Chicken Noodle Soup is a versatile and delicious dinner, perfect on a snowy day like today, or as the go-to cure for any cold or flu. This recipe utilizes lemon and rice to provide a hearty and wholesome meal for everyone to enjoy.
Chicken & Jasmine Rice SoupPrep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Serves: 4Ingredients:5 tablespoons olive oil, divided 1 - 1-1/2 pound boneless skinless chicken breasts, cut into 1/2 inch cubes 1-1/4 teaspoons salt, divided 1/8 teaspoon pepper 1/2 onion, diced 1 large carrot, peeled and sliced 1 stalk celery, sliced 2 cloves garlic, minced 1/4 teaspoons thyme 2 (32-ounce) containers chicken stock 1/2 cup rice 1 teaspoon parsley 1/2 lemon, juice ofDirections:1) Heat large pot and 2 tablespoons olive oil over medium heat.2) Place chicken in pot in single layer, sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook until no longer pink on the inside.3) Remove chicken with slotted spoon, leaving juices in pot.4) Add remaining 3 tablespoons olive oil, and cook onions, carrots, celery, and garlic until onions are translucent but not yet browned, about 5 minutes. Mix in thyme and cook 30 seconds more.5) Add chicken stock and turn up heat to medium high.6) Once pot reaches boil, add rice, reduce heat to medium low, and simmer for 15 minutes.7) After 15 minutes, check that rice is cooked thoroughly and add chicken back into pot.8) Turn off heat, add parsley, 3/4 teaspoon salt, and lemon, and serve.Notes and Tips:
- I dice about three quarters of each vegetable, and finely dice the remaining quarter. I love the overall flavor it adds to each spoonful, and it's also a sneaky way to make sure your kids eat the veggies!
- This recipe is gluten and dairy-free!
Chicken Noodle Soup is a versatile and delicious dinner, perfect on a snowy day like today, or as the go-to cure for any cold or flu. This recipe utilizes lemon and rice to provide a hearty and wholesome meal for everyone to enjoy.
Chicken Strips with AioliPrep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Serves: 4Ingredients:6 tbs butter 3 cloves garlic, minced 1 1/4 cup panko breadcrumbs (unseasoned) 1/2 cup shredded parmesan 1 tbs parsley 1 1/2 tsp salt 1/4 tsp pepper 2 - 2 1/2 pounds boneless skinless chicken breasts 1/2 cup mayo 1/4 tsp garlic powder 1 tsp lemon juice 1/2 tsp parsleyDirections: 1) Preheat oven to 400F and spray a baking sheet with nonstick cooking spray.2) In a small saucepan, melt butter over medium low heat; as butter starts to melt, add minced garlic into the saucepan.3) Once butter has melted, remove from heat.4) In a bowl, combine panko, parmesan, parsley, salt, and pepper.5) Cut breasts into 1 inch thick strips.6) Coat chicken pieces in garlic butter, completely dredge in panko mixture, and place on prepared baking pan.7) Sprinkle leftover panko mixture and drizzle leftover melted butter over chicken strips.8) Bake in preheated oven for 15 to 20 minutes, or until internal temp reaches 165F or is no longer pink.9) While chicken is baking, combine mayo, garlic powder, lemon juice, and parsley to make aioli.10) Serve chicken alongside the aioli.
Because I loathe having to scroll through a loooooong post searching for the recipe, I've decided to include all my recipes FIRST. You're welcome.