Sunday’s Chicken Dinner Recipe – Autumn Chicken Pot Pie

December 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Autumn Chicken Pot Pie. To make this Classic Comfort Food some of the ingredients you’ll need are Cooked Chicken, Pearl Onions, Carrots, Granny Smith Apple, and Dried Cranberries and more all in a Lemon-Ginger Pastry Crust. The recipe is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Autumn Chicken Pot Pie
A buttery, lemon-ginger pastry crust covers a filling with tender pieces of chicken, pearl onions, carrots, chunks of Granny Smith apple and dried cranberries.

Recipe Ingredients:
Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water

Filling:
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
2 tablespoons butter
1/4 cup all-purpose flour
1 tablespoon fresh ginger, minced
2 cups chicken broth
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

Cooking Directions:
1 – For Dough: In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
2 – Preheat oven to 450°F (230°C).
3 – For Filling: Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
4 – In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
5 – On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
6 – Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F (205°C) and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/autumn_chicken_pot_pie_recipe.html

Healthy Chicken Main Dish Recipes

December 8, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From thge EatingWell website and Magazine its Healthy Chicken Main Dish Recipes. Winner, Winner Chicken Dinner Recipes with recipes like Slow-Cooker Chicken and Honey-Glazed Root Vegetables, Slow-Cooker Sweet and Spicy Glazed Chicken, and Chicken Cacciatore Hoagies. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Main Dish Recipes
Find healthy, delicious chicken main dish recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier Recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Chicken and Honey-Glazed Root Vegetables
This beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day…………………

Slow-Cooker Sweet and Spicy Glazed Chicken
You can fully indulge in the sticky-sweetness this slow-cooker chicken dish offers when you know that calories, saturated fat, carbs and sugar are in check……………..

Chicken Cacciatore Hoagies
This easy chicken cacciatore, the Italian braised hunter’s dish, gets a touch of Philly when you turn it into a sandwich and call it a hoagie. This is a chicken sandwich recipe to remember………..

* Click the link below to get all the Healthy Chicken Main Dish Recipes
http://www.eatingwell.com/recipes/17932/ingredients/meat-poultry/chicken/main-dish/

Kitchen Hint of the Day!

December 8, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using your slow cooker…………………..

Place hard vegetables, like potatoes, carrots, and other root vegetables at the bottom of the slow cooker where they will have more moisture and cook swiftly.

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 20, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

“Meatless Monday” Recipe of the Week – Fettuccine Primavera

November 18, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Fettuccine Primavera. How about a Fettuccine Primavera for your Meatless Menu! Made using Broccoli Florets, Carrots, Red Bell Peppers, NESTLÉ® CARNATION® Evaporated Milk, Vegetable Broth, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Provolone Cheese and Seasoning. The recipe is from the CooksRecipes website which has a fantastic and huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Fettuccine Primavera
Fettuccine PrimaveraThe mix of different vegetables and herbs, the creaminess of the sauce, and the combination of cheeses, will make this fettuccine dish a favorite.

Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable broth
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste

Cooking Directions:
1 – Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2 – Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and vegetable broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Makes 4 servings.

Tip: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.

Nutritional Information Per Serving (1/4 of recipe): Calories: 460 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 13 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 46 g Dietary Fiber: 3 g Sugars: 8 g Protein: 22 g.
https://www.cooksrecipes.com/mless/fettuccine_primavera_recipe.html

Healthy Vegetable Side Dish Recipes

November 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Delicious and Healthy Vegetable Side Dish Recipes with recipes including; Parsnip Mash with Olive Tapenade, Spiralized Onions with Crispy Parmesan Breadcrumbs, and Honey and Orange Glazed Carrots. Find these delicious side dishes and more all at the EatingWell website. Also don’t forget you can subscribe to the EatingWell Magazine, one of my favories! Each issue is packed with great recipes and ideas. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Parsnip Mash with Olive Tapenade
Nutty parsnips make for a tasty mashed-potato substitute. For the best parsnip mash, puree the root veggie in a food processor instead of using a ricer, as parsnips are woodier than potatoes…….

Spiralized Onions with Crispy Parmesan Breadcrumbs
You may not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that make this recipe reminiscent of fried shoestring onions. And because this onion ring-inspired recipe is baked rather than fried, they’re really easy to make. Serve them as a side with burgers or as a crunchy healthy snack for game night………………

Honey and Orange Glazed Carrots
Bright and fresh, these candied carrots have just a hint of sweetness from the honey and citrus. This one-pan dish is quick and easy to make, but also has such a pretty presentation that it works both as an entertaining-worthy or weeknight side dish. Look for carrots that are similar in size so they cook evenly…………………..

* Click the link below to get all the Healthy Vegetable Side Dish Recipes
http://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

Healthy Chicken Recipes

November 3, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Recipes. Delicious and Healthy Chicken Recipes with recipes like Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes and Carrots, Lemon-Garlic Chicken with Green Beans, and Chicken and Stuffing Casserole. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Recipes
Find healthy, delicious chicken recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier recipes, from the food and nutrition experts at EatingWell.

Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes and Carrots
Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs. And everything—including fingerling potatoes and carrots—cooks on one sheet pan, so this healthy dinner is super-easy to prep and clean up after too. You can swap out the potatoes and carrots for other vegetables, such as broccoli and parsnips, but just be sure to adjust the cooking time accordingly……………….

Lemon-Garlic Chicken with Green Beans
This easy lemon-garlic chicken recipe calls for cutlets, which cook in less than 10 minutes! Can’t find them? Make your own from chicken breasts. Place each breast on a cutting board and, with your knife parallel to the board, slice into the skinny side of the chicken breast in a single smooth motion. The side of green beans is cooked right in the same pan as the chicken, so this 20-minute easy, healthy dinner is not just a snap to prepare—the cleanup is a cinch too…………

Chicken and Stuffing Casserole
Stuffing is not just for Thanksgiving with this easy chicken and stuffing casserole. And speaking of Thanksgiving, if you have leftover turkey, feel free to substitute it for the chicken in this comforting and healthy recipe. It’s also a great use for extra carrots, celery, onions and day-old bread you might have on hand around the holidays. There’s no boxed stuffing mix or canned soup in this lighter take on the comfort-food casserole, but it’s still super-easy to make. Poultry seasoning helps humble bread to taste like stuffing, while thickened chicken broth takes the place of canned soup. There are plenty of veggies in this one, too, making this a healthy casserole you can feel good about serving year-round……………

* Click the link below to get all the Healthy Chicken Recipes
http://www.eatingwell.com/recipes/18241/ingredients/meat-poultry/chicken/

Healthy Chicken Soup Recipes

October 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Soup Recipes. Welcome to Comfort Food Heaven! Delicious and Healthy Chicken Soup Recipes with recipes like Southwestern Vegetable and Chicken Soup, Creamy Chicken Noodle Soup with Rotisserie Chicken, and Chicken Fajita Soup. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Soup Recipes
Find healthy, delicious chicken soup recipes including chicken noodle, chicken rice and Asian chicken soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Southwestern Vegetable and Chicken Soup
Who wouldn’t want to eat their vegetables when they’re tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips………………

Creamy Chicken Noodle Soup with Rotisserie Chicken
This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie feel to it. We call for rotisserie chicken to streamline your prep time—look for a nice big one with lots of breast meat on it. Pair this comforting and easy soup recipe with a green salad, or, if you’re really hungry, a grilled cheese sandwich………………………

Chicken Fajita Soup
You can whip up this simple, spicy soup in a flash. This Mexican-inspired soup, with all the flavors of chicken fajitas, uses corn tortillas to help thicken the soup, keeping it gluten-free and adding tons of delicious flavor…………………

* Click the link below to get all the Healthy Chicken Soup Recipes
http://www.eatingwell.com/recipes/18201/ingredients/meat-poultry/chicken/chicken-soup/

Wild Idea Buffalo Recipe of the Week – BUFFALO WELLINGTON

October 16, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO WELLINGTON. To make this week’s recipe you can use either the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks. Included are the recipes for a Pate and Marsala or Madiera Sauce.Better than Beef Wellington, it’s Buffalo Wellington! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO WELLINGTON
(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine

Preparation:

1 – Rub individual steaks with olive oil and season with salt and pepper.
2 – Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3 – Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4 – Remove from pan, and set aside, loosely covered with saran.
5 – Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6 – Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7 – Fold in remaining sliced mushrooms and sauté for 2 minutes.
8 – Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9 – Add red wine and simmer until all liquids are gone, but pate is still moist.
10 – Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11 – Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12 – To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13 – Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.
https://wildideabuffalo.com/blogs/recipes/93350785-buffalo-wellington

It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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