Tag Archives: chicken

Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

One thing my kids like me to make after making Homemade Chicken Bone Broth is Chicken Noodle Soup with Homemade Egg Noodles. You can make it in a pot on the stove, or it is quick and easy to make in an Instant Pot pressure cooker.

The hardest part about the noodles is the cutting. They should be fairly thin and left for at least 30 minutes (up to a couple of hours) to dry. This recipe makes A LOT of noodles. I use about half in this recipe of soup, and then freeze the remaining raw noodles to use another day.

Homemade Noodles 1

I use a round pizza cutter to cut the noodles. Separate them slightly and move them around occasionally so that they can dry all around before cooking.

Homemade Noodles 2

Once your noodles are made, the soup takes about 30 minutes to cook in an Instant Pot, or closer to an hour in a regular pot.

Chicken Noodle Soup 2

RECIPES:

Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

Egg Noodles:
2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

Soup:
2 Tbs butter
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and diced
2 cloves of garlic, minced
2 quarts (8 cups) chicken stock or bone broth
1 Tbs lemon juice
½ tsp dried thyme
½ tsp dried oregano
⅛ tsp poultry seasoning
¼ tsp fresh ground black pepper
Salt, to taste (amount will depend on saltiness of stock, about 1 tsp)
2 cups uncooked egg noodles (half of the recipe above)
2 cups cooked and shredded chicken
2 Tbs fresh parsley

Noodles:
In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-½ inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Soup
Instant Pot Directions:

Add butter to Instant Pot and turn to Saute setting. Add onions, celery, carrots, and garlic. Cook for 2-3 minutes, or until onions are just softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper.

Place lid on Instant Pot and cook on Soup setting for 7 minutes. Let pressure release naturally for 10 minutes, and then QPR (quick pressure release).

Remove lid and change setting to Saute. Add the noodles and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Stovetop Directions:
Melt butter in a large pot over medium heat.  Add onions, celery, carrots, and garlic. Cook for 5 minutes, or until onions are softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the noodles to the pot and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Homemade Egg Noodles

  • Servings: Makes 4 cups uncooked noodles
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Homemade Noodles 2

2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-1/2 inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Bring water or broth to a boil; reduce heat to a simmer. Slowly stir in noodles. Cook for about 10 minutes, or until al dente. Exact cooking time will depend on the thickness of the noodles.

To Freeze: After drying noodles, arrange in a single layer on a foil or parchment lined baking sheet. Freeze until solid. Transfer to a freezer bag and return to freezer. DO NOT thaw noodles before cooking. Add frozen noodles directly to simmering broth to cook, adding about 1 minute of cooking time.

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Instant Pot Chicken Stock/Bone Broth

Instant Pot Chicken Bone Broth

Making your own Chicken Stock or Bone Broth is simple and inexpensive using an electric pressure cooker, or Instant Pot.

You can start with raw or cooked chicken carcasses. I usually serve 2 rotisserie baked chickens (Yes-the precooked ones from Costco) to my family for dinner one night, and then use the 2 carcasses to make bone broth the next day.

If you are using a raw chicken with all of the meat still on the bones, cook for 60 minutes, then remove chicken from bones and set meat aside. Return bones to Instant Pot and cook again for another 60 minutes.

I freeze the bone broth in 1 or 2 cup containers to use in recipes later.

What’s the difference between chicken stock and chicken bone broth? In terms of preparation and cooking: just time cooked. In terms of taste and nutrition: bone broth is deliciously rich with all of the nutritional benefits of bone marrow. When refrigerated, the bone broth will become slightly gelatinous. I always go for the extra time and make bone broth.

Up Next: Chicken Noodle Soup made from homemade bone broth:

Chicken Noodle Soup 2

RECIPE:

Instant Pot Chicken Stock/Bone Broth

  • Servings: Makes about 12 cups
  • Print

Instant Pot Chicken Bone Broth

1-2 chicken carcasses, cut up **(See Note)
1 onion, quartered
1 carrot, cut into quarters
1 stalk celery, with leaves, cut into quarters
4 whole cloves of garlic
2 bay leaves
2-3 sprigs of fresh herbs (thyme, oregano, parsley, sage, etc.)
1 Tbs kosher salt
1 tsp whole peppercorns
1 Tbs apple cider vinegar
Approximately 12 cups of water

Place cut chicken into pot of the Instant Pot. Add vegetables, herbs, seasonings, and vinegar. Fill with water to 1” below the Max line (in my Instant Pot, this is the 4L line).

Place lid on Instant Pot and close valve. Cook on High Pressure:
-Cook on high pressure for 60 minutes for chicken stock
-Cook on high pressure for 120 minutes for bone broth

Allow pressure to release naturally (NPR) for at least 30-60 minutes.

Cool slightly, and then strain bones and seasonings from broth. Divide into containers and refrigerate or freeze until ready to use.
Note on chicken: You can use raw or cooked chicken carcasses. I usually serve 2 rotisserie baked chickens to my family for dinner one night, and then use the 2 carcasses to make bone broth the next day. If you are using a raw chicken with all of the meat still on the bones, cook for 60 minutes, then remove chicken from bones and set meat aside. Return bones to Instant Pot and cook again for another 60 minutes.

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Lemon Chicken Piccata Stir-Fry

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This simple chicken stir-fry is perfect for a last minute meal. You can easily have it on the table in less than 30 minutes. Flavored with fresh lemon slices and tarragon this is a wonderfully light meal that can be served over rice or a bed of steamed vegetables.

A traditional lemon chicken piccata is made with a similar sauce, but the chicken is kept whole, usually pounded thin. This recipe preserves those flavors, but with quick-cooking thin sliced chicken.

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In full disclosure, this meal is not enjoyed by everyone in our family. Five of us absolutely love it, but two don’t really like it  (and one of those is my husband). They are not fans of “fruity” main dishes, even lemon, which I don’t understand because the lemon adds no sweetness. Since my husband isn’t a big fan, I usually wait until he is out of town or has another dinner commitment to make it. The other kids love it so much, though, that they will start asking when Dad is going out of town again so that we can eat Chicken Piccata.

RECIPE:

Lemon Chicken Piccata Stir-Fry

2018-04-07 17.52.01

4 chicken breasts, cut into thin strips
¼ cup butter
2 Tbs flour
2 tsp tarragon
1 tsp salt
¼ tsp black pepper
1 lemon, sliced (remove seeds)
2 cups chicken broth
1 Tbs chopped fresh parsley (or 1 tsp dried)

Hot cooked rice or steamed vegetables, for serving

Melt butter in a hot skillet. Add chicken slices. Sprinkle with flour, tarragon, salt and pepper. Cook for 5 minutes. Add sliced lemon. Cook until lemon starts to slightly wilt and chicken is cooked through. Stir in chicken broth, stirring to loosen browned bits. Cook for 2-3 minutes until thickened and lemons have leeched most of their juice. Stir in parsley.

Remove lemon slices and serve chicken piccata over hot steamed rice or steamed vegetables.

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Fried Rice

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The best fried rice starts with cold rice. Hot, steamy rice will lead to more sticky and gummy fried rice.

Starting with cold rice makes this a quick and easy meal when you have leftover rice in the refrigerator. And it is always a kid pleaser.

I like to cook the eggs omelet-style and then cut them into thin strips when I make fried rice, but you can also cook them like regular scrambled eggs.

RECIPE:

Fried Rice

2017-04-22 10.29.29

6 cups cold cooked rice (about 2 cups uncooked rice, cooked and chilled)
3 eggs, lightly beaten
2-3 Tbs olive oil or butter
2 cups chopped raw vegetables (assorted): celery, broccoli, carrots, snow or snap
peas, mushrooms, zucchini, red peppers
1-2 cups chopped cooked ham, bacon, or chicken
Sliced green onions to garnish

Sauce:
½ cup chicken broth
½ cup soy sauce
1 garlic clove, minced
½ tsp minced fresh ginger
½ tsp chili paste
1 Tbs rice vinegar
1 Tbs honey
1 Tbs sesame oil

 

Combine sauce ingredients in a small bowl and set aside.

Heat 1 tsp of oil or butter in a small non-stick skillet. Cook eggs (in 3 batches) omelet style. Cut each omelet into thin strips. Set aside. **See Note Below for alternate egg cooking method**

In a large skillet, heat 2 Tbs olive oil or butter. Sauté vegetables until crisp tender. Stir in cooked ham or chicken and heat through. Stir in cooked rice. Cook for 2-3 minutes. Stir in sauce and cook for about 5 minutes or until rice is heated through and sauce is absorbed. Stir in egg strips. Garnish with sliced green onions.

**Alternate cooking method for eggs: If you want scrambled eggs and not egg strips in the fried rice: After adding the meat to the skillet, push the vegetables and meat over to one side of the skillet. Add the beaten eggs to the other side of the large skillet and stir gently until cooked through. Stir in rice and sauce, as directed above.

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Artichoke Basil Chicken

Artichoke Basil Chicken 1

This chicken dish is healthy, delicious, and quick to put together for a weeknight meal. And since I just planted our garden, we have lots of fresh basil ready to use. I love cooking with fresh summer herbs and vegetables.

The chicken is quickly browned and then topped with Parmesan, chopped artichokes, tomatoes, and fresh basil.

Artichoke Basil Chicken 3

Bake for about 30 minutes and then top with fresh mozzarella and broil until melted. More fresh basil takes this from ordinary to amazing. (Ignore the one corner of this photo with no cheese: the child this piece of chicken will serve is very inconsistent with her likes/dislikes)

Artichoke Basil Chicken 4

We eat this on its own, but you could also serve pasta on the side to soak up some of the amazing juices.

Artichoke Basil Chicken 2

I use these artichokes almost exclusively when a recipe calls for artichokes. They are just the best part of the artichoke: all heart, no leaves. You get 7-9 hearts in each can. I love that there are no tough leaves. (They recently changed the can label: Left=old; Right=new)

Artichoke Bottoms

 

RECIPE:

Artichoke Basil Chicken

Artichoke Basil Chicken 1

2 Tbs olive oil
4 boneless chicken breasts
Greek seasoning mix (or Italian seasoning)
4 cloves garlic, minced
3 Tbs white wine
1 can artichoke bottoms, cut into ½” chunks
1 can fire-roasted diced tomatoes, undrained
3 Tbs fresh basil, sliced
4 Tbs grated fresh Parmesan
4 slices fresh mozzarella
4 Tbs fresh basil, sliced

Preheat oven to 375°F. Lightly spray a baking dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle generously with Greek seasoning. Brown chicken on both sides (2-3 minutes per side; chicken should not be cooked through). Remove chicken from skillet and place in baking dish.

Add garlic to skillet and cook 1-2 minutes, or until browned. Stir in wine and chopped artichokes. Cook and deglaze pan until wine has reduced by about half. Add tomatoes to pan and cook for 2 minutes, or until hot. Stir in 3 Tbs fresh basil.

Top each chicken breast in the baking dish with 1 Tbs Parmesan cheese. Spoon artichoke mixture evenly over chicken. Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

Top with fresh mozzarella slices and broil for 2-3 minutes, or until cheese is melted and slightly browned. Sprinkle with additional 4Tbs fresh basil and serve immediately.

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Sheet Pan Chicken Fajitas

Chicken Fajitas 1

Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

Chicken Fajitas 2

I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

Chipotle Black Beans 2

Green Chili Cilantro Rice

RECIPES:

Chicken Fajitas

Chicken Fajitas 1

2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Guacamole
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Kung Pao Chicken

Kung Pao Chicken

Always a family favorite, this stir-fry comes together quickly for a last minute dinner.

Because the dried peppers are left whole in this recipe, it is not spicy. If you like a little more heat, simply cut up the peppers on your plate and eat them along with the stir-fry.

Szechuan peppercorns and Chinese black vinegar can be found in Asian markets or online. The peppercorns usually come whole. You can use any pepper mill/grinder to crush them. You can also use a small coffee grinder to grind the peppercorns.

RECIPE:

Kung Pao Chicken

Kung Pao Chicken

3 chicken breasts, diced
2 Tbs soy sauce
1 Tbs sherry
2 tsp grated fresh ginger
1 clove garlic, minced
½ tsp ground Szechuan peppercorns

2 Tbs oil
8-10 dried small red chilis (Arbols)
1 medium carrot, peeled and diced
2-3 stalks celery, diced
1 small onion, diced
½ cup roasted peanuts
1 bunch green onions, sliced diagonally into 1 ½” pieces

Sauce:
1/3 cup chicken broth
3 Tbs soy sauce
1 Tbs sherry
1 Tbs Chinese black vinegar or rice vinegar
1 ½ Tbs cornstarch (or scant 1/8 tsp xanthan gum)
1 Tbs sugar (or low-carb sweetener)
1 Tbs sesame oil

Combine chicken with 2 Tbs soy sauce, 1 Tbs sherry, ginger, garlic, and ground peppercorns. Marinate 1 hour.

Combine sauce ingredients and set aside.

Heat 1 Tbs oil in large skillet or wok over high heat. Add whole dried chilis to hot oil and cook until they just begin to blacken. Remove chilis from oil and place in serving dish. Add vegetables to the hot oil in pan and cook over high heat until crisp-tender. Remove from pan and place in serving dish. Add additional 1 Tbs oil to pan. Add chicken to pan and cook over high heat until chicken is cooked through. Reduce heat to medium, add sauce to pan, and cook until thickened (2-3 mins). Stir in peanuts, green onions, vegetables and chilis. Heat for 1 minute.

Serve over rice.

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Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken is an easy and delicious way to grill chicken. You can also broil it in the oven if summer storms roll in just as you are getting the grill ready.

I like to use boneless chicken thighs when I make this. They are moist and tender and less likely to dry out when grilled.

RECIPE:

Teriyaki Chicken

Teriyaki Chicken

6-8 boneless chicken thighs or 4 boneless chicken breasts

Sauce:
½ cup soy sauce
3 Tbs brown sugar
1 Tbs sherry (or rice vinegar)
3 cloves garlic, minced
½ tsp fresh ground ginger
½ tsp cornstarch + 2 Tbs water

Combine all sauce ingredients, except for cornstarch/water mixture, in a Pyrex measuring cup. Microwave for 1 minute, or until sugar completely dissolves. Cool.

Place chicken in a Ziploc bag. Add about 1/3 cup of the sauce to the bag and let chicken marinate for 1 hour to overnight. Grill or broil chicken until cooked through.

Stir cornstarch/water mixture into remaining sauce and mix well. Heat in a small saucepan, stirring constantly, until thickened and smooth.

Brush cooked chicken with glaze and serve with rice.

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Apricot Glazed Chicken

Apricot Chicken 1

You know those days when you run from one activity to another, and before you know it everyone is starving and you haven’t thought about dinner yet? Apricot Glazed Chicken is made for those days. This recipe is one of my favorite go-to last minute dinners. And it helps that it is always a hit with the kids.

The glaze is a simple mix of apricot jam, soy sauce and a few spices. Brown some chicken breasts or tenderloins in a skillet, pour on the glaze and cook for 5 minutes. Add a little rice and dinner is served!

A perfect meal for the dinner procrastinator!

I have also made this chicken with this homemade Peach Vanilla Jam or Mango Jalapeno Jam.

  Mango Jalapeno Jam 1 

Apricot Chicken 2

RECIPE:

Apricot Glazed Chicken

Apricot Chicken 1

2 Tbs olive oil
4 chicken breasts, or 1 lb chicken tenderloins
Salt, pepper, garlic powder
Hot cooked rice

Glaze:
½ cup apricot jam
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
½ tsp garlic powder
1/8 tsp crushed red peppers
Heat oil in a large skillet. Add chicken to skillet and sprinkle with salt, pepper and garlic powder. Cook until well browned.

Combine glaze ingredients and pour over chicken. Cook for about 5 minutes, or until chicken is cooked through and glaze thickens slightly.

Serve over hot steamed rice.

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Roasted Greek Chicken Salad

Greek Chicken 1

Looking for a lighter dinner that isn’t bland and boring?

This roasted Greek chicken with onions and peppers and homemade tzatziki is sure to please everyone in the family. You can eat it over a bed of lettuce or stuffed inside of pita bread.

I like to roast the chicken, peppers and onions in the oven to get nice crispy charred edges, but you could also cook them in a skillet.

Greek Chicken 3

Homemade pita bread and hummus is great served with this salad. Instructions can be found HERE.

Tzatziki is a garlic yogurt dip with grated cucumber and dill. It is a great topper for this salad.

Greek Chicken 2

RECIPE:

Roasted Greek Chicken Salad

Greek Chicken 1

Marinade:
¼ cup olive oil
¼ cup apple cider vinegar
2 Tbs lemon juice
1 Tbs Worcestershire sauce
2 cloves garlic, minced
1 Tbs Greek seasoning (or 2 tsp oregano + 1 tsp thyme)
1 tsp salt
½ tsp pepper
¼ tsp crushed red pepper flakes

4 boneless chicken breasts, diced
2 Tbs olive oil, divided
1 onion, sliced
1 red pepper, sliced

1 head Romaine lettuce, chopped
Feta cheese, crumbled
Tzatziki
Hummus
Pita bread, cut into wedges

Mix marinade ingredients in a Ziploc bag. Add diced chicken to marinade in bag. Refrigerate 2-3 hours or overnight. Drain chicken in a colander; discard marinade.

Preheat oven to 450°F. Line a baking sheet with foil. Place chicken and sliced onion and red pepper on the baking sheet. Roast for 15-20 minutes, or until chicken is cooked through and vegetables just begin to char. Broil for 1-2 minutes at the end of cooking time, if needed.

To cook in a skillet: Sauté in large skillet for 5 minutes; drain any excess liquid. Continue to cook until chicken is cooked through and beginning to brown. Remove chicken from skillet and set aside. Heat 1 Tbs oil in skillet. Add peppers and onions to skillet; cook until tender. Return chicken to skillet and heat through.

Serve over lettuce with feta cheese, tzatziki, hummus and pita bread wedges. Chicken can also be eaten inside of pitas with hummus, tzatziki and feta cheese.

Tzatziki
½ large seedless cucumber (or 2 mini cucumbers)
2 cups whole-fat plain Greek yogurt (Fage Total 4% brand is great)
2 Tbs olive oil
2 Tbs lemon juice
4-6 cloves garlic, crushed
1 tsp dill
Dash white pepper
Salt

Grate cucumber (unpeeled), sprinkle with salt and drain in a colander until most of the liquid leeches out. Pat dry with a paper towel. Combine yogurt and cucumber with remaining ingredients. Add additional salt (about ¼-½ tsp) to taste. Refrigerate several hours to blend flavors.

Pita Bread
2 ½ tsp instant yeast
1 ½ cups warm water
3 cups flour
1 tsp salt
1 tsp sugar
Additional flour for kneading, if necessary

If you have a baking stone, place it (ungreased) in the oven while preheating (if you are using a regular baking sheet, place in oven only 1 min before adding bread). Preheat oven to 475°F for at least 15-20 minutes.

Combine all  ingredients in a mixing bowl. Mix well and then knead until smooth and elastic, adding additional flour if needed until dough doesn’t stick to the sides of the bowl. Let dough rest for 10 minutes.

Divide dough into 12 small balls. Leave in covered bowl. Roll 1 or 2 dough balls into circles about 6-inches across and ¼-inch thick. Place on hot baking stone, one or two at a time. Cook 2 minutes, or until dough puffs up. Turn over and cook about 1 minute longer. Remove from baking stone with a spatula. Place on a plate and flatten pita slightly with spatula (don’t completely flatten, or insides will stick together). Cover with a towel while other pitas are cooking.

Cut in half and fill to eat. Or cut  into wedges and serve with hummus and/or tzatziki for dipping.

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