Creamy Instant Pot Chicken Noodle Soup

 Instant Pot soup is easy and delicious.   It was an overcast day so, I made some Creamy Chicken Noodle Soup.  It did not disappoint.  The veggies and chicken along with the spices blended wonderfully.  The soup had a great flavor.  Instead of using the traditional egg noodles, this recipe used Ditalini pasta.  A wonderful short tubular pasta.  

It takes about 3 minutes to cook the soup once it is brought up to pressure.  Once the pressure has been released, you stir in some cream with cornstarch.  This thickens the soup but if it is too thick for your taste, add milk to thin it.  

A great soup that is a meal in itself.  

Creamy Instant Pot Chicken Noodle Soup

From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen

Ingredients:

1 tablespoon vegetable oil

3 large carrots peeled and sliced

2 ribs of celery sliced

1 boneless skinless chicken breast cut into 1/2" pieces

1 teaspoon dried parsley flakes

1 teaspoon salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

1/4 teaspoon black pepper

4 cups chicken broth

1 cup Ditalini pasta

1/2 cup cream

2 tablespoons cornstarch

Directions:

1. Set Instant Pot to sauté.  Add the oil and heat.  Add the carrots and celery.

2. Cook for 3-4 minutes.  Add the chicken and cook and stir for 3-4 minutes.

3.  Stir in the parsley flakes, salt, granulated  garlic, onion powder, thyme, tarragon, and black pepper.  Cook until fragrant.

4. Add broth and stir to remove any of the flavorful brown bits.  Scrape down the sides of the Instant pot if needed.   

5. Place the lid on the Instant Pot and turn the valve to sealing.  Press Manual, and set to HIGH pressure for 3 minutes.

6. Release pressure naturally for 7 minutes and then open valve to release remaining pressure.  Remove lid.

7. Whisk together the cornstarch and the cream.  Pour into soup and stir.  Cook for 2-3 minutes or until thickened.  Taste and adjusted seasoning if needed. Serve.

Serves 4

Easy Butter Chicken

Butter Chicken s a favorite dish eat my house. I must admit, I didn't try to make buttered Chicken until recently.  I y tried this recipe and was pleasantly surprised.  It  is easy to make and the taste is delicious.  I regretted that I didn't make the recipe sooner.  

I found this recipe on the Tasty website.  This recipe was easy to follow and the dish came together easily.   The dish was better than any take out we had tried.  The chicken was tender and flavorful and the sauce had some spice to it.  If the dish is too spicy for your taste, reduce the cayenne pepper.  Overall, this is a delicious dinner which is easy to prepare and doesn't take a lot of prep time.  My family enjoyed this dish and I will be making it again.  

Butter Chicken

From Tasty

Ingredients

for 4 servings

• 2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 2 teaspoons chili powder, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided 
• 1 ½ cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, 3 inch (8 cm) stick
• 14 oz tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, for serving
• fresh cilantro, chopped for garnish

Preparation

1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer.
5. Add the water and cream and return to a simmer.
6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Serve the chicken over rice and garnish with cilantro.
9. Enjoy!

Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living

Ingredients

1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese

Directions 

 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Rolled Chicken Enchiladas

 

Enchiladas are a meal I grew up with.  We had them once a week for dinner.  They would be flat or rolled, cheese, chicken, or beef.   Add a side of beans, rice, or potatoes, and I was a happy camper.  Not much has changed, I still love enchiladas.

I found this recipe on Our Best Bites website and it is delicious.  Instead of making my own sauce, I used remade enchilada sauce.  

Rolled Chicken Enchiladas

From Our Best Bites Adapted by From My Southwest Kitchen

Ingredients:

2 cans (15-ounce) green or red enchilada sauce

4 ounces (1/2 block) cream cheese 

1 7-oz can mild green chilis

14–16 ounces cooked, shredded chicken (about 3 1/2 cups)

4 cups shredded Monterey Jack or Pepper Jack cheese, divided

8–10 medium flour or corn tortillas

Directions:

1. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

2. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Note: If you do not want your enchiladas too saucy,  reserve some of the sauce.

3. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Serves 4-6

Instant Pot Creamy Gnocchi Soup

Another great Instant Pot soup for the cold weather.  I loved this soup.  It had a rich velvety texture and was very hearty.  The gnocchi was a great addition.  A nice change from traditional noodles.  

Instant Pot Creamy Gnocchi Soup

From Simply Happy Foodie

Ingredients

6 slices Thick Cut Bacon, chopped in bite sized pieces

2 Tbsps Butter

1 Onion, chopped

3 large Carrots, chopped

1 Bay Leaf

2 ribs Celery, chopped

6 cloves Garlic, pressed or finely minced

1 sprig Fresh Rosemary, about 5 inches long

1/2 tsp Basil, dried

1/2 tsp Thyme, dried

1/4 tsp Poultry Seasoning

2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Pepper

4 cups Chicken Broth, low sodium

2 to 3 Chicken Breasts, uncooked, boneless, skinless

16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)

1/2 cup Parmesan Cheese, grated

5 oz Baby Spinach, fresh

1 cup Heavy Cream

Instructions

1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

3.Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

4.Add the chicken broth. Stir.

5. Add in the chicken breasts.

6. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Cancel the sauté function.

7. Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Remove the chicken breasts to a bowl and discard the bay leaf.

Turn on the sauté function again.

8. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Cook the gnocchi until it floats to the top. Just a few minutes.

Meanwhile, shred the chicken breasts.

9. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Add the chicken back in, and the spinach. Stir.

Stir in the heavy cream.

Serve hot.

Serves 8

Instant Pot Creamy Chicken Noodle Soup

On fall days nothing tastes better than a hot bowl of soup.   I made this soup in my Instant Pot and it was delicious.   A nice hearty chicken soup loaded with noodles, chicken, and veggies all in a creamy stock.  All or most of the ingredients you probably already have in your kitchen.   This soup is perfect for a nice fall lunch or light dinner.  Nothing tastes better than soup on these chilly fall days. 
 Instant Pot Creamy Chicken Noodle Soup

Adapted Slightly by From My Southwest Kitchen Ingredients:
3 medium boneless skinless chicken breasts
8 cups  chicken broth divided
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 large carrots, peeled and chopped
4 ribs of celery, chopped
2 cups heavy cream
Salt and pepper to taste
1/2 teaspoon onion powder
12 ounces egg noodles
1/3-1/2 cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
1. Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
2. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
3. In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.
4. Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.



Serves 6-8

Chicken Fricassee With Apple

 

I have always wanted to try making Chicken Fricassee, but never got around to it.    I finally did and was delighted that I made it.  This recipe was very tasty with a savory sauce enhanced by the sweetness of the apples.  This recipe is easy to make and comes together nicely.  This was a wonderful dinner I served the family.  It is on my repeat again recipe list.



Chicken Fricassee With Apples
From Cook's Country Magazine

Ingredients:

4 (6-to-8-ounce) boneless, skinless chicken breasts, trimmed
Salt and Pepper
1/4 cup all purpose flour
3 tablespoons unsalted butter
2 Fuji, Gala, or Braeburn apples, cored, and each cut into sixteen 1/2-inch thick wedges
1 onion chopped
2 teaspoon minced fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cider vinegar
1 tablespoon minced fresh chives

Directions:
1. Pat chicken dry with paper towels and season with salt and pepper.  Spread flour in shallow dish.  Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Season apples with salt and pepper.  Cook apples, cut side down, until browned, about 5 minutes per side, moving and redistributing apples as needed for even browning.  Transfer to second plate; set aside.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat.  Add chicken and cook until lightly browned, about 2 minutes per side.  Return chicken to plate.
4. Add onion, thyme,  1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet and cook over medium heat until onion is softened and browned, 5 to 7 minutes.
5. Add cider and broth and bring mixture to boil.  Return chicken to skillet.  Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 8 to 12 minutes.
6. Transfer chicken to platter and tent with aluminum foil.  Add cream and apples to skillet.  Increase heat to medium-high, and bring to a boil.  Cook until sauce has thickened slightly, about 2 minutes.   Stir in vinegar and accumulated chicken juices.  Season with salt and pepper to taste.  Spoon sauce and apples over chicken and sprinkle with chives.  Serve.
Serves 4

Baked Pasta with Chicken and Creamy Ranch Sauce

This is a perfect dish to make when you need something quick, easy, and delicious for dinner.  I have had a lot of pasta bakes, but this pasta bake has the flavor kicked up a notch.  Not only is it  rich and creamy; it has a wonderful ranch flavor to it that takes it to a whole new level.  The bacon also adds some delicious flavor.

Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living

Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

 Directions:
 Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

Instant Pot Chicken and Rice

Ever need an idea for dinner that is quick, easy, and delicious?  I have a recipe for you.  This Chicken and Rice that is made in an Instant Pot is easy, quick and delicious.   Just cut up some chicken, sauté it in the pot liner, add some veggies and sauté a little longer.  Pat the chicken and veggie mixture down in the pot liner and spread the rice over the chicken.  Next pour a delicious sauce over the rice - being sure the rice is immersed in the sauce.  Place the lid on the Instant Pot and Cook for 10 minutes at high pressure.  The original recipe called for 5 minutes at high pressure but my rice was a little underdone (crunchy).  The 10 minutes worked great.

Once the Instant Pot beeps that your meal is done, let it do a natural release for 10 minutes, and then do a quick-release.  Fluff the rice  with a fork and  mix with the sauce.  Dinner is ready.  It is that easy.


Instant Pot Chicken and Rice
From Simply Recipes Adapted Slightly by From My Southwest Kitchen

For the sauce:
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound crimini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 1/2 cups long grain jasmin rice
To serve:
1/4 cup chopped parsley



METHOD
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 10 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Chicken Enchilada Soup

This recipe is one of the family's favorite.  Tender bites of chicken in a rich and creamy base with a hint of spiciness.   You start with some carrots, onion, celery, and spices.  And  yes, a jalapeño.  Cook in some chicken broth with some tomatoes and corn tortillas.  When the soup is ready, blend in an immersion blender.  Add the chicken and some heavy cream, stir and heat through.  Ladle into a bowl and top with sour cream, cheese and some tortilla  chips.
A great soup for a light dinner served with a salad or have cup for lunch.  Enjoy.



Chicken Enchilada Soup
Our Best Bites
Ingredients

1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5–6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Instructions

1.In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

2.While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Chicken and Stars Soup

When I was little, Chicken and Stars soup from Campbell's  was my favorite soup.  I loved the little star shaped pasta.   Fast forward a few decades, and I am making Chicken and Stars soup a la Saucier.

I start by removing the meat from a rotisserie chicken and shredding it.  In a large pot I add chicken broth, the shredded chicken, vegetables, seasoning and some herbs.   I let the soup simmer for about 30 minutes or until the carrots are tender.  I then add the stelllini (star shaped pasta) and cook until the pasta is done - about 3 minutes.  I then whisk in some butter, and lemon juice.  Lemon juice makes this soup pop.   I taste and add additional seasoning if necessary.

A hearty bowl of soup loaded with veggies, chicken, and pasta.  A delicious bite in every spoonful.  



Chicken and Stars Soup
Ingredients:
1 rotisserie chicken, meat removed from bones and shredded
8 cups chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 medium carrots thickly sliced
3 celery stalks thickly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried tarragon
1 tablespoon dried parsley
3/4 cup stellini (tiny star pasta)
3 tablespoons butter
1 tablespoon lemon juice

Directions:

1. In a 6-quart pot, place the shredded chicken meat and the other ingredients up to the stellini (pasta).   Stir well and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until the carrots are tender.
2. Add the pasta to the pot and cook for about 3 minutes or until the pasta is done.
3. Whisk in the butter and lemon juice.  Taste and add more salt and pepper, if needed.
4. Ladle soup into bowls and serve.

Serves 6

Chicken Piccata with Lemon Sauce

I made the best tasting chicken tonight for dinner. Chicken Piccata with Lemon Sauce is a delicious  breast coated in a flour mixture with Parmesan cheese, parsley, salt, and then dipped in a seasoned egg substitute mixture.  The breast is then  fried in some olive oil oil until golden brown.

A delicious lemon sauce is the made  using butter, lemon juice and white wine.  The sauce is drizzled over the chicken breasts.

The breast is moist, somewhat tangy, and delicious.   My family loved this dish.


Chicken Piccata with Lemon Sauce
From Taste of Home
 Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter

Directions
1. Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
2. In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Serves 8

Instant Pot Mediterranean Chicken

This is a delicious dinner that is quick, healthy, and has the flavors of the Mediterranean.  This recipe takes about 15 minutes to prepare and about 20 minutes cooking time.

I found this recipe  on one of my favorite websites, Taste of Home.  The recipe was very easy to prepare and it tasted delicious. Everything came out perfectly cooked.    It was loved by the entire family.  I will be making this recipe again soon.

Instant Pot Mediterranean Chicken Orzo
From Taste of Home

Ingredients:
6 boneless skinless chicken thighs (about 1-1/2 pound), cut into 1-inch pieces
2 cups chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
 2 tablespoons butter
1 tablespoon Herbes de Provence
1 cup uncooked orzo pasta

Directions:

1. In  a 6-qt. Instant Pot, combine the first 11 ingredients; stir to combine.  Lock the lid; close pressure-release valve.  Adjust to pressure-cook on high for 8 minutes.  Quick release the pressure.
2. Add orzo, Lock the lid; close pressure-release valve.  Adjust to pressure cook on low for 3  minutes.   Allow the pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
3. Let stand 8-10 minutes before serving.


Serves 6

Chicken Cordon Bleu Skillet

 Chicken Cordon Bleu is one of my favorites so I was excited to try this recipe.  This meal is very easy to prepare and tastes delicious.  Start by cooking some egg noodles.  In a skillet, add some butter and cook up your diced chicken.  I added  some mushrooms to the chicken.   I then added the remaining ingredients and mixed well.  When the cheese was melted and the chicken no longer pink, I added the noodles, stirred, heated through and served.

It was a hit.  The family enjoyed the meal and it was easy to prepare.

Chicken Cordon Bleu Skillet
From Taste of Home Adapted by From My Southwest Kitchen


Ingredients:
8 ounces uncooked medium egg noodles (about 5 cups)
1 pound boneless skinless chicken breasts, cut in 1-inch pieces
3/4 cup sliced mushrooms
1/2 teaspoon pepper
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded Gruyere cheese
1/2 cup cubed fully cooked ham
1/4 white wine
Fresh parsley for garnish

Directions:
1. Cook noodles according to package directions; drain.
Meanwhile, sprinkle chicken with pepper.
2. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just for about 2 minutes and then stir in the mushrooms.  Cook for another 2 -3 minutes.
3.  Stir in soup, cheese, ham and wine; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles and warm through. Sprinkle with parsley.

Makes 4 servings

Chicken Noodle Skillet

Skillet meals are some of my favorite dinners to make.  They are simple, budget friendly, and require little clean up.  In this recipe, cooked chicken is paired with mushrooms, carrots, egg noodles and celery.  All of the ingredients are cooked in a sauce of chicken broth and cream which has been seasoned with some onion powder, dried thyme, dried parsley,  salt, and pepper.   When the skillet is done everything is sprinkled with grated Parmesan cheese.  Cheese just makes everything better.

You have a delicious dinner with little fuss that is made in about 30 minutes.



Chicken Noodle Skillet

Ingredients:

1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
6 ounces wide egg noodles ( about 4 cups)
1 1/2 cups cooked and shredded chicken
Grated Parmesan Cheese

Directions:

1.  In a large skillet, melt the butter over medium-low heat.  Add the carrots, celery and mushrooms.  Saute in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Slowly whisk in the chicken broth and cream.  Stir in the onion powder, dried parsley, salt, garlic powder, dried thyme and ground black pepper.  Bring to a simmer  over medium-high heat.  Add the noodles and cook until the noodles are soft - about 5-7 minutes.
3.  Add the chicken and heat through.   Taste and reseason if necessary.  Remove from heat and sprinkle with grated Parmesan cheese.    Serve.

Serves 6

Instant Pot Mississippi Chicken

Another great Instant Pot recipe.  As I have said before I love my Instant Pot.  It cooks food quickly and is so easy to use. This recipe for Mississippi Chicken cooks under 15 minutes and the result is delicious.  Tender bites of chicken cooked in a flavorful sauce of  Pepperoncini peppers and their juices, chicken broth, butter, Ranch Dressing mix, and Au Jus Gravy mix.

You can serve with rice and some veggies or make yourself a delicious Chicken Sandwich on a butter toasted bun.
Instant Pot Mississippi Chicken
From Simply Happy Foodie Adapted Slightly From My Southwest Kitchen



Ingredients
2-3 lbs Chicken Breasts  (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
1/2 cup Chicken Broth
1/2 16oz jar Pepperoncini peppers (with juice)
(1) 1oz packet Au Jus  Mix
(1) 1oz packet Ranch Dressing/Seasoning Mix
1/2 stick Butter (4 Tbsp) or more to taste

Instructions
1. Put chicken in the bottom of the inner pot of the Instant Pot.
2. Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.
3. Select the Poultry setting on your Instant Pot. If you do not have a Poultry setting press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 10 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
4.When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
5. Carefully open the lid away from you.  Remove the chicken breasts and shred.  Return the shredded chicken to the sauce and stir well.  Serve.

Serves 6

Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

Ingredients:
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

Crock Pot Mississippi Chicken

My family loved Mississippi Roast.   So when I found this recipe for Mississippi Chicken, I decided to give it a try.  This recipe is a dinner saver.  It is so easy to make and the end result is delicious. There is very little preparation time,  you place the ingredients in the crock pot, set, and your dinner is cooking.  When the chicken is cooked, shred return to the pot, stir and serve.  You are ready to enjoy a delicious dinner.
I served the shredded chicken with some corn and biscuits.  The next day for lunch, I made Mississippi chicken sandwiches.  Both were delicious.



Crock Pot Mississippi Chicken
From The Country Cook
Ingredients
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Instructions
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.

3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.

Serves 6

Chicken and Broccoli Stir Fry

I was glancing through my issue of Cook's Country magazine and I ran across a delicious recipe for Beef and Broccoli Stir Fry.  We have had beef already this week so I decided to substitute chicken for the beef.  The recipe turned out great.  I made a delicious tasting stir fry that was just-as-good or better than I have had a local restaurants .



Chicken and Broccoli Stir Fry
From Cook's Country Magazine adapted very slightly by From My Southwest Kitchen

Ingredients:
1 1/2 pound chicken breast cut into bite-size pieces
1/4 cup oyster sauce
1 1/2 tablespoons cornstarch
1 tablespoon water
1/4 teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves,minced
2 teaspoons grated fresh ginger
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces

Directions:
1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water and baking soda together in a medium bowl.  Add chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl.  Whisk broth, soy sauce, sugar, reminding 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoonful  oil in 12-inch nonstick skillet over high heat until just smoking.  Add chicken to skillet.   Stir and continue to cook until chicken is no longer pink.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.  Whisk broth mixture to recombine.  Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents.  Off heat, stir in scallion greens.  Serve.

Serves 4