Chicken Soup

chicken-uncooked (enough for 1-2c. cooked)
2 vegetables-preferrably different colors like peas and carrots (doesn't matter if they're canned-undrained-1 can each, bottled-small bottle-undrained-1 bottle each, frozen-1/2 bag each, or fresh-1c. each-bite-sized)
1 can cream of chicken soup (optional-if you prefer creamier soup)
1 chicken bouillon cube   OR   1 t. chicken bouillon powder
1c. noodles of your choice (optional)
1 quick sprinkle herbs/seasonings (recommended ginger and honey)

Herbs that can be used and their health benefits to the body:

cayenne-digestion, circulation, arthritis, colds/sinuses, kidneys
celery seeds-blood pressure, muscle spasms, arthritis, kidneys, antioxidant, sedative, diuretic, inflammation
fennel-digestion, kidneys, liver, lungs
honey-antibacterial properties, natural flavor enhancer
garlic-helpful for practically everything
parsley-cancer, digestion, kidneys, liver, thyroid, blood pressure, diuretic, bad breath
rosemary-digestion, circulation, congestion, liver, cancer, blood pressure, menstrual cramps, headaches
thyme-inflammation, respiratory issues, eliminates gas, headaches, liver
mustard seed (dry mustard)-digestion, inflammation, congestion
black pepper-antioxidant

Place uncooked chicken in a large soup pan.  Choose the herbs you want to flavor your chicken--just a quick sprinkle of each (choose no more than 3 or 4).  Add water to pan--so pan is about 1/2 full.  Bring to a boil on high heat and boil until chicken is cooked (about 20-30 min. depending on how big the chicken pieces are).  Remove chicken from pan and cut up into bite-sized pieces.  Return chicken to pan.  Add the vegetables, chicken bouillon, cream of chicken soup, and noodles.  Bring back to a boil and boil until vegetables and noodles are the right consistency or 5-10 min.  May serve with crackers if you don't add noodles to the soup.  Enjoy!

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Noodles (Make Your Own Pasta)

From:  Rose Ann Schelin (4-generation family recipe)

1 egg
1/4t. salt
about 2/3c. flour

Beat egg and salt until foamy; add flour to make a stiff dough.  Put onto floured board and knead a half dozen times.  Then roll out to thickness you want your noodles to be.  Let set 2-3 hours, then with sharp knife, cut the noodles into shape you like; long stripes, squares, etc.

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Grandma's Chicken Vegetable Soup

Adapted from Produce for Better Health Foundation and the U.S. Potato Board

14&1/2 oz. can reduced-sodium chicken broth

1/2c. water

1 lb. (3 med.) potatoes, cut into 1/2-inch cubes

1 med. carrot, cut into 1/4-inch slices

1 lb. boned and skinned chicken breasts, cut into 1-inch chunks

1 med. zucchini, cut into 1/4-inch slices

3 green onions, sliced

2t. basil

1/8t. salt

1/8t. black pepper

In 3-qt. saucepan over medium heat, combine broth and water.  Cover and bring to boil.  Add potatoes and carrots; cover and cook 5 min.  Add chicken, zucchini, onions, and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7-10 min.  Season with salt and pepper.  Serves 4.

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Pineapple Orange Chicken

20 oz. can pineapple chunks, drained, juice reserved
2c. Minute brown rice, uncooked
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2T. flour
1T. cooking oil
1c. red bell pepper, chopped (optional)
1c. sugar snap peas
1/4c. reduced sodium soy sauce
2/3c. preservative free sweet and sour sauce
1 lg. orange, zested and juiced    OR    1/2c. fresh orange juice
1/2t. crushed red chilies (optional)
1/4c. toasted chopped cashews (optional)
sliced green onions (optional)

Measure reserved pineapple juice and add enough water to make 1&3/4c. liquid.  Prepare rice according to package directions using juice-water mixture.  Coat chicken pieces with flour.  Heat oil in a large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5-7 min.  Add pineapple, bell pepper, and snap peas.  Cook until slightly softened, about 3 min.  Add sweet and sour sauce, soy sauce, orange juice, and red chilies, if desired, to pan.  Stir and cook an additional 3 min. or until sauce begins to boil.  Stir in orange zest.  Serve over rice topped with cashews and green onion, if desired.  Makes 4 servings.

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