Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions:

1. Preheat oven to 425° F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

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Baked Chicken, Potatoes and Zucchini in a Buttery, Lemony Garlic Sauce

Ingredients:

4 boneless, skinless chicken breasts

sea salt and fresh black pepper

4 - 5 cups cubed potatoes (if the peels look good, leave them on unless you dislike them)

4 - 5 cubs cubed zucchini (cut it a little bigger than the potatoes), peels on, some of the seeds scraped out

1 large yellow onion, thickly sliced

6 cloves garlic, sliced

1 cup chicken broth

2 tablespoons melted butter

the zest of 1 lemon, then quarter it

Sauce:

2 tablespoons butter

4 cloves garlic

3/4 cup broth

1/2 cup heavy cream or half & half

1 tablespoon cornstarch

the zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon chopped parsley

Instructions:

1. Preheat oven to 400 degrees F. Place the chicken breasts in a large roasting pan, big enough to hold the vegetables too (they don't have to be in a single layer). Season it well with salt and pepper.
2. Add the vegetables to the pan with the lemon quarters (don't squeeze them) placing them all around the chicken. Sprinkle them with salt and pepper.
3. Whisk the broth, butter and lemon zest together with a few good dashes each of salt and pepper. Pour it over the chicken.
4. Bake about 40 - 45 minutes until the chicken is cooked through and the vegetables are tender. Toss the vegetables at the halfway mark.

Make the sauce:

5. In a medium saucepan melt the butter over low heat and add the garlic with a dash of salt, cook until fragrant about 2 minutes.
6. Add the broth and then whisk in the half & half. Turn heat up to medium-high and bring to a simmer.
7. In a small bowl whisk the cornstarch into 2 tablespoons water until dissolved. Add it slowly to the broth, whisking constantly. Bring to a simmer and cook 5 minutes, stirring often.
8. Remove from heat and whisk in the lemon zest, juice and parsley. Serve over the chicken and vegetables.

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Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

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Baked Cheddar Chicken Tenders

Ingredients:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour

Instructions:

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

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Swiss Cheese Chicken

INGREDIENTS

• 4 boneless, skinless chicken breasts (pounded to ½ inch thickness)
• 1½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• salt and pepper to taste
• 8 slices bacon, slightly undercooked
• 4 slices swiss cheese

INSTRUCTIONS

1. Preheat oven to 375 and line a baking dish with lightly greased foil.
2. Season chicken breasts with Italian seasoning, garlic powder, and salt and pepper to taste. Place in prepared baking dish. Top with two slices of bacon for each chicken breast, then top each with one slice of swiss cheese.
3. Bake uncovered for 20-25 minutes or until chicken is fully cooked through. Serve immediately and sprinkle with freshly chopped parsley if desired.

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Spicy Chicken Macaroni

Ingredients:

• 1 (10 ounce) can tomatoes and green chilies, diced
• 1 1/3 cup water
• 12 oz cooked chopped chicken
• 1 (12 ounce) package Velveeta macaroni shells and cheese
• 1/2 cup sour cream
• 1/2 cup cheddar cheese, shredded
• salsa

Instructions:
Chop chicken into bite sized pieces. In a large skillet, add macaroni, chicken, tomatoes water. Mix well.

Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender.

Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended. Top with shredded cheese, additional sour cream and salsa, if desired.

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Chicken & Pasta

INGREDIENTS

1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

2 lb chicken tenders

1/4 cup butter, divided

2 cups heavy cream

INSTRUCTIONS

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.
In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta.

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Chicken and Asparagus Penne

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk
• 1/4 cup cream or half and half
• 3 oz light cream cheese, diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)

Instructions

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add light cream cheese and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

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Chicken and Avocado Salad

INGREDIENTS

• 2 boneless, skinless chicken breasts, cooked
• 1 avocado
• 1 tablespoon lime juice
• ½ small onion, chopped
• 8 grape tomatoes, sliced in half

INSTRUCTIONS

1. Cut cooked and cooled chicken breasts into ½ inch cubes.
2. Mash avocado until almost smooth. Add lime juice and stir until well blended. Add avocado mixture, chopped onion,and tomato slices to chicken. Toss lightly until well coated.
3. Salt to taste and serve.

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Chicken and Spring Green Mix Salad with Green Dressing

Ingredients

• 1 boneless skinless chicken breast, cooked and chopped into cubes
• 3 slices bacon, cooked and crumbled
• 5 ounces spring green mix
• 2 cups grape tomatoes, halved
• 2 hard boiled eggs, peeled and chopped
• 1 avocado, peeled and diced
• 2 ounces feta cheese (or your favourite cheese)
•  Green dressing

Instructions

1. Prepare the Green Dressing dressing and refrigerate until ready to use.
2. Cook the chicken using your preferred method. To do so quickly, bring a few cups of water to a boil. Add the chicken and cook for 8 minutes or until cooked through. Remove from water and place on a cutting board. Chop or shred the chicken and add salt, pepper, and any other desired seasonings.
3. Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in desired amount of green goddess dressing.
4. Serve as an entree.

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Roasted Chicken

Ingredients

·         1 chicken (4-5 pound),at room temperature

·         4 carrots

·         6 spring green onions

·         1 head of garlic, cut in half

·         3 lemons, 2 cut in half and remaining half sliced into thin slices

·         4 tablespoons unsalted butter, softened

·         2 teaspoons grated lemon zest

·         1 bunch fresh thyme sprigs

·         Kosher salt and freshly ground pepper

·         ½ cup white wine

·         ½ cup chicken stock or broth

Instructions

Preheat the oven to 425° and position a rack in the lower third of the oven. Mix the butter with lemon zest, salt and pepper.

Pat the chicken dry and rub half of the butter and lemon zest mixture under the skin and the rest over the chicken. Work 4-6 lemon slices under chicken skin and season with salt and pepper.

Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 3 onions and thyme sprigs. Truss legs with cooking twine and tuck wings under bird.Arrange remaining vegetables on bottom of roasting pan and set the chicken breast-side-up on top of vegetables in roasting pan. Add ½ cup of white wine.

 Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned.

Using tongs, turn the chicken breast-side-up and baste again. Add a ½ cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.

Transfer the bird to a cutting board and tent with foil. Remove vegetables from roasting pan. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and serve with lemon jus and roasted vegetables.

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Coconut Chicken Soup

6-8 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 tablespoon dried lemongrass
• 8 ounces mushrooms, stemmed and sliced
• 6 cups chicken stock or broth
• 3 tablespoons lime juice
• ½ teaspoon red pepper flakes
• 1 pound rotisserie/roasted chicken, shredded
• 1¾ cups unsweetened coconut milk (about 1 13.5-ounce can)
• 2 tablespoons fish sauce
• 3 tablespoons chopped fresh cilantro leaves
• optional garnish: chili oil, cilantro leaves and lime wedges

INSTRUCTIONS

1. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
2. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes. If large pieces of ginger are going to bother you, hunt them down and remove.
3. Add chicken and simmer for about 4-5 minutes.
4. Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
5. Garnish as desired with chili oil, cilantro leaves and/or lime wedges.

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Roasted Tomato and Chicken Pasta

6 servings

Ingredients

1/3 cup olive oil
1 tablespoon dried italian seasoning
2 tsp sea salt
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1.5 lb tomatoes, cored and sliced in half
2 portabello mushroom caps, diced to 1/2 inch

2 boneless, skinless chicken breasts
1 tsp seasoning salt

1 package linguine pasta
1 tablespoon table salt

1/4 cup parmesan cheese, shredded
1/4 cup torn basil leaves

Instructions

1. Preheat oven to 400F.

2. Combine first 6 ingredients in bowl and mix to combine.

3. Spray a large baking dish with cooking spray (or line it with foil) and arrange tomatoes cut side up along with portobellos. Drizzle with juices from bowl and bake for 45 minutes or until tomatoes begin to brown and release juices. Set aside to cool.

4. Meanwhile drizzle chicken breasts lightly and season with seasoning salt. Place in oven along side tomatoes for 40 minutes or until they begin to brown and are lightly firm to the touch. Set aside to cool.

5. Once tomatoes have cooled, crush half of them with a potato masher (or with your fingers), removing the skins of the crushed tomatoes. Allow other half of tomatoes to remain intact.

6. Shred chicken into bite sized pieces.

7. Bring large pot of water to a rolling boil. Add salt and pasta and cook according to package directions. Once al dente, scoop a cup of pasta water out of pot before straining. 

8. Combine tomato sauce, chicken and pasta in large bowl adding pasta water if needed to moisten sauce. Top with parmesan and basil leaves. Enjoy!

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Low Carb Chicken

3-4 servings

Ingredients:

salt and pepper to season the chicken
4 large skinless chicken breasts
2 onions, peeled and diced
3 garlic cloves, smashed (or chopped)
1 tbsp anchovy paste (or you can use anchovy fillets)
1x400g | 14oz can chopped tomatoes in tomato juice
3 bunches cherry tomatoes, on the vine (optional)
3 tbsp black pitted olives
3 tbsp mini capers
1 tbsp large capers (optional)
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley
1 tbsp crushed chillies
olive oil to fry
splash sweet vermouth (optional)

Instructions:

1. Pat the chicken breasts dry with kitchen towel and season with salt and pepper. Heat 1 tbsp of olive oil in a large pan and then sear the chicken breasts on both sides until nicely coloured. Set aside.
2. Add a small splash of vermouth (or water) to the hot pan to deglaze – scrape any bits of chicken that may have stuck on the bottom. Lower the heat and add the garlic, anchovy paste and chopped onions. Cook until the onions are translucent and soft – 5-10 minutes.
3. Turn the heat up and add the chopped tomatoes and a pinch cinnamon. Fill the empty can with water and add to the pan. Stir in the the olives and capers and bring to the boil.
4. Lower the heat to a simmer and add the chicken breasts into the pan. Nestle the cherry tomatoes on the vine among them. Sprinkle with the crushed chillies.
5. Cover, and cook for 20 minutes. Take the lid off and cook for a further 10 minutes or until the chicken breasts are thoroughly cooked and sauce is slightly thickened.
6. Sprinkle with the chopped parsley and serve either with spaghetti (toss them in with the sauce) or with courgette (zucchini) noodles.

* Add a little sugar if the tomatoes are not very sweet. Add a little lemon juice to the sauce if you prefer it sharper. The courgette noodles don't need any cooking – they will soften once covered with the hot sauce.

 

Enjoy!

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Chicken Mini Pot Pies

Ingredients:

For the pie crust

315g | 2 1/2 cups plain flour 

115g | 1 stick very cold butter, cubed

50g | 1/4 cup vegetable shortening (I used Trex)

60g 1/3 cup strong Cheddar cheese, grated

2 tbsp granulated sugar

1 tsp salt

60ml | 1/4 cup ice water

1 tbsp white wine vinegar

1 egg + 1 tsbp milk for egg wash

For the filling

{enough for 4 mini pies}

500g | 17.63 oz mini chicken breasts (or leftover cooked chicken)

3 large leeks (white parts only)

130g | 4.5oz cooked chestnuts (canned or vacuum packed)

4 slices of prosciutto, chopped

1-2 tbsp butter (for frying)

few herbs (dill, sage etc) to decorate if you like

2 tbsp flour

30g | 2 tbsp unsalted butter

80ml | 1/3 cup white wine

80ml | 1/3 cup milk (or cream)

80ml | 1/3 cup chicken stock

1-2 tbsp grated Parmesan (optional)

Dash Worcestershire sauce

2 tbsp flat leaf parsley, chopped

Salt and freshly ground pepper

Instructions:

To make the pastry dough, put all the dry ingredients in a food processor and pulse briefly a few times until the mix resembles large breadcrumbs. 

Mix the vinegar and ice water then slowly pour the water into the dough while pulsing. You may not need to use all the water - stop once the dough forms clumps around the blade.

(You can also make the pastry by hand or using a pastry blender).

Line a large piece of cling film on your worktop and dip the dough on it. Pat dough it into two disks, cover and put in the fridge for at least an hour (or freezer if you are in a hurry).

To make the filling, heat a tablespoon of butter in a saucepan and add the leeks and prosciutto. Fry for 4-5 minutes until softened. 

Grill the chicken breasts for 15 minutes until cooked through then chop into bite-sized pieces (do same if using cooked chicken).

Add the chopped chicken and chestnuts into the leeks and cook for a couple of minutes. Season generously and then set aside while you make the sauce.

Melt the butter in a saucepan over low heat. Add the flour and stir. Switch to a hand whisk and gradually add the wine, milk, stock and Parmesan (if using) mixing continuously until you have a smooth sauce. Simmer until it thickens slightly. Add the chicken filling, Worcestershire sauce and chopped parsley and mix together. Check the seasoning.

Divide the filling between four 10cm/4in oven proof dishes and cool. Heat the oven to 190C | 375F.

Flour your work surface then roll out 1 of the pastry disks about 1/2cm (1/4in) thick. Stamp out rounds large enough to fit over your bowls. Brush egg wash around the rims and place the dough rounds on top. Press slightly to seal.

Brush the tops with egg wash and press some herbs on top for decoration if you like. Make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown, 35-40 minutes. Cool slightly before serving.

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Chicken & Orzo Salad

INGREDIENTS

For The Dressing

¼ cup balsamic vinegar

2 large garlic cloves

⅓ cup olive oil

Salt and black pepper

2 cups cooked orzo, cooled

1 large bunch of fresh watercress leaves

½ cup olives cut in half

¾ cup sliced red onion

¼ cup sliced green onion

¼ cup toasted pine nuts

½ cup Cotija Cheese, crumbled

1 large grilled chicken breast

Salt and black pepper

INSTRUCTIONS

Add the balsamic vinegar, garlic cloves, salt, pepper and olive oil to a blender. Blend for 30 seconds and set aside. Take the cooled orzo and place in a large bowl. Chop the leafy part of the watercress from the stems and add to the bowl.

Add the  olives and red onion. Drizzle some of the dressing over the salad and gently toss. Lay the salad onto a large platter and sprinkle the green onions, pine nuts and cheese on top. Season with salt and cracked black pepper. Slice the chicken breast on a diagonal and serve alongside the salad.

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Spinach and Feta Chicken Rolls

INGREDIENTS:

4 – 5 chicken cutlets or boneless, skinless chicken breasts (about 1.5 pounds)

coarse salt and fresh black pepper

2 cups fresh baby spinach

3/4 cup crumbled feta

1/2 cup sliced black olives

1/3 cup diced, roasted red peppers (jarred)

2 large eggs

1 teaspoon Dijon mustard

1/3 cup panko crumbs (Japanese bread crumbs)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a roasting pan or baking sheet with sides. You can line it first with aluminum foil for easy clean-up.
2. If using chicken breasts pound them to 1/4-inch thickness between two pieces of plastic wrap on a cutting board. Skip this if using chicken cutlets.
3. Season the chicken well with salt and pepper. Starting on the smaller end of the chicken breast lay down 2 layers of spinach leaves followed by a 1/4 or 1/5 (depending on how many breasts you have) of the feta, olives and red peppers. Top with another layer of spinach.
4. Roll them up and secure with a toothpick.

Set up a dredging station:

5. In a wide, shallow bowl whisk the eggs and mustard together with a dash of salt and pepper. In a separate wide, shallow bowl combine the panko, bread crumbs and Parmesan.
6. Dip the chicken in the egg then into the bread crumbs, patting them on with your hands. Place on the baking sheet.
7. Bake 25 minutes or until chicken is cooked through. Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 – 174 degrees F.

Enjoy!

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Chicken Soup with Tortilla and Avocado

6 servings

Ingredients

For Soup

• 1/4 cup extra virgin olive oil
• 4 tablespoons unsalted butter
• 2 medium yellow onions, roughly chopped (about 2-1/2 cups)
• 4 cloves garlic, peeled and sliced into quarters
• 1 green bell pepper, seeded and roughly chopped
• 6 small corn tortillas, cut into small pieces
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 2 quarts (8 cups) low sodium chicken
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper

Suggestions for Garnish

• Crushed tortilla chips
• Handful chopped fresh cilantro
• 2 cooked skinless chicken breasts, cut into bite sized pieces 
• 1-2 avocados, chopped

Instructions

1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.)
2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches; just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like.
3. Note: I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces.

* The leftover soup will thicken in the refrigerator; add a bit of water to thin it out if necessary.

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Chicken Soup with Matzo Balls

9-11 servings

Ingredients

For the Soup

• 1 pound whole chicken
• 3 medium yellow onions, peeled and quartered
• 3 turnips, peeled and quartered
• 6 carrots, peeled and roughly chopped
• 5 celery stalks with greens, roughly chopped
• 2 bay leaves
• About 10 fresh parsley sprigs
• 1/4 teaspoon celery seed
• 1-2 tablespoons chicken bouillon powder 
• Salt
• White pepper

For the Matzo Balls

• 1 box Streit's Matzo Ball Mix
• 1/2 cup vegetable oil
• 4 large eggs

For Serving

• 4 carrots, peeled and cut on the diagonal into 1-inch pieces
• 1/4 cup freshly chopped parsley or dill

Instructions

For the Soup

1. Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and 1/4 teaspoon white pepper. Cover and simmer 3-1/2 hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
2. The next day, remove the pot from the refrigerator and skim most -- but not all -- of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.

For the Matzo Balls

1. Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
2. Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into walnut-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)

For Serving

1. Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and 1/4 teaspoon pepper -- just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.)
2. Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout -- both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.

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