Tag: chicken

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Thai Chicken Vegetable Soup

 

Thai Chicken Vegetable Soup
Thai chicken vegetable soup is delicious!

Thai chicken vegetable soup is delicious! A couple of weeks ago I saw this Thai Ginger broth on the clearance rack at Publix. I found a wonderful recipe on the back for Thai Chicken Vegetable Soup! So I am sharing it with you right off the back of the box because I wouldn’t want you to miss out! It is very simple and quick to make. The broth is a bit spicier than I anticipated but suited our family very well. To accompany our soup we made rice. Using our homemade bone broth for the liquid in the rice adds a lot of flavors. I had a bit of onion and zucchini left from other cooking so I sauteed them in a bit of olive oil and then added the bone broth and the rice and covered it until it was done. Some of us ate ours over the rice and some ate the rice separately. Either way, it was all good.

Swanson’s Thai Chicken Vegetable Soup

1 Tablespoon cooking oil

1 medium carrot, cut into 2-inch matchstick-thin strips

1 medium red pepper  cut into 2-inch matchstick-thin strips

1 cup mushrooms ( I used baby Bella)

1 quart Swanson’s Thai Ginger Flavor Infused Broth

2 cups shredded chicken

1 can unsweetened coconut milk

2 Tablespoons of lime juice

2 Tablespoons of chopped fresh cilantro

Heat the oil in a 4-quart saucepan over medium-high heat. Add carrot and pepper and cook 5 minutes until slightly tender. Stir in mushrooms. Add broth to the saucepan and heat to a boil. Reduce heat to medium-low. Stir in chicken, cook 5 minutes until it is hot. Stir in coconut milk and cook until the mixture is hot and bubbling. Stir in lime juice and cilantro.

Thank you, Swanson’s for making a great broth meal starter!

Swanson's Thai Chicken Vegetable Soup
Swanson’s Thai Chicken Vegetable Soup
Swanson's Thai Chicken Vegetable Soup
Swanson’s Thai Chicken Vegetable Soup

 

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Leftovers

There are many ways to save time and money on groceries. One way is to cook the right amount! And throw away less. I hate throwing food away! But sometimes even with the best of intentions, you will end up with leftovers. Or maybe you save money by cooking ahead and having “planned overs”. I do both.

Today I looked into my refrigerator and realized I had leftover white beans. I knew I had to make something with these or freeze them. I decided to make my version of White Bean Chili. I did not measure anything. I heated the beans and I stirred a couple of spoonfuls of Better Than Bouillon into them as well as two cans of chiles. I had a couple of chicken breasts which I quickly boiled on top of the stove and chopped in my little Ninja. I stirred it all together and voila’ White Bean Chili!

I would like to encourage you to be creative with your cooking as well as with your use of leftovers! In all my years I only remember one creation from leftovers that we had to throw away! So as Miss Frizzle would say, “take chances, make mistakes, get messy!” You may discover something great!

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Easy Chicken Pot Pie

 

 

 

 

 

 

In honor of Pi day, March 14, I made our favorite chicken pot pie. It is quick and easy to make and wonderful to eat.

Easy Chicken Pot Pie

Ingredients:
2-3 cups of chopped chicken (turkey, chicken breasts or even canned chicken)

20 oz. frozen mixed veggies

1-2 potatoes (optional)

1/2 onion (optional)

white sauce or two 10 oz. cans of cream soup

2 cups of self-rising flour

1 – 1 and 1/2 cups of milk

1 stick of butter or margarine

2 eggs

Filling:
2-3 cups chopped cooked chicken
20oz. frozen mixed veggies or fresh. I usually add a little onion and a potato or two to mine but you can omit if you wish
2 1/2 cups white sauce * or two 10 oz. cans cream of chicken or cream of mushroom soup
Crust:
2 cups self-rising flour. (I prefer Gold Medal)
1 – 1 1/2 cups milk
1 stick butter or margarine melted. I prefer butter.
2 eggs

The crust mixture will resemble pancake batter.
To prepare I  mix and pour the filling into a 13 X 9 pan. Mix and pour crust mix on the top.  Bake 350 for 45 minutes – 1 hour or until crust is done. It will be golden brown and the filling hot and bubbly. You may eat!

* White sauce recipe
On medium heat, I melt 1 stick of butter, margarine, or oil in a saucepan or skillet. (I prefer butter.)
Sprinkle with maybe about 6 tablespoons of flour (I usually don’t measure the flour). I stir until it is mixed in and I add salt and pepper to taste. Then I slowly pour in 2.5 cups of milk and stir as I add the milk. If it is too thick add a bit more milk or water and stir until it is ready. It will resemble a cream soup or white gravy consistency. I then use it in my pot pie.

 

Let me know if you make it and how you change it up to make it your own! Happy Cooking!

Reda