Chicken Vegetable Soup

Homemade chicken noodle soup is a go-to in our home, but every now and then I like to really amp up the veggie content for an extra boost of fiber, vitamins, and minerals. If you have a mandolin slicer (or great knife skills), slice the carrots and celery thin to speed up the cooking process.

Chicken Vegetable Soup

makes 8-10 hearty servings

Printable Recipe

Ingredients

• 8 cups chicken stock (try my delicious homemade recipe)

• 2 cups cooked chicken, shredded or cubed

• 1 small zucchini, cut into small pieces

• 1 cup peas, fresh or frozen

• 1 cup corn kernels, fresh or frozen

• 1 cup chopped cauliflower (small pieces)

• 1 cup cut green beans (small pieces), fresh or frozen

• 1 cup thinly sliced carrots, fresh

• 1 cup thinly sliced celery, fresh

• chopped scallions for garnish

• chopped parsley for garnish

• cooked sturdy, Kluski-style noodles (or any pasta)

• salt and papper to taste

Directions

1. Place everything except the noodles and scallions in an 8-qt or larger stockpot; bring to a boil, then reduce and simmer for 20-30 minutes.

2. Taste and season with salt and pepper if needed.

3. Place cooked noodles in bowl, top with hot soup and garnish with sliced parsley and scallions.

Notes

• For the chicken, use white or dark meat. Any cooked chicken will work - roasted, rotisserie, canned, thawed… whatever you have.

• Feel free to use fresh or frozen peas, corn, and green beans. I always keep a supply of these veggies in the freezer. No need to thaw before adding. Okra is another veggies that freezes very well. I didn’t have any this time, but okra, kale, and spinach are more veggies that I often keep in the freezer and any (or all) would have been a great additions this soup.

• I like to use thick, Polish or Amish-style noodles in my soups and stews. Because they’re so dense and sturdy, they hold up really well without becoming mushy. For best results, I cook them separately and add to bowls upon serving. Because these noodles are so sturdy, they will retain their texture fairly well for a day or two when mixed into the soup. Look for Kluski noodles.

Killer Oven-Roasted Chicken Thighs

I had a couple of pounds of boneless, skinless chicken thighs in the fridge and I started searching for a new way to prepare them. I stumbled upon this recipe (below) and boy am I glad I did. The only change I made was adding sriracha for a little heat. will definitely be making this again and again.

Place all the ingredients in a gallon zip-top bag seal the bag well before massaging all the contents well, then marinate in the fridge anywhere from 2 hours to overnight.

To cook the chicken thighs, just pour the entire contents of the bag into a casserole dish and bake (I like to make sure the most attractive side of each thigh is facing up). So simple and so incredibly delicious.

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Items Used to Make This Recipe:

(affiliate links)

• garlic press https://amzn.to/43vU9XA

• instant read thermometer https://amzn.to/45xL1TQ

• 2-quart casserole dish (7x11 or 9x9 casserole) https://amzn.to/3MFTtIg

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Killer Oven-Roasted Chicken Thighs

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 2 1/2 tablespoons pure maple syrup

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon sriracha (optional)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced garlic (about 3 cloves)

• 1/2 tablespoon toasted sesame oil

• 1/2 tablespoon worcestershire sauce

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

3. Preheat oven to 450F and place rack in center position.

4. Prepare a 2-quart casserole dish (7x11 or 8x8) with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

5. Cook until an internal temperature of 165F is reached.

Note

• For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it carefully so it doesn’t burn.

adapted from craving tasty