Homemade Chicken Noodle Soup

3 boneless skinless chicken breasts
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)


I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!

Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.

Chicken & Avocado Sandwiches

Alright,for all of those that have read my usual blog, I give you the recipe for my favorite treat from Tesco.
1 (4.5 oz) can White Chicken Breast chunks (Swanson is the one I use)
1/2 Ripe Avocado, sliced into 1/4" think slices
1/4 cup Mayonnaise
1/8 tsp Lemon Juice
1/4 tsp dried Basil, Oregano and Garlic
2-4 slices of Bread (wheat, or other whole-grain makes it far better in my opinion.)

Mix the Mayonnaise, Lemon Juice and seasonings together in a small bowl. Drain the chicken chunks, cutting into smaller pieces if desired. Add the chicken to the mayonnaise mixture, and stir to coat. Place several slices of avocado onto bread (you want to cover the bread slice). On second piece of bread spread 1/2 (or all, depending on how thick you like your sandwich fillings) of chicken mixture. Place bread together, slice on an angle and enjoy.

Hunan Lemon Chicken

This is hubby's favorite Lemon Chicken recipe. It isn't exactly what he wants (he wants HongFong's) but he likes it none the less. It is VERY SWEET so if you want a lemon bite to your chicken, this isn't it.

Tempura Battered Chicken

6 1/2 Chicken Breasts, boneless and skinless (about 2 1/2 lbs.)
Vegetable Oil + 2 Tbs.
1/4 Cup All Purpose Flour
1/4 Cup Water
1 Egg
2 Tbs. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce
1/4 tsp. Baking Soda

Heat 1"-1 1/2" oil in a pan (or you can use a Fry Daddy/deep fryer as I do). Beat all other ingredients with mixer until smooth. Dip chicken in batter. Fry 1-2 pieces at a time until done, aproximatly 7 minutes. Drain on papertowels. Repeat with remaining chicken. Cut into 1/2" strips. Keep warm. Prepare Lemon Sauce, serve with chicken.


LEMON SAUCE

1/2 Cup Water
1/2 tsp Salt (OPTIONAL)
1/2 tsp Grated Lemon Peel
1/4 Cup Lemon Juice
3/8 Cup Honey
1 Clove Garlic, finely chopped
1 Tbs Ketchup

Heat all ingredients in small pan, to boiling. Mix 1 Tbs. Corn Starch and 1 Tbs. COLD Water in a small cup. Stir cornstarch mixture into sauce. Cook and stir until thickened, aproximatly 30 seconds. Serve with chicken.

*You may boil the sauce a second time, after adding the cornstarch mix. Doing this will intensify the sweet flavors of the Lemon Sauce, but is not required.*

Chicken, Broccoli, Carrot with Pasta

2lbs Chicken (I use boneless, skinless breasts)
3 cups Fresh Broccoli
3 cups Carrots, sliced on a diagonal about 1/4" thick
3lb pasta (I use spaghetti or angel hair but any would work)
1 cup Broth (chicken or veg)
Fresh Parmesan or Pecorino Romano, or bottled Parmesan
Olive Oil
Salt & Pepper & Garlic, to taste
Rosemary, Basil, Thyme or other Italian spices

Cut the chicken into bite size pieces. Sprinkle with salt, pepper and garlic and fry in a little bit of olive oil until it begins to brown, about 20 minutes. Remove from pan and drain, then cover and keep warm. Cook the pasta in a little bit of oil (or salted water) until "al dente". Put the broccoli, carrot in the same skillet as used for the chicken. Allow to brown slightly, then add the broth. Bring to a fast boil and allow to cook for about 5 minutes. Return the chicken to the skillet along with the Italian spices, turning to coat and mix. Serve the chicken over the pasta with or without the liquid, shredding fresh Parmesan or Romano on top.