Best 7 Susans Chicken Recipes

SUSAN'S CHICKEN, VEGETABLE, AND ANGEL HAIR PASTA

Steps:

• 1. VEGETABLES: Steam the vegetables in microwave (or steamer pan, if you prefer) in preparation to adding to sauce and set aside.
• 2. PASTA: Put the Pasta water on and bring to a boil. Add the pasta and cook while preparing the sauce. Do not over cook the pasta. NOTE: Angel Hair pasta cooks very quickly. It should not be over cooked as it waits for the sauce to become ready. It would be reasonable to add the pasta to the boiling water at about the time the chicken and celery are combined, so they are done at somewhat the same time. (See additional notes on the pasta below.)
• 3. SAUCE: Saute the chopped celery and onion in your favorite cooking fat until translucent. Then put in a bowl and set aside.
• 4. Place the cut up chicken in the pan used to saute the celery and onion, add the seasonings, and cook until tender. When tender, reintroduce the celery and onion to the chicken in the same pan. NOTE: You may also cook the chicken and then slice it, if your prefer -- just add it to the celery and onion when it is ready.
• 5. Add, butter and let it melt. (She tried to use less butter but it does not make the sauce properly without it -- she said it may be possible to use 1/2 cup of olive oil if you prefer, but she has never tried it.)
• 6. Add the chopped tomato, steamed vegetables, sprinkle the parmesan cheese, and gently toss to incorporate into the butter. Cook to thicken (butter and cheese) while gently stirring for about a minute -- do not overcook the chicken.
• 7. Pour chicken and vegetable sauce over the cooked and drained angel hair pasta, sprinkle with more Parmesan cheese and serve.
• 8. ADDITION NOTES ON THE ANGEL HAIR PASTA: 1. Fill sauce pan about half full of water to which you've added salt and a pat of butter. (Susan cooks her pasta in salt only, but, Marcia says that adding flavors to the pasta water really punches up the flavor of the whole dish.) 2. Add the pasta and cook until tender NOTE: The pasta can be added to hot water or cold, depending on your preference -- just make sure it comes to a boil at some point, and then turn down the heat to simmer until tender. 3. Discard excess water (some of the spices will go down the drain, but their job is done by then, anyway) 4. Cover the pasta with the prepared sauce. 5. Toss with two forks and serve warm

SUSAN'S CHICKEN TORTILLA SOUP

Steps:

• Place water and chicken pieces in a soup pot and bring to a boil. Cover and simmer about 20 minutes, until broth is flavorful and chicken is cooked.
• Transfer to a crock pot and add the Ro-Tel, diced onion, drained corn, all the beans and liquid, and chili powder. Cook 6 hours on low power, or 3 hours on high power.
• After cooking, if more chicken is desired, stir in 1 or two cans of canned chicken with broth. Also add in the cilantro and crushed tortilla chips. Continue to cook on low power for 30 minutes, until hot and thick.
• Stir well. Ladle into soup mugs, and top with your choice of add-ons.

SUSAN'S CHICKEN STEW

Steps:

• Cut chicken into bite-sized pieces. Peel and cube potatoes. Chop onion. Trim and slice celery and carrots.
• Place chicken, vegetables (except peas), and chicken stock into a LARGE slow cooker. Stir in the soup and the Herbs de Provence seasoning.
• Cover and cook on low at least 6 hours.
• One hour before done, stir in the green peas. Cover and continue to cook. Taste for seasoning and add salt and pepper before serving.
• CALORIES: 305. FAT: 7 G. CARBOHYDRATE: 22 G. PROTEIN: 37 G. VITAMIN A: 140%. VITAMIN C: 19%. CALCIUM: 6%. IRON: 14%.

SISTER SUSAN'S CHICKEN CREPES

Steps:

• 1. boil chicken or can also bake your chicken and shred it, dice onions and chop apples and place in a bowl add in about 1/2 cup of white sauce
• 2. mix all ingredients and fill crepes, roll like enchiladas and place in a casserole dish, pour the remainder of the sauce over the top and bake in a 350 oven for about 15 to 20 minutes

CHICKEN SOUP

Steps:

• Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.
• In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
• Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.

CHICKEN PICCATA WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.