Old Fashioned Chicken Noodle Soup CrockPot Recipe

The Ingredients.


1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water ( I use my homemade veggie broth)
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish

The Directions.

If you're going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.

Garnish with parmesan and asiago cheeses, if desired.

The Verdict.

This is such a wonderful, comforting soup. The balsamic vinegar does two things: 1, it really darkens the broth which provides a nice color, and 2, it brings the chicken flavor out so nicely while providing a touch of a tang. The tang is nice, because it fools your tongue into thinking it's tasting salt----which is mostly what you taste in canned chicken noodle soups.

Absolutely delicious. This fed our family of four for dinner, with just a bit leftover (and the kids were able to have 3rds!)

SOURCE: A year of crockpotting blog

Rosemary Skillet Chicken

FLEX = 8 POINTS PER SERVING


* Exported from MasterCook *

ROSEMARY SKILLET CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breasts Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast halves
1/4 teaspoon salt -- divided
1/8 teaspoon pepper -- divided
1 teaspoon canola oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- sliced
1/2 cup mushrooms -- sliced
1/2 cup green bell pepper -- diced
2 cups Italian tomatoes
1/2 cup dry red wine
1/4 cup fat-free chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon rosemary -- crushed
1/4 teaspoon oregano -- crushed

1. Drain liquid from tomatoes and reserve liquid. Seed and chop
tomatoes.

2. Sprinkle chicken with half of the salt and pepper. In 12-inch
nonstick
skillet heat oil; add chicken and cook over medium-high heat until
lightly
browned on all sides. Transfer to plate and set aside.

3. Spray same skillet with nonstick cooking spray, add onion and
garlic and
cook over medium heat, stirring occasionally, until translucent, about
1
minute. Add celery, mushrooms, and bell pepper and continue cooking
until
vegetables are tender-crisp, about 2 minutes. Add tomatoes and let
simmer
for 5 minutes. Return chicken to skillet; add remaining ingredients,
cover
and let simmer, stirring occasionally, until chicken is tender, about
25
minutes. Uncover and let cook until mixture thickens slightly, about 5
minutes.

Source:
"Weight Watchers"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 393 Calories; 6g Fat (15.1%
calories
from fat); 57g Protein; 19g Carbohydrate; 4g Dietary Fiber; 132mg
Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean
Meat; 3
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Pineapple Cranberry Chicken

Pineapple Cranberry Chicken

4 pounds skinless, boneless chicken breast halves
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

UnFried Chicken

Un-Fried Chicken
Serves 8

Vegetable cooking spray
6 chicken thighs, skin removed
6 chicken breast halves, skin removed
3-1/2 cups ice water
1 cup plain yogurt
BREADING:
1 cup dried Italian bread crumbs
1 cup flour
1 Tbsp. Creole seasoning (we use
Cavenders Seasoning)
1/2 tsp garlic powder
1/8 tsp freshly ground black pepper
Dash of cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano

Lightly coat a baking sheet with vegetable spray and set aside.

Place chicken in a large bowl with the ice water. Put the yogurt into a
medium bowl. Set both bowls aside.

Place bread crumbs, flour, seasonings, garlic powder,
black and cayenne peppers, thyme, basil and oregano in a large, sealing
plastic bag, seal and shake well to mix.

Remove 2 pieces of chicken from the ice water. Roll each piece in the
yogurt. Put the chicken into the plastic bag, reseal and shake to coat
thoroughly. Transfer the breaded chicken to the prepared baking sheet.
Repeat the process until all chicken is breaded. Spray the chicken lightly
with vegetable spray.

Place the baking sheet on the bottom shelf of the oven and bake 45 minutes
to 1 hour or until chicken is done, turning the pieces every 15 minutes to
allow even browning. Serve hot or at room temperature.

313 Calories;5g Fat;109mg Chol;24g Carb;41g Protein;450mg Sodium;1g Fiber

Helen Aguina, Chicago

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

FLEX POINTS = 3 PER SERVING

* Exported from MasterCook *

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breasts Stir-fry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
2 teaspoons chili powder
1 pound skinless boneless chicken breast -- cut into
1/2'
strips
2 teaspoons canola oil
1 cup red bell pepper -- julienned
1 cup yellow bell pepper -- julienned
1/3 cup picante sauce
1/2 pound plum tomatoes -- quartered
5 cups lettuce -- thinly sliced

1. Combine first 3 ingredients in a bowl; cover and marinate in
refrigerator 1 hour.

2. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken
mixture, stir-fry 4 minutes. Add bell peppers; stir-fry 1 minutes.
Add
picante sauce and tomatoes; stir-fry 2 minutes.

Serve over lettuce.

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 161 Calories; 4g Fat (19.6%
calories
from fat); 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 53mg
Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
1/2
Vegetable; 0 Fruit; 1/2 Fat.

NOTES : POINTS PER SERVING: 3

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Pepper Jack Chicken

Easy Pepper Jack Chicken

4 to 6 chicken breast halves, boneless, without skin

Bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa (I use a whole jar)

Combine all ingredients. Cover and cook on LOW in Crockpot for 5 to 6 hours, until chicken is tender.

Serves 4 to 6.

DIABETIC SPICY CHICKEN PIE

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

Crust:

3 cups cooked orzo pasta (about 1 cup dry)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray

Rest of Ingredients:

1-1/2 cups coarsely chopped fresh mushrooms
1 medium yellow onion, sliced and separated into rings
1-1/2 cups shredded or diced roasted chicken
14-1/2 ounce can Mexican-style stewed tomatoes, crushed
1-1/2 teaspoons chili powder
1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

DIRECTIONS

Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg
substitute or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat
the mixture evenly over the bottom and sides of the pan,
forming an even crust. Spray the crust lightly with the
cooking spray and bake uncovered for 10 minutes.
While the crust is baking, coat a large nonstick skillet
with nonstick cooking spray and add the mushrooms and onions.
Place the skillet over medium heat, cover, and cook, stirring
occasionally, for several minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to
the skillet mixture. Cook uncovered, stirring occasionally,
for about 5 minutes, until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle
the cheese over the top. Bake for an additional 5 minutes or
until the cheese is melted. Cut into wedges and serve hot.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 295, Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g,
Fiber: 2 g, Protein: 25 g, Sodium: 426 mg, Calcium: 297 mg

Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable

6 WW Points

DIABETIC CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups (5 servings)

Source: "The New Family Cookbook for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split,or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

DIRECTIONS

Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until
it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add
the lime juice and bring the soup to a boil. Ladle into
soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving (1 cup):

Calories: 102, Fat: 4g, Cholesterol: 41mg, Sodium: 126mg,
Carbohydrate: 2g, Dietary Fiber: 0g, Sugars: 1g, Protein: 18g

Diabetic Exchanges: 2 Lean Meat

2 WW Points

Weight Watchers Chicken Taco Sandwiches

Makes 4 servings

10 ounces skinless boneless chicken breasts
2 garlic cloves, minced
3/4 teaspoon dried oregano leaves
3/4 teaspoon ground cumin
Four 2-ounce French or kaiser rolls, split
1/4 cup medium or hot salsa
2 cups shredded iceberg lettuce leaves
2 cups diced tomatoes
1 1/2 ounces reduced-fat cheddar cheese, grated
1/4 cup nonfat sour cream

In medium saucepan, combine chicken, garlic, oregano, cumin and 1 cup
water; bring liquid to a boil. Reduce heat to low; simmer, covered,
turning chicken occasionally, 10-12 minutes, until chicken is cooked
through and juices run clear when pierced with fork. With slotted spoon,
remove chicken from saucepan; reserve cooking liquid. Set chicken aside
to cool. With fork, shred cooled chicken. Cook reserved cooking liquid
over high heat 1-2 minutes, until reduced in volume to about 1/4 cup.
Add shredded chicken; stir to coat. Remove from heat. To assemble
sandwiches, place 1 roll bottom onto each of 4 plates. Spread each with
1 tablespoon salsa; top each with one-fourth of the chicken mixture,
lettuce, tomatoes and cheese, 1 tablespoon sour cream and 1 roll top.

SERVING (1 SANDWICH) PROVIDES: 2 1/4 Vegetables, 2 1/2 Proteins, 2
Breads, 10 Optional Calories.

PER SERVING: 307 Calories, 5 g Total Fat, 2 g Saturated Fat, 49 mg
Cholesterol, 655 mg
Sodium, 37 g Total Carbohydrate, 3 g Dietary Fiber, 27 g Protein, 197 mg
Calcium Points: 6

Tender Italian Baked Chicken

3/4 cup mayonnaise1/ 2 cup grated Parmesan
cheese3/4 teaspoon garlic
powder3/4 cup Italian seasoned
bread crumbs4 skinless, boneless
chicken breast halves

Preheat oven to 425 degrees. In a bowl, mix the
mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a
separate bowl. Dip chicken into the mayonnaise mixture, then into the bread
crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in
the preheated oven, or until chicken juices run clear and coating is golden
brown.

Broccoli Chicken Casserole

Servings: 4

4 chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 T mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

Preheat oven to 350 degrees. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 13x9-inch baking dish, layer the chicken, broccoli, soup mixture and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Microwave Southwest Potato and Chicken Casserole

Source : Recipe by Bruce Weinstein and Mark Scarbrough, authors of "The
Ultimate Potato Book"
Via the Meat-lovers mailer on cooking-lists. com

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 large tomato, diced (about 1 1/4 cups)
1 1/2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound potatoes (3 to 4 medium), thinly sliced
3/4 cup shredded low-fat cheddar cheese

1. Mix chicken, tomato, flour, chili powder, cumin, garlic powder, salt,
and pepper in an 8-inch square microwave-safe baking dish until the
chicken strips are well coated.
2. Lay sliced potatoes over chicken mixture in a single layer, leaving
no gaps or holes.
3. Sprinkle cheese evenly over potatoes. Cover with a lid or seal with
microwave-safe plastic wrap.
4. Microwave on HIGH for 16 minutes or until potatoes are tender when
pierced with a fork and chicken is cooked through. Let stand for 2
minutes, then use oven mitts or hot pads to transfer baking dish from
microwave; use tongs to peel back any plastic wrap.

Makes 4 servings

Chinese Special Casserole

2 (3 ounce) package Chinese noodles
2 cans cream of mushroom soup
2 cans tuna, chicken or diced ham
1/2 cup onion, minced
2 cups celery, chopped
1 soup can water
1/2 pound cashew nuts

Combine all ingredients, reserving some Chinese noodles to place on
top. Bake at 350 degrees F for 1/2 hour.

Old Time Chicken Noodle Soup

SOURCE: Soup’s On
Cookbooklet by Joanna Lund



4 cups (two 16 ounce cans) Healthy Request Chicken Broth

½ cup water

1 cup diced celery

2 cups diced carrots

¼ teaspoon dried basil

1-1/2 C diced cooked chicken breast (8 oz)

1/8 t black pepper

1 t dried parsley flakes

1-1/2 cups uncooked spiral noodles.



In a large saucepan, combine chicken broth, water, celery, and carrots. Add
basil. Mix well to combine. Bring to a boil. Add chicken, black pepper, and
parsley flakes. Mix well to combine. Lower heat. Cover and simmer 15
minutes. Stir in noodles. Continue cooking, stirring occasionally, about 12
to 15 minutes or until noodles are tender.



Serves 4 – 1-1/2 cups

211 calories, 3 g fat, 24 g pro, 22 g carb; 3 g fiber

Crunchy Poppyseed Chicken Salad

Source: Kraft Foods

Prep Time:
15 min
Total Time:
15 min
Makes:
4 servings
4 cups broccoli slaw
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts
1/2 cup KRAFT Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.

ADD dressing; toss to coat.

SPRINKLE with cashews just before serving.
Kraft Kitchens Tips
Special Extra
This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups
of vegetables per day.
Substitute
Prepare as directed, substituting 1 cup chopped cooked chicken for the
packaged chicken breast cuts.
Substitute
Prepare as directed, substituting PLANTERS Sliced Almonds or PLANTERS
COCKTAIL Peanuts for the cashews.



Nutritional Information
Calories
320
Total fat
16 g
Saturated fat
3 g
Cholesterol
30 mg
Sodium
760 mg
Carbohydrate
30 g
Dietary fiber
6 g
Sugars
20 g
Protein
15 g
Vitamin A
190 %DV
Vitamin C
340 %DV
Calcium
6 %DV
Iron
10 %DV

Yogurt Marinated Chicken

This is my hubby's favorite chicken recipe and the one he requests frequently. The marinade makes for very moist, flavorful chicken. It is best if marinated overnight.

1 c. plain yogurt
4 boneless chicken breasts
1/4 tsp celery salt
1 tbsp minced garlic (abt 2 good size cloves)
1 tsp paprika
1 tbsp onion flakes
1/4 tsp pepper
1 1/2 tsp lemon or lime juice
1 tbsp worcestshire sauce
seasoned bread crumbs (I use unsalted matza crumbs)

Combine ingredients well; cover chicken well - ziplock bag works well for this. Marinate at least 8 hours or overnight.

Remove chicken from the marinate and dip in crumbs; place in pan with 2 tbsp melted margarine. Spray tops of chicken with butter flavor cooking spray. Bake 45 minutes at 375 degrees; turning once.

Scalloped Chicken and Noodles

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Chicken Dish
Pasta Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Healthy Request Cream of Chicken Soup -- (1 oz.) (1 to 10 3/4)
1/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/2 cup finely chopped onion
1 1/2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas -- thawed
1 cup diced cooked chicken breast -- (6 oz.)
1/2 cup sliced mushrooms -- (one 2.5 oz can) drained
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
5 Ritz Reduced Fat Crackers -- made into crumbs
1/4 cup grated Kraft fat-free Parmesan Cheese -- (3/4 oz.)


Preheat oven to 350. Spray an 8x8 pan with butter-flavored cooking spray. In medium saucepan, combine chicken soup, dry milk powder, water, and onion. Cook over medium heat until mixtrure is heated through, stirring often. Stir in noodles, peas, chicken, mushrooms, parsley flakes, and black peppper. Spread mixture into prepared baking dish. In small bowl, combine cracker crums and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 minutes. Place baking dish on on a wire rack and let set for 2-3 minutes. Divide into 4 servings.

Hints:
1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

HE: 1 3/4 protein; 1 1/4 bread; 1/2 vegetable; 1/4 skim milk; 1/2 slider; 5 optional calories

268 Calories; 4 gm fat; 22 gm protein; 36 gm carbohydrates; 565 mg sodium; 99 mg calcium; 3 gm fiber

Diabetic: 2 Meat; 2 Starch