Chicken Noodle Soup

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles (I used Whole Wheat)
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry (do not omit this)
• 2 teaspoons chopped fresh rosemary leaves (If you use dried, you may need to scoop them out)
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional  (I used whole milk)
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

I used a larger fryer (close to 5 lbs.) and I increased the water and added additional chicken buillion.  I wish I would have added more water so the soup had more broth.  This soup was very good and hearty.

Never Fails Grilled Chicken

I like to marinate meats and finish. Whenever I am going to marinate, I say my mantra to myself: salt, oil, and acid. I usually use salt and soy sauce for flavor; except when I know that wouldn't work (like on turkey, for example). For acid, I usually use vinegar. Rice wine vinegar is the mildest, apple cider is a good all-purpose, and balsamic is great on beef and Italian foods. With fish, I like to use lemon juice for the acid. I almost always use olive oil for oil. But, feel free to change things up. Frying fish in coconut oil is great (or spreading it on the fish before grilling it).

The night before you're going to grill your chicken breasts, put them in a large ziplock bag. (The following are approximate amounts as I am a "toss this in" kind of cook. But I am offering measurements here. Change them around to suit your taste.) To 4 chicken breasts, add: 1/2 - 1 teaspoon salt, 1/8 cup soy sauce (or Bragg's), 1/8 cup olive oil, 2 Tablespoon rice wine vinegar (although any vinegar would do), and for the kicker, 1 Tablespoon of garlic paste. Close bag and rub all that stuff into the chicken. Leave that bag in your fridge until you want to use it. Even a few days is fine.

When you're ready to grill, consider pounding the thicker parts of the chicken breasts if they're a lot thicker than the rest (or if you need to vent some aggression). Then put the chicken onto the grill for 6-10 minutes on each side or until done. To really make this yummy, add some teriyaki sauce while grilling. Cover and let stand about 5 minutes before eating.

* Health Tip: If you're dieting, marinate and grill up a huge portion - like one from Sam's club. The next day, take leftover and chop into strips. Freeze in smaller freezer bags. You'll be set for salads, stir fry, chicken, chili, or just a snack!

** This garlic paste is great stuff! I use it for all my garlic needs now. I've found it at Super Target and HEB in the produce section near the herbs.

Chicken Tetrazzini

1-16 oz. package vermicelli (Pasta Isle in yellow box)
1/2 Cup chicken broth
4 cups cooked chicken breast (I have Brian grill extra chicken or put them in the crockpot
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 8oz. container sour cream
1 6oz. jar sliced mushrooms, drained (I used fresh)
1/2 cup shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper
2 cups shredded cheeder cheese (I used a colby jack mix)

Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture in 2 lightly greased 11X7 baking dishes (I used one 11x13 and one the next size down, can think of the size). Sprinkle evenly with cheese.

Bake covered at 350 for 3 minutes; uncover and bake an additional 5 minutes or until cheese is melted and bubbly.

You can freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 at room temp. and baked as directed.