This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!
Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!
Weeknight Chicken Noodle Soup
What you need:
1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken
Here’s what to do:
In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.
To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!
**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!
For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:
My new favorite appetizer. Yep. This one is a winner.
Tzatziki is a sauce made from yogurt, garlic, lemon, cucumber and spices. It can get changed up by leaving out the cucumber, like for my Cheese & Sprout samis- yum! Or you can add lots of lemon and use it for a salad dressing. This version is a basic one that you can work with as a dip and go from there- I am a huge fan of Tzatziki sauce in all variations, so finding some way to have it as an appetizer just makes sense.
Gyros are such an awesome sandwich that converts well to an appetizer. The chicken just makes the traditional gyro that much healthier, and I prefer the taste. Adding in feta keeps them soft and adds a lot of flavor. I hope you try this- I know it’s a repeater in my house!
Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce
For the Tzatziki Sauce:
1 Tbsp. fresh mint, minced
1 tsp. dried dill
1/8 tsp. ground pepper
1/2 tsp. kosher salt
1 Tbsp. lemon juice
2 cloves of garlic, peeled and pressed (or minced)
1 small container full or 2% plain greek yogurt (8oz)
1/2 of a small cucumber, peeled, seeded and finely diced
Directions: Mix all in a bowl and refrigerate until ready to serve.
For the Greek Chicken Gyro Mini Meatballs:
1 Tbsp. fresh mint, minced
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. kosher salt
1/3 cup bread crumbs
2 ounces crumbled feta
2 Tbsp. minced onion
1 lb. of ground chicken
- Preheat the oven to 350*. Spray a rimmed cookie sheet.
- In a large bowl, mix the dry ingredients first. Add the egg, feta, onion and chicken and mix thoroughly until combined. Form into tiny meatballs, 1-inch apart on the cookie sheet.
- Bake in a 350* oven for 18-20 minutes until cooked through. Serve immediately or refrigerate and reheat before serving. Serve with fresh tomatoes and cucumber and the Tzatziki sauce on the side.
Sunday Supper Small Bites Recipes for Entertaining
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I am combing through all my eating healthier cookbooks these days, looking for some dinnertime inspiration. Straight outta the diet books of the same name circa 2004, I’ve adapted this South Beach recipe to suit my tastes, and fit into a weeknight dinner to serve a family of 6.
*This post contains links to use as reference for my readers, but some may be affiliate links, which means that if you click on one of the product links and make a purchase, I’ll receive compensation- see my full disclosure page.
For a very "clean" very healthy dish that feels super indulgent, try this saucy Chicken Mole I adapted from the South Beach Diet Cookbook.
- 4 split and boned chicken breasts, sliced in half, to get 8
- 1 Tbsp. oil
- 1 large white onion, chopped
- 1 cup chopped sweet peppers (green or red)
- 2 cloves garlic, minced
- 2 Tbsp. ground chili powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 cup grape tomatoes
- 1 cup water
- 2 Tbsp. natural peanut butter
- 2 Tbsp. unsweetened cocoa powder
- *2 scallions chopped for garnish
- To a large skillet, heated to medium, add the oil.
- Brown the chicken on both sides and remove to a place.
- To the same pan, add the vegetables and cook until the onion is translucent.
- Add the chili powder, cinnamon and clove. Cook one minute.
- Add the tomatoes and water, scraping the bottom of the pan.
- Add the peanut butter and cocoa powder. Stir.
- Add the chicken back to the pan, and cover to simmer. Continue to cook, stirring every few minutes, for about 25 minutes until the chicken is fully cooked. Serve.
- *Optional: For serving, garnish with the scallions.
The original recipe called for one can of diced tomatoes, which I subbed fresh tomatoes and added water. I reduced the cloves from 1/2 tsp. to 1/4 as I find them very strong flavored. I also like larger chicken cuts instead of tenders, but this is just as easily changed to suit your tastes.
Please attribute this recipe: Show it came from hardlyagoddess.com
The original recipe if from the orange version of the book that you can find on Amazon (affiliate link) or any used bookstore I’d bet! I love that it feels really indulgent, but it is super healthy and easy enough to adapt for my kiddos. I served it with steamed green zucchini and some brown rice, but I would be mashed cauliflower would be great to soak up all that sauce!
Enjoy and best of health in 2017!