The first time I made this soup, my husband told me I have to make it all the time. Then, I promptly lost the recipe. Awesome.
But a few weeks ago I was cleaning out my disaster zone on my side of our bedroom, and I came across THREE printed copies of the recipe. And then I remembered every time I thought about the soup, I got online and found it again, and then lost it in the abyss. But then I got smart…I pinned it and now it’s got a safe home in my Tried and True Recipes board. And now it will have a permanent home on this blog, so I never lose it again.
Chicken, Shiitake and Wild Rice Soup
- 1 Tbsp butter
- 1 small onion
- 1 Tbsp flour
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 chopped carrots
- 3 garlic cloves
- 2 celery stalks
- 4 skinless chicken thighs
- 5 oz long grain rice & wild rice combo (I used Uncle Ben's)
- 1/2 cup long grain white rice
- 4 oz shiitake mushrooms, sliced
- 2 Tbsp light sour cream
- salt and pepper
- Melt butter in a large pot on medium heat. Add the onion and saute until soft, about 3-4 minutes. Add the flour and saute another minute.
- Add chicken broth, water, carrots, garlic, celery, and chicken thighs. Cover and simmer 20 minutes. Add the wild rice mix along with its seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally. Add salt and pepper to taste.
- Remove chicken from pot and shred with two forks. Return the shredded chicken to the pot. Add sour cream and more water if the soup is too thick for your liking. Adjust salt and pepper to taste if needed and serve.
- (NOTE: The rice will absorb the liquid overnight so if you have leftovers and reheat it, you'll need to add more water or broth.)
I don’t like to get intimate with raw chickens. The act of lifting it by its legs and hoisting it into the roasting pan or crockpot is as good as it gets with me, so that’s why I was happy this recipe turned out so great. I barely had to touch the dang thing. Sure, rubbing it lovingly with herbs and spices inside and out (and under the skin) make for a yummy chicken, but this is just as good without having to get all up on it.
Here’s what you do:
First, buy a 4-5 pound chicken. Using tongs, pull out the bag of grossness from the cavity and dispose of it immediately. Some people will tell you to save it and make gravy or some other concoction. Not me. It’s innards…they are gross.
Second, cut one or two onions into quarters and then spread around the bottom of the crockpot. Then, sit your chicken on top of the onions, breast side up.
Third, in a small bowl combine following: 2 tsp paprika, 1 tsp each of salt, thyme and garlic powder. Heck, add some rosemary in there too if you want. Onion powder? Go for it. It’s your chicken.
Fourth, sprinkle the mixture evenly on top of the chicken. Save a little bit to sprinkle inside the chicken. I just use the tongs again to lift it and sprinkle the inside from a safe distance. I don’t stick my hand in there and mush it around, though I’m sure that would make it even better.
Fifth, cook on high for 4 hours.
That’s it. If you can’t make this chicken, there’s no hope for you.
This is the recipe that made me like quinoa. I could take it or leave it before now, but mostly leave it. I liked the “mouthfeel” of it, but there was something weird about the taste of it. But this recipe definitely takes care of that issue.
It’s got a delicate little sweet-and-sour thing going on, which I really liked. It’s light, it’s healthy, and it’s seriously delicious.
Funny story: I made this while my postpartum doula was over helping out. I wasn’t sure how it would turn out, so when it was finished and I tasted it, I ran out to the living room where she was hanging with the baby, handed her a spoon and said, “You HAVE to try this!” That’s how good it is, y’all.
I’d like to try it with shrimp next time, but it was great with chicken. It’s perfect for lunch, or leave out the meat and it’s a great side dish.
For the salad:
- 1 1/2 cups uncooked quinoa, rinsed well
- 2 cups cooked, chopped chicken
- 1/2 cup chopped carrots
- 1/2 cup shelled edamame
- 1/2 cup chopped red pepper
- 4 green onions, chopped
- 1/2 cup chopped roasted peanuts
- Salt and pepper to taste
For the sauce:
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons canned coconut milk
- 1 tablespoon packed light brown sugar
- 2 teaspoons creamy peanut butter
- 2 garlic cloves, finely minced
- 1 lime juiced, about 2 tablespoons
- Pinch of ground ginger
- Prepare quinoa according to package directions, using chicken broth instead of water.
- While the quinoa is cooking, combine all of the sauce ingredients together and whisk to combine. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste.
- Serve warm, room temperature or chilled.
Carter took a bite of his dinner tonight and said it was the “best dinner ever” so I knew it was a keeper.
Safeway had Perdue products for 50% off a few weeks ago so I bought some ground chicken with the intention of making burgers with it. I stuck it in the freezer since I hadn’t yet gotten around to making the burgers. When I was looking for recipes to make this week, I found this one and thought it sounded really good, so I pulled the ground chicken out to defrost this morning.
Everything mixes in one bowl and then you throw it in a loaf pan, so there’s not much cleanup involved, which is always a good thing in my book.
Chicken Parmesan Meatloaf (recipe from What’s Cooking, Love)
- 1 pound ground chicken
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 2-3 cloves garlic, minced
- 1/2 cup parmesan cheese
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Preheat the oven to 350 degrees.
- In a large bowl combine the ground chicken, egg, breadcrumbs, Italian seasoning, garlic, and parmesan cheese. Mix the mixture with your hands. Place into a greased loaf pan and form the chicken mixture into a loaf shape. Top the meatloaf with the marinara sauce.
- Bake for 50-55 minutes or until chicken is cooked. When done remove and remove and add the mozzarella cheese on top. Return the meatloaf to the oven until the cheese is melted. Remove from the oven and let the meatloaf rest for 5-10 minutes before serving.
It’s the end of the month and we’re are completely out of grocery money. Therefore, there was no shopping this weekend and we’re eating whatever’s in the house. Yesterday I made a whole chicken in the crockpot and we have two large breasts (hee hee) left over. So we sauteed some onion and red peppers, put them in a wrap with chicken, bbq sauce, and cheddar cheese, and we had dinner. So easy, and so good. This is one of those meals we remember to do every once in a while when the planets align perfectly.
I didn’t measure how much we used, so the amounts are approximate.
(We were at the pool all day and I was too tired to actually take out the good camera. Please excuse the cell phone pic.)
BBQ Chicken Wrap
- 1 cooked chicken breast, sliced
- 1/2 onion, sliced
- 1/3 red bell pepper, sliced
- 1 Tbsp oil, for sauteeing
- 2 Tbsp barbeque sauce
- 1/3 cup shredded cheddar cheese
- 2 whole wheat tortillas
- In a small skillet, heat the oil over medium heat. Add the onion and saute about five minutes. Add the red pepper and saute another few minutes. Add the chicken to heat it through.
- Warm the wraps in the microwave for a few seconds to make it pliable. Divide the chicken/vegetable mixture among the two wraps, drizzle each with bbq sauce and top with cheddar cheese. Roll up like a burrito.
Prep ahead tips: It’s always a time-saver to have pre-cooked chicken available.
You can find this recipe and many more at these parties.
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