This Easy Chicken Divan recipe is made with turkey, broccoli, pasta and cheese combined to make this simplified version of a classic main dish and one of my family’s favorites.
Old Fashioned Chicken Soup is good for whatever ails you – and is truly the ultimate comfort food. This recipe (my mom’s favorite) is very simple and can be used as the base for a number of variations. It can also be easily adapted to another favorite dish in my family, “Chicken and Dumplings.”
INGREDIENTS
1 tablespoon virgin olive oil
1 small white onion, finely diced
2 stalks celery, cut on the diagonal into ¼” slices
2 medium carrots, peeled and sliced on the diagonal into ¼” slices
2 chicken breast halves (10 to 12 ounces) – boneless
2 chicken bouillon cubes (optional)
Salt and freshly-ground black pepper to taste
DIRECTIONS
Prepare the vegetables.
Place the oil in a heavy four-quart saucepan and heat over medium heat.
Add the onion and cook about 5 minutes – until tender and lightly browned (stir occasionally).
Reduce the heat to low, add the chicken, cover, and simmer until the chicken loses its pink color throughout – and carrots and celery are tender (do not overcook). (This should take approximately 8 to 10 minutes.)
Remove the chicken with tongs, place on a plate, and cool enough to handle.
Taste the soup for flavor – add bouillon cubes if the flavor needs a little extra richness .
Add salt and pepper to taste.
Remove and discard the skin and shred the chicken. If pieces are too long, cut in half.
Return the shredded chicken to the soup and simmer until heated through.
NOTE: Experiment with different herbs. I like to use small amounts of crushed basil, oregano and a 1/2 whole bay leaf (remove before serving).
Chicken Barley and Leek Soup is a restaurant quality soup that you will want to serve often – especially in the winter. It is particularly good (and healthy) when made with organic veggies, quality chicken, and homemade stock. Serve with thick slices of buttered, toasted homemade bread – So GOOD!
INGREDIENTS
The Chicken
1 whole small chicken or several chicken thighs and legs
2 large fresh leeks
1 large carrot, scrubbed and cut in chunks
10 cups of chicken broth (homemade or canned)
NOTE: Chicken stock should provide enough salt – so do not add extra.
The Barley and Vegetables
1-2 tablespoons each butter and olive oil
2 large fresh leeks, peeled and chopped
4-5 stalks of celery, wide parts cut vertically and thinly sliced on diagonal
2-3 long carrots, diced
4 oz. small white mushrooms, chopped
1-2 teaspoons thyme
1 fresh bay leaf (whole dried leaf will also work)
Salt and black pepper (~1 teaspoon salt and ½ to 1 teaspoon pepper) – adjust to taste
Fresh chopped parsley for garnish
DIRECTIONS
Cook the Chicken
(This can be done ahead of time and refrigerated until ready to use.)
Place chicken in a deep, heavy soup pan.
Wash, peel and slice two of the leeks and place them in pan.
Add a little chopped parsley, carrot chunks, and chicken stock – bring to a boil.
Reduce heat, cover, and simmer gently for approximately 1 hour and 30 minutes.
Occasionally skim off any excess fat at the top of the pan during simmering process.
Remove from heat and cool slightly.
Strain soup stock into another large pan and set aside.
Discard all the chicken skin, bones, and vegetables.
Shred chicken meat and place in a well-covered bowl and refrigerate.
Cook the Barley
Slice/chop all the vegetables (celery, carrots, leeks, and mushrooms).
Sauté vegetables in butter and olive oil about 5 minutes.
Add thyme and bay leaf – and sauté a few more minutes.
Add chicken stock and barley. ‘
Bring to a boil and then, reduce heat to medium-low and simmer until barley is done, about 30-45 minutes.
If the barley soaks up too much broth, add more.
Add shredded chicken, salt and pepper and cook on low until chicken is heated through.
Adjust seasoning to taste.
Serve in warm bowls and garnish with fresh chopped parsley.
This vegetable laden Chicken Winter Stew is especially good on a cold winter’s night. This old-fashioned chicken stew is very good, and hearty. One generous sized bowl will warm you up from head to toe. Served with chunks of warm crusty bread, who could ask for anything more?
Ingredients
8 slices quality bacon, cut into ½” pieces
2 pounds chicken breasts, boneless/skinless cut into 2″ pieces
1 teaspoon fresh garlic, minced
¼ cup all-purpose flour
1 can (10 ¾ oz) chicken broth
2 cups whole fresh mushrooms, trimmed
¼ cup fresh parsley, chopped
1 cup red wine (or chicken broth)
8 small red potatoes, cut in halves or quarters
8 medium carrots, peeled and cut into 1″ pieces
3 medium onions, peeled and quartered
1 cup green beans, cut into 1″ pieces
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme leaves
Salt to taste (optional)
Directions
Pre-heat oven to 375° F.
Prepare all the vegetables.
Cut the bacon and chicken.
Cook bacon over medium-high heat for 5 minutes in Dutch oven.
Add chicken and garlic and continue cooking, stirring occasionally until chicken is browned (8 to 10 minutes).
While chicken is cooking, whisk the flour and chicken broth together in a medium bowl.
Stir flour mixture into browned chicken in the Dutch oven and blend completely.
Add all remaining ingredients and stir to mix.
Cover and bake for 75 to 90 minutes or until vegetables are tender when pierced by a fork.
Adjust seasoning – add salt to taste.
Serve with hot buttered biscuits or warm crusty French bread.
Most people enjoy discovering spicy chicken wing recipes. (I apologize to those who are allergic or you just cannot eat spicy food.) BUT – for all the chicken devotees, I want to share with you three hot n’ spicy recipes to try the next time you want to treat yourself to a very tasty meal. Although they have similar names, they are very different – so be sure to try all three.
Spicy Chicken Wings – Recipe #1
INGREDIENTS
1 large can Parmesan cheese
2 tablespoons chopped fresh oregano
4 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 cube butter
4-5 lbs. chicken wings
DIRECTIONS
Pre-heat the oven to 350º F.
Line cookie sheet with aluminum foil.
Melt butter in small pan.
Cut up chicken wings and discard tips.
Wash thoroughly in cold water and pat dry with clean paper towels.
Mix all dry ingredients in bowl.
Dip chicken wings in butter and roll in cheese mixture.
Place on lined cookie sheet.
Bake for 1 hour.
Serve warm with your favorite dipping condiments.
Hot Chicken Wings – Recipe #2
INGREDIENTS
3-4 lbs. chicken wings
Enough oil for deep frying
Sauce Ingredients
½ cube butter
1 bottle Durkee™ Hot Sauce
2 tablespoons honey
10 shakes Tabasco
2 teaspoons cayenne pepper (optional)
DIRECTIONS
Mix all sauce ingredients in an 8 X 8 baking dish (heat in microwave to melt butter) – set aside.
Cut up chicken wings and discard tips.
Wash thoroughly in cold water and pat dry with clean paper towels.
Heat oil in a heavy pan while preparing wings.
Deep fry wings for 20 minutes.
Drain excess oil and set in warm sauce.
Remove and place on a wire rack to dry.
Serve warm.
Hot-N-Spicy Chicken Wings – Recipe #3
INGREDIENTS
5 lb. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
DIRECTIONS
Fry chicken wings until golden brown and drain on paper towels.
Mix hot sauce and melted butter and pour into deep pan.
