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Quick Healthy Rotisserie Chicken Soup

quick healthy rotisserie chicken soup

Quick Healthy Rotisserie Chicken Soup is a great recipe as seasons change.

The aroma of a healthy rotisserie chicken soup is an invitation to springtime and lighter eating. This easy recipe can easily be modified to include your family’s favorite foods.

Add a salad, plate of fresh fruits, or a light dessert and you have a great meal. After the recipe is a link to 15 soups to make with rotisserie chicken leftovers.

Get creative: sprinkle with Parmesan cheese to your liking. If your family doesn’t like tomatoes, leave them out for a totally different look and taste.

For this recipe, I used the vegetables and seasonings my family enjoys. You can start with the chicken and cream of chicken soup and toss in veggies, pasta and seasonings your family prefers: the choices are endless!

Chicken Rotisserie Soup

3 cups rotisserie chicken (cubed or shredded)

1 large package frozen mixed vegetables

1 package frozen chopped onions/peppers

1 can diced tomatoes with garlic/herbs

2 cans beans (2 varieties i.e., pinto, chili)

1 large can cream of chicken soup (and can of liquid)

2 bay leaves and salt and pepper to taste

Combine all ingredients in large stockpot and cook on medium heat for 2 hours. Add water as needed for consistency. Remove bay leaves before serving.

OPTIONS: add kale, chopped celery, sliced water chestnuts, seasonings, chicken broth for extra liquid.

Serve with salad and crackers. Keeps 5-7 days in the refrigerator; six months in the freezer.

Click here for 15 yummy looking soups made with leftover rotisserie chicken. Let me hear from you; which did you try?

Hugs,

Here’s a link to my Zesty Italian Stew recipe..

Celebrate Fall with Quick Easy Salad or Dip

Celebrate fall’s arrival with fresh ingredients for quick easy salad.

Tomatoes, peppers and onions are in good supply right now. Add a few canned goods and a fantastic dressing for people-pleasing dish.

There are a lot of variations to this quick easy salad recipe; adjust the ingredients to your families taste and to the fresh veggies available. A good option for the black-eyed peas is garbanzo beans as the peas are not as firm as I prefer for a salad.

Must include: tomatoes, black beans, frozen sweet corn, and chopped fresh cilantro. Also a must is the dressing with lime juice and red wine vinegar.

For variety: add avocado or black olives or jalapeno peppers. With this basic quick easy salad recipe, the variations are endless!

Basic recipe:

1 15oz can black beans – rinsed and drained

1 15oz can black-eyed peas – rinsed and drained

1 cup chopped fresh tomatoes – cherry tomatoes work well

1 green bell pepper – seeded and finely chopped

½ cup red onion – diced (I use 1 cup)

2 cups frozen sweet corn – thawed (add frozen if not serving immediately)

½ cup Cilantro – finely chopped

Dressing:

2/3 cup olive oil

4 tablespoons fresh lime juice

4 tablespoons red wine vinegar

1 teaspoon black pepper

2 teaspoons sugar

1 teaspoon salt

½ teaspoon garlic powder

Instructions:

1. Combine all ingredients in the basic recipe in large bowl. Hint: frozen sweet corn can be added unthawed if not served right away.

2. Combine all dressing ingredients in a separate bowl.

3. Whisk dressing and pour over other ingredients and stir well.

4. Keep refrigerated; stir well before serving. This recipe will keep fresh for several days; stir often for best enjoyment.

Not only is this a very good, nutritional salad, but it makes a great dip for tortilla chips.

Enjoy, and let me hear of your variations.

For another quick easy salad idea, click here https://www.tasteofhome.com/recipes/that-good-salad

How to Freeze Fresh Vegetables

Learn how to freeze fresh vegetables and take advantage of summer’s bounty and farmer’s markets..

Learn how to freeze fresh vegetables and eliminate waste. Often we stock up on fresh produce, and our meal plans are changed, leaving us with wasted food.

Many vegetables can be frozen fresh.

Corn on the cob, green and red peppers, onions, celery, whole tomatoes, garlic, herbs and other vegetables can be frozen as is. The key to all frozen foods is to package in air-tight containers to avoid freezer burn.

These foods generally need blanching before freezing.

Greens (remove tough stems), peas, squash, cauliflower, broccoli, celery, cabbage, green beans, and asparagus are some of the vegetables that should be blanched before freezing. Click here for an informative article on blanching foods.

Fruits or vegetables are better when frozen freshly picked, not withered or stale.

Your freezer needs to be around zero degrees for best results. Here are just a few vegetables good for freezing.Be sure foods that will be frozen with peelings on are washed and dried thoroughly before freezing.

Consider how the foods will be used later.

Veggies you will cook together in casseroles and soups can be chopped and frozen together. Cover with liquid to protect from freezer burn. Thaw and prepare as usual..

Corn can be frozen in the husk for best results. Freeze individually and then put into a freezer bag.
Squash is certainly in abundance throughout the growing season. If you are making breads, shred several kinds together and store in airtight bags or bowls. To use later in casseroles or soups, peel and chunk squash and sauté with onion and garlic before freezing. Cut large squash in chunks and steam before freezing.
Peppers can be chopped in small pieces and frozen. Lay them onto a cookie sheet in freezer to freeze, and then fill freezer bag or container. Peppers can also be frozen whole. When ready to use, cut off desired amount and keep rest in freezer. Thaw slightly before slicing.
Tomatoes can be chopped up and frozen. They can also be frozen whole. The skin will slide off easily after a few minutes of thawing.
Corn, peas, green beans and other vegetables that hold up well in cooking will generally freeze well, too.

Have fun, eat healthy, and enjoy!

While you are here, look for more tips under the health tab.