Recipes~Soup or Stews **edited with next weeks theme**

Since it is a chilly day in July todays theme can be soup or stews.

Chicken Dumpling Soup~

6 cups chicken broth

1 chicken boulion cube (gives more flavor)

1 large carrot sliced

1 stalk of celery sliced

1 small onion  large diced

the breast meat cut into bite size pieces (of a rotissary chicken)

a cup of thin egg noodles (cooked aldente)

2 refridgerated dinner rolls (non cooked in the tube)

 

Instructions~

Saute the veggies in a little bit of olive oil till almost tender.  Add in chicken broth and chicken boulion cube.  Ad bite sized pieces of chicken.  Let simmer for 10-15 min.  Add in egg noodles. 

Cut each piece of dinner roll dough into 8 pieces.  When egg noodles are almost done, drop in the pieces of dough and cover.  Coo****ill dough is done.

If you like your chicken dumplings with a thicker sause you can add a thickening agent of your choice. or add a little flour while sauteing the veggies.

 

 

Next week~ Hotdishes

 

Southwestern Chicken Stew

1- pint jar (20 ounce) of Mild PACE Picante Sauce

1 can kidney beans- (un-drained).

1- Cup water

3-4 chicken breasts – (pre cooked) cut into cubes

½ cup chopped onion

2 medium potatoes – cut into small cubes or chunks, depending on how you like them.

½ tsp cumin

1 small can of chopped green chilies (optional- I used about a tablespoon)

 

Combine all of the above ingredients in a slow cooker/crock pot.  Cook on high setting for three hours; stirring about every hour:  OR cook on low setting for five to six hours; stirring about twice.  SERVE & ENJOY!

Can top off your dish with sour cream and cheese if desired. For those brave and/or not a WLS person- serve with chips on the side if desired.

Kelly/tink

I am going to try this recipe out.

Nummy White Chicken Chilli

6	skinless chicken thighs (1 1/2 lb) (I use bnls sknls breasts)
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1	teaspoon ground cumin (I also add chipotle powder and coriander powder)
1	teaspoon dried oregano leaves
1/2	teaspoon salt
1/4	teaspoon red pepper sauce
2	cans (15 to 16 oz each) great northern beans, drained, rinsed
1	can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3	tablespoons lime juice (I add lemon juice also!)
2	tablespoons chopped fresh cilantro

	Print these coupons...
	About Concordance™

   

1.	Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2.	Cover; cook on Low heat setting 4 to 5 hours.
3.	Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting

Substitution

If you can't find white shoepeg corn, you can use regular Green Giant® Niblets® whole kernel corn.

Special Touch

If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon.

 
Nutrition Information: 1 Serving: Calories 270 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 3g); Protein 23g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 10%; Iron 30%
 

I have no idea why that stupid coupon thing keeps showing up on my post!  Sorry!!  I tried editing it out several times but it didnt work.

Here's a link to the recipe also:

http://www.bettycrocker.com/recipes.aspx/slow-cooker-white-c hicken-chili