chicken Archives - Brown Acres Custom Harvesting

Kim’s Poppy Salad

This is one of our favorite summer salad recipes and it is so easy to throw together.

Kim's Poppy Pasta

Ingredients

1 box Bowtie Pasta
1 cup Cashews
1 cup Red Grapes, cut in quarters
1 bottle Brianna's Poppy Seed Dressing
1 lb. Chicken, cooked (may be canned, rotisserie or leftovers)

Instructions

Cook pasta until al dente. Cut grapes and break chicken into bite size chunks. Rinse pasta under water until cooled. Combine pasta, chicken, grapes, and ½ of the poppy seed dressing. Mix well. Add more dressing as needed.

Notes

The noodles typically absorb the dressing overnight so I add more the next day and another handful of cashews for crunch.

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Chicken Tortilla Soup

This makes a nice meal on a cold day. It gets even better the next day.

Chicken Tortilla Soup

Combine chicken with spices and heat over medium.

Add all remaining ingredients until simmering.

Garnish with your favorite toppings.

Ingredients
1/2 a Rotisserie chicken
1 tsp Adobo (Penzeys spices) ingredients listed are: (onion, garlic,black pepper, mexican oregano, cumin, cayenne pepper)
1/2 tsp chipotle
1/2 tsp garlic powder
12 cups Water
1 can Fire roasted tomatoes
1/4 tsp liquid smoke
1 Tbsp Chicken soup base (or equivalent bouillon)
1 Tbsp Vegetable soup base (or equivalent bouillon)
1 small can tomato paste
cilantro as desired
salt & pepper to taste
1 cup frozen corn

Toppings (as desired and what you have on hand)

Sour Cream
Cheddar
Salsa
Cilantro
Tortilla Chips
Rice
Beans of your choice such as black or pinto
black olives
Avocado

Directions
Break chicken into small pieces. Heat with seasonings until warm. Add remaining ingredients until thoroughly heated. Garnish with your favorite toppings.

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Chicken Dumpling Soup

This is one of our favorite soups on a cold winter day. It makes a good meal in itself.

Dough Ingredients:
2 Cups Flour
1 Egg
1 tsp. Baking powder
1 tsp. Salt
Milk (I used 5 ounces) depends on dough consistency

Soup Ingredients:

6 cups water
4 medium potatoes
1/2 stick butter
3 tsp Chicken base
1 can cream of chicken soup
5 Cups Milk
1 Cup Cream
Salt & Pepper to taste
Shredded Chicken (from leftovers or a rotisserie chicken works great)

Directions:

Start boiling the water. Peel and dice the potatoes. Cook the potatoes in the boiling water and add butter, salt-and-pepper, chicken base, and cream of chicken soup. Cook 20 minutes. Meanwhile mix all dough ingredients. I use my KitchenAid mixer with the dough hook on speed 2. Make sure to scrape the bowl and mix until resembles a dough. Split the dough into 3 pieces. Take a piece of dough and split in half, roll each half into a long snake. When the 20 minutes are up add the milk, cream and chicken. Bring to a boil. Cut the dough into very small pieces over the boiling soup. Simmer 30 minutes or until done.

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The leftovers can easily be made into a great pot pie by adding some mixed vegetables and using 2 refrigerated pie crusts. Bake @ 375° for about 35 minutes or until golden brown.