Tag Archives: Chicken

Chicken & Vegetable Soup




  • 1/2 gallon chicken stock, homemade is highly recommended but not necessary
  • 4-5 carrots, chopped (I like slicing diagonally)
  • 2 celery stalks, chopped (1/4 inch thick, including leaves)
  • 1/4 large celery root, thinly sliced
  • 1 bunch green onions, sliced
  • 1/4 head green cabbage, sliced into ribbons
  • 3 cups shredded chicken (left over from roasted chicken)
  • 1 tsp white pepper
  • A few large pinches of salt


  1.  Heat stock in a large soup pot.  Add carrots and bring to a boil.
  2. Reduce heat and simmer for 15 minutes.  Add remaining veggies and simmer for another 5 minutes.
  3. Add shredded chicken and heat for another 5-10 minutes.
  4. Serve Hot.  Reheats well, but loses color.

This would also be great with a tablespoon of tomato paste or a few eggs dropped into the broth.

Chicken-Artichoke White Pizza



Dough – Ingredients

  • 7g or 1 packet of dry active yeast
  • 235ml or 1 cup warm water (110-115 (F))
  • 200g or 1 1/2 cups white flour (bread flour for a crisper crust, AP for a chewier crust)
  • 75g or 1/2 cup wheat flour (you can use all white if you’d like)
  • 30ml or 2 Tbs olive oil
  • 6g or 1 tsp salt
  • 8g or 2 tsp honey

Dough – Directions

  1. Proof yeast in warm water with honey for 10 minutes.  Add olive oil.
  2. Combine flour and salt, then mix in wet ingredients and combine into a loose dough.
  3. Knead on a floured surface for 10 minutes or until the dough passes the windowpane test.
  4. Form into a ball and let rise in a lightly oiled bowl covered with a tea towel for 30 minutes.
  5. Halve the dough and roll out onto a stone/lightly oiled pan.  Note: if your pizza dough always springs back and won’t roll out – let it rest for 5 minutes and try again, repeat as needed.  The gluten needs time to relax.

Pizza – Ingredients

  • Pizza Dough, rolled out
  • Enough olive oil to brush the crust’s face-up side
  • 3 garlic cloves, minced
  • 1 handful of good ricotta cheese (whey squeezed out)
  • 1/2 lb. shredded brick cheese (we used “brick” an italian pizza cheese with a lot of flavor but mozzarella works well, too).
  • 1 handful of chicken (shredded/sliced, baked/grilled)
  • 1 handful of artichoke hearts
  • Big pinch of oregano, italian, or pizza seasoning

Pizza – Directions

  1. Preheat oven to 500 (F).
  2. Brush out enough olive oil to lightly over the dough.
  3. Spread remaining ingredients evenly starting with garlic, then ricotta, chicken, artichokes, shredded cheese.
  4. Pop pizza in the oven, turn oven down to 400 (F) and bake for 15 minutes.

BBQ Chicken Burgers


I’m interrupting your apparent subscription to youtube to bring you a delicious dinner plan.  My absence has a few reasons behind it.  I’ve started my last semester of graduate school (yay!) and have been caught up with a nasty cold and overall fatigue that doesn’t seem to be letting up.  The only good thing about it all is the 9-10 hours of sleep a night I’ve been getting.  I’m sure I’ll have some more things to say once seed starting begins.

I haven’t been cooking a lot lately so I’m really geeked about tonight’s dinner.  We’ve been eating a lot of pita pizzas, which are amazing and simple, or roasted chicken, but I really needed to shake it up.

BBQ Chicken Burger

Barbecue Chicken Burgers

Ingredients (Makes 4 burgers)

  • 1 sweet onion
  • 1 lb. ground chicken
  • 1/4 cup finely grated mozzarella, extra set aside for condiment
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 tsp smoked paprika
  • 1 tsp minced dried onions
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup BBQ sauce (love our Local Folks Food Sweet BBQ Sauce), extra set aside for condiment
  • Olive oil – plenty
  • 4 Buns, buttered and toasted


  1. Heat a splash of olive oil in a large pan, add Julienne sweet onion and toss.  Cook on low until caramelized.  Set aside.
  2. Toast buns (we use the onion pan for the everything).
  3. In a large bowl combine chicken, shredded cheese, bread crumbs, egg, BBQ sauce, and spices until well mixed.
  4. Heat another splash of olive oil in the large pan, add the burgers (don’t crowd them) and cook for 4 minutes.  Flip and cook for another 4 minutes.  Add cheese to the top (optional) and put a lid on the pan to finish cooking.  Even if you like medium well burgers, heat until at least 165(F) because this is poultry.
  5. Plate on toasted buns, top with caramelized onion and extra BBQ sauce.

I served these with two sides, roasted green beans (tossed in olive oil and salted) and roasted mixed potatoes.  Both and be placed in the oven before you start the burgers at 375(F) and should be done on time.  We jokingly call our mixed potatoes “oven fries” but they never turn out crispy because we always overcrowd the pan.  Delicious none the less.  We slice up yukon and sweet potatoes, soak in a little cold water to wash away some starch, dry them, toss in olive oil with some salt, pepper, and paprika.