Category Archives: Chicken

Chicken Noodle Soup

November 4, 2010

For the last few months I’ve been  making hearty fall dishes, even though outside it still felt like summer. But today it’s dark and rainy and cold. So soup feels just right. I’ll admit that this dish isn’t weeknight material (unless you do the prep ahead of time). It’s a little fussy, considering you have to boil, strain, cool, and skim the stock. But making the stock from scratch is what makes it so wonderful. Once that step is done, the rest is simple.

This is your quintessential chicken soup. No special ingredients, no frills. Made with tender shredded chicken and classic egg noodles. But I’m sure you could easily add to it. Throw in a few extra vegetables. Try a different type of pasta or substitute rice. This base recipe is fool-proof. It’s now my go-to chicken noodle soup.

Chicken Noodle Soup

INGREDIENTS

Chicken Stock:
1 whole chicken (about 3 lbs.), giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole black peppercorns
kosher salt

Chicken Noodle Soup:
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, thinly sliced (I used 3)
2 celery sticks, halved lengthwise and thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) chicken stock (recipe above)
6 oz. whole wheat wide egg noodles
2-3 cups cooked chicken, shredded (I used all the meat from the chicken)
kosher salt and freshly ground black pepper, to taste
fresh parsley, finely chopped for serving

DIRECTIONS

1. To prepare the stock, place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts or 12 cups); too much will make the broth taste weak. Toss in the thyme, bay leaves, peppercorns, and a dash of salt, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes- 1 hour (depending on the size of your chicken), partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, cool before covering and refrigerating it for up to one week or freeze.

4. To prepare the soup, place a large pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper to taste. (This is when I removed the bay leaf and sprigs of thyme.) Sprinkle with chopped parsley before serving.

Serves 4-6.

(Adapted from Food Network)

Cherry Chicken Salad

May 7, 2010

I practically wrote a book the first time I published this post, so I’ll be concise today. This chewy and crunchy cherry chicken salad is still a favorite! This time I swapped red onion for the celery (because I didn’t have any), but I suggest including both. I went with Greek yogurt in place of half of the mayo (cutting out a significant number of calories) and it still tasted great! Definitely a clever healthy trick you should try!

Isn’t it strange how we form such strong aversions to particular foods when we are children, and then one day we realize how much we’d been missing out on? Why did I detest ketchup as a kid, and why wouldn’t I touch refried beans? Who knows, because I don’t think I actually ever tried them. It was the idea of them that turned me off. Sometimes I think we’re told what to do and how to behave so often when we’re young that, when it comes to food, we try to win back control by being stubborn and picky eaters. (Because no one can actually force us to eat something, and how do they know what we like!?) I’ll bet I actually wanted to put ketchup on my french fries once and a while, but unfortunately wanted even more to be opinionated/different… so it was with a plethora of foods I never experienced. Of course we don’t realize this when we’re young. Hindsight being 20/20, I sure wish I’d given a chance to half of the dishes I stuck up my nose at.

Luckily, one day (several years ago) I woke up (it may have been a more gradual transformation, but this is the way I remember it) and I was tired of being picky. Or maybe I was tired of eating the same boring thing every day. No matter how I arrived at this point, I’m grateful I got here. I’m not afraid anymore. (Sometimes we’re too afraid we’ll dislike something to even try it. How wimpy is that?) I’m no longer hesitant to try new things, and more importantly, not fearful of finding out that I genuinely do hate something. But the fantastic part is, those occasions are rare.

For some reason I had the notion that I didn’t like chicken salad. Now I’ve collected a whole stack of chicken salad recipes, because I can’t seem to get enough. This recipe became an instant favorite! Chewy and crunchy, sweet and salty, creamy and crisp. Incredible served on my freshly griddled Whole Wheat English Muffins.

I regret my picky days. (When Dustin met me I told him seafood was gross, and now I crave it, love it!) We’re only alive so long and can only eat so much. I wish I’d spent those years with a more open mind, but alas I’m playing catch-up now; a (formerly) culinarily self-deprived young lady working her way through a world of exquisite tastes.

Cherry Chicken Salad

INGREDIENTS

2 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup celery, diced
1/3 cup red onion, diced
1/3 cup pecans, toasted and chopped
1/4 cup mayonnaise (or half mayonnaise, half plain Greek yogurt)
1 Tbsp. buttermilk (or freshly squeezed lemon juice)
1/2 cup apple. cubed
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Combine all ingredients in a large bowl. Toss together and season to taste with salt and pepper. Refrigerate until chilled. Serve as a sandwich or over a bed of greens.

Serves 2-4.

(Adapted from All Recipes)

Pesto Artichoke Chicken Pizza

March 29, 2010



I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you’re probably the same way. If you’re like me, you quickly lose attention flipping through a cookbook that doesn’t have pictures and won’t even consider a blogger recipe that isn’t documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you’ve never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!

6/25/09: I’m so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I’m no pro photographer but I know when a photo is unappealing. What’s tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It’s a shame that I can’t show you.

While I love having dinner guests (us “chefs” thrive off of feeding our friends and family), it is a blogging distraction. I’m so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.

This was my first homemade pesto. It’s so easy! But it takes a lot of ingredients that you might no always have on hand. So if that’s the case, it’s probably easier (and cheaper) to buy it pre-made. But this was the best pesto I’ve ever had.

Pesto Artichoke Chicken Pizza

INGREDIENTS

Pizza:
1 recipe Pizza Dough
about 1/3 cup basil pesto (recipe below)
about 1 1/2 cups Fontina cheese
about 1 1/2 cups mozzarella cheese
1 can artichoke hearts, roughly chopped
1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Basil Pesto (makes enough for two pizzas):
1 cup packed fresh basil leaves
1/3 cup pine nuts
1 clove garlic
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
salt and pepper, to taste
DIRECTIONS:

1. Prepare the pizza dough according to directions.

2. While the dough is rising, prepare the pesto. It can be kept in the refrigerator until ready to use.

3. Preheat oven and pizza stone to 450 F.

4. Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

For the pesto:
1. Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.

Makes 1 large pizza.

(Pesto recipe from A Good Appetite)

Classic Roast Chicken and Vegetables

February 12, 2010

I realize I’ve roasted a handful of chickens over the last year, and I’ve shared quite a few similar recipes with you. And they were all exceptionally good- all with different spice rubs and flavors infused into the poultry. But this recipe is classic. Ina Garten (The Barefoot Contessa), who I borrowed this recipe from, called it perfect. And it is. It is the roast chicken and vegetables recipe you’ve been dreaming of. What makes it so spectacular? Let me tell you…

Chunky carrots, onions, and potatoes, dressed in a coat of silky olive oil, are spread in the bottom of a large roasting pan. A lemon, garlic, and thyme-stuffed chicken is placed directly on top of the mountain of vegetables. An hour or two later, the chicken is done- skin blistered, juices sizzling in the bottom of the pan. It’s those juices that work miracles. You see, the vegetables have been bathing in them. The chicken is removed to rest while the vegetables finish caramelizing in the oven. The onions have become soft and savory, the carrots sticky and sweet, the potatoes bursting with bold chicken flavor. It will be the best plate of vegetables you ever eat. We were both wishing I had made at least twice as many. They’re better than candy. And the chicken- moist, tender, perfect.

Classic Roast Chicken and Vegetables

INGREDIENTS

1 5-6 lb. roasting chicken, insides removed
6-8 large carrots, peeled and chopped into 2-inch chunks
1 large yellow onion, thickly sliced
6-8 Yukon Gold potatoes, halved or quartered
large bunch fresh thyme, divided
extra virgin olive oil
kosher salt
freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 Tbsp. butter, melted

DIRECTIONS

1. Preheat oven to 425 F.

2. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the sprigs of thyme, the head of garlic, and the lemon. Brush the outside of the chicken with the melted butter. Sprinkle generously with salt and pepper. Tie the legs of the chicken together using kitchen twine.

3. Place the carrots, onion, potato, and the remaining sprigs of thyme in the bottom of a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.

4. Roast in preheated oven for about 1 1/2-2 hours (depending on the size of your bird), until the juices run clear when you cut between a leg and thigh. (If the chicken is burning or browning too fast you can tent it with foil while cooking.) Remove the chicken from the pan to a serving platter and tent with foil. Toss the vegetables with the juices in the bottom of the pan. Return the vegetables to the oven to continue cooking and caramelize while the chicken rests. After about 15 minutes, remove the vegetables from the oven, add to the platter with the chicken, and serve.

Serves 4.

(Adapted from Food Network)

Marinated Greek Chicken Skewers

November 1, 2009


Some days I’m overflowing with words to write about these recipes. I’ll be in the middle of emptying the dishwasher, a jog at the gym, or stabbing someone with a needle, and ideas start flowing. My mind starts talking blogspeak. If you are a frequent blogger you might understand. You train of thought starts writing itself as a post.

And then there are days, days when I have all the time in the world to spend on my laptop being creative and clever, and I can’t think of a single word to say. Like today. My mind feels empty and no matter how deep I dig, I’m not finding anything. So I write about nothing, in hopes that something will materialize on the page. So I give you permission to stop reading right here (I probably should have warned you sooner), and ignore the rest of my ramble.

Still there? You must be incredibly bored. But since you still appear interested I suppose I’ll say something about this recipe. It is, after all, a blog about cooking. It’s not that this recipe isn’t inspiring. It is. It’s fantastic. Grilled chicken skewers marinated in garlic, olive oil, and oregano. Simple. Fast. Succulent. I loved, loved, loved it! I just don’t know what else to say besides, try it out. I bet you have most of these ingredients already on hand. Dip the sizzling skewers in tzatziki or hummus, stuff ’em in a pita, or spread ’em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.

Marinated Greek Chicken Skewers

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS

1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Serves 4.

(Adapted from Epicurious)