parsley

Name: Homestyle Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 3 medium carrots (thinly sliced); 2 medium ribs celery (leaves discarded, thinly sliced); 1 small onion (diced); 4 cups fat-free, low sodium broth; 1 1/2 bite size peices boneless, skinless chicken breast (all visible fat discarded); 3 cups water; 3 tablespoons parsley (minced); 1/2 teaspoon thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 ounces dried, no yolk noodles

Homestyle Chicken Noodle Soup

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 teaspoons olive oil
3 medium carrots thinly sliced
2 medium ribs celery leaves discarded, thinly sliced
1 small onion diced
4 cups fat-free, low sodium broth
1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
3 cups water
3 tablespoons parsley minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces dried, no yolk noodles

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 teaspoons olive oil
3 medium carrots thinly sliced
2 medium ribs celery leaves discarded, thinly sliced
1 small onion diced
4 cups fat-free, low sodium broth
1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
3 cups water
3 tablespoons parsley minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces dried, no yolk noodles

Instructions

Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.

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Posted in Dinner, Lunch, Recipes

Air Fryer Crispy (Un) Fried Chicken

Course

Main Dish

Prep Time

45 minutes

Cook Time

15 minutes

Servings

Ingredients

1/2 cup All-purpose flour
2 tablespoons Parsley minced
1/2 teaspoon Ground oregano
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 to 1 cup Low-fat buttermilk
1/2 tablespoon Red hot-pepper sauce
1/2 cup Parmesan cheese shredded or grated
4 4 ounces each Boneless, skinless chicken breast all visible fat removed
1/3 cup Whole grain crackers or whole grain crispers crushed
Cooking spray

Course

Main Dish

Prep Time

45 minutes

Cook Time

15 minutes

Servings

Ingredients

1/2 cup All-purpose flour
2 tablespoons Parsley minced
1/2 teaspoon Ground oregano
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 to 1 cup Low-fat buttermilk
1/2 tablespoon Red hot-pepper sauce
1/2 cup Parmesan cheese shredded or grated
4 4 ounces each Boneless, skinless chicken breast all visible fat removed
1/3 cup Whole grain crackers or whole grain crispers crushed
Cooking spray

Instructions

Preheat the air fryer to 390 degrees F.
In a shallow pan or dish, whisk together the flour, parsley, oregano, pepper and cayenne.
In a separate shallow pan or dish, whisk together the buttermilk and hot sauce. In a third shallow pan or dish stir together the crispbread crumbs and Parmesan. Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the flour mixture, then in the buttermilk mixture and finally in the crumb mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips gently press the crumb mixture so it adheres to the chicken. Place the chicken on the plate. Cover and refrigerate for 30 minutes to 4 hours.
Lightly spray the chicken with cooking spray. Arrange the chicken in a single layer in the air fryer basket. (Don’t overcrowd; work in batches as needed.) Cook for 10 to 15 minutes or until the chicken is no longer pink in the center and the top coating is golden brown, turning once halfway through and lightly spraying with the cooking spray.

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Posted in Dinner, Lunch, Recipes

Hearty Chicken and Rice Soup

This hearty but lean meal will be sure to satisfy everyone in your family!

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

10 cups chicken broth
1 whole onion chopped
1 cup celery sliced
1 cup carrots sliced
1/4 cup parsley snipped
1/2 teaspoon cracked black pepper
1/2 teaspoon thyme leaves dried
1 whole bay leaf
3/4 pound chicken breast cut into cubes
2 cups rice of choice cooked
2 tablespoons lime juice
1 whole lime for garnish sliced

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

10 cups chicken broth
1 whole onion chopped
1 cup celery sliced
1 cup carrots sliced
1/4 cup parsley snipped
1/2 teaspoon cracked black pepper
1/2 teaspoon thyme leaves dried
1 whole bay leaf
3/4 pound chicken breast cut into cubes
2 cups rice of choice cooked
2 tablespoons lime juice
1 whole lime for garnish sliced

Instructions

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.
Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes.
Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Recipe Notes

Tip: aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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