Time for Reality Check....Chicken Soup for the Soul!

Chicken Soup for Flavor, Comfort, and for the Soul is always a welcome, whether you are on a diet...or not, but just enjoying  a nice cup, or bowl  of fresh homemade chicken soup!

As you know, I have announced my diet to the whole world, and also mentioned which kind of diet I am pursuing~
Well, I still stick to my WeightWatchers Diet that I lost 35 lbs in 3 months, which was 7 yrs ago, and have gained the weight back...only. because I just did not care, or keep track of what I'm actually eating...and that does add up over months and years...do not fool yourself, because, it does make a difference to keep track of what you are eating!

I think good home made soup is the best therapy for the soul, and also for a healthy DIET! Since I chose Weight Watchers Diet online, this time...knowing my point system, this is the best, of the best chicken noodle soup recipe that I already have been making for years, and years, but you can always revise it!  As long as you have the basic chicken soup (stock recipe) you can always revise it to your liking! The best part of it, this is acceptable on every diet you have decided to join!

Basic Chicken Stock

adapted from Weight Watchers New Complete Cookbook

4 lbs of chicken wings, legs, and  thighs, or just all chicken legs, and thighs

12 cups of water

1 large onion quartered

a bunch of carrots, scrubbed, and ends cut off

1 bunch of parsnsip scrubbed, and ends cut off

1 bunch of celery, ends cut off

a bunch of fresh flat leaf Italian parsley

a bunch of fresh dill

12 black peppercorns 

salt to taste

2 Tbsp. of organic vegetable soup base

2 bay leaves

In a large stockpot, combine chicken and water; bring to boil.Skim off the foam that rises to the surface. Add onion, carrots, and celery parsley, dill peppercorn, salt, bay leaves, and salt. Reduce the heat, and simmer , partially covered, skimming off any foam and fat, occasionally for at least 2 hours.

In a mesh colander, pour the stock over, and strain the stock. Discard the vegetables, since they are overcooked any way, and refrigerate the stock. At this point, you can use it for any other soups, sauces, or which ever recipe you prefer for an amazing recipe! Points value-1

linking to: Full Plate Thursday 1-5-12 @ Miz Helen's Country Cottage

 Thursday Favorite Things 17 Blog Hop @ Katherines Corner 

Chicken Noodle Soup...for the Soul

recipe, by Elisabeth

2 quarts=8 cups home made chicken broth 

1 1/2 cups diced 1 inch pieces of carrots

1 1/2 cups chopped yellow onion

1 cup 1 inch pieces of celery 

chicken pieces from parts, separated

16 ounces of pappardelle noodles, or any other noodles

1 teaspoon salt

1 Tbsp organic vegetable soup base

salt, and freshly ground pepper

2 Bay Leaves

In a large soup pot, combine, the broth and all the ingredients, and spices;bring to a simmer, and after that, gently simmer with the vegetables, until they are tender...approx 25 minutes.  Serve soup over noodles, or matzo balls!  Remove bone from chicken parts, and add  chunks of pieces to the soup. At the end of cooking time, you can drizzle 1 teaspoon extra virgin olive oil for a more golden color, and added flavor.Adjust, seasoning, and serve. You can garnish with your favorite chopped fresh herbs.(I added snipped fresh chives) Yield, 8 servings. Points Value 5.

Cajun Oven Fried Chicken

I hesitated to post this photo of my Cajun Oven Fried Chicken, because it seems like that's all I post is chicken dishes, and of course dishes, as in special thrift find dishes, platter, etc. There are endless possibilities to with chicken. Our family never gets tired of chicken, so therefore it is a staple dish in our family. Although this was my simple little dinner, I thought I would share this recipe, and the special flat bread I bought at my local, all time favorite supermarket, besides Whole Foods. Another story about that.

 Cajun Oven Fried Chicken

! whole chicken cut up in 8 parts, or

chicken parts, of your choice

1 Tbsp. Cajun seasoning

or a (mix of your own)

1/3 cup low-fat buttermilk

salt, and pepper to taste

1 cup Panko (Japanese breadcrumbs)

Cooking spray

Preheat oven to 400 degrees F. Combine spices and buttermilk in a shallow dish. Dip chicken pieces one at a time, into the buttermilk mixture, dredge in Panko. Place chicken pieces on a baking sheet, lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400 degrees for 40 minutes or until done. Turn chicken over, after 20 minutes. 8 pieces servings