chicken recipes!

Here are a couple of recipes we tried this week. Although I include information on adding onion and garlic, I always leave these out for my family because I am allergic to them. Enjoy!

Homemade Chicken Noodle Soup
from the Feingold recipe board...thanks, Susan!
2 lbs. chicken (whole or pieces)
large pot of water
2 tsp. salt (or less)
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried organo
carrots, onions, and celery to taste (this is a throw it together kind of recipe!)
egg noodles (or spaghetti, broken into 2 in. pieces)

Put chicken in large pot of water, enough to cover. Boil chicken until done. Remove from pot and then remove bones and skin. Cut chicken into 1/2 in. pieces. Skim foam off of liquid in pot. Add salt and pepper to liquid. Chop celery and carrots into 1/2 in. chunks. Add vegetables, chopped onion, and chicken to broth. Simmer for about 20-30 min. until veggies are tender. Add noodles. Continue to cook until noodles are done. Serve with fresh, homemade bread or rolls.

*We had a busy morning, so I boiled the chicken and then poured the water and meat into a crockpot for a few hours. After removing the bones and skin from chicken, I added spices and noodles and cooked for a few more hours. Yummy! Would you believe this is the first time I've ever used chicken thighs? And now I know how to make homemade chicken broth--less salty than canned.

Brown Sugar Chicken
from A Year of Slow Cooking (see link to the right)

12 boneless, skinless chicken thighs or 6 boneless breast halves
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. vinegar
3 cloves smashed and chopped garlic
2 T. soy sauce
1 tsp. ground black pepper

Place chicken in crockpot. Cover with brown sugar, pepper, garlic, and soy sauce. Add the vinegar and pour in the soda. It will bubble. Cover and cook on low for 6-9 hours, or on high 4-5 hours. The longer you cook it, the more tender it will be. Serve over a bowl of white or brown rice with a ladle full of broth.