Chicken Noodle Soup from Scratch with Handmade Pasta Noodles

 Chicken Soup:

I can't tell you how much I crave a delicious bowl of homemade chicken noodle soup. I was inspired to create this recipe after living in Utah and frequently ordering a bowl of Brick Oven's Chicken Noodle soup which was just down the street. Now 12 years later, I think I have it just where I want it to be. Don't be intimidated, it is easier than you think and pretty soon you will be able to whip up a hearty bowl for your whole family. Just pick the options that meets your needs or try a new version and see the difference.  This is also good with Turkey!

Step # 1 Prepare Chicken

Chicken Options:

1 Whole chicken- Roast it or buy a pre-roasted one. Shred off the meat and refrigerate.

or

3-4 Medium Chicken Breasts-

Bone-In Chicken Breasts- Broil or Baked (click here to see how I do it)



Only have frozen or fresh Chicken breasts?

Frozen Chicken breasts- Place3-4 Chicken breasts into stock pot and fill about half way. Bring it to a low boil and cook until chickens are done. Remove chickens from water. Shred chicken and refrigerate. Save your water for the soup!

Fresh Chicken breasts- Broil (click here to see how I do it), grill, baked or boil (as mentioned above). Cube and refrigerate.

Step # 2 Soup Base

Why make a soup base when I already have a stock?

First of all, this recipe is for a soup base which is different from a stock. Plus, I have two reasons why I prefer a soup base over a simple stock. One, I like more flavor without having to add more salt and two, I like a good hearty base which is full of nutrients and more filling so I don't feel like I have to eat more noodles to feel satisfied than I would with a thinner base.  However, you can always skip this step and go straight to step #3.

MAKE A SIMPLE SOUP BASE 

Ingredients:

•  4 Quarts of Pre-Made Chicken Stock (click here for my recipe) -half it with water if it is concentrated.

No chicken stock? Use 4 Tablespoons of Chicken Soup Base (or Bouillon) with 4 quarts of water

• 2 Fresh Carrots, cleaned and chopped
• 2 Fresh Celery with leaves, cleaned and chopped
• 1-2 Fresh Leeks, cleaned and chopped
• 1 Fresh onion, peeled and roughly chopped
• 1 Fresh Sprig or 1 Tablespoon Dried Parsley
• 1 Teaspoon of Sage
• 1 Teaspoon Thyme
• 1 Tablespoon of dried Dill Weed (optional but wonderful)
• 1 Teaspoon of Curry Powder (optional but wonderful)
• 2 cloves of minced Garlic or Dried
• Leftover Chicken fat or Oil to tenderize the vegetables and keep chicken from drying out. (optional if you didn't leave some in your stock)

Directions:

Add all ingredients to water or stock and bring to a boil. Then, simmer for 20 minutes or until all vegetables are softened. Blend into a liquid base. You can do this with an immersion blender, put into a upright blender or your food processor. If you take it out, add back to pot when blended.

Step # 3- Add Bulk Vegetables

• 4 Carrots- cleaned, peeled, and chopped into bite sizes.
• 4 Celery Hearts- cleaned, peeled, and chopped into bite sizes.

Directions- 

1. Add bulk vegetables to your completed soup base and allow them to simmer while you make your noodles. 

Forgot to add bulk vegetables before you made your noodles?

Add the bulk vegetables right before you start adding your noodles to boiling soup base and cook with noodles until done. (This option is if you are like me and forget to add the bulk vegetables before you cook your noodles. Your noodles will not get over cooked and mushy (they will retain their shape).

Step #4 - Make Your Pasta Noodles

Pasta Dough:

Flour: about 1-2 cups

Olive Oil: As Needed 

Salt: A dash

Eggs: About 2

What Flour can I use? 
These are country style noodles so, I have not made them with Semolina or Durum wheat flours. I have made my noodles with whole red wheat flour, whole brown wheat flour, whole white wheat flour, and unbleached all purpose flour. I have yet to try it with gluten-free all purpose flour. Just keep in mind that the more hearty the flour, the longer you need to cook it and the more dense and chewy it will be. I personally like the whole white wheat and the whole red wheat and the unbleached all purpose flour. It produces a really tender noodle that soaks in the soup base quite well.
 

Prep:

I like to start with 1 cup of flour and 2 eggs and go on from there. Throw together in a bowl and mix with a spoon or your hands (rub a little olive oil on your hands to keep dough from sticking to your hands)

Knead only until your dough can be formed into a ball.
Cover and let is sit for 15-20 minutes at room temp
(it is not going to rise. Letting it sit will make it more pliable and easy to roll out)

 Step #5- Form Noodles

Roll out dough on a well-floured surface and spread flour on top. Roll up dough and cut into disks to unravel noodles. You can cut them shorter or keep them super long. Re-use the flour by brushing up the flour with your hand and adding it to the soup.

Step # 6- Cook Noodles in Soup Base

This is a photo from back in 2009 when I used to make this soup
without a soup base. Not the same at all!

Bring soup base to a boil. Place noodles a few at a time until all of them are in the pot (adding them all at once can created a big lump of noodles. Cook until desired tenderness (about 10-12 minutes depending on thickness).

They will enlarge a little bit and may even break apart if they are too thin. We like ours super long!

The noodles come out nice and tender. You can't beat homemade noodles.

Step #7- Add Chicken

If you haven't shredded your chicken, take your cooled chicken meat, shred or cube it, and add as the final ingredient. It should warm up almost immediately or in a few minutes because the broth will be hot from cooking the noodles.

Add Salt and Pepper to taste.

Homemade Chicken Stock

You really can't compare homemade chicken stock to that of store bought. This golden elixir has made a reputable mark in the culinary world since ancient times and has since been known to prevent and alleviate sickness and other ailments due to it's nutrient dense qualities. If you don't believe me, try it for yourself and see how such savory goodness can come from such simple foods. This is my stock recipe and I have been making my broth this way for years now. Even if I change it up now and then (depending on what ingredients I have), I have always been pleased how it turns out.

I hope you enjoy! 

 

There is a debate out there about whether you should use a fresh whole chicken or a already cooked chicken carcass. According to many chefs, it is a matter of preference as both produce a good broth in the end. I prefer a chicken carcass because I save my left over bones after making a previous meal (which also saves me money). So, I leave it to you.

 

Homemade Chicken Stock

(I also do this with Turkey)

 If you want to make a stock with a leftover carcass and don't have time, just place it in a freezer bag or paper and freeze it for up to two months for the best results.

 

Ingredients:

• 1 whole fresh chicken or leftover chicken carcass
• Cold Water (do not use hot)
• 2 large fresh Carrots, cleaned and cut in half
• 2 fresh Celery stalks with leaves, cleaned, and cut in half
• 1-2 fresh Leeks, cleaned and halved twice (optional but highly recommended)
• 1 large fresh Onion (Any), whole or quartered (leaving the skin on will add color which is fine)
• 1 teaspoon black peppercorns
• 3 fresh sprigs or 1 teaspoon dried Parsley
• 2 fresh sprigs or 1 teaspoon dried Thyme
• 1-2 Bay Leafs (optional)
• 1 teaspoon Kosher Salt (add after the first half hour of cooking. Salt is important as it helps draw the protein out of the bones and creates a cleaner stock)

 

Don't have some of these herbs, you can still make a good broth and add these later if needed in a recipe.

 

Directions:

Assuming that you have a left over chicken or you just roasted one, take all the meat off. Shred chicken pieces and refrigerate to use for other dishes or chicken soups. Place carcass in a stock pot, then fill with vegetables, pepper, herbs, and then cover with cold water (About two inches above contents). Simmer uncovered (Do not boil). This can be an all day thing if you want to make a concentrated stock (8-10 hours) or 4-6 hours of simmering should be good for a lighter stock. You can also throw it in the slow cooker and set it. Stir it about 3 or four times during the first hour to incorporate ingredients, after that, just keep an eye  on it.

 

Make sure you skim the grayish foam out of your stock as it cooks to make a clearer and cleaner stock. If you do not remove the impurities that make up the gray foam, you may have a bitter taste in your stock. The more the water recedes, the more concentrated it will become.  

 

  

Remove carcass to leave only the smaller pieces.

In a large colander, let the pieces drain into a large bowl for a few minutes.

Strain the liquid again (and again if needed) to ensure no bones or small pieces are left. you can also use a cheesecloth.

 

Allow the hot broth to cool down before you refrigerate it. I set mine with ice around and below to help cool it faster. Add more Kosher Salt to taste towards the end of cooling if needed but keep in mind that the salinity will become more prevalent the cooler it gets. Stir occasionally to mix the cool with the hot liquid. When it cools the fat will separate. Either keep the fat and mix back into the broth or take it off freeze separately if desired. Your stock may be gelatinous. This is perfect fine and a good thing at that. If this is the case, you can always spoon it into containers to freeze of refrigerate.

 

After you have refrigerated it at least over night, you can freeze your stock in cubes to save time for your recipes that call for it. One ice cube is about 1/4 cup of stock.

 

Storage:

It us recommended that you freeze your stock until needed. However stock can be kept in the refrigerator for up to six days. If it has been more than 6 days, make sure you bring it to a boil for 8-10 minutes before using.

 

Stock can be kept in the freezer for 4-6 months.

 

Creamy Chicken & Wild Rice Soup

After the holidays, I finally feel a bit inspired to do more cooking. I made this up from a favorite soup I recall in a restaurant. I think it would also be fantastic with mushrooms. This soup takes a little while to cook the wild rice, but very little hands-on time is needed.

Forgot to photograph the final product!! Here it is just before adding the half & half.

Ingredients:

1 T. butter

1-2 T. olive oil

1 onion, diced

1/4 c. all-purpose flour

1/4 c. dry white wine (I used pinot grigio)*

4 c. chicken broth/stock

1/2 c. wild rice

3 carrots, diced

1 large chicken breast, diced quite small

1/2 to 1 full cup half and half (or heavy cream or milk would be fine)

Salt and pepper to taste

Directions:

1. Melt butter and 1 T. olive oil in medium soup pot. Saute onions over medium heat until soft.
2. Whisk in flour. Add the remaining olive oil if too dry. Cook about 2 minutes, or until just starting to brown a bit. (It will be a rather thick "glob.")
3. Whisk in wine and whisk until liquid is all absorbed.
4. Pour in chicken stock and wild rice. Cover and simmer over med-low about 45 minutes, or until the rice begins to "pop" open.
5. Add the chicken and carrots. Continue simmering covered, about 20 more minutes. 
6. Just before serving, stir in half and half and adjust seasoning to taste.

*If you're really opposed to cooking with wine, you could substitute more chicken broth. And this soup would still be delish (and lower fat) without the cream.

Mangia! (Eat!) . . . Cindy Lou Who

Orange Ginger Chicken Salad Sandwich

This chicken salad sandwich is a favorite among my sandwich creations, it starts with cooled roasted chicken breast, mixed with crispy celery and infused with a orange, ginger Greek yogurt sauce and then sprinkled with sliced almonds and orange zest. I first posted this as an addition to my crepe recipe back in 2009, but have made some changes along with photos to show how I make this tangy yet savory sandwich. It complements any summer picnic or baby/bridal shower when served with fresh croissant rolls.

 

Ingredients:

 

• 2-3 cups of cubed chicken breast (see how I roast or broil my chicken; click here)
• 1-2 celery Stalks (chopped)
• Juice from 1 whole orange
• 1 teaspoon of ground ginger
• 1/2 teaspoon of black pepper
• 1/4 teaspoon sage
• 1/4 teaspoon garlic powder
• 1/8 teaspoon of salt
• 1/2 cup of Plain Greek style yogurt
• 1/4 cup of Mayonnaise
• zest from 1 whole Orange
• 1/4 cup of sliced or slivered almonds

 

 

 

 

Directions:

 

In a large bowl, add chopped chicken and celery.

 

  

 

Mix:

Juice from 1 orange, 1 teaspoon of ground ginger, 1/2 teaspoon of black pepper, 1/4 teaspoon sage, 1/4 teaspoon garlic powder, 1/8 teaspoon of salt, zest from half of an orange, and 1/2 cup of Plain Greek style yogurt in a small bowl.

 

Pour onto chicken and celery and mix well, stir in 1/4 cup of Mayonnaise. Top with the other half of orange zest, and sliced almonds.

 

How to Broil Chicken Breasts

So back in the day I used to boil my chicken if I needed some shredded or cubed, for recipes. After years of doing this, I decided to try some other options. I mean have you ever ate a juicy flavorful piece of boiled chicken right out of a pot of water? I haven't. I would love to grill my chicken at anytime, I just can't get to my grill whenever I want all year. I decided to bake my chicken which turned out wonderful but took longer than boiling in water. But, I didn't have to constantly check it in the oven like I do on the grill. Bonus! Then, I decided to try broiling some chicken breasts at my mother's house on her broiling pan and they cooked so fast yet, maintain the juiciness of baked/roasted chicken. I was converted, and practiced at home with both bone-in and boneless skinless chicken breasts. I honestly don't have a broiler pan (I need to get one) so, I broil my bone-in chicken on my roasting pan or in a baking dish like I do my boneless skinless chicken breast. Now, I can have juicy chicken for my salads, tacos, soups, or add special seasonings and/or citrus fruit zest and juice to make a perfect main course to serve with potatoes and broiled vegetables (yes, I broil those too).

How I Like to Broil Chicken Breasts:

Breasts with skin and Bone- 
 (Great for recipes calling for shredded Chicken)

Wash chicken and pat dry. Rub light Olive oil all over skin, season with salt, pepper, or some your favorite seasoning. Place in roasting pan or baking dish.

Broil for 15-20 minutes, turn, and then broil other side for 10-15 minutes or until fully cooked.
Allow chicken to rest before pulling it off the bone. Then shred or serve as desired.

If you don't like to broil, you can always bake them:

Roast/Bake at 350 degrees for 1- 1/12 hours or until done. Turning once.

Boneless Skinless Chicken Breasts-
(Great for recipes calling for cubed chicken)

Wash chicken and pat dry. Rub light Olive oil all each chicken breast, season with salt, pepper, or your favorite seasoning.

Broil for 15 minutes, turn, season again (optional), then broil again for 10-15 minutes or until fully cooked.
 

Allow chicken to rest before cutting into it. Then serve as desired or save for a later meal.

Add Other Variations to your chicken before you broil it:

 Fresh Rosemary 

Fresh Sage 

Fresh or Dried Dill Weed

Lemon or Orange Zest and Juice

Dad's Basil chicken and Linguine

This is a tasty and healthy meal for dinner. I found it on cooks.com and would love to share it with you.

Ingredients: 

chicken (I prefer boneless/skinless) enough to feed your family

3 Tbsp Basil

3 Tbsp Parsely

Olive Oil (I eye ball this amount)

1 Cup Parmesan/Romano mixture

Linguine Noodles

 I prefer to boil the chicken for 40 minutes rather than fry it. It doesn't require any butter, and keeps the chicken moist. About 30 minutes in, start boiling your linguine noodles, then drain them when the softness you desire is reached. Use any amount you feel needed to fit your family. 

 While the chicken is boiling, I prepare my seasoning mixture. Parmesan/Romano, basil and parsley stirred together. Drizzle a tsp or so of olive oil at a time into mixture while stirring it around. Continue to add the olive oil until the mixture feels wet and crumbly. Set aside mixture.

 Once chicken is complete, I cut it into pieces and place it in a big bowl. This bowl is where you will combine the entire meal together.

 Once the chicken and noodles are combined, toss in the seasoning mixture a bit at a time. You can judge the amount of mixture you want to the amount of noodles and chicken. I don't like mine overly coated.

Once its all nicely tossed together, bake it in a casserole dish at 350 degrees for about 10 minutes. Serve, and enjoy.

Great New Year begins with Shoyu Chicken

 Welcome to another wonderful year, 2012. I am so excited to get started with all my goals and to-do's that I have planned. My first to-do, is to increase the number of new recipes I try each pay period. I have a great friend that invited us to dinner and a game a couple of weeks ago, and she made this AMAZING chicken recipe- shoyu chicken

1-2 cups Teriaki sauce (eyeball this amount depending on amt of chicken)

1-2 cups water (equal parts water to teriaki)

1 cup sugar

2-3 cloves minced garlic

onion (small, chopped up for flavor use)

thighs or breasts (for this recipe, I used 6 breasts and 2 cups water/teriaki)

Bring teriaki, water, garlic, and onion to a boil. Add sugar; stir until dissolved. Add Chicken. Return to a boil. Turn down heat and simmer for 45 minutes. Serve with a yummy side of fried rice.

Food Challenge: From Ordinary to Orignal

Food Challenge:

Make something bigger or better from something you normally have.

We often have baked potatoes for dinner and sometimes, baked potatoes just seem plain or ordinary to us. Of course there is always a stuffed baked potato option for dinner and that can range from having chili, broccoli and taco meat a top this ordinary spud. However, I have to admit that I have never tried my baked potato with Alfredo sauce covering the veggies and grilled chicken, what a treat! This idea came from my favorite restaurant Claim Jumper. They have what they call a Giant Stuffed Baker on their menu and making it at home was not a hard thing. So, try something new from something old or something original from something ordinary for this month's food challenge.

Giant Stuffed Baker Imitation

from Claim Jumper:

Giant Baker Potatoes (Idaho Potatoes are always nice ;)

Grilled or baked chicken (shredded or diced)

Steamed Veggies such as broccoli, cauliflower, carrots, zucchini, etc.

Alfredo Sauce- I used Heather C.'s Alfredo sauce recipe (click Here)

I topped it with bacon bits, dried red peppers, and chives.

Delicious!

Chicken Oscar- Hollandaise Sauce

Hollandaise sauce is an egg based sauce that is used for a lot of different recipes. Some of the most common are Eggs Benedict and Chicken Oscar. It is also a common sauce to have with asparagus alone. Chicken Oscar is a delicious combination of Chicken breast, Asparagus, and Hollandaise sauce on top. It is a fast a easy dish to make when you want something more than just chicken. 

This is how I prepare mine: 

Brush Asparagus with a litle Olive oil and grill until desired tenderness (I don't like mine too soft)

Brush a little Olive oil over chicken breast and rub some dried onion, garlic, and paprika on it. Grill as usual.

Lay out the chicken on your plate, add a few Asparagus sprigs, and top with some Hollandaise. I also like to add a few shakes of some Paprika. 

For Hollandaise sauce, use either a store bought packet and follow directions or make it from scratch like so:

Hollandaise Sauce:

4 Egg yokes
1-3 Tablespoons of Lemon Juice
1 stick of melted unsalted butter
 up to 1/4 cup of hot water if needed
a dash of paprika and salt (optional)

Whisk the egg yolks and lemon juice together in a glass heat proof bowl until the mixture is fluffy and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, stir in lemon juice.

My Chicken Oscar served with:

Lemon and Herb Rice- Click here for recipe.

Tomato, Basil, and Mozzarella marinated in Balsamic Vinegar and Olive Oil.

Potato Lovers

Sorry for the little delay in the challenges this month. What was supposed to be introduced earlier this week will be intriduced at the end I guess. It is Potaoto Lovers month guys and I can't tell you how much this means to me (and not because I am from Idaho either). I love potatoes! Any way you cook them, I know I would eat them.

There are so many varieties of potatoes out there and so, our challenge to you this month is to try to cook with a different potato than you are already used to or cook your usual potatos in a new way. I have a post to follow this one but, I wanted to get started on the challenge. I made a different kind of loaded potato (only I used a sweet potato). It turned out so delicious that I didn't even notioce that I didn't have butter, sourcream, bacon, cheddar cheese and all that other suff. Here's how I did it:

Madeline's Loaded Potato

Saute in Olive Oil:

Asparagus

Red and green peppers

Onions

Zucchini

Fresh or dried Rosemary

Garlic

Dill

Salt and Pepper

Throw in some Grilled Chicken

Baked yam or potato (wrapped in or out of tin-foil) in a pre-heated oven set at 400 for 30-40 minutes.

Top with sauted veggies and some Parmesan Cheese.

How Do You Take Your Potatoes?

Perfect Pie Crust and Chicken Pot Pie

I've found it. The most PERFECT pie crust. hands down. ever. And its all thanks to Julia Child. It turns out she really is a culinary genius though the woman did NOT know the meaning of low fat or heart healthy (though, seriously, she lived to be 92....not bad for a woman who's every recipe contains 3 lbs of butter....ok a little exaggeration there, but still :)). The recipe is following, though I'm sorry to say there is no picture to encourage you to try it. The chicken pot pie it was used for (meant to serve 6 to 8) was eaten straight out of the oven by two apparently hungry missionaries, my husb and I, with not a scrap left. It truly was a thing of beauty, however...golden, flaky beyond your wildest dreams (who doesn't dream of pie crust) and so tender....did i mention completely delicious as well? With out further ado, here's the holy grail of pie crusts and the chicken pot pie filling as well, just for kicks.

Julia Child's Pie Crust from the Art of French Cooking Vol 1

2 c flour (scooped and leveled)

1 tsp salt

1/2 tsp sugar

1 1/2 sticks chilled butter cut into 1/2 inch bits

4 Tbsp chilled shortening

a scant 1/2 c iced water plus droplets as needed.

Mix together dry ingredients. Add fat and with your finger tips only (or a food processor if you are lucky enough to have one) quickly rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes. (Mine were a little larger. You mix it a little later so don't be too worried--the idea here is to do this quickly.)

Add the water and blend quickly with your fingers held together and slightly cupped to gather dough into a mass. Sprinkle up to 1 Tbsp more water droplets if needed to get any stragglers into the main body. Then press dough together firmly--it should just hold together and not be sticky. Then, on a lightly floured surface, place the dough ball and with the heel of one hand, rapidly press the dough away from you by two spoonful bits. The smear should be 6 inches or so. This finishes blending the fat and the flour.

Gather the dough together into a disk, cover it with plastic wrap and refrigerate for at least 2 hours.

Roll dough out to 1/8 inch thick and 2 in larger then your pan. Follow baking directions for the dish you are making

If you need a baked crust, bake crust, weighted with pie weights, for 15 to 20 min in 400 degree oven.

Loni's Chicken Pot Pie Filling

4 Tbsp butter

1 small onion, chopped

3 carrots, chopped

3 celerys, chopped

1/3 c flour

4 c chicken broth (give or take)

1/2 c cream

1/2 tsp thyme

3 c chicken, diced (I usually use left-over rotisserie chicken but you can also just boil chicken breasts and chop them up!)

2 to 3 c vegetables, diced (I like to use 2 or so cups of Costco's Normandy Vegetable blend, heated for 3 or 4 minutes in the micro)

Cooked potatoes, diced (optional)

3/4 c peas

1 bunch fresh parsley, chopped

salt & pepper, to taste

Over medium-high heat melt butter and cook onion, carrot, and celery 10 min, moderating the heat so butter doesn't burn. Whisk in the flour, allow to cook for 1 min more. Slowly whisk in the chicken broth, reduce heat to low and let cook 10 min or until desired consistency. Add cream and thyme and let cook a few minutes longer, taste for seasoning and add salt and pepper if needed. Remove from heat.

In oval casserole dish put chicken, veggies, peas, parsley, and potatoes (if using). Pour sauce over all and stir. Place pie crust over casserole, letting the edges drape over the side. Pinch the pie crust around the edge of the casserole to seal. Cut three air holes in crust and brush on a wash of beaten egg.

Bake pot pie in 400 degree oven for 50-60 min. Be ready for some seriously delicious food!

Super Snack Foods

It's almost game time! This week counts down to one of the biggest chowdowns of the year! Setting up for a great game with good food can make the game that much bigger. Are you ready?

Share Your Snack Foods 

Since February celebrates National Snack Food Month and Superbowl Sunday, I went ahead and experimented in some serious snacking business and want to share my ideas with everyone.

My snack food that I am sharing with you today is something that I threw together with left over chicken.

I took some Garlic and Herb Laughing Cow cheese (I bet Garlic and Herb cream cheese would be equally great) and mixed it with some chunks of chicken (I also throw in a few minced onions from time to time).

Then I thinly slice a sweet apple and place it on whole grain cracker. Yep, not much going on here.

I can't get enough of it and the combination creates the perfect creamy, salty, and sweet snack.

I also have used left over breaded chicken and that created even more flavor. Wow!

So to list those ingredients out:

Sweet Apples

Cooked Chicken (boiled, baked, grilled or fried)

Garlic and Herb Laughing Cow or regular cream cheese

Crackers

and minced onions (if desired)

Curry Chicken Pot Pie

I love to watch "Good Eats" with Alton Brown on the Food Network. One day he made this curry chicken pot pie that I just had to try. I think it's just really stinkin' good and perfect for this fall weather! Oh, and don't be scared off by the curry. It just adds a little hint of flavor.

You don't have to do this, but I enjoyed using cookie cutters to make shapes in the crust.

Ingredients
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Directions
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes

"Grillin" Chicken Cordon Bleu

I created these a while ago when I was still single and have always called them Chicken Cordon Bleu. Although they are not breaded like normal Cordon Bleu's, they still have the same concept. My method for these "Stuffed chicken breasts" are to cook them over the grill and rub my seasoning mixture all over and inside them.

Seasoning Rub (sorry, I don't have amounts, I go by smell):

Chicken soup base

Minced Garlic

Basil

Thyme

Parsley

Rosemary

Salt

Pepper

Lemon Juice

Olive oil and a little water

Chives or minced onions

Mix together in a small bowel.

*If the rub is too runny, you can put dried bread crumbs, potato flakes, or cracker crumbs to help soak up the water and keep it on the chicken.

Flatten out your boneless, skinless chicken breasts with a meat tenderizer, plate, or even a hammer will work. You don't have to make it too flat, just enough to roll it together. Lay each breast out and brush with seasoning mix (I'll rub it on with my fingers). Lay 1-2 slices of ham and cheese and tuck and roll your chicken breasts to look like this. Then rub your seasoning mix all over chicken.


Wrap in foil individually and place on the grill on low for 15-20 minutes or until done. As they are cooking, you can open up the foil and spray with olive oil, lemon juice, and/or scoop juices in foil and drizzle over chicken.



It should come out juicy and fully cooked. Just a note, the ham inside might make the chicken look pinker that it really is.



Great sides with this dish are my yellow rice, grilled veggies, and green salad.

Yellow Rice:
For 3 cups of rice
1 1/2 cup of rice3 cups of warm water
2-3 tablespoons of melted butterHandful of grated Parmesan, Romano, and Asiago mixed or one by itself
2-3 Tablespoons of Chicken soup base
1-3 teaspoon of Lemon Juice
1 teaspoon of dill weed
1 Tablespoon of Chives
1 Tablespoon of onion flakes or minced Onions
1 teaspoon of Garlic Powder or minced garlicA equal part mixture of mixture of: Salt, paprika, and parsley (enough for 1- 2 Tablespoons)

*

>>>>>>>>Do you think that non breaded will be just as good?