Chance’s bowl for dinner
Whenever we have chicken breasts with the bone in I boil them for 20 minutes before we put them on the grill. I save the water to use anytime a recipe calls for chicken broth. It’s easy to put into any container and freeze and saves quite a bit of money in the long run.
Last week we had bone in chicken breasts and I saved one after we grilled it to make a quick chicken noodle soup. We had great weather over the Easter weekend but are back down into the low 40’s for the next few nights so figured what better way to warm ourselves up!!
Here is what I used:
6 cups of homemade chicken broth
2 cups of water with 2 chicken bouillon cubes
one finely diced carrot
one finely diced stalk of celery and the leaves to boil in the pot with the soup
one finely diced onion
one nice sized bone in chicken breast pulled off the bone
one bay leaf
salt/pepper to taste
8 oz cooked wagon wheel pasta
Combine everything into a stock pot and boil until the vegetables are tender. Put the pasta into a soup bowl and spoon the soup over it.
**note: I do not combine my pasta into my soups as it becomes too soggy. I always keep it on the side until we are ready to eat and add it then**
Served with our left over dinner rolls from Easter and everyone is happy!!
What to do with all of that leftover ham after Easter?? Or maybe looking for a quick soup to fill you up with a piece of bread? Well this soup will not disappoint.
This was “souper” easy to make and the kids ate 2 bowls each. I made this from leftover ham I had frozen from Christmas. A slice of fresh bread and this was a great quick and easy meal!! As always you do not have to follow my recipe religiously except for the flour and milk!!
Chunky Potato Soup
- 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
- 2 c water
- 1 small onion
- 3 TBS butter
- 3 TBS all-purpose flour
- Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
- Ground black pepper
- 3 c milk
- 1/2 tsp sugar
- 1 c shredded cheddar cheese
- 1 c cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender
Drain, reserving liquid. Set aside potatoes.
Measure 1 c cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion.
Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in) Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition
Add cheese and ham again stirring well
Simmer over low heat 30 minutes, stirring frequently.
Serve with warmed bread!! YUMMM
Let me know if you try it and if you found it as great as we did!!