Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings

Ingredients

·         1 teaspoon(s) olive oil

·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed

·         1 medium onion, chopped

·         2 jalapeño chiles, seeded and minced

·         2 clove(s) garlic, crushed with garlic press

·         3/4 teaspoon(s) ground cumin

·         1/2 teaspoon(s) dried oregano

·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces

·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained

·         1 can(s) (14 1/2 ounces) chicken broth

·         1 teaspoon(s) salt

·         1/4 cup(s) crushed baked tortilla chips

·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

Directions

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)

Calories 365

Total Fat 7g

            Saturated Fat 2g

Cholesterol 98 mg

Sodium 1115mg

Total Carbohydrate 44g

Dietary Fiber 7g

Sugars --

Protein 31g

Calcium --

Chicken and Noodles

From: Better Homes & Gardens

Prep: 30 minutes      Cook: 30 minutes

Ingredients

·         3 chicken legs (thigh-drumstick piece)

·         3 cups water

·         2 bay leaves

·         1 teaspoon dried thyme, crushed

·         3/4 teaspoon salt

·         1/4 teaspoon black pepper

·         1-1/2 cups chopped onion (3 medium)

·         2 cups sliced carrot (4 medium)

·         1 cup sliced celery (2 stalks)

·         1 12-ounce package frozen noodles

·         1 cup loose-pack frozen peas (optional)

·         1 cup milk

·         2 tablespoons all-purpose flour

Directions

1. Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.

2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.

Nutrition Facts

·         Calories359,

·         Total Fat (g)8,

·         Saturated Fat (g)2,

·         Monounsaturated Fat (g)3,

·         Polyunsaturated Fat (g)2,

·         Cholesterol (mg)176,

·         Sodium (mg)641,

·         Carbohydrate (g)44,

·         Total Sugar (g)6,

·         Fiber (g)3,

·         Protein (g)26,

·         Vitamin A (DV%)0,

·         Vitamin C (DV%)8,

·         Calcium (DV%)11,

·         Iron (DV%)20,

·         Starch (d.e.)2.5,

·         Vegetables (d.e.)1,

·         Lean Meat (d.e.)2.5,

·         Percent Daily Values are based on a 2,000 calorie diet

Homemade Chicken Soup

Ingredients

·         1 (3 pound) whole chicken

·         9 cups cold water

·         4 carrots, sliced

·         4 stalks celery, sliced

·         3 medium red potatoes

·         1 large onion, cut in wedges

·         2 whole bay leaves

·         2 cloves garlic, slightly smashed

·         1 teaspoon sweet basil (dried, chopped)

·         salt and pepper to taste

·         2 whole bay leaves

·         1 carton chicken broth (32 oz)

Directions

Put the chicken in a large soup pot and cover with water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

Take chicken out of the pot. Strain the broth. Pick the meat off of the bones and return to the pot.  Add carrots, celery, potatoes and onion. Season the broth with garlic, basil, salt, and pepper; add bay leaves and broth.  Bring to a full rolling boil; then simmer covered until vegetables are done.