Tag: rotisserie chicken

CHICKEN TORTILLA SOUP (made completely from food storage!)

This recipe has been a favorite of ours for several years and I’ve made it quite a few times recently with all this cold weather we’ve been having! One of the best things about this soup is that you can make the entire recipe with ingredients from your food storage! I usually make this in my slow cooker, but if you can also make it on the stove in about 20-30 minutes if you need a quick meal.

Chicken Tortilla Soup

3 cans cream of chicken soup
3 cans chicken broth
1 cup salsa
1 tsp chili powder
3-4 TBSP chopped dried onion (you can use half of a medium onion instead)
2 cans chicken (You could also use 2-3 cooked shredded chicken breasts or a rotisserie chicken. I never liked canned chicken until I tried the kind from Costco-I love it and it’s the only kind I will use in place of fresh chicken!)
1 can black beans (drained and rinsed)
1 can corn (drained)

In a large saucepan, saute the onion in a little bit of the chicken broth for about 3-4 minutes on medium heat. Add the rest of the chicken broth and all of the cream of chicken soup. Mix well and heat to boiling. At this point, you can put the mixture in the crockpot and add all of the other ingredients, cooking on low for about 3-4 hours. If you would like to continue with the stove top method, just add all of the other ingredients in a large pan and simmer for about 20 minutes.

Serve with shredded cheese, sour cream, tortilla strips, avocado, tomatoes and/or anything else that sounds good! Enjoy!

TOMATO BASIL CHICKEN FETTUCCINE

I saw this in a recent Eat Better America email and knew I wanted to try it! I made a few changes to give it some added flavor, but my whole family ended up loving it- as did my in-laws!

I also used a store-bought rotisserie chicken to save on time. {About 1/2 the chicken was used for this meal.}

Tomato-Basil Chicken Fettuccine

8 oz uncooked fettuccine
2 teaspoons olive or vegetable oil
1 onion, finely chopped (3/4 cup)
1 1/2 cloves garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)- I used grape tomatoes
3 cups cubed cooked chicken or turkey breast
4 TBSP olive oil, divided- flavored oils like garlic or basil are amazing!
3 TBSP chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce {optional}

Cook and drain fettuccine as directed on package. Lightly toss with olive oil and cover to keep warm.

While the pasta is cooling, heat 2 TBSP oil in a 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients {including remaining oil} except fettuccine; reduce heat to medium.

Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

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