Chicken Noodle Soup

IMG_0066This is a quick recipe for a homemade chicken soup that will make anyone feel better. This is what I crave when I’m feeling under the weather and gets me back on my feet.

  • 2 Chicken Breasts, diced
  • 1 tbsp of butter
  • salt/pepper
  • 1/4 Medium Onion, diced small
  • 1-1/2 cup of celery, diced small
  • 1-1/2 cup of carrots, diced small
  • 1/2 stick of butter, diced
  • 8 cups of water
  • 1/2 package or 4 cups of egg noodles
  • italian herbs, parsley, savory mix – try mixing your own herb flavors
  • salt and pepper to taste
  1. Dice chicken breasts into 1″ or smaller size pieces to cook and grill easily. Add salt and pepper if desired.
  2. In a large sauce pot, melt a tablespoon of butter or more and cook the chicken pieces throughly. Make sure to stir often.
  3. When the chicken is cooked, remove from pan and set aside. Do not clean the pot. Raise temperature to medium high and add the 1/2 stick of diced butter.
  4. Add onion, carrot and celery and cook for about 5 minutes stirring often. Add the herbs to the vegetables. Once those are somewhat covered in the buttery flavor, add the 8 cups of water.
  5. Cover and let boil for about 25 minutes until the vegetables are cooked completely.
  6. Add the noodles and cook until the package suggests, usually like 12 minutes or so.
  7. When the soup is ready, add back in the grilled chicken and turn off heat. This is where I try it and add salt and pepper or cayenne depending. Once the soup is done you can figure out what it needs. I never add salt before it’s almost done.
  8. I usually let it sit for 15-20 minutes before serving.  Letting the flavors combine.

Chicken Pot Pies


So I had this idea to make pie-less chicken Chicken Pot Pies by using pre-made croissant dough bought at the grocery store.  I hoped it would work out and it made for some great very yummy hand-held snacks.

  • 1 pkg of croissant dough in a tube (6-8)
  • 1 grilled chicken breast, diced small
  • 1/4 cup or less of chopped onion
  • 1/4 stick of butter
  • 1 stick celery diced
  • 1 cup boiled and diced potatoes
  • 1 cup of cooked butternut squash
  • 3 tbsp of milk or water
  • salt/pepper to taste
  1. Add butter to a medium skillet, sauté the onions and celery for a couple minutes.
  2. Add milk and let boil.
  3. Add potatoes, cooked chicken and squash and cook until mixture becomes thick and is done. About 15-20 minutes. Make sure it is not too wet. If it is, add a little flour to thicken it up.
  4. Add salt and pepper to taste


  1. Folding the Chicken Pot Pies, When you unwrap the croissant, they make long triangles.
  2. Lay them out on a lightly greased cookie sheet and place the mixture close to the longer straight side of the triangle.
  3. Fold smaller side over to cover like a stuffed croissant or turnover.
  4. Heat over to 400 degrees and cook for 15-20 minutes or so. Because they are stuffed, you need to add 5-7 minutes to the package directions and watch them get golden brown.


Stuffed Chicken Breasts

IMG_7142This summer, I planted a couple rows of Swiss Chard. I used it in several of my dishes, but this was one of our favorites. This simple one dish dinner, one pan meal, was a perfect way to re-vamp the dish.

  • 2 Large Chicken Breasts
  • 3 cups of chopped swiss chard
  • 1 tsp of butter (for swiss chard)
  • 1 rounded tbsp of cream cheese
  • 2 tsp of butter (for pan)
  • 4 toothpicks, soaked in water
  • Cracked Salt and Pepper
  1. Soak toothpicks in water for a couple minutes.
  2. Filet Chicken Breast down the middle, using the biggest part of the breast as the fold. Lay open on a plate
  3. In a medium sized pan, warm butter and saute the swiss chard. Remove and put in a small bowl.
  4. Add cream cheese to the sautéed swiss chard when hot and melt. Let cool.
  5. Fill chicken breasts with creamy swiss chard mixture and sew closed the breast using the wet toothpicks. You want them to be moist so they don’t burn when cooked. Crack Salt and Pepper on the outside, not too much, the flavor is inside.
  6. In the same heated pan, add a 2 tsp of butter on medium heat and cook chicken breasts. I usually cover so they steam and cook. Let one side cook for at least 7-10 minutes, until browned before turning. Then repeat on the other side.
  7. Now, some of that lovely butter, cream cheese, swiss chard magic just falls out. Just embrace it, by browning the chicken in it. It’s worth it.