Chicken Gnocchi Soup

I am not a soup person. Every time I find what looks like a good recipe, I still think to myself, "Soup's not a meal." But then there is this one. Oh, my, gosh! I am having a love affair with this soup. (And if anyone can tell me the three t.v. shows I've pulled from in the last four sentences, you have my admiration.) Wow, is it amazing! Honestly, you've got to try it. It's a copycat recipe for the Chicken Gnocchi soup at Olive Garden, and even if it's not right on target (I couldn't remember well enough to compare), it doesn't even matter because it's so good on it's own that I don't even care. Make it as soon as you can!

I left out the celery (which I hate), and I did not use the whole rotisserie chicken like the original recipe because it seemed like too much.

Printable Recipe

Chicken Gnocchi Soup

from Jamie Cooks It Up

Time: 30-40 minutes total    Yield: about 12 servings

1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 Tbsp. olive oil
2 cups Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container (if you don't have enough, I just used regular chicken broth to supplement)
7 cups water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 cups half and half
1 1/2 cups spinach, chopped
1 tsp thyme
1/8 tsp nutmeg
1 Tbsp sugar
2 Tbsp butter
1/4 cup cold water
5 Tbsp cornstarch
salt and pepper 



Peel and chop onion and garlic; peel and grate carrots; chop celery.

Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.

When the oil is hot, add the vegetables into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 

Pour the broth that is left in the bottom of the chicken package into a large measuring cup. If needed, add extra canned or homemade broth to make 1 cup.
  
Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.

When the vegetables are done cooking, pour the broth from the chicken and 7 cups of hot water into the pot.

Add 8 chicken bullion cubes and stir.

Add 2 cups of chopped chicken and bring the soup to a boil.

Pour Gnocchi into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth, which should happen pretty fast.

Chop about 1 1/2 cups of spinach and add to the pot.

Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir and then let it come to a boil. 

In a small bowl, combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.

Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 

Taste it and season to your liking with salt and pepper. 


Serve with: Breadsticks, Salad

Rotisserie Chicken

And here's the main component of the Rotisserie Chicken series--the actual chicken. I had no idea how easy it was to make your own whenever you want. I go back and forth on whether I prefer to buy a whole raw chicken and make my own Fauxtisserie chicken or just to go with the deli's already-done-for-me rotisserie. I don't usually have a whole chicken in my freezer, so both are going to involve a trip to the store. I've priced it out, and usually it ends up being basically the same price (around here--I can't vouch for anyone else), so I often go the easy route. But if there's a good sale on whole chickens, it's another ballgame.

Printable Recipe

Rotisserie Chicken

 from Our Best Bites

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh herbs (although I use dried)

Make 3 large balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Remove the neck and gizzards, then rinse chicken, including the cavity, and pat dry with paper towels.

Place the chicken on a plate on its back so the breast is facing up and the legs are on the plate.

Slice a few garlic cloves in half lengthwise, then pull the skin up around the chicken (separate it from the meat like you're making a pocket, not pull the skin off entirely) and stick the garlic cloves under the skin.

Add some fresh herbs like rosemary, thyme, and/or sage under the skin, or sprinkle some dried herbs.

Rub salt-based seasoning very liberally onto the skin of the chicken.

Place chicken breast-up on the foil in the slow cooker and cover.

Cook on low heat for 7-8 hours.

You can either eat as is, or use the chicken in multiple recipes.

Empanadas

This week I'm continuing the Rotisserie Chicken series. Didn't realize I had quite so many recipes that work so well with it!

This is obviously a very Americanized recipe for Empanadas, but we enjoy them. I use the Knorr-Lipton Spanish rice because I like it best, and there are always good coupons. I've never put in black olives, but I figured I'd leave it in the recipe for you to decide. And this is probably the only time I will EVER say this--your best best is to use generic pie crusts. The Pillsbury crusts are too sweet, and it makes the empanadas taste awful. And once, when I didn't have ready-made crusts, I tried to do homemade, using the pie crust for the pot pie. That was one of the worst experiments ever. So gross. I've had the most success with Walmart and Kroger brands, and I think the Meijer brand was good, but it's been so long that I can't really remember. This is a really easy recipe that can be thrown together quickly. I would suggest doubling it for larger families. I usually eat half an empanada, but Anthony eats a whole one. Probably not the best idea, calorie-wise, to eat a whole one, but I'll leave that up to you.

Printable Recipe

Empanadas

4 to 6-ounce package Spanish rice mix, prepared according to package directions

1 cup shredded cooked chicken

1 cup (4 ounces) shredded Cheddar cheese

½ cup sliced green onions

¼ cup chopped black olives

1 15-ounce package refrigerated pie crusts
 

Combine rice, chicken, cheese, onions and olives in large bowl.

Spoon half of rice mixture on half of each pie crust. Fold crust over filling.

Seal and crimp edges. Place on baking sheet.

Bake at 400°F for 20 to 22 minutes or until golden brown.

Cut each empanada in half. Serve immediately.


Makes 4 servings (1/2 empanada each).

Serve with: Refried beans, chips and salsa

Creamy Chicken Casserole

Disclaimer: I know when you look at these ingredients, it probably sounds kind of odd. I don't even know why I tried this recipe in the first place. You know how sometimes you save a recipe because, at the time, it sounds great, and then you come across it later and wonder what you were thinking when you saved it? I think this one made the cut just because I made it right away instead of filing it away. And I'm glad I did because it's actually really, really, really good. I have to double it just to make enough because we like it so much. When I double it, I actually make 5 cups of rice, use between 2 and 3 cups of chicken, and 5 eggs. Everything else is doubled. I've been leaving out the onions for the last few years, and I like it better without them.

I love using Rotisserie Chicken with this because it cuts out a lot of the prep time. It's also great to make the main part of the casserole ahead of time and put it in the fridge. Then you can add the corn flake topping and throw it in the oven when you're ready for dinner.

Printable Recipe

Creamy Chicken Casserole 

from Kraft Foods

2 cups cooked rice

2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup mayonnaise

3 hard-cooked eggs, chopped

1/4 cup finely chopped onions

1/2 tsp. salt

1 cup corn flakes

1 Tbsp. butter or margarine, melted


Preheat oven to 350°F.

Mix rice, chicken, soup, mayonnaise, eggs, onions and salt.

Spoon into 1-1/2-qt. casserole dish (2-1/2 qt if doubling);

Mix corn flakes and melted butter. Place on top of casserole.

Bake 35 to 40 min. or until heated through and corn flakes are browned.

Makes 6 servings.

Serve with: Broccoli & Cheese, Peas, or Mixed Vegetables

Chicken (or Turkey) and Noodles

This is one of my favorite ways to use up leftover turkey, but you can also substitute chicken, and it's just as fabulous. I like to use a rotisserie chicken (hence being featured in "Rotisserie Week")--I use about half the chicken and save the rest for other meals. (I don't know if this equals 4 cups of chicken, like it calls for. This is one I just eyeball and decide if it looks like enough chicken.) Most of all I love how easy this recipe is, but it is SO delicious! I know 96 oz. sounds like a lot of chicken broth, but it equals three of the boxes of Swanson broth. The carrots are optional, but we really enjoy them. We usually have enough to have one meal and lots of leftovers, or I can freeze the rest for another meal later. It is best served over mashed potatoes. Sorry, I have looked and looked, but I can't find where I got this from originally.

You can also add cauliflower and butternut squash purees!

Printable Recipe

Chicken (or Turkey) and Noodles

96 oz. of turkey or chicken broth
3 carrots, sliced
1/2 cup of diced onion
1/2 tsp of salt

1/4 tsp of pepper
1 bay leaf
1 lb. of frozen noodles (I like Reames brand)
1/4 cup all-purpose flour (I've tried whole wheat, but it didn't thicken the soup like I wanted)
1 1/2 cups of milk
4 cups of cooked turkey (or chicken)
Salt
Mashed potatoes, prepared


In a large pot, heat broth and carrots to boiling.

Add onion, salt, pepper, bay leaf, and frozen noodles and bring to a boil again. Then reduce heat to keep from boiling over but let it still bubble freely. Cook for 10 minutes.

In a bowl, stir flour and milk together and then add to the bubbling pot. Cook until the juices are somewhat reduced and slightly thickened.

Remove bay leaf.

Add chicken or turkey (and purees, if using). Salt to taste.

Serve over homemade mashed potatoes. You can probably add frozen peas to this, but I haven't tried it yet.



This makes a wonderful freezer meal. If you want to freeze it, I do not add the noodles during cooking. Instead just let the soup cool, divide into the portion size that you like and freeze. Since the noodles are already frozen, just keep the noodles with the broth in the freezer.

When you want to make this on a later day, thaw, remove from freezer bag and then bring to a boil. Add noodles and boil for 10 minutes.

White Chicken Pizza

This week I wanted to feature some recipes using Rotisserie Chicken. I love getting a chicken from the deli and being able to use it throughout the week for all of our meals. You can get at least 4-5 meals out of one chicken, and usually more. Last week I made this pizza, Creamy Chicken Casserole, Chicken & Noodles (this one takes quite a bit of chicken, which is why I only got 5 meals), Empanadas, and Chicken and Biscuits Casserole. Not only do I save time cooking, but with some recipes (like Chicken Baguettes) I actually think it tastes better.

I also found a recipe to make your own Rotisserie Chicken in the crock pot (super easy!) that I'll post as soon as I get some pics. It's especially great if you can get a good deal on a whole chicken.



I first saw this pizza on the Pillsbury Bake-Off Contest on the Food Network (it's my dream to enter one day!), and it looked SO good that I had to look up the recipe right away. It's one of our favorites! The sauce actually is very similar to our favorite Chicken Alfredo sauce. I made a few adjustments--I lessened the cooking time for the crust (it kept getting too brown), switched the wine to chicken broth (so I took out the Marsala in the title since it doesn't really fit now), and I just used regular mushrooms and dried parsley and left out the onion on ours.

Printable Recipe

White Chicken Pizza
from Pillsbury Bake-Off Recipes

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 tablespoons olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons butter
1 1/2 cups thinly sliced onions
1 package (8 oz) sliced mushrooms
3 cloves garlic, finely chopped
3/4 cup chicken broth (or 3/4 cup sweet Marsala wine)
1/2 cup whipping (heavy) cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese


Heat oven to 400°F. Spray 13x9-inch pan with cooking spray (or use a Silpat).

Unroll pizza crust dough in pan; press dough to edges of pan.

Bake 7-9 minutes or until crust just barely starts to brown. (Bake it enough so the bottom of the crust isn't too doughy; otherwise it will be soggy. But you don't want it to brown very much, or it will be too crispy in the end.)

Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside. (Or substitute Rotisserie Chicken and skip this step.)

To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.

Stir in garlic; cook 1 minute longer.

Stir in chicken broth; cook 4 to 5 minutes, stirring occasionally, until chicken broth is reduced by half (about 6 tablespoons).

Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses.

Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.


Serve with: Salad or Baby Carrots

Chicken and Biscuits Casserole

Another one of our favorites. I've changed this recipe around from its original (which was in a random church cookbook) to include more vegetables because it was just frozen peas. Feel free to add whatever you want. I always have to double it to have enough for everyone, so I'm putting those measurements. If you feel like this will be too much, just half the Cream of Chicken, sour cream, milk, spices and the biscuit topping. Everything else can stay the same and be fine. I've never actually used the dried onion flakes because I can never find them at the store, but maybe I'm just not looking in the right place. I'm sure it's fine either way. And don't try to substitute refrigerated biscuits instead of making them. They don't cook right, and it's not worth it. If I make this as a freezer meal, I mix the ingredients together, but I don't heat it up. I start from there after I've thawed it, and then you just have to make the biscuit dough. And don't mind the picture. We usually eat it in a bowl, so I don't know what I was thinking by putting it on a plate.

This is a great one to use Rotisserie Chicken.

Printable Recipe

Chicken and Biscuits Casserole

1 pkg. frozen peas and carrots
1 can corn, drained
2 cups cooked chicken, cubed
2 cans Cream of Chicken soup
1 cup sour cream
1 cup milk
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried onion flakes
1 1/4 cups grated Cheddar cheese
4 cups baking mix (Bisquick)
1 cup cold water


Heat peas and carrots, corn, chicken, soup, sour cream, milk, onion, salt and pepper just to boiling in saucepan, stirring frequently. Reduce heat; keep warm.

Mix baking mix and water; beat 20 strokes.

Pour chicken mixture into 13 x 9 baking dish. Sprinkle with cheese. Using heaping tablespoon, place biscuits on cheese.

Cook uncovered at 350 until biscuits are brown, about 20 minutes.

Makes 6 servings.

Chicken Baguette

Love this sandwich! It's our version of something you would order in a restaurant. But I'm positive it's better for you than most things when you eat out. And it's delicious! I couldn't remember where I got it from, but a quick search came up with an I Can't Believe It's Not Butter recipe. Which makes me think of their Fabio commercials. Which makes me think of this one.
 

Ha! Love that one! Okay, back on topic.

This is a sandwich that you can vary each time to your mood. I usually use regular Swiss instead of the Jarlsberg variety. We've tried Mozzarella and Cheddar too, if you like something a little more subtle. Anthony likes to put Ranch dressing on his, making it a Chicken Ranch Bacon Melt. And I know it says it makes two sandwiches, but I usually just cut small sandwiches off for Will and Ethan, and that is plenty for all of us.

You can also substitute Rotisserie Chicken instead. (I like it better that way.)

Printable Recipe

Chicken Baguette

from I Can't Believe It's Not Butter

2 Tbsp. butter
1 medium onion, thinly sliced
2 boneless, skinless chicken breast halves, pounded thin
1/4 tsp. dried thyme leave
1 French baguette
3 ounces Jarlsberg or Swiss cheese, shredded (about 3/4 cup)
2 slices bacon, crisp-cooked and crumbled


In 10-inch nonstick skillet, melt 1 Tbsp. butter over medium heat.

Cook onions, stirring occasionally, until onions are golden. Remove onions from skillet and keep warm.

In same skillet, melt remaining 1 Tbsp. butter over medium-high heat.

Cook chicken until it is no longer pink. (Or substitute Rotisserie Chicken and skip this step.)

Sprinkle with thyme, and if desired, salt and ground black pepper.

Make a horizontal cut through center of baguette, cutting almost but not all the way through, and spread open.

Arrange chicken on 1/2 of bread, then top with hot onions, cheese and bacon. Close baguette.

Bake at 375 degrees for 5 minutes or until cheese is melted.

To serve, cut baguette in half to make two sandwiches.

Serve with: Ranch Dressing, Velveeta Shells & Cheese, Carrots, or French Fries

Chile Chicken Enchiladas

Once again, this is a recipe I've been making for years. It originally came off a free recipe card from Meijer. Hmm, I guess I don't have a whole lot to say about this one. But that doesn't mean I love it any less than the others. So, enjoy!

Printable Recipe

Chile Chicken Enchiladas

Prep Time: 20 Minutes, Total Time: 1 Hour

1 can (10 oz.) enchilada sauce, any variety (I use mild Old El Paso)

2 cups diced cooked chicken

1 1/2 cups shredded Monterey Jack cheese (6 oz.)
1 cup sour cream
1 red pepper, sliced and sauteed in olive oil
1 can (4.5 oz.) chopped green chiles
8 flour tortillas (Burrito-size)
1 cup shredded cheddar cheese (4 oz.)
If desired, chopped avocado

Heat oven to 350°F.

Spread 1 Tbsp. enchilada sauce over each tortilla.

In medium bowl, mix chicken, Monterey Jack cheese, sour cream, red pepper and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla.

Roll up tortillas; arrange, seam side down, in an ungreased 13x9-inch baking dish.

Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese.


At this point, you can cover with foil and freeze for later, or you can cook right away.


Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 min.

Remove foil; bake 5-10 min longer or until hot and cheese is melted.

If desired, top with avocado, lettuce, chopped tomato and additional sour cream.

Makes 8 servings.

Serve with: Spanish Rice, Refried beans