Chicken and Rice Soup

INGREDIENTS:

5 lbs bone-in chicken breasts

8 cans chicken broth

1 onion, chopped and divided

3 ribs celery, divided

4 carrots, divided

1 TBSP garlic, chopped

½ tsp salt

½ tsp pepper

½ tsp poultry seasoning

2 tsp parsley

½ tsp tarragon

PREPARATION:

     Rip that fatty skin right off the chicken and discard. (It makes the soup greasy).  In an 8 quart saucepan, simmer chicken for two hours with ½ of a chopped onion, 1 carrot and 1 rib of celery which you’re going to break into three or four pieces.  Cover the pan, but leave cover askew.  You want the broth to cook down.

     Remove chicken from pan.  I always tear the bones off and throw them back in the pot while I’m peeling and chopping vegetables.  Put chicken in the fridge. Before adding carrots, celery, garlic and reserved onion to the pan, strain the broth to remove the bones and vegetables.  

      To strain the broth, use a large pan or bowl to catch the broth.  Line the bottom of a colander with cheesecloth. (In a pinch you can use a new Wet Wipe and/or some paper toweling.  I’m such a fraidy cat about chemicals, so if I have to use a Wet Wipe, I wash it in dish water and rinse it well before I strain my broth).  Slowly pour the broth over the cheesecloth and it will filter out any small pieces of fat, bones, cooked vegetables, etc.  Let it drain well so you don’t lose a drop of that liquid gold.

     Now it’s time to add 2 ribs of celery, and 3 carrots, which you will chop, dice, or roll cut.  I always do a diagonal cut because I think it’s pretty.  Starting at the tapered end of the carrot or celery, make a diagonal cut with a sharp knife.  Turn the carrot a quarter of a turn and cut again, moving up the carrot as you go.  This cut gives you a pretty uniform size.  Simmer for another hour with cover askew.  Add some of the chicken to the pan.  This recipe makes a lot and I use the extra chicken for other meals.  i.e. chicken pot pie, chicken and biscuits, chicken chimichangas, chicken burritos, chicken and dumplings, Buffalo chicken dip, etc. About fifteen minutes before serving, add the seasonings.

     You will note that I have not added any noodles to the recipe ingredients, although there is ditalini in the photo.  Here’s why.  Noodles do NOT hold up after they’ve been cooked and frozen.  Since we normally don’t eat this as a meal, (the main reason I make my soup is for when people are feeling sicky).  I always have containers of it in the freezer and everyone knows it.  This is why they all want the recipe since I’m not in NY any more to give them mine.  Ha ha.  OK, so you have a few choices.  Add rice and let it simmer in the soup.  Rice freezes great.  Or add your noodles when you’re heating up the soup.  If you add a sturdier pasta such as ditalini or farfalle, and you won’t have the problem.

     At this point you can eat some soup and freeze the rest, or save some of the broth, and leftover chicken to make other meals. (Which I most always do.  It saves a lot of work later and you know how we love our Westover’s Leftovers).

      Feel free to add a can of tomatoes or some fresh tomatoes if you want to.

Why this soup is so good:

     Starting out with chicken broth instead of water gives instant flavor and you’ll end up with a fabulously flavorful soup. 

     Using bone-in chicken enriches the broth even more and is incredibly healthy.

     Adding a little poultry seasoning and tarragon gives the soup another layer of flavor

     If you’re making this for sickies, freeze small batches in quart freezer bags.  You know when you’re sick you don’t want a lot of solids, so don’t put too much chicken or vegetables in it.  The broth is the ticket. If you’re freezing containers for future meals, load it up with chicken and vegetables.

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By Tika for CHEW WANNA EAT? © 2019

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Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

Cheesy Rice and Broccoli (3)

Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)

 

 

 

 

 

Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken

     My husband loves Red Beans and Rice.  Until recently, he was eating it out of a can.  I had to put my foot down.  I want him to have the healthiest food possible, and that means cooking it myself.  Needless to say, he loved my version of a classic New Orleans dish.

     Here’s how I did it:

INGREDIENTS:  YIELDS 8-10 SERVINGS

3 cans Red Beans, drained and rinsed

1 lb +/- Chorizo or Andouille Sausage

3 TBSP Olive Oil

¾ cup Green Bell Pepper, chopped

1 large Rib Celery, chopped

¾ cup Onion, chopped

2-3 TBSP garlic, chopped

2-3 Bay leaves

4-5 Bone-in Chicken Thighs (Depending on size)

1 tsp Black Pepper

½ tsp Chipotle Chili Pepper

¾ tsp Salt

1 ½ tsp dried Basil

1 tsp Parsley

1 tsp dried Sage

2 cups reserved Broth from Chicken

Optional: Garnish with Green Onions

 

PREPARATION:

In a 4-6 qt pot, drizzle a little Olive Oil in the bottom.  Cut Sausage into 1” slices.  Cook until browned and slightly crispy.

While Sausage and Veggies are cooking, place chicken in a separate pot, cover with water and simmer for about 30 min.

To Sausage pot, add another drizzle of Olive Oil, Green Pepper, Onions, Garlic, Celery, and Bay Leaves.  Simmer for 5 minutes, stirring occasionally.

When chicken time is up, remove Thighs from their pot, RESERVING THE BROTH.  Add thighs and 2 Cups of the Broth to Sausage/Veggie Pot.  Cover and let simmer for 15-20 min.  Remove Thighs and debone.  Add meat back to Main Pot.  An old secret to creamier Red Beans and Rice is to remove a good cup of the Beans and mash with a fork.  Then add to the Main Pot.  Add all the Seasonings and remainder of Red Beans.  Simmer for another 10 min.  Remove Bay Leaves and serve with White Rice.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken (9)

 

Red Beans and Rice with Chorizo and Chicken (6)

Red Beans and Rice with Chorizo and Chicken (4)

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Red Beans and Rice with Chorizo and chicken (8)

Red Beans and Rice with Chorizo and Chicken (3)

Red Beans and Rice with Chorizo and Chicken (2)

Red Beans and Rice with Chorizo and Chicken