This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

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Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Let’s jump right into it.

We’ll talk about the meals and how to prep them so meal time is easier for you. There are many ways to meal prep. I’m going to share the two methods I use most.

• The first method is prepping all your ingredients, then each day it’ll take about 10 minutes to fix up meals based on the ingredients you prepared.
• The second method is making individual meals, placing them in containers to have complete meals ready to eat, just heat and eat.

When beginning to plan things out, I suggest thinking about the foods you like to eat most.

Specifically, what meals do you make that your family loves: is it lasagna, or Greek style beef kabobs, or lemon garlic chicken.

Calculate how many servings you are looking to have prepped.

When you open the fridge/freezer, what do you wish was in there… breakfast items, snacks, as well as meals.

One of the most popular meals in my home is Mexican food (oh, how I love tacos, so I’ve found making taco bowls is always a good idea). I make them often… and with different protein options.

The next most popular item is. Pasta and Meat Sauce! It’s always a winner. And so many options on flavor, I’ll have to work on a post to share all the varieties I make.

I have a post on Cooking Chicken for the week all at once, which you may find helpful to prep out lots of chicken.

The list goes on… there are many favorites, some seasonal that find their way into rotation, like this pumpkin alfredo or chicken pineapple kabobs.

Everyone’s list may look different. I’ll give you recipes and options to make it work for you.

And… no, you won’t be eating the same meals each night. Unless you choose to.

Make a list of what you’d like to have for the week. Similar items will help make it easier to prep.

Such as a hot pasta meal for dinners and for lunches, cold pasta salad, chicken for dinner, and make extra to make chicken salad, or to put on salads, for instance.

Increase variety as you get the timing down to a minimum, and work on multitasking the prep. This will help reduce stress if you’re new to meal prep.

If you’ve never prepped or batch cooked, maybe start small … with 3 days of food, so it’s not overwhelming, to ensure success.

Do it your way, create a routine, or be flexible and wing it. I’m giving you ideas, what works for me, recipes, and plans, mix it up any way you’d like. Your own meal prep has changed how it looked over time, as life has changed, so has my meal prep.

Decide on what you will put the food in. What containers will stack well to fit in your fridge and freezer? Being prepared will help it go smoothly.

• Easy Instant Pot shredded chicken how-to and recipes– fast and tasty.
• Slow Cooker chicken, low and slow!
• How and why I cook chicken for the week at once
• Rotisserie chicken, a simple shortcut to getting meals on the table fast, with 30 options

I’ve set up a week of meals if you need ideas, recipes. Feel free to swap out recipes with your own, too.

• Pasta Meat Sauce
• Chicken Alfredo
• Szechuan Chicken and Vegetables
• Turkey Stuffing Meatballs
• French Bread Pizza
• Lunch- Italian Sub-Chopped Salad and/or Chicken Salad

And if you need some fun, sweet item, make these warm cinnamon apples. They taste like apple pie and take about 15 minutes to make. Grab some ice cream, and wow everyone! This is a great item to bring to a party, too. Simple and delicious, and no one can resist it! And make plenty, they’re great on pancakes, oatmeal, or yogurt!

And I typically make hard-boiled eggs to have on hand.

Meal Prep Example: This week, meal prep will look like cooking all the proteins one day, 1lb ground beef, 3 lbs chicken breast, 1 lb turkey meatballs, and cutting up all vegetables. Prep the Carbs: 2 lbs pasta, 2 cups rice. Prep the Italian chopped salad with dressing on the side to add before serving, or prep the chicken salad and hard boiled eggs.

The day of eating each meal:

• Day 1– heat the sauce, add cooked beef, heat the pasta, toss everything together, add vegetables, and serve. Place all items in containers. meal plan you’ll prep ground beef, ground chicken, and chicken.
• Day 2-Make the alfredo sauce, heat chicken and pasta, toss in the sauce. Add vegetables and serve.
• Day 3-Sauté the vegetables, add chicken, make the sauce, and add it. Serve over rice.
• Day 4- Make mashed potatoes, fresh or try these, a can of cranberry sauce, make or buy gravy, heat meatballs, add a vegetable, and serve.
• Day 5– Prepare the French bread pizza, serve with a salad

>>> Lots of options, if you don’t care for a meal I mention, swap it out for one you prefer.

Option 2 on that same list: Prep out meals, fridge or freeze them. Write on freezer tape, post-it notes, or write with chalk markers to label containers.

Prep the proteins, pasta, rice, and potatoes, cut all the vegetables, and make each meal. I like to choose three meals from the list and double two of them. Once everything is cooked, portion the meals into individual containers. Some go in the fridge, and some in the freezer.

Building a freezer stash adds variety and makes life easier for lunches or busy nights. There are always a few meals you’ll eat again and again. Those are the best ones to freeze.

When you need something quick, you’ll have a meal ready to heat and eat. Midweek, you can prep a couple of fresh meals if needed or add more to the freezer as time allows. A little multitasking helps you get more done in less time.

This is Part 1 of my meal prep series. I have many planned…

I tried to break this up into a series you will hopefully try, that you won’t be exhausted reading, and find a way to make it work for you.

Leave any questions in the comments.

Smart Meal Prep: Neutral proteins = endless flavor options

I find prepping the proteins without a specific flavor always added at the time of cooking allows you to create flexibility. Add the flavor before you heat the protein so it’s not plain. Add seasoning, or the sauce, and reheat the protein. As it heats, it will absorb the flavors.

Let’s Talk SALT:

You should definitely salt your chicken before cooking it for meal prep. Salting chicken before cooking improves its flavor and tenderness, and it also helps to retain moisture.

This is especially important for meal prep, since you want your chicken to stay fresh and full of flavor for several days. I like using coarse kosher salt because it’s easy to pinch, adds great taste, and coats both sides of the chicken breast evenly. Salt promotes a drier surface for better browning.

Do you have to eat the same meals day after day?

No. Once you figure out how to prep enough food, place some in the freezer. Then you can mix up what you’re eating by having a variety.

Maybe you don’t want to freeze meals, that’s ok. You’ll have food in the fridge. If you make a pound of pasta for 2 people, you can make 2 different sauces, so it’s not the same taste all week. Keeping it simple with the same protein, then add a different vegetable.

How many days will my meal-prepped food last in the fridge?

Sometimes that will depend on the items you make. Certain foods last longer than others. As I’m sure you know, when you have items leftover and how long before they are no longer good.

I find that the majority of the meals I make can last 5 days in the fridge. If on day 2, 3, or 4, I think I won’t get to them all by day 5, I put them in the freezer. Once frozen, if thawed, I eat them within 24 hours, ensuring they are at their best.

For the best food safety recommendations, it’s recommended not to let the food cool off to room temperature before storing. Seal containers, place in fridge.

I’ve been meal prepping for as long as I can remember. I first started by planning and prepping my lunches so I didn’t have to do it each day. I’d make something for the week and eat it each day for lunch. The next week would be something different.

In later years, I’d make all my kids’ sandwiches for the week on one day, put them in the fridge, and prep out snacks for them, so it kept the mornings less stressful.

How long does meal prep take?

Great question! I typically plan out 2 hours. I get as much as I can accomplished. I’ve been doing it for many years. I write everything down I’ll be doing, and see how to batch cook items to save time. It goes quicker as you get better at multi tasking! How long will it take you, that will all depend on how organized you are. Writing it all down will help. PRINT THIS to help.

Give me about 2 hours and I can have everything prepped, cooked, cleaned up, and tucked away—way quicker than making dinner from scratch every single night!

And who wouldn’t like a piece of cake, single slices freeze well

More reasons I like to have cooked chicken on hand or in the freezer. Need more meal options:

• Chicken Caesar Salad with Chicken– A classic Caesar salad topped with juicy seasoned chicken and crisp romaine with homemade creamy Caesar dressing.
• Green Chicken Chili– A hearty, flavor-packed chili made with tender chicken, mild green chiles, and real comfort in every bowl.
• Chicken Lo Mein– Savory noodles tossed with stir-fried chicken and vegetables in a rich, flavorful sauce.
• Chicken Fried Rice– A quick, satisfying dish of golden rice stir-fried with chicken, eggs, and veggies for an easy meal any night.

To keep everything organized…

Click here to print this meal prep organizer. It will help you gather your ideas, make a to-do list, and plan what you’ll be cooking and eating for the week.

As a reminder, don’t forget to sign up for my emails, so you don’t miss the next part of this series, and be alerted to my latest recipe. I often send 1 email a week, and you may get 2 around holidays.

Did you know email is the best way to stay in touch… it helps me send you my newest recipes, and remind you of seasonal favorites, as well as it’s the fastest way for you to get a response from me. Just reply to any email and it’ll land in my inbox!

Feel free to share this post with anyone you think may enjoy it.

Thanks for making it all the way to the end!

The post Meal Prep Made Easy -Part 1 first appeared on Created by Diane.

Bright, Fresh, and Full of Flavor: The Ultimate Jar Salads You’ll Crave All Year Long!

If you’re looking for a healthy, easy salad recipes that pack a little more punch than plain salad, these jar salads are a real winner!

These high-protein mason jar salads are always a delight to see in the fridge. I sometimes wrap a plastic fork around the top with some twine and share them.

I love using 16 oz wide-mouth jars for making jar salads, storing leftovers like SOUP, making pickled vegetables, and so many more uses.

And these leakproof lids work well when we go camping, you don’t want any liquids leaking as things get rattled around on the road.

Ingredients

• Pearl couscous (another small pasta to use orzo, ditalini, or elbows)
• quinoa (I used red quinoa)
• chickpeas (also called garbanzo beans)
• cooked diced chicken
• olives (black olives or kalamata olives)
• cucumbers (sliced and cut into quarters)
• tomatoes (small tomatoes or larger tomatoes, diced)
• feta cheese, cubed
• Add mint, chopped greens, and diced red onion if desired

Green Goddess Dressing is so yummy and just about the prettiest green ever!

And I’m listing the yummiest Greek Dressing below.

Using an immersion blender to combine salad dressing will emulsify it, creating a silky smooth and creamy salad dressing.

*Add an egg into the salad dressing to make it extra thick and creamy.

Greek Salad Dressing

• 3/4 cup oil (I use avocado oil)
• 1/3 cup red wine vinegar
• 1 egg
• 1 teaspoon oregano
• pinch coarse kosher salt and black pepper

Add in some falafel for a fun Greek version. Another option is to add this couscous.

These salads look so appetizing!

All layered and pretty, grab-and-go meals are the secret to eating healthy when life gets busy. Whether you’re headed to the office, wrangling kids at home, heading to the beach, or just trying to keep your week on track, mason jar salads make eating simple, satisfying, and seriously delicious.

All the ingredients will be packed into glass jars or the container of your choice.

Don’t forget the salad dressing. I place the dressing in 2-oz containers.

I use 2-cup glass jars, go ahead and use a 3-cup jars if you want more room to shake them.

I use this mini tart shaper to press down items in the jar to level the ingredients.

You can eat them out of the jar or pour them out into a bowl.

The flavor possibilities are endless!

Greek recipes are some of my all-time favorites.

If I see the word KABOB, I have no self-control and must give it a try.

Greek Pasta Salad recipe here, mix it in a bowl or layer it up in these jars for the best meal prep!

More Greek Inspired Recipes:

• Pickled Turnips
• Mediterranean Marinated Chicken
• Whipped Feta Dip
• Greek Chicken Breasts
• Greek Spiral Cucumber Salad
• Quinoa Tabbouleh
• Greek Pasta Salad
• Greek No-Mayo Potato Salad
• Greek Chicken Meatballs
• Greek Chicken Salad + Tomato Dressing
• Sour Cream Chicken Thighs

When will you be making these mason jar salads? If you have leftover cooked pearl couscous or quinoa, go right ahead and freeze it for next time.

Why You’ll Love This Recipe:

• Make-ahead friendly – stays crisp for 4-5 days in the fridge.

• Protein-packed thanks to quinoa and couscous.

• Customizable – switch up the veggies or grains to match your mood.

• Perfect for lunch on the go or a quick dinner.

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Jar Salads

Say goodbye to lunch stress and hello to your new favorite meal prep hack, salads in a jar. Make these Green Goddess and Greek Jar Salads with quinoa and pearl couscous or other tiny pasta.

Course Main Course, Salad

Cuisine American, Greek

Keyword chicken, pasta salad, vegetables

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 1/2 cups Pearl couscous or small pasta to use orzo, ditalini, or elbows
• 1 cup quinoa any color
• 1 16 oz can chickpeas/garbanzo beans)
• 1 1/2 lbs cooked diced chicken
• 1 cup sliced olives, black or Kalamata olives
• 2 cucumbers, sliced and cut into quarters
• 1 cup tomatoes, small tomatoes sliced or larger tomatoes diced if desired
• 4 oz feta cheese, diced/cubed, or crumbled
• OPTIONAL: chopped fresh mint, chopped greens/lettuce, and diced red onion

Instructions

• Gather your jars (or container of choice), lids and forks if needed
• Cook couscous according to directions.
• Cook quinoa according to directions.
• Drain and rinse chickpeas
• All other items should be ready to add (cut any other items you'll be adding)
• Start adding items to each jar and press down with a long spoon or tart shaper, creating the layers.
• Place dressing in small containers and place them on top for easy transport.
• Add the lids, tie on the forks if desired with twine or ribbon.
• Place in the fridge until ready to serve. Enjoy!

The post Make-Ahead Magic: Jar Salads and Pasta Salads for Stress-Free Meals first appeared on Created by Diane.

If you ever need a reicpes that will have everyone running to the kitchen, this is it.

Full of flavor this chicken zucchini pasta brings me back to our newlywed days, we’re celebrating our anniversary soon and this recipe just had to be shared…when we were first married I made it every week without fail.

It’s quick, flavorful, and filled with sweet memories from the early years. Chicken, pasta and zucchini are the foundation, with sun dried tomatos being the star of the show!

Simple ingredients, big flavor. This recipe is sure to impress wether you’re sharing it with that someone special or making it for the family or company, it’s sure to get rave reviews.

This dish is full of chicken, pasta, and vegetables…

It falls into the one dish meal category, that phrase always makes me laugh, as both my husband and my dad would say over and over how much they love “one-dish meals.”

Here are a few of their favorites.

Other popular one dish meals they love are:

• Green Chicken Chili
• Sausage Rice and Beans
• One Pot Chicken Soup
• Italian Wedding Soup
• Creamy Buffalo Chicken Pasta
• Jalapeno Bacon Mac and Cheese
• Fried Rice
• Baked Ziti
• Chili

Well, there you have it… meals easy enough to make everynight of the week and oh… you’ll have some happy bellies!

This chicken recipe has truly stood the test of time!

It’s one of those dishes that quietly made its way into regular rotation and never left.

Over the years ( three decades) It’s become a go-to favorite, not just for how simple and satisfying it is, but for the way it always seems to hit the spot. Whether it’s been a weeknight dinner, a comforting weekend meal, or something shared with friends and family, this recipe has earned its place at the table time and time again.

Newlywed Chicken Pasta – A Simple Zucchini Chicken Dinner You’ll Love

What goes into this meal:

Sun-dried tomatoes– dry or in oil… cut into bite sized pieces. If they aren’t in oil, place them in a small dish. Add a couple of tablespoons of oil and a pinch of salt, stir to combine. It’ss help flavor the sauce as the tany sweetness flavors will flavor the oil.

mushrooms– I love mushrooms, and was all set to make this dish and photograph it… the mushrooms were in the fridge, the phone rang, someone was at the front door, the dog was barking to go out, and well, as you can imagine, I got distracted.

Wow, things were much simpler when we first got married. I could make dinner without all the interruptions. Don’t laugh too loud, it can happen to anyone!

zucchini– fill this dish up with this high fiber veggie, slice evenly, cut in half as well if needed to so the pieces aren’t too large.

Pasta– I prefer bow ties in this dish as they hold the sauce and are a great size with the other items. Plus, I think they are the cutest! Barilla is my favorite brand to use. Another great option is penne.

Now onto the sauce:

It’s a lightly creamy sauce with garlic and chicken flavor, and a touch of Romano/Parmesan Cheese.

Easy Chicken Zucchini Pasta – A Weeknight Favorite from My Newlywed Days

This cozy Chicken Zucchini Pasta was the first recipe I made over and over as a newlywed. Simple, comforting, and filled with love—it’s still a favorite at our table today.

A fun backstory of my early cooking days and this recipe:

We lived in a two story house that was separated into two “apartments.” We each had a front door and a back door. The back of the house had stairs up to the second floor, and the neighbor upstairs would always comment on how she could always smell what I was cooking and how hungry she got. At first, I’d say… Oh, thanks, we’d run into each other often. As we got to know each other a little better, she’d mention she didn’t cook much…. We lived there for a year. Every week, she would see me and say OMG, what are you cooking now? I can smell the yumminess from upstairs! This is the one meal she commented on the most. I would bring her some, she seemed to really appreciate it, and she would tell me what she was planning on making for dinner. She’d open her freezer, and it was filled with frozen meals, and lots of fish sticks (I never saw a freezer filled with so many frozen meals. My mom always cooked dinner, and I learned by watching) … back to the fish sticks, which is what she said she was making that night. I remember us talking about how she grew up without someone making home-cooked meals, so frozen dinners were the norm. I offered to help her learn to cook anytime. Later that night, I recall thinking that if my husband came home to that, we’d be divorced! I knew how much he looked forward to a nice home-cooked meal. I knew how important good food was to me and how dinner was and still is my favorite meal of the day. And I loved cooking and realized how important it was to me to eat well, show others I cared by doing something I liked and was good at, so you can see how my creating this blog was a long time coming!

We’re celebrating our 30th Anniversary this week, and it seemed fitting to share the recipe we remember enjoying from the beginning

And if you like reading stories… this is a fun post on Advice and Recipes!

Meal Prep to eat good all week:

I would meal prep out usually two meals for leftovers on my days off, so we’d have food all week and my husband could take a nice hot lunch to work each day. We worked crazy hours. I worked until 8pm, and he often worked nights. But there were a few meals I recall making often, this is the one that comes to mind for both of us.

In the winter, I’d make lots of soup…

• Potato Soup
• Chicken and Dumplings
• Baked Ziti

And I still make all of those today. I would try to replicate meals we’d enjoy when we’d go out to eat.

There were many favorites and still are today…

• Chicken Francasie
• Angel Hair and Garlic
• Szechuan Chicken
• Feta Basil Balsamic Pasta Salad

Now bake to the “Newlywed Chicken Pasta” there is one step to this recipe that gives it a ton of flavor….

How can I add that great browning to my chicken?

• First, preheat your pan to about 350°
• Make sure the chicken is dry, and pat it dry with a paper towel.
• Add a small amount of oil (neutral oil, with a high smoke point) to the pan (I use this cast iron skillet), but any pan will work… and allow it to preheat well.
• Place the chicken in the heated pan, without crowding it (or with too much moisture it’ll steam as there won’t be enough air flow between teh chicken to allow it to cook and brown, creating the Maillard reaction (the golden brown that tastes delicious)
• Move the chicken as little as possible, cook until you see all white around the edges and up on the sides of each piece of chicken a bit, then turn it over, turn the temperature down just a little, still keeping it hot though.
• If the chicken is thick and the center is struggling to get to 165° internal temperature with a thermometer, cover the pan a bit with a lid or foil, without covering it completely, so steam releases and doesn’t get trapped.
  As soon as the chicken reaches 165°, remove the chicken and set it aside for 5 minutes, then slice it into strips. Then you’ll return it to the pan when you’re ready.

What is the browning of chicken called?

The Maillard reaction, it makes meat turn brown when it cooks by changing the structure of amino acids and sugars. These changes form rings that reflect light and give the meat its brown color. And salt promotes a drier surface for better browning.

Oh, how I wish I had learned photography all those years ago. I’ve always loved taking photos, I’ve had a camera since I was young. And now with cell phones it’s so easy to capture memories, but I really love finding old printed photos, they really is something special about them!

This really is my go to newlywed recipe, and 30+ years later, it’s still a winner! Some may call it marry me chicken, yep… make this for the one you love, and they’ll be compelled to marry you. The way to someone’s heart is through their stomach. Make something special, and they’ll never forget it!

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Chicken Zucchini Pasta

This will always be known as my newlywed pasta recipe. I've been making it for over 3 decades, and it never fails to impress.

Course Main Dish

Cuisine American

Keyword chicken, pasta,, zucchini

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb bow tie pasta or penne
• 1 1/2-2 lbs boneless skinless chicken breast , cut to 4" pieces for easier cooking
• 2 medium zucchini
• 8 oz mushrooms or asparagus
• 1/3 cup sun dried tomatoes in oil or dry
• 2 cloves garlic sliced or 1 tablespoon minced
• 1.3 cup Parmesan or Romano Cheese grated
• 2 cups milk
• pinch coarse kosher salt to taste
• pinch coarse black pepper to taste
• 1 tablespoon chicken bouillon This is what will give the sauce more rich delicious chicken flavor
• 2 teaspoons cornstarch up to a tablespoon of cornstarch
• 1/2 cup heavy cream if desired for additional creaminess

Instructions

• Cook the pasta according to the directions and drain.
• Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
• Once chicken is cooked to 165° remove from the pan and set aside.
• Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
• Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top. Add in a 1/2 cup milk so the sauce stays creamy!
• Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
• Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.

Notes

Add more milk or heavy cream to create the sauciness you desire. The pasta will absorb some sauce as it sits. Add additional chicken bouillon is needed as well.

The post They’ll want to marry you again and again recipe! first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

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Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.

Easy Ground Chicken Lettuce Wraps – Light, Flavorful, and Better Than Takeout!

Craving something fresh, fast, and full of flavor? These easy ground chicken lettuce wraps are your new go-to! Made with simple ingredients and packed with bold Asian-inspired flavor, they’re low-carb, high-protein, and totally delicious. Perfect for busy weeknights, meal prep, or impressing guests—no fork required!

Protein-rich, crunchy, and delicious. This is a recipe you’ll reach for be able to enjoy a quick meal in minutes.

Truth be told, my husband does not want to eat anything wrapped in lettuce. So I plate his in a bowl, and that is how I meal prep this as well.

Placing this over rice is a great way to take it from an appetizer or lunch item to a filling, cozy dinner. It freezes well, too.

You decide how you want to serve it!

The cooked filling is spooned into crisp lettuce leaves, commonly butter lettuce, romaine, or iceberg, creating a refreshing, hand-held wrap. They’re great as an appetizer, light meal, or party dish. Topping options: chopped peanuts, green onions, or a drizzle of sriracha for extra texture and flavor.

Wrap crunchy lettuce or softer butter lettuce around this tasty chicken, mushroom, and water chestnut filling.

Then top it with green onions, cilantro, and peanuts.

Or serve it over rice…

Let’s make rice!

Saute jasmine rice in a little oil to coat the rice. Stir and cook the rice until half of it is opaque and hot. Next, add the water and salt. Bring it to a boil, and simmer on low. This method produces rice that is not sticky, starchy, or clumped together. Jasmine rice portions on water to rice ratio are different, so be sure to read the directions for proper portions. For jasmine rice, it’s 1 cup rice to 1 1/2 cups water.

More on how to make rice if you want more options.

Give some of these other Asian recipes a try…

• Sesame Eggplant
• Chicken and Sausage Fried Rice
• Chicken Pho
• Simple Chicken Curry
• Crab Rangoon DIP
• Brown Sugar Soy Glazed Chicken

This recipe is kid-friendly- serve it in a bowl, it’s naturally gluten-free- using gluten-free items, and make it spicy by adding as much spice as you prefer. Add some crispy wonton strips to add more texture and crunch!

I like making these for meal prep, they freeze and reheat well. They are great over rice, or just place the filling in containers in the fridge or freezer, heat, then place the filling in lettuce.

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Chicken Lettuce Wraps

Ground chicken, mushrooms, and water chestnuts sauteed in a silky sauce, perfect for wraps or over rice in a bowl, and is great for meal prep and freezes well, too.

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword Asian, chicken, lettuce, mushroom

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs ground chicken, ground turkey, or ground pork can also use chicken breast, or chicken thighs diced
• 8 oz mushrooms, sliced
• 8 oz canned water chestnut, drained and sliced
• 1 medium carrot, julianned
• 3 green onions, sliced
• 1 small bunch cilantro, chopped
• 1/2 cup peanuts

Sauce

• 1 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon chili paste, Sambal Oelek
• 2 teaspoons sesame oil
• 1 teaspoon garlic paste
• 1-2 teaspoons chicken bouillon
• 2 teaspoons sriracha sauce

Serve with

• butter lettuce
• cooked rice

Instructions

• Prepare the sauce in a measuring cup or glass jar so it's easy to pour.
• Heat a large skillet, and add a little oil.
• Saute the ground chicken.
• Pour the sauce over the chicken and simmer on low, stirring occasionally.
• Add in the mushrooms, water chestnuts, and carrot.
• Place a lid on until the chicken reaches 165°.
• Move off the burner.
• Prepare the lettuce or have the rice ready, and plate the chicken on top of the lettuce or rice.
• Top with green onion, cilantro, and peanuts.

The post Chicken Lettuce Wraps first appeared on Created by Diane.

Crisp, cool, crunchy, salty-sweet, and full of flavor.

This Chinese chicken salad will be on repeat from now through summer, so be sure to bookmark it, print it, share it, tell your friend, or whoever. Heck, invite them over and have a party.

It’s warm and sunny out and no better time to gather all the ingredients, fry up some crisp wonton,s and enjoy.

Add in vermicelli noodles if you prefer, or fry them for the crunch. I myself like fried wontons on top. They take only a couple of minutes to make, and they are crunchy and addictive in the best way possible!

Now onto the chicken. I like chicken breast for this salad. I also like it shredded. But you can easily served dice, chopped, or large strips of chicken if you prefer.

You can bake, boil, steam, pressure cook, slow cook, use rotisserie chicken, canned chicken, leftover cooked chicken, cast-iron cooked chicken, and grilled chicken. I also have an Asian Chicken recipe that would go great in this.

Pretty much… any way you want to prepare the chicken, it’ll go well in this salad.

OMG, I love going to Chinese food restaurants and having them with spicy Asian mustard and a little duck sauce. the spicy-sweet combo is my favorite.

Which leads me to the wontons, dipping them in the duck sauce and mustard, made going to the restaurant all the more fun, but I was so happy that if you ordered takeout, they packed them up too.

How to cook the crispy wontons

To make the wonton strips, buy square wonton wrappers in the refrigerated section of the grocery store, slice them 1/2″ thick, then separate them so they don’t stick together. They are typically well cornstarched and will easily be separated.

Heat an inch or so of oil in a small pot, a 2-quart pot works well with high sides to avoid splashing and oil going everywhere, but small enough that you don’t need a ton of oil either. You’ll heat the oil to 350°, drop in some wontons to cover the bottom of the pot, and give them a toss, they’ll fry up quickly, about 2-3 minutes. Use tongs and keep moving them.

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

You can find more of my Asian Recipes Here.

I love the cold orange pieces, use fresh slices or canned mandarin orange segments.

Other fun toppings for this salad are cashsews or sliced almonds.

Add some sesame seeds as well.

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Chinese Chicken Salad

A tasty, satisfying, crunchy salad with a salty-sweet flavor combination. Filled with chicken, vegetables, and topped with a delicious dressing and crunchy wonton strips.

Course Main Dish, Salad

Cuisine American

Keyword Asian, chicken, Chinese, vegetables

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8 servings

Author Diane Schmidt – createdbydiane.com

Cost $15

Ingredients

• 8 cups chopped romaine lettuce, 1 very large head or 2 smaller heads of lettuce
• 4 cups green cabbage, shredded , napa cabbage is another option
• 2 cups red cabbage, chopped
• 2 medium carrots, julianned
• 3 green onions, sliced
• 1/4 cup chopped cilantro , start with a small bunch
• 3 cups cooked, shredded chicken breast , options in post
• 1 11oz can mandarin oranges, drained
• 1/3 cup cashews or sliced almonds
• 1-2 cups fried wonton strips , instruction in post
• 1/2 teaspoon sesame seeds , toasted and black can both be used

Chinese Chicken Salad Dressing

• 1 tablespoon oil, avocado , I use avocado oil
• 1 tablespooon sesame oil , I use toasted sesame oil
• 1/4 cup rice wine vinegar , or apple cider vinegar
• 1 tablespoon sugar , honey or maple syrup
• 1-2 tablespoons soy sauce
• 1/2 teaspoon fresh grated ginger, or 1/4 tsp dry ginger
• 1 teaspoon garlic paste, or 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice , orange juice or lemon juice
• pinch salt and pepper to taste

Instructions

• Place all cut salad items into a large bowl.
• Mix the dressing in a measuring cup or glass jar with a whisk, allowing the sweetener is dissolved and the dressing is well-blended.
• Pour the dressing over the vegetables and chicken and toss to uniformly distribute the dressing.
• Top with nuts, wonton strips, sesame seeds, and mandarin oranges.

The post Chinese Chicken Salad first appeared on Created by Diane.

This spinach pesto is full of flavor with basil, garlic, cheese, and nuts. It’s creamy and delicious and this recipe is special enough to serve to company.

Make a double batch, it’s great for large dinners, makes for perfect meal prep, and freezes well too.

This spinach pesto pasta has all the great taste of traditional pesto, but it’s much lighter while using less oil. This creamy version has a great punch of flavor with the addition of fresh lemon juice.

Ingredients:

• pasta
• cooked chicken
• chicken broth
• heavy cream
• fresh baby spinach
• chicken bouillon
• garlic
• green onions
• capers
• toasted pine nuts or walnuts
• basil
• Romano/Parmesan Cheese
• fresh lemon

For quick weeknight meals, I typically cook chicken ahead of time, or chopped rotisserie chicken is another option.

If I’m making the meal for company, I add garlic seasoning to the chicken and grill the chicken or cook it on the Blackstone, it can also be baked.

Bowtie pasta holds a nice amount of sauce in the crevices which I really like with this sauce.

This spinach pesto all starts with… lots of fresh baby spinach and is made delicious with garlic and basil. It’s made thick with a roux and has an added creaminess that is irresistible.

I just love the fresh lemon flavor added at the end, that gives this dish a fresh taste.

What else can be added to this pesto:

• Add toasted pine nuts, or chopped walnuts for added crunch.
• Add some crushed red pepper for a bit of spice.
• Another great protein option is sausage or meatballs.

More pasta recipes you might like:

• Pink Pasta Sauce
• Chicken Alfredo
• Pasta Blue Cheese and Walnut
• Screwdriver Spaghetti
• Creamy Buffalo Chicken Pasta
• Cheesesteak Mac and Cheese
• Jalapeno Bacon Mac and Cheese

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Spinach Pesto

Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken

Course Main Dish

Cuisine American, Italian

Keyword chicken, pasta,, sauce, vegetable

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pasta, bow tie or desired shape
• 1 lb cooked chicken, cubed or shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 2 teaspoons chicken bouillon
• 2 teaspoons minced garlic
• 3 green onions
• 1/3 cup capers
• 1/3 cup toasted pine nuts or walnuts
• 6 leaves fresh basil
• 1 oz Romano Cheese, grated additional cheese for topping dishes
• salt and pepper to taste
• 2 tablespoons flour
• 1 tablespoon oil (avocado)
• 1 tablespoon butter
• 1 fresh lemon, juiced

Instructions

• Cook pasta according to directions.
• Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
• In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
• Heat chicken or allow it to heat in the sauce.
• Turn off the heat and add the lemon juice and stir well.
• Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.

The post Simple Spinach Pesto Recipe first appeared on Created by Diane.

With all the delicious flavors of chicken alfredo made into this fun adaptation of chicken noodle soup.

I’m a soup lover, how about you?

This soup has become a new favorite. It’s creamy and delicious without being overly heavy.

Serve with some crusty toasted bread or a salad and be prepared to have seconds!

This recipe uses simple ingredients, you’ll be ladling it into bowls before you know it.

Ingredients

• 8 oz pasta (cellentani or your favorite shape)
• 3 cups cooked shredded chicken
• 3 carrots, diced
• 1 small to medium onion, diced
• 3 celery stalks, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups milk/cream
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste or minced garlic
• salt/pepper

Grab your favorite 5-6 quart pot (I like enameled coated cast iron)

Saute the vegetables for a few minutes in a tablespoon of oil or butter.

Next, you’ll add chicken broth,

Then, add in cooked shredded chicken (or cut raw chicken into pieces and add in, cook chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°)

Add in a half pound of pasta, (add a full pound if you want a less “soupy” meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).

Add in chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese.

Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness.

I like topping the soup with additional grated parmesan cheese, or Romano Cheese, some fresh herbs, and salt and pepper to taste.

Additional flavor options

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

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Chicken Alfredo Soup

Creamy and delicious chicken alfredo soup with noodles. Comfort food in a bowl, ready in minutes.

Course Main Course

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $14

Equipment

• 5 quart pot

Ingredients

• 8 oz Cellentain pasta, or your favorite pasta shape
• 3 cups cooked shredded chicken
• 3 medium carrots, diced
• 1 small-medium onion, diced
• 3 stalks celery, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups heavy cream or milk
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste, or minced garlic
• salt and pepper to taste

Instructions

• In a 5 quart pot over medium heat, saute carrot, onion, and celery in a tablespoon of butter or oil, stir and cook for 2-3 minutes.
• Next, add in the chicken broth.
• Then, add in the cooked shredded chicken or cut raw chicken into pieces, and add in, cook the chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°
• Add in the half pound of pasta, (add a full pound if you want a less "soupy" meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
• Add the chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese. Stir well to incorporate all ingredients.
• Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness. Cook for an additional minute, then give it a taste and be sure the soup has all the great flavor you'd like. Add additional chicken bouillon, salt, and pepper to taste. For added richness, add more butter, cream, or cheese.
• I like topping the soup with additional grated parmesan cheese, or romano cheese, some fresh herbs, and add salt and pepper to taste.

Notes

Additional options:

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

The post Chicken Alfredo Soup first appeared on Created by Diane.

There is no denying how wonderful homemade chicken noodle soup is. Prepping this out and having it in the freezer to have when you really need it is genius! So I’ve been told.

Let’s dive right in and get to what makes some soups better than others.

For chicken noodle soup, it’s all in the flavor, the chicken fat renders the best flavor.

And don’t miss my most used items to make soup and more delicious soup recieps after the recipe

Using chicken thighs is key!

While most people who want to make soup quickly might be tempted to grab chicken breast, don’t, it’ll become dry, chewy and won’t render the amazing flavor of chicken thighs.
But let’s keep is super simple (my favorite way to cook)

Use boneless skinless chicken thighs, they make for a delicious soup, without too much fat and no need to remove the skin or debone. This simple recipe will have you enjoying a bowl in no time flat!

Alternatively, you can use chicken thighs with the skin on and bone in, but I find it a lot of extra work, without exceptional benefits, boneless skinless chicken thighs offer delicious tender chicken with just enough chicken fat to create great tasting broth.

Good chicken soup..

will include carrots, onions, and celery (a mirepoix if you want to sound fancy). The magical trio is not to be missed. It can turn ordinary into fantastic since it adds so much flavor! It can enhance any soup. Chop the pieces into larger chunks or smaller dice. I often match the chopping size to the pasta shape. So the smaller the pasta shape, the smaller I chop the vegetables.

If you are not a fan of one of the items, don’t worry… either use the vegetable itself cut into really big pieces, so that after the soup is cooked you can remove that vegetable but the flavor will help make the soup taste well rounded. Another workaround to use an additional amount of chicken flavor or vegetable bouillon when making the soup so it doesn’t take like dishwater! Or check out my blended chicken soup it’s smooth if it’s the texture you don’t prefer.

• remember- chicken breasts cooking quickly and with high heat can be chewy, use chicken thighs for better texture and flavor.

Chicken thighs are really the star of the show here, dice them so they cook quickly and easily, boneless skinless chicken thighs remain juicy and tender and don’t give that dry chewy texture you can find when making soup with chicken breasts. The flavor of the chicken thighs gives the best flavoring for the chicken broth in this soup.

Veggies…

Now for the veggies… as I mentioned… the mirepoix carrot, onion, and celery.

Heat a 5 qt pot on medium heat, add butter then veggies, and saute for 1-2 minutes.

Add the diced chicken, and chicken broth and simmer on a medium-low temperature for 10 minutes or until the chicken reaches at least 165°. Don’t rapidly boil the soup, it’ll make the chicken firm and tough. Low and slower will help the chicken cook up tender and juicy. Alternatively, you can cook the chicken in an Instant Pot (pressure cooker).

This recipe makes 12- 2 cup servings…

16 oz is a nice size portion. Making this the perfect recipe to make and share, meal prep, freeze, or serve a crowd.

These 16oz wide-mouth jars are perfect for freezing, when freezing glass jars it’s suggested they do not indent before the top area. These are straight to the top, perfect for freezing. I also use these great leak-proof plastic lids for easy storage and freezing.

Can the pasta be cooked in the pot with the soup?

Yes, you can. I choose to cook them separately. Then rinse the noodles with cool water so they stop cooking and won’t absorb all the broth, preventing them from swelling up. I usually don’t mix the pasta into the soup as it gets too mushy, but I do add the pasta to the top of leftovers after the broth has cooled, to keep the soup all together avoiding the pasta getting too soft.

What noodles did you use?

I love using Al dente brand, bonnetti (which means little bonnets) golden egg noodles availabel on Amazon, or in stores as well, I just love taht they cook in 5 minutes and are adorably cute!

What other noodles are best for this soup?

I love these small crinkled-edge egg noodles. But any small pasta will work well. Egg noodles tend to be softer and less “chewy”. Ditalini, elbows, orzo, pastina, alphabets, broken spaghetti, and other small noodles are all great options.

What chicken broth should I use?

Use your favorite, I often buy cartons of chicken broth from Costco. Another option is to use chicken bouillon and water. I always have chicken bouillon on hand. Once you give the soup a taste, add chicken bouillon to reach the amount of chicken flavor you prefer. I typically add a tablespoon or two to a pot of soup this size.

When reheating the soup…

from the fridge, you can heat it in the microwave in the glass jars. I suggest heating it slowly and stirring at regular intervals.

If frozen, you can thaw it in the fridge, soak the jars in in cold water until thawed, or microwave at 30% power at 1-minute intervals and stirring at each interval. Or run a bit of water over the glass jar and slide out the frozen soup and place it into a pot and reheat slowly.

Add additional chicken broth or water and chicken bouillon if needed when reheating the soup, to ensure there is enough broth for the soup.

It’s so great to have a recipe that works well for gifting, meal prep, and freezing.

*I’ve linked more soups and items I use to make soup below after the recipe!

Making homemade soup– tips and tricks

and more soup recipes

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Chicken Noodle Soup

simple chicken noodle soup great anytime, meal prep, freezer meals, illness, comfort food days.

Course Main Dish, Soup

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Cost $17

Ingredients

• 1 tablespoon butter
• 4-6 large carrots, sliced
• 4 stalks celery, sliced
• 1 medium white onion, diced
• 4 lbs boneless skinless chicken thighs, diced into 1" pieces.
• 12 oz small egg noodles (Al Dente Golden Egg Bonnetti Noodles)
• 2 qts chicken broth (64 oz), which is 8 cups
• 1-2 tablespoons chicken bouillon

Instructions

• In a 5 quart pot, heat over medium temperature add butter, diced onion, carrot and celery and stir 1-2 minutes.
• Add in chicken stock, and diced chicken thighs and continue to heat over medium heat, avoid boiling so the chicken won't be tough.
• In a sepate pot boil the pasta according to package directions. Then drain and rinse with cold water to stop the noodles from cooking, this will also help them not stick together.
• Once chicken is cooked to 165° and tender, remove the soup from the stove.
• If eating all the soup, go ahead and add the pasta. Otherwise allow the soup to cool. Ladle soup into the jars leaving room for the noodles and allow an inch for the soup to expand when freezing in the 16 oz. jars and gift them, place them in the fridge for meal prep, or freeze them.

My list of must-have items to make soup

• Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
• Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
• Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
• a ladle is great to put soup into serving bowls and canning jars
• I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
• Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
• Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
• Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
• Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!

• Zuppa Toscano a creamy potato soup with sausage and kale, an Olive Garden Copycat Soup Recipe!
• Tomato Bisque creamy and silky and full of great flavor, goes great over pasta for a fun dinner as well.
• Spaghetti Soup my family’s favorite, bring traditional pasta dinner over to the soup side!
• Mushroom Soup a hearty vegetarian soup that tastes like a meal!
• Black Bean Soup This is always a favorite with quesadillas
• Chicken Tortilla Soup you’ll never regret making this

Want MORE SOUP RECIPES check them out here.

The post How to make Chicken Soup, recipe, storing, reheating first appeared on Created by Diane.