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Chicken Rotisserie Noodle Soup

Chicken Rotisserie Noodle Soup

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Chicken Rotisserie Noodle Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 40
  • Cook Time: 120
  • Total Time: 2 hours 40 minutes

Ingredients

Scale

Ingredients To Make The Chicken Rotisserie Soup

  • 1 prepared rotisserie chicken
  • 3 (32 ounce )cartons of chicken broth
  • 1 small onion
  • 1 tablespoon garlic
  • 4 carrots
  • 4 stalks celery
  • ½ cup white wine
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme
  • 4 bay leaves
  • 2 tablespoon celery leaves
  • 3 tablespoon fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Ingredients To Make The Egg Noodles

  • 3 cups flour
  • 2 tablespoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 4 tablespoon milk

Instructions

To Make The Chicken Rotisserie Soup

  1. Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
  2. Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
  3. While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
  4. After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
  5. While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

  1. In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
  2. Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
  3. Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
  4. On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

  1. Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.


Nutrition

  • Serving Size: 14
  • Calories: 183
  • Sugar: 2
  • Sodium: 450
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 13
  • Cholesterol: 75
Low Carb Mozzarella Stuffed Meatballs

Low Carb Cheese Curd Stuffed Meatballs

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Low Carb Cheese Curd Stuffed Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40

Ingredients

Scale
  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1/2 cup almond flour
  • 3/4 cup grated parmesan cheese
  • 6 ounces crispy fried onions caramelized (1 can)
  • 16 ounces of garlic cheddar cheese curds
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon basil
  • 2 (14 oz) pizza sauce

Instructions

  1. In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.


Nutrition

  • Serving Size: 8
  • Calories: 627
  • Sugar: 3
  • Sodium: 1431
  • Fat: 44
  • Saturated Fat: 19
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 38
  • Cholesterol: 157
Crockpot Cuban Sandwich

Crockpot Cuban Sandwich

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Crockpot Cuban Sandwich

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  • Author: Joe | Taste & Review
  • Prep Time: 20
  • Cook Time: 360
  • Total Time: 380

Ingredients

Scale
  • 3 lbs boneless pork shoulder
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 4 x 12″ submarine roll
  • 1 lb swiss slices
  • 1 lb ham deli sliced
  • 2 cups dill pickle chips
  • 2 red onions
  • 4 tablespoons yellow mustard

Instructions

  1. In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
  2. Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
  3. Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
  4. Cut the sandwich as you desire and serve.


Nutrition

  • Serving Size: 8
  • Calories: 947
  • Sugar: 4
  • Sodium: 2617
  • Fat: 50
  • Saturated Fat: 21
  • Unsaturated Fat: 26
  • Trans Fat: 0
  • Carbohydrates: 44
  • Protein: 77
  • Cholesterol: 246
Blueberry Chicken & Blue Cheese Salad

Blueberry Chicken & Blue Cheese Salad

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Blueberry Chicken & Blue Cheese Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 15

Ingredients

Scale
  • 1/8 (10 ounce) package mixed salad greens
  • 1/3 cup of fresh blueberries
  • 1 boneless piece of crispy coated baked chicken
  • (See Recipe https://tasteandreview.com/crispy-coated-baked-chicken/)
  • 1/2 cup blue cheese crumbles
  • 1/4 cup honey roasted Pecan pieces
  • 1/4 cup crispy fried onion
  • 1 tablespoon purple onion
  • 1/8 bottle raspberry walnut salad dressing

Instructions

  1. Mix all ingredients together. Toss with dressing before serving.


Nutrition

  • Serving Size: 1
  • Calories: 758
  • Sugar: 9
  • Sodium: 1114
  • Fat: 50
  • Saturated Fat: 17
  • Unsaturated Fat: 29
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 60
  • Cholesterol: 182

This recipes calls for:

Crispy Coated Baked Chicken

Turkey & Cheese Slider

Turkey & Cheese Slider

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Turkey & Cheese Slider

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  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30

Ingredients

Scale
  • Hawaiian mini sub rolls (6 subs)
  • 24 slices of turkey
  • 6 slices provolone cheese
  • 1 stick butter
  • 4 tablespoon dijon honey mustard
  • 3 tablespoon sugar
  • Poppy seeds (garnish on top)

Instructions

  1. Preheat oven to 350ºF. Line baking tray with parchment paper. Place button of sub bun on parchment paper and then add 4 slices of turkey, 1 slice of provolone. Add top of bun. Repeat this till all 6 sandwiches are made. Melt butter and mix with dijon honey mustard and sugar until well blended. Brush mixture on top of sub buns and allow to drip between rolls. Sprinkle with poppy seeds. Bake for 20 minutes.


Nutrition

  • Serving Size: 6
  • Calories: 471
  • Sugar: 11
  • Sodium: 1366
  • Fat: 26
  • Saturated Fat: 15
  • Unsaturated Fat: 9
  • Trans Fat: 1
  • Carbohydrates: 25
  • Protein: 36
  • Cholesterol: 109
Chuckwagon slider

Chuckwagon Slider

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Chuckwagon Slider

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  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

Ingredients

Scale
  • Hawaiian mini sub rolls (6 subs)
  • 6 slices Harvati cheese
  • 12 slices ham
  • 18 slices of cot salami
  • 1 stick of butter
  • Poppy seed (garnish on top)
  • Minced Onion (garnish on top)
  • Parsley (garnish on top)
  • Garlic Powder (garnish on top)

Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.



Nutrition

  • Serving Size: 6
  • Calories: 432
  • Sugar: 2
  • Sodium: 1720
  • Fat: 28
  • Saturated Fat: 13
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 26
  • Cholesterol: 90
Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

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Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes

Ingredients

Scale
  • 5 cups of grilled cooked chicken
  • 16 oz box macaroni large rings
  • 4 celery stalks
  • 2 teaspoons dried onion flakes
  • 2 cups mayonnaise
  • 4 ounces Cool Whip
  • 1 lb green grapes
  • 2 cups cashews halves and pieces
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Instructions

  1. Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

  • The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

  • Serving Size: 20
  • Calories: 400
  • Sugar: 7
  • Sodium: 298
  • Fat: 25
  • Saturated Fat: 5
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 17
  • Cholesterol: 39