Chicken and Rice Soup

1 pound chicken tenders, diced
1 cup white rice
16 ounces Swanson Chicken Stock
16 ounces  SwansonVegetable Stock
2 cups water (may need more later)
1/2 cup carrots (I ran mine thru my food processor, you can dice)
1/2 cup green beans
2 tbsp. McCormick Perfect Pinch Rotisserie Chicken Seasoning
Salt and pepper, to taste
IF you want to KICK up the flavor, add
1 tbsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning

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Place chicken and ALL ingredients into medium stock pot. Simmer on low heat for an hour. Taste and adjust seasonings. Add more water if necessary and adjust seasonings as needed. Simmer for 30 more minutes. I served mine with a French baguette with lots of butter.

 

 

More Italian Chicken!

tmp_23497-IMG_20150806_180655-1507886880Chicken is so versatile. I call this Italian chicken, but it’s basically CHICKEN, with any favorite spices plus a few regulars. One of my favorite spices is McCormick Roasted Garlic and Bell Pepper seasoning.

As you see in the picture above, I made chicken tenders from two chicken breasts. They were fried in extra virgin olive oil and butter. I added a splash of white wine and let the tenders get nice and brown.

The entire cast iron skillet went into a 350° preheated oven for 10 minutes. Carefully remove skillet, add diced potatoes and raise oven temperature to 450° so that everything SIZZLES.

Bake for 10 minutes, stir potatoes and rearrange chicken. Bake for 10 more minutes. Remove chicken, rest it for 5 minutes while potatoes finish roasting.

Serve hot. Enjoy!

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Yum!

 

 

 

 

 

 

 

Chicken Enchilada Soup

OLYMPUS DIGITAL CAMERAIngredients
1 pound of boneless, skinless chicken thighs
1 can (10 ounces) of Ro*Tel Mexican Diced Tomatoes with Lime Juice and Cilantro
1 can (15 ounces) of Hunt’s Tomato Puree
1 packet of McCormick’s Enchilada Sauce Mix
2 cans of water (15 ounce can)
1 can (15 ounces) of corn
Tortilla chips
Shredded cheese
Sour cream

Directions
Preheat oven to 350 degrees F

Slice up the chicken thighs into bite-sized pieces, removing as much fat as possible. Pour the diced tomatoes, tomato puree into an oven safe pot. Add the enchilada sauce mix and water and stir gently.  Carefully place covered pot in oven and “bake” for six hours. Remove from oven and place on stove burner; add the corn (no need to drain). OLYMPUS DIGITAL CAMERA Serve with tortilla chips, cheese and sour cream.

I made this and took it to my best friend’s house; she was in the hospital up in St. Louis and her mom stayed here to watch her granddaughter. I was concerned that the first grader wouldn’t like the soup, but she liked it! Daniel, Mary and I had seconds.