
1 T. lemon juice
1 T. Worcestershire
1/2 t. salt
pepper
dried parsley
2 T. flour
2 T. cornstarch
1 & 1/2 c. milk
seasoned salt
chicken boullion powder

red pepper flake

In a large pot cook bacon until done, but not crisp; set aside and chop when cool. To bacon drippings, add 1 stick butter, mushrooms, onion, celerey and garlic powder; saute until soft. Add clam juice (or water), the juice from the cans of clams (but not the clams themselves), lemon juice and a dash of hot sauce. Add potatoes, bring to a boil and let simmer 6 minutes. In a separate pan, melt 1/4 stick butter, then add flour and cook 2 minutes. Shake cornstarch and milk together in a jar and add to flour mixture. Cook and stir until thickened, then add to pot. Add clams, bacon, cream, a sprinkle of thyme, Worcestershire, salt, a dash of pepper, and some parsley. Simmer for 15 minutes (do not boil), then if needed add seasoned salt, boullion and extra hot sauce to taste.