This is one of our house favorites. Funny thing is, I open the original recipe every time I make it, but I’ve never once followed its ingredient list.
Continue readingOne Pot Moroccan Chicken and Rice
Tag Archives: one pot
Sarah’s Jambalaya
Guys! I almost dropped the ball on posting today, it’s so nice outside and I have a couple of gigs to run off to, but then these jambalaya pics appeared out of nowhere. This recipe was begging to be shared and for good reason. This jambalaya is a fan favorite and it’s a one pot meal. How can a home cooked dinner be any easier? Chop a few things, add a bunch of spices, set it and kinda forget it, cause it will be done before you finish one episode of House of Cards.
Easy Peasy Creamy Chicken Soup
Why is it so damn easy?! Here’s why: It only takes a handful of ingredients, most of which are probably in your fridge or pantry already. It’s a one-pot meal. It all comes together in twenty minutes. No fibbing here!
Creamy Chicken Soup Ingredients:
- two TBSP olive oil OR butter
- one onion, chopped
- two celery stalks, chopped
- three big carrots, chopped
- one cooked chicken breast, shredded
- 1/3 cup of flour
- three cups chicken broth (or two cups chicken broth and one cup mushroom broth)
- three cups milk
- one cup peas, cooked
- salt, pepper and thyme to taste
Creamy Chicken Soup Instructions:
- Heat olive oil or butter in a big soup pot over medium heat. Toss in the chopped onions, carrots and celery. Sauté until onions are clear and veggies are soft.
- Add the shredded chicken and mix.
- Toss in a third cup of flour. Mix all the ingredients so the flour coats everything.
- Add three cups of broth. I always use bouillon to make a tasty stock, but this time I also added some mushroom broth.
- Add three cups of milk and mix. Watch the soup and stir occasionally. After about five minutes the broth will thicken.
- Add a cup of cooked peas (I used frozen!) and a bunch of salt, pepper and thyme.
Crowd pleaser, am I right?