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ROTISSERIE CHICKEN SOUP

THIS
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND
BISCUITS THE NEXT NIGHT!

1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10
cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C.
REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF
WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
Noodles, cooked separately or 1/2 cup long-grain rice, rinsed

preparation
Remove
meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib
and put in a 6- to 8-quart pot along with chicken bones and skin,
onion, thyme sprigs, and chicken broth/water. Simmer, partially covered,
1 hour.
While broth is simmering, shred about half of chicken meat
into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat,
reserving remaining meat for another use. Cut remaining 2 celery ribs
into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into
a large bowl, pressing hard on solids with back of a ladle and then
discarding them. Skim fat from surface of broth.
Return
strained broth to pot, then add carrots, diced celery, and rice and
simmer, partially covered, stirring occasionally, until vegetables are
tender and rice is very soft, about 30 minutes. Stir in shredded chicken
and chopped parsley.
adapted from epicurious

30 Minute Cheesy Jambalaya

A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.

I’m using the term jambalaya here loosely but it is descriptive. I have started with chicken and add sausage with some veggies. Add rice until done but then it took a turn. Mix in a little Monterey Jack cheese and top with more. Brown under a broiler for several minutes and your done in 30 minutes total.

Rating:

A high 4 but still a 4. That is my wife’s rating. I’m more of a low 5. She wanted shrimp which would be easy to add with the rice so I put it in as an option. A real Jambalaya (with shrimp) coming soon.

Notes. I’m doing more cooking similar to this. Get the chicken partly cooked and add veggies after about half done and finish that cooking. Add  the garlic near the end to bloom it but not over cook with the meat and veggies. Then add some rice or pasta to finish cooking in some broth or tomato produce. Here I added cheese and sour cream to get a great creamy/cheesy taste.

Also, I’m liking RoTel more and more. Great tomato taste with a really nice spicy touch. My wife is liking it also so expect more.

 Heat 2 t oil in an oven safe pan over medium high heat.

 Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces.

 Add the chicken to the pan and cook for 5 minutes. Stir occasionally.

While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.

After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes. Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.

 Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.

 Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well.

 Remove from heat and cover. Turn on oven broiler.

 After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of cooked shrimp here if you want.

 Now top with one more cup of Monterey Jack cheese.

Place under broiler until nicely browned. About 3 minutes.

30 Minute Cheesy Jambalaya

By Dan Mikesell
October 12 2013

A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.

Ingredients

  • 1 medium or large skinless boneless chicken breast
  • 1 green pepper
  • one small onion
  • 8 oz of smoked sausage
  • 2 gloves garlic
  • 1 – 14 oz can chicken broth
  • 1 – 10 1/2 oz can RoTel
  • 1/2 cup sour cream (lower fat is ok)
  • 1 t Cajan spice
  • 1/2 t salt
  • 1/4 t pepper
  • 2 cups Minute Rice
  • 1 1/2 cup Monterey Jack Cheese
  • Optional 8 oz cooked shrimp

Instructions

  1. Heat 2 t oil in an oven safe pan over medium high heat.
  2. Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces. Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
  3. While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
  4. After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes.
  5. Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.
  6. Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.
  7. Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well. Add 8 oz of cooked shrimp here if desired.
  8. Remove from heat and cover. Turn on oven broiler.
  9. After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Now top with one more cup of Monterey Jack cheese.
  10. Place under broiler until nicely browned. About 3 minutes.

Yield: 6 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Updated
October 12 2013
Dan Mikesell

Healthified Crock Pot Chicken Tortilla Soup

Holy cold front, Batman!

Where has my lovely spring weather gone to? The other day it was reaching 90+ degrees F. and then suddenly the winds blew through and now it’s a whopping 59 degrees F!

Well, at least it was a perfect day to cook up some nice warm tortilla soup – just in time for Cinco de Mayo too!

I started making this soup a few years back and it was an instant hit with the family.

My mom has been asking me for a while why I haven’t posted it, but I’ve just been so busy cooking up so many other wonderful things!

This is a seriously easy soup to toss together and has some of the most amazing mouth-watering taste-bud-bursting flavors that you will ever come across.

Do not forget to add the lime at the end! The addition of the lime juice changes the flavor of the soup entirely and adds a whole new level of depth to taste.

Healthified Crock Pot Chicken Tortilla Soup
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 C. Soup + Tortilla Strips • Calories: 244 • Fat: 1.8 g • Carb: 35.1 g • Fiber: 7.1 g • Protein: 24.7 g • Sugar: 6.1 g • Sodium: 708.3 mg

Ingredients:
Soup:
1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed
10 Oz. Diced Tomatoes With Green Chilies (RoTel)
14.5 Oz. Diced or Whole Peeled Tomatoes, No Salt Added
1 C. Corn, Frozen or Canned
14.5 Oz. Black Beans, No Salt Added
1 Medium White Onion, Diced
1-2 Jalapeño, Diced
2 Cloves Garlic, Minced
2-3 C. Reduced Sodium Chicken Broth (I use Sodium Free Instant Chicken + Water)
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper

Tortilla Strips:
3 White Corn Tortillas, Cut Into Strips
Salt & Pepper To Taste

Final Touch:
1 Lime, Cut Into 6 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Directions:
Toss all the ingredients for the soup into your crock pot and give everything a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you’ll have tomato guts everywhere!

Once the soup is done, preheat oven to 350 degrees F. Lightly spray each tortilla with non-stick cooking spray. Cut the tortillas into thin strips and toss them onto a baking sheet.

Dust the strips with some salt and pepper to taste. I gave a sprinkle of taco seasoning too!

Bake for 10-15 minutes, or until starting to brown and crisp. Remove from the oven and set aside to cool slightly.

Dish the soup into bowls and top with a few tortilla strips and your choice of toppings.

Serve hot with a lime wedge!

Squeeze the lime wedge over the top of the soup and enjoy!