Patton Chicken Noodle Soup

Ingredients
Egg Noodles:
1 cup all-purpose flour
Some shakes of salt and pepper
1 egg

Soup:
2 Tbsp butter
1/2 cup chopped onion
3/4 cup chopped celery
1 cup sliced carrots
1 garlic clove, minced
9 cups chicken broth
2 cups uncooked egg noodles (store bought or homemade recipe)
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 dash of poultry seasoning
2 cups cooked and shredded chicken breasts

Instructions
For the broth:
Using a Costco whole cooked chicken, strip it of the meat and then add everything left over (bones/skin/bits of meat) into 22 cups of water and bring to boil. Reduce heat to light boil / simmer for about 30 min while you make the noodles. Once the noodles are done, strain out the bits so you are left with just broth. Depending on how much soup you want this may or may not be enough broth. If you need more use 'Better Than Bouillon Chicken' brand chicken broth. 

For the noodles: 
On the counter, dump the cup of flour then make a pool in the middle. Add salt and pepper. Crack and add the egg into the center of the flour. Using a fork mix the yolk and the white of the egg in the middle of the flour, without pulling in a lot of flour. Continue to mix the egg gradually adding more and more flour from the surrounding pile. About half way through all the flour, start using your fingers to roll it around grabbing more and more flour. Continue until most of the flour is gone. 

Add some more flour onto the counter and roll out to 1/8 inch thickness. Cut the thing into strips of about 3 inches wide. Add a little more flour on the top, then stack the strips on top of each other. Then cut that into three pieces and stack on top of each other again making a layered stack of approx. 3" x 4" noodles. Cut them on the end into about 3/8" widths. Break apart onto a plate and repeat for more noodles. This recipe amount is for 1 round of noodles.

For the soup: 
In a large pot over medium heat, melt butter then add onion, celery, and carrots in butter and cook for about 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in the chicken and cook 3 more minutes until chicken is heated through. 

For family of 4 I tripled this and we had 5 bowls of leftovers. The Costco chicken also gave about 6 cups worth of meat which is why I tripled it. There was a lot of the 'soup' left over with no chicken or noodles. Could either reduce soup or add more noodles.

Sweet Chili Glazed Cilantro Grilled Chicken by Lillie Eats and Tells

The cilantro and sweet chili sauce is one of my favorite combinations! Just a few ingredients, this chicken is so fresh and vibrant and EASY.

PREP TIME15 mins

COOK TIME10 mins

SERVINGS8 -10

CALORIES158 kcal

INGREDIENTS

  

• 2 pounds boneless/skinless chicken breast or tenderloins I always use tenderloins
• 1 tbs extra virgin olive oil more up to 1/4 cup if you're not watching fat!
• 1/4 cup white wine vinegar or white balsamic, or lemon juice or a combo!- not needed if you do 1/4 cup of olive oil.
• 6 cloves garlic minced
• Most of a bunch of cilantro save a little for garnish
• 2 tsp salt
• 1 tsp pepper
• About 1/4 cup sweet chili sauce for basting

INSTRUCTIONS

 

Marinade 

• Add olive oil, vinegar and/or lemon juice, garlic and cilantro in a food processor and pulverize. If it's too thick, add a little more vinegar or lemon juice. Pour the marinade into a bowl with the chicken, add salt and pepper and marinate over night if possible.  But whatever time you have will do!

Cook

• Remove chicken from the refrigerator about an hour before you grill to try and bring it to room temp (I always try and grill my meat close to room temp. It'll be fine if you forget- just helps it cook more evenly and turn out more tender.)
• Preheat the grill to medium-hight heat for tenderloins (medium for breasts) and spray with cooking spray.
• Cook for 3-5 minutes on each side. Brush chili sauce on chicken for the last minute of cooking to create a nice glaze.*

NOTES

• For logging, I just chose to log my basic grilled chicken that I already had as a recipe in My Fitness Pal, a little cilantro, and my portion of chili sauce and olive oil separately for this. I measured some chili sauce into a bowl for the whole batch, and measured what was left of it after brushing it on all the chicken.  That told me how much I'd used.  I then took that amount and divided amongst the number of tenderloins. Also divided the 1 tbs of oil.  I had two tenderloins and logged accordingly!

NUTRITION

Serving: 113grams (4 oz) GRILLED chickenCalories: 158kcalCarbohydrates: 2.4gProtein: 34gFat: 3.3g

Skillet-Roasted Chicken in Lemon Sauce by ATK

 Serves 4

Time 12/4 hours, plus 30 minutes brining

1/2 cup salt

3# bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

1 tsp vegetable oil

2 Tbsp unsalted butter

1 large shallot, minced

1 garlic clove, minced

4 tsp all purpose flour

1 c chicken broth

4 tsp grated lemon zest pus 1/4 c juice (2 lemons)

1 Tbsp fresh parsley leaves (optional)

1 tsp fresh oregano leaves (optional)

Brine:

Dissolve salt in 2 quarts cold water in large container.  Submerge chicken in brine, cover and refrigerate for 30 minutes to 1 hour.  Remove chicken from brine and pat dry with paper towels.

Cook:

Adjust oven rack to lower-middle position and heat oven to 475 degrees.  Heat oil in ovensafe 12 inch skillet over medium-high heat until just smoking.  Place chicken skin side down in skillet and cook until skin is well browned and crisp, 8-10 minutes.  Transfer breasts to large plate.  Flip thighs and legs and continue to cook until browned on second side, 3-5 minutes longer.  Transfer thighs and legs to plate with breasts.

Pour off and discard fat in skillet.  Return skillet to medium heat; add butter, shallot and garlic and cook until fragrant, 30 seconds.  Sprinkle flour evenly over shallot-garlic mixture and cook, stirring constantly, until flour is lightly browned, about 1 minute.  Slowly stir in broth and lemon juice, scraping up any browned bits, and bring to simmer.  Cook until sauce is slightly reduced and thickened, 2-3 minutes.  Stir in 1 tablespoon zest and remove skillet from heat.  Return chicken, skin side up (skin should be above surface of liquid) and any accumulated juices to skillet and transfer to oven.  Cook, uncovered, until breasts register 160 degrees and thighs and legs register 175 degrees, 10-12 minutes.

While chicken cooks, chop parsley, oregano, and remaining 1 tsp zest together until finely minced and well combined.  Remove skillet from oven and let chicken stand for 5 minutes.

Transfer chicken to serving platter.  Whisk sauce, incorporating and browned bits from sides of pan, until smooth and homogeneous, about 30 seconds.  Whisk half of herb-zest mixture into sauce and sprinkle remaining half over chicken.   Pour some sauce around chicken.  Serve, passing remaining sauce separately.

Gluten Free Garlic Red Pepper Chicken by clean monday meals

 

Gluten-Free Garlic Red Pepper Chicken

• by Janae Cox
 
• in Gluten-Free, Recipes
 
• on February 5, 2019

0

Want a great meal with a little spice? Your taste buds will have a party when they try the Clean Monday Meals recipe for Gluten-Free Garlic Red Pepper Chicken.

And if you’re wondering how spicy it is, just know that I am not a lover of spicy things, so this would be considered pretty mild by those who love spicy food.

Ingredients: 

• 1 tbsp cooking olive oil
• 4 chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried basil
• 16 oz fresh green beans
• 1 tbsp grass-fed butter
• 3 tbsp coconut aminos
• 1/2 tsp ground ginger
• 1 1/2 tsp minced garlic or 3 cloves garlic
• 1/2 tsp crushed red pepper flakes

Instructions: 

1. Add 1 tablespoon olive oil to a large saute pan or cast-iron skillet—heat on medium-high.
2. Dice your chicken breasts into chunks approximately 1 inch thick. Once the pan is hot, add your chicken. Sprinkle salt, pepper, and dried basil on top of chicken. Stir—Brown on both sides.
3. When the chicken is browned, add butter, coconut aminos, garlic, ginger, and crushed red pepper flakes. Stir.
4. Chop your green beans into halves or thirds and add to the pan. Stir.
5. Cover and cook on medium to medium-low heat for 10 minutes, stirring frequently. Chicken should be cooked through, and green beans should be softened but not totally wilted.
6. Serve with rice or zoodles.

Skewerless Chicken Kabobs by Clean Food Crush

 

Ingredients

• 2 lbs chicken breast & thighs (skinless boneless), cut into 3/4-inch cubes
• 2 Tbsps olive oil or avocado oil, divided
• sea salt and ground pepper, to taste
• 2 large bell peppers, cut into 3/4-inch pieces (red & yellow)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 large red onion, cut into wedges
• 1/2 pound medium fresh mushrooms, halved
• 1 cup ripe cherry tomatoes
• 3 cloves fresh garlic, minced
• 1 Tbsp Italian seasoning
• curly parsley, to garnish

Instructions

1. Season your chicken with sea salt and pepper on all sides.
2. Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10-12 minutes. Set aside and cover to keep warm.
3. Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well.
4. Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat.
5. Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp.
6. Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.
7. Sprinkle with fresh chopped parsley and serve with brown rice or quinoa.
8. Enjoy!

© 2021 © Copyright CleanFoodCrush ® LLC 2014-2021 - Rachel Maser - CleanFoodCrush.com

Air Fryer Boneless Skinless Chicken Thighs

• 1.5 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning

• Put boneless skinless chicken thighs in a bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic powder and Italian seasoning. Toss with your hands to evenly coat chicken thighs with oil and seasonings.
• Put the chicken thighs in the air fryer basket in a single layer. Cook chicken thighs in the air fryer at 400F for 20 minutes.

BALSAMIC CHICKEN BOWLS - Clean Monday Meals Download

 

Ingredients:

 6 T balsamic vinegar

 1/2 C Zesty Italian Dressing 

1-1/4 lbs chicken tenders or breasts, trimmed 

2 heads broccoli, chopped 

1 C baby carrots, sliced in half 

1/2 pint cherry tomatoes

 1 t Italian seasoning 

3 T olive oil 

1/2 t garlic powder 

 fresh parsley salt and pepper 

Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray or line with parchment paper if your tray isn't already nonstick - the balsamic and Italian mixture will stick to it. Set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Cut the breasts into small 1/4 or 1/2 inch pieces. Place 1/3 cup of the balsamic and Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes. Place broccoli and carrots on the prepared tray with the cherry tomatoes, Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. 

Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Divide the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic and Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the thickness of your chicken. Serve the chicken and veggies with the remaining balsamic and Italian mixture. 

**Tip: Like your tomatoes less roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they will be ultra tender.