Rotisserie Chicken Noodle Soup

Ingredients
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked rotisserie chicken meat

Directions
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine 1 tbsp oil Stir in celery, carrot and onion cook on low heat till soft add broth, salt, and poultry seasoning. Bring to a boil. . Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Chicken Dumpling Soup

1 1/2- 2 cups leftover Chicken, shredded, cubed

4 carrots, chopped

4 celery stalks, chopped

1 medium yellow onion, diced

2 cloves of garlic, minced

8 cups chicken broth

1 can buttermilk biscuits

2 Tbsp extra-virgin olive oil

1 tsp dried thyme

1 bay leaf

2 tsp chicken bullion

Sea salt and cracked pepper, to taste

Heat large pot or dutch oven over medium- high heat. Add olive oil and onions, heat until softened not brown. This takes about 4-5 minutes. Add carrots, celery, garlic and chicken. Stir for another minute or two. Now add the broth, thyme, bay leaf, bullion then cover the pot and let simmer on low for 45 minutes to an hour or until the veggies are tender.

Now comes the fun part. Pop open the can of biscuits and lay them out on a cutting board. Cut the circles in quarters and then roll each one in little balls Add all the little balls to the pot of soup cover and cook on low-medium (simmering not boiling) for 7-9 minutes.

Thai-style Chicken Dumpling Soup

Ingredients:
6 cups chicken broth (SERVES 2 as a main entree)
1 stalk lemongrass , (bulb and tough outer leaves removed), sliced and chopped
2 kaffir lime leaves
3-5 fresh shiitake mushrooms, sliced thinly
1 Tbsp. soy sauce
1/2 cup cooked boneless chicken (leftover roast chicken or turkey works well)
1 thumb-size piece galangal (or ginger), grated
2 spring onions, sliced
2 tsp. oyster sauce
1 Tbsp. fish sauce
handful of cherry tomatoes
optional: 1 red chilli, sliced (and deseeded, if less spice is desired)
1/2 small cucumber, sliced into matchstick-like pieces
1 Tbsp. lime juice
1 pkg. square wonton wrappers
garnish: handful of coriander and basil leaves

Preparation:
Place chicken broth in a soup pot over medium to high heat. Add lemongrass, kaffir lime leaves, soy sauce and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings.
To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well.
On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl for dipping your fingers in.
Place 1 tsp. of filling in the middle of each wrapper. Using your fingers, wet the outer edges of the first wrapper (this will make it stick). For simple dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling.
For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup.
Add the dumplings to the chicken broth, plus the tomatoes and chili (if using). Boil for 5 minutes, or until dumplings are floating rather than sinking.
Reduce the heat to low and add the cucumbers and lime juice. Taste test the soup for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed.
To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh-cut red chili or chili sauce on the side, if desired, and enjoy!

Bacon Chicken Corn Chowder

Ingredients
4 pieces thick-sliced bacon, chopped
1 med rotisserie chicken shredded and diced
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Directions

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf and chicken . Simmer for 20 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

Mexican Chicken Soup

1/2 lb. carrots, sliced (1 lb.)

1 1/2 onions, chopped (3 medium)

2 stalks celery, sliced (4)

1 large garlic clove, minced (2)

1 (28-oz.) can diced tomatoes (2)

4 oz. cabbage, thinly sliced (I used coleslaw mix) (8 oz.)

Scant 1/2 lb. green beans, trimmed and each cut into thirds (3/4 lb.)

1 (24-oz.) chicken broth

3 cups water

1 t. salt

1/4 t. pepper

2 small zucchini, sliced into half-moons (3 medium)

1 (6 oz.) bag baby spinach, roughly chopped (2)

3 oz. chicken, cut into 1/2 ” cubes

1/3 cup corn (I use frozen)

1/4 t. cumin

1 T. chopped cilantro

Lime wedges (squeeze onto the soup when you serve it)



Coat a large stock pot with nonstick spray and add carrots, onions, celery and garlic. Cook until vegetables begin to soften, about 8 minutes.

Add tomatoes and their liquid, cabbage, green beans, broth, water, salt and pepper. Bring to a boil, add remaning ingredients then cover and simmer about 20 minutes. Season to taste.

Italian Chicken and White Bean Soup

Ingredients
2 smoked bacon slices, chopped
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped plum tomato
2 tablespoons chopped fresh oregano
1/4 teaspoon black pepper
2 cups water
2 cups fat-free, lower-sodium chicken broth
2/3 cup uncooked orzo (rice-shaped pasta)
1 (15-ounce) can organic white beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
1/4 teaspoon salt

Preparation
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

Kitchen Sinkers

Brownie Mix

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

3/4 cup unsweetened cocoa, sifted

3/4 cup black cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon salt

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20 potato chips, left whole

8 Oreo cookies

1/2 cup mini pretzels, broken

1/2 cup animal crackers

1/4 cup M & M's Candies, (plain or peanut)

8 miniature peanut butter cups, quartered

1/4 cup semi-sweet and white chocolate chips






Mix the brownie mix stir until smooth.
Spread in a parchment-lined (or greased and floured ) 9 x 13" baking pan.
Press the potato chips over the batter, pressing down slightly.
Gently press the Oreo cookies evenly over the batter, then the animal crackers.
Sprinkle the M & M's, peanut butter cup pieces, and chocolate chips over all.
Bake in a preheated at 300° oven for 30-45 minutes or until the brownies are set.
Remove from the oven and cool before cutting into 32 squares.