Chicken and Rice

 1-2 tsp olive oil

6 boneless skinless chicken thighs

Sea salt & freshly cracked pepper

1/2 sweet yellow onion, diced (for use freeze dried)

8 oz. sliced portabella mushrooms

sliced carrots

4 cloves garlic minced (or use freeze dried)

2 Cups chicken broth

1 Cup long grain white rice - or brown rice

1 tsp chicken bouillon granolas

1 large handful green beans, trimmed, cut in half

Parmesan or Asiago cheese, shaved

Fresh parsley, chopped

Preheat oven to 350.  heat oil in dutch oven over medium-high heat.  Season thighs with salt & pepper to taste.  Cook chicken for 3 minutes or until golden brown.  Flip and cook for 30 seconds.  Remove and keep warm with foil tent.

Add tsp oil and sauce mushrooms, onions and carrots.  Saute for 3 minutes, add garlic and stir constantly for 1 minute.  Add the chicken broth, rice, bouillon, sea salt, freshly cracked pepper, parsley and then add the chicken & their juices.  Cover and bake 15 minutes.  Add green beans.  Cook, covered 10-15 minutes more.  Add cheese and the rest of the parsley.  

My Soup Recipe Rotations for this Fall and Winter

Here's a collection of the soups I make every week.  I don't have a blog post or pictures for the first few recipes, but they are what I'm current making this Fall.

Creamy Salmon Chowder

1 1/2 large potatoes, diced 

1 1/2 carrots, diced

1 Tbs butter

1/2 small red onion, diced

1/2 tsp dehydrated garlic 

1/2 tsp paprika

1/6 C flour

1 1/2 C almond milk

1  1/2 C chicken stock

1 C frozen corn

1/2 C skinned, and boned cooked salmon or more to taste

1/2 C frozen green beans

1/4 C frozen peas

1/2 tsp salt or to taste

3/4 tsp dill

Fresh ground pepper

Place potatoes in largest and cover with salted water, bring to boil, simmer until tender, about 10 minutes, drain.

Place a steamer insert in sauce pan and fill with water.  Bring to boil, add carrots, cover, steam 4-6 minutes.

Melt buter in large pot, add onion, cook until soft, 5 minutes.  Remove from heat, stir in flour forming paste.  Return to heat, add milk slowly.

Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill & black pepper into pot.

Cook and stir until thickened, 5 minutes.  Reduce heat to low, cover and simmer until green beans are tender, 5 minutes. 

Turmeric-Ginger Chicken Soup

1 thinly sliced garlic clove

1/4 tsp turmeric

1 tsp grated ginger

1 tsp EVOO

6 C low sodium Chicken Broth

3 oz. japaneese noodles

1 C shredded cooked chicken

1 TBS fresh lemon juice

Scallions, thinly sliced

Spinach, fresh

In saucepan over med-high heat, saute garlic, turmeric and ginger until fragrant (30 seconds).  Add stock, bring to simmer.  Add pasta; cook 1 minute.  Add chicken, heat for 1 minute.  Stir in spinach.  Remove from heat, stir in lemon juice.

Chicken Soup (Crockpot)

1 TBS butter

1/2 C onion, finely diced

Frozen carrots, gren beans, corn, peas

2 stalks celery, sliced

2 tsp minced garlic

3 C cooked Chicken, cut up in bit-sized pieces

Salt &Pepper

15 oz. can Rotel Diced tomatoes & Green Chilies

1 tsp Italian Seasoning

6 C Chicken Broth

Saute onion in a pan.  Add celery, cook for 2 minutes.  Add garlic, cook 1 minute.  Season with Salt & Pepper.

Put in Crockpot.  Add chicken & frozen Vegetables.  Add Broth.  Cook on low 2-4 hours.

Monkey Soup

https://blueskyahead.blogspot.com/2020/11/monkey-soup.html

Chicken & Rice Soup in 45 Minutes

https://blueskyahead.blogspot.com/2020/11/chicken-rice-soup-in-45-minutes.html

Cheeseburger Soup (low fat)

https://blueskyahead.blogspot.com/2020/11/cheeseburger-soup-low-fat.html

Zuppa Alla Paesana (Lentil Soup)

https://blueskyahead.blogspot.com/2017/02/zuppa-alla-paesana-lentil-soup.html

Italian Tomato Stew with Fennel, Mushrooms & Spinach

I made this today for the first time, and I went strictly by the recipe.  I didn't find it too spicy hot.  You could use mild sausage to tame it down, if you wanted.