These past few weeks have been cold! With the exception of a few bright days, having outdoor temperatures below 40 degrees, nice and hearty meals are comforting. The go-to meal on a cold day is chili, however without the essentials, I was left scratching my head and short on time.
Rather than panic, I innovated, creating a dish that became an instant hit. Let’s call this Mom’s Chicken Mex Soup. Dinner was done in less than 30 minutes. I’m sharing my super easy quick and hearty meal for your next chilly night.
Start with chopping and sauteing a small onion in olive oil (I used a heavy bottom pot) on medium heat for a couple minutes, then stir in the diced chicken followed by the vegetables (be sure to drain the liquids from the cans before adding).
Pour in the chicken broth and up to a cup of water, season to taste (salt, pepper, garlic powder, etc), then simmer 15 minutes. Serve with oven toasted tortillas.
Southern Living recently posted a contest to win a copy of their “101 Ways to Cook Southern” Cookbook. Naturally, I love the kitchen, so I submitted my comment on what I believe to be the secret to Southern Cooking…or any cooking for that matter.
My secret to Southern cooking is soul. A little sprinkle of heart ~ the manner is which you take to preparing each dish, and a dash of ingenuity ~ adding that personal flair. A quick stir from my grandmother’s spoon, and there’s a dish sure to please any palate.
A good meal is not complete without a little soul….
Most times planning a meal in advance is hard for me, particularly because I am very picky and have to be in the mood for certain things. Well, one day while perusing a magazine in the doctor’s office, I stumbled across a recipe for Chicken Stroganoff. Unfortunately, just as my brain instructed my hand to reach for a pen, the doctor called me back to the room. Nonetheless, I came home with a basic idea, and a desire to create this meal. I have no formal recipes, but here goes…
3-4 boneless, skinless chicken breasts
1/2 medium white onion sliced
1 clove garlic smash-sliced
a splash of olive oil
salt, pepper, paprika – to taste
1 can cream of mushroom soup
2-3 large spoonfuls of sour cream
half bag of egg noodles cooked
I began by rinsing and slicing the chicken breasts in half (helps them cook faster). Sprinkled with salt, pepper, paprika + rosemary and a tinge of cumin (only if you have it). I let that sit for a minute while I prepped the other items.
Start boiling the water for the noodles, and heat olive oil in a separate pan for the chicken (medium heat). Once the oil was heated, I placed the onions, then garlic in the pan to cook for a couple of minutes, then placed the chicken on top of the onions.
After about 5-7 minutes, the noodles should be ready for the water and the chicken ready to flip. Another 7 minutes later, the noodles and chicken should be ready. Drain the noodles and remove chicken and onions from the pan.
Pour mushroom soup in pan, stir. Add sour cream and splash of milk. Stir. Add pepper and paprika (to taste). Heat thoroughly (even to a small boil or simmer).
Dress your plate with your vegetable of choice, noodles, then chicken atop the noodles and spoon sauce over both.
p.s. I warmed a can of green peas as my veggie…and sprinkled fresh cut portabello mushrooms and sun-dried tomatoes in the sauce just before serving for extra flavor