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.

Butter Baked Chicken Thighs

This delicious, Keto-friendly chicken thigh recipe is perfect for busy weeknights. Melt a little butter, add a few herbs and spiced from the pantry, and pop it in the oven for about 45 minutes. Easy peasy.

Start with melted butter, herbs, and spices (be sure to crush the dried rosemary into smaller pieces).

Whisk the butter, herbs, and spices together.

Place bite-size chicken thigh pieces in a casserole dish and pour the melted butter mixture over the chicken. Use tongs to toss and coat all the chicken and arrange in a single layer. Bake uncovered for about 45 minutes or until the chicken is cooked through.

Serve the chicken with the pan drippings over rice or riced cauliflower. Enjoy!

Items used to make this recipe:

(affiliate links)

• 2-quart casserole dish https://amzn.to/2ZjYj6K

• small whisk https://amzn.to/2zisDEn

• my favorite tongs https://amzn.to/3e1ST4A

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Butter Baked Chicken Thighs

makes 4 servings

Printable Recipe

Ingredients

• 2 to 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 4 tablespoons unsalted butter, melted

• 3/4 teaspoon ground sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon fine salt

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried rosemary, crushed in the palm of your hand

• 1/8 teaspoon freshly cracked black pepper

• optional: sliced scallions for garnish

Directions

1. Preheat oven to 350F and place rack in center position.

2. In a small bowl, whisk together melted butter, sage, thyme, marjoram, rosemary, salt, and pepper.

3. Place chicken pieces in a 2-quart casserole dish.

4. Pour butter mixture over chicken and turn pieces to coat; arrange pieces in a single layer.

5. Bake uncovered for 45 minutes or until chicken is cooked through.

Note

• Serve chicken with pan drippings over rice or riced cauliflower.

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