You just spent the last two months pulling out all the dishes, all the spices, plus every pot and pan. It’s time to put all that away and simplify! Use these delicious all-in-one-pot recipes to reset your life for nutrition, comfort and ease of preparation. These recipes will practically make themselves while you return your holiday decor to storage. Don’t you wish you had that kind of help back in November?
Chicken and Double Stock
Recipe Name: Chicken and Double Stock Description: Use this as the basis for soup recipes. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 cups chicken and 6 cups stock
Author: Tammy Algood
Ingredients
- 1 large roasting chicken, cut into pieces
- 6⅓ cups chicken stock
Instructions
- Place the chicken in a large stockpot over medium heat and cover with the stock. Bring to a simmer and cook 15–17 minutes or just until the chicken is cooked. Remove the chicken from the stock and place in a single layer on a baking pan to cool. Skim and discard the fat from the surface of the stock. When the chicken is cool enough to handle, remove the meat from the bones and coarsely chop. Proceed as directed for the recipe you select or cool completely and refrigerate or freeze for later use.
- Author:
Mother’s Chicken Noodle Soup
Recipe Name: Mother’s Chicken Noodle Soup Description: No frills! Just the basics! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 6 cups Double Stock (see first recipe)
- 1 small sweet onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 bay leaf
- ½ teaspoon ground thyme
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt
- ⅓ teaspoon black pepper
- 3 cups cooked chicken (see above)
- 8 ounces egg noodles
Instructions
- Place the stock, onions, garlic, bay leaf, thyme, turmeric, cumin, salt and pepper in a large stockpot over medium-high heat. When the mixture comes to a simmer, add the chicken and cook 10 minutes. Add the noodles and cook 8 minutes or until the noodles are done. Remove and discard the bay leaf. Ladle into warm soup bowls and serve.
- Author:
Spiked Chicken Noodle Soup
Recipe Name: Spiked Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 tablespoon vegetable oil
- 1 sweet onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 3 celery stalks, chopped
- 3 carrots, peeled and diced
- 1 cup dry red wine
- 6 cups Double Stock (see first recipe)
- 2 bay leaves
- 2 red bell peppers, roasted, peeled, seeded and chopped
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 3 cups cooked chicken (see first recipe)
- 8 ounces egg noodles
- ½ to 1 teaspoon salt, according to taste
- ¼ to ½ teaspoon black pepper, according to taste
Instructions
- Place the oil in a large stockpot over high heat. When hot, add the onions, garlic, celery and carrots. Sauté for 3 minutes. Add the wine and cook until reduced by half. Add the stock and bay leaves, then reduce the heat to medium. Cook for 10 minutes, then add the peppers, basil, thyme and chicken. Cook 10 minutes longer. Add the noodles, salt and pepper, stirring well. Cook 7–9 minutes or until the noodles are done. Remove and discard bay leaves. Ladle into warm soup bowls and serve.
- Author:
Slow Cooker Chicken Noodle Soup
Recipe Name: Slow Cooker Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 sweet onion, peeled and chopped
- 2 celery stalks, sliced
- 2 large carrots, peeled and sliced
- 3 garlic cloves, peeled and minced
- 4 cups chicken stock
- 1 bay leaf
- 1 tablespoon unsalted butter
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon sugar
- ¼ teaspoon dried thyme
- ¼ teaspoon celery seeds
- 6 ounces egg noodles
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Place the chicken, onions, celery, carrots, garlic, stock, bay leaf, butter, turmeric, onion powder, salt, pepper, sugar, thyme and celery seeds in a large slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard bay leaf.
- Add the noodles 10 minutes before serving, stirring well. Meanwhile, create a slurry by whisking together the cornstarch and water in a glass measuring cup. Add to the soup 5 minutes before serving, stirring well. Ladle into warm soup bowls and serve.
- Author:
Chinese Chicken Noodle Soup
Recipe Name: Chinese Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 4 cups chicken stock
- 1 cup water
- 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- ⅓ cup Thai or standard basil leaves
- 4 garlic cloves, peeled and cut in half
- 1 stalk lemongrass, cut in large pieces
- 3 boneless, skinless chicken breasts, cut in dice
- ½ small Chinese (Napa) cabbage, coarsely chopped
- ¼ pound thin Chinese noodles or 1 (3-ounce) package ramen noodles (save the seasoning packet for another use)
- 3 green onions (green parts only), minced
- 1 tablespoon sweet chili sauce
- 2 teaspoons soy sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Place the stock, water, ginger, basil, garlic and lemongrass in a stockpot over medium-high heat. Allow to simmer 1 hour. Strain and discard the solids. Add the chicken and cabbage. Cook 7 minutes. Add the noodles, green onions, chili sauce and soy sauce. Cook another 5 minutes or until the noodles and chicken are done. Ladle into warm serving bowls and garnish with sesame seeds.
- Author:
Frozen Veggie Chicken Noodle Soup
Recipe Name: Frozen Veggie Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 1 tablespoon vegetable oil
- 2 cups frozen cubed hash brown potatoes
- ½ cup frozen chopped onion
- ½ cup frozen chopped red bell peppers
- ½ cup frozen chopped celery
- 4 cups chicken stock
- ½ teaspoon garlic salt
- ¼ teaspoon white pepper
- ⅛ teaspoon dried thyme
- 2 cups cooked chopped chicken
- 2 ounces egg noodles
- 1 cup evaporated milk
- Fresh chopped parsley for garnish
Instructions
- Coat a large saucepan with cooking spray and add the oil. Place over medium-high heat. When hot, add the frozen potatoes, onions, bell peppers and celery. Cook, stirring occasionally, for 4 minutes.
- Stir in the stock, salt, pepper and thyme. Bring to a boil and reduce the heat to simmer. Add the chicken, cover and cook 5 minutes. Stir in the noodles and evaporated milk and cook 5 more minutes or until the noodles are done. Ladle into warm soup bowls and garnish with the parsley.
- Author:
