Tag Archives: chicken

Lemon Chicken Soup

Lemon Chicken Soup / Especially Edible

Cold and flu season is almost over. (Which means allergy season is almost here . . . That’s me, the resident pessimist.) Chicken soup should be on its way out, replaced by lemon bars and bunny-shaped Easter cakes. But for a friend of mine, who has chronic bronchitis, it is perpetually chicken soup season. And this recipe is too good to wait another year to share.

Lemon Chicken Soup / Especially Edible

I’ve made it multiple times for people who are under the weather, and it turns out every time. Because I’ve made more than a handful of changes to the original recipe, I’m also ridiculously proud of my “own” version. I’m no recipe developer, and I don’t know enough about the science of baking to invent a new cookie without relying on someone else for the flour-to-sugar-to-baking-soda ratio. Savory dishes are a bit easier to adjust ; for one thing, you don’t have to worry about something turning out as flat as a pancake or as dense as a hockey puck. Of all savory dishes, soup is probably the most forgiving. Judging by my success with all the modifications, this recipe certainly proved to be.

Lemon Chicken Soup / Especially Edible

Lemon Chicken Noodle Soup

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


1 Tbs. olive oil

1 lb. boneless, skinless chicken breasts

3 cloves of garlic, minced

1 onion, diced

4 carrots, peeled and diced

3 stalks celery, diced

1 cup mushrooms, diced

1 medium parsnip, peeled and diced

1 3/4 cup egg noodles

1/2 tsp. dried thyme

2 bay leaves

1 sprig rosemary

5 cups chicken stock

1 cup water

Juice of 1 lemon

Zest of 1 lemon

2 Tbs. chopped fresh parsley


Boil chicken breasts for 20 minutes, then shred or cut into bite-sized pieces.

Heat olive oil in a large pot and add garlic, onion, carrots, celery, parsnip, and mushrooms. Cook for 6-7 minutes or until tender. Add thyme and stir until fragrant, about 1 minute.

Pour in chicken stock, water, and bay leaves. Bring to a boil. Stir in egg noodles and rosemary and simmer for 7 minutes or until pasta is done. Add lemon juice and zest and garnish with parsley. Season with salt and pepper.

Recipe adapted from foodiecrush via Damn Delicious .


Pumpkin Chicken Chili

Celebrating fall’s pumpkin obsession with a savory dish.

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My taste-testers – otherwise known as my parents – put up with a lot. I invade their kitchen most nights and muck up their counters with flour and eggs and other various baking supplies. I make them try everything that comes out of the oven or off the stove, because I’m the worst kind of cook, the kind Gordon Ramsay shames every week on Kitchen Nightmares: the chef who doesn’t taste her own food. I’m a longtime anorexic, so my baking is described by my mother as “creepy” and my father as “weird.” It’s probably both, though the friends to whom I deliver weekly muffins and quick bread might disagree.

Pumpkin Chicken Chili

I do know, however, that my mother at least appreciates the Saturday dinners I make for her, the ones that don’t include the chicken- or steak-on-the-grill that my dad serves up during the week. As I’ve mentioned before, she’s not quite a vegetarian – she’ll eat meat, and it’s not that she has some moral problem with eating something with a face, but if left to her own devices I believe she’d be eating tofu breakfast burritos and black-bean rice bowls every day.

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This Saturday’s recipe – a fall-inspired chili – actually did involve chicken, but its inclusion of two cups of pumpkin were enough to scare my father away. So while he made up his plate of crackers, cheese and the dodgy-looking pickled green beans he claims are delicious, I made pumpkin chicken chili for my mother. The reaction of my official Taste Tester #1?

“It’s the best thing you’ve made.”

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It didn’t necessarily scream pumpkin, just a creamy, delicious chili. The tomatoes added bursts of sweetness, and the chicken was perfectly tender. Of course, the next words out of her mouth were, “You should try some.”

Someday. I’m working on it.

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Pumpkin Chicken Chili

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 6-8 people

Pumpkin Chicken Chili


2 Tbs. olive oil

1 large yellow onion, chopped

1 green bell pepper, chopped

3 large carrots, peeled and chopped

4 cloves garlic, minced

1 Tbs. ground cumin

1/2 tsp. ground sage

1 tsp. Cajun seasoning

1/2 tsp. cinnamon

1 tsp. salt

1 lb. boneless, skinless chicken breasts, diced

2 cups pumpkin puree

1 15-oz. can diced tomatoes, undrained

1 15-oz. can garbanzo beans, drained

3 cups chicken broth


In a large pot, heat oil over medium-high heat and add onion. Saute for 3 minutes, then add green pepper and carrots. Saute, stirring constantly, until vegetables are tender but not cooked all the way through, 5 or 6 minutes.

Add garlic and spices and cook for another minute.

Add chopped chicken and cook until meat is lightly browned.

Stir in pumpkin puree, tomatoes, garbanzo beans, and chicken broth.

Bring the chili to a full boil, then reduce the heat and simmer for 35-40 minutes, or until chicken is cooked through.


Creamy Corn Chowder

Corn, chicken, and crumbled bacon – it’s summer in a bowl!

corn chowder 2 sharp

Take a stab at the prep time on the original recipe. Got a number? How about fifteen minutes. Sure, the recipe took sneaky shortcuts like calling for already-cooked chicken breast, bacon, and corn. But even without counting the 20 minutes needed to boil the chicken and prep the other ingredients, fifteen minutes is ridiculous. Is this corn chowder, Chopped-style? I know I’m insanely slow with a knife, but unless you’re an iron chef, cutting up the vegetables, potatoes and crumbling the bacon will take you longer than a quarter-hour. It took me fifteen minutes to cut up and crumble the bacon alone. Am I doing something wrong? Probably. My knife skills are pathetic, and I can count on doubling the prep time listed for even a quick bread recipe.

Even if you’re better in the kitchen than I am, I’ll bet readying everything for the chowder will take you longer than fifteen minutes. It will also require a really, really big pot – the big red pot I typically use for soups started to overflow even before the addition of the corn, chicken, and half-and-half. I ended up dumping the entire thing into the my parents’ enormous stainless steel pot and finishing up the chowder in that. All in all, the recipe took me two hours from start to finish. None of the steps were particularly hard – they were just time-consuming. I’d say the taste was worth it, but I don’t think my family was all that thrilled to eat dinner at 9:00 pm. At this rate, I’ll be serving breakfast in the afternoon.

Creamy Corn Chowder

Creamy Corn Chowder


1 lb. boneless chicken breast

8 slices bacon

1/4 cup butter, cut into small pieces

1 large red bell pepper, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1/3 cup flour

6 cups low-sodium chicken broth

3 medium russet potatoes

2 bay leaves

2 1/2 cups fresh corn (about 4 ears)

1 1/2 cups half-and-half

1 tsp. salt

1 tsp. pepper


Boil the chicken breast for 20 minutes, until cooked through. Shred chicken with a fork. Meanwhile, boil ears of corn for 4 minutes. Cool, then cut corn from cob. Cook bacon and crumble. Peel and dice potatoes into 1/2 inch cubes.

In a large - and I mean large - pot, melt butter and saute red pepper and onions over medium heat for 3 minutes, or until tender. Add garlic and cook for another 30 seconds. Add flour and cook for 2 minutes, stirring constantly. Pour in chicken broth and whisk until well-blended.

Stir in potatoes, bay leaves, and salt and pepper. Bring mixture to a boil, stirring frequently, then turn down heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally.

Add corn, shredded chicken, bacon, and half-and-half. Simmer uncovered for 15 minutes, continuing to stir occasionally. Serve warm, adding extra chicken broth if the chowder is too thick.

Recipe from Cooking Classy , adapted from Better Homes and Gardens