easy dinner – Hoots of a Night Al

Homemade 15-minute Chicken Noodle Soup

January 29, 2020 8 Comments

Brr. It’s been so chilly here lately, which means perfect soup weather! If you want a simple soup that is delicious, easy, quick, and cheap…here you go!

This took me about 15 minutes to throw together, which is about all the energy I can muster on cold weather days. What? Texans are extra fragile when it comes to cold. Check out the recipe below if you want a cozy, easy meal, too!

Homemade 15-minute Chicken Noodle Soup Recipe

Ingredients

Egg Noodles (8 oz)
Chicken Broth (80 oz)
Cooked & cubed Chicken Breast (2 cups)
- I used the pre-seasoned Lemon Pepper chicken from H-E-B, and it added a nice flavor!
- If you don’t have time to cook chicken, consider purchasing the pre-cooked, shredded rotisserie chicken from H-E-B
Sautéed vegetables (2 cups)
- Add these as preferred. I didn’t add any vegetables this time, but carrots, onions, and celery would all be great additions
Salt & pepper

Directions

Boil chicken broth. Once boiling, add egg noodles.
While waiting for chicken broth to boil, cook chicken fully on medium heat. Cut chicken into cubes.
If adding vegetables, chop and sauté them over medium heat for 5-10 minutes while noodles are boiling.
Add chicken (and vegetables if using) to noodles and broth. Heat everything evenly for another 5 minutes.
Add salt and pepper to taste and serve!

This makes around 6 bowls, so it would be great for a family dinner or for you to make Sunday and eat on for lunch all week. I think the addition of some oyster crackers would add a delicious crunch, as well!

Let me know if you make this recipe, and if there any yummy alterations you make that I should try!

Food, Recipe

3-Ingredient Roast Chicken

August 4, 2016 6 Comments

This recipe creates the most delicious, moist chicken, with minimal time and effort. All you need is chicken, lemons, and salt & pepper! Sound too good to be true? Read on!

Now, this isn’t the chicken recipe to bust out when you want to impress your friends at a dinner party. (Also, stop trying to impress your friends, they already love you…just be yourself.) It is however, simple, delicious, and goof-proof, which is EXACTLY how I like my recipes.

The only ingredients you need are a whole chicken, salt & pepper, and lemons. I usually get the Young Whole Chicken from HEB pictured below, which is roughly 3 pounds. That is more than enough for myself and my husband, but feel free to get a larger chicken if you’re cooking for more.

Preheat the oven to 350 degrees. Wash and dry your chicken and remove any of the included “innards” (I know that is the correct word, it just felt like it needed quotes.). Take your lemons and pierce them repeatedly on all sides with a fork to create holes. Liberally salt and pepper your chicken inside and out, and stuff the punctured lemons into the cavity.

I’ve cooked this on a baking sheet, in a dutch oven, and in a casserole dish, and each time it comes out great. The latter two are better, however, if you want to save the delicious juices to spoon over your chicken or for future recipes. Whatever you choose, lay the chicken breast-side down into a baking dish you’ve brushed with olive oil or pam, and place it into the oven. Cook for 1 hour at 350, and roughly 20 minutes at 400. (Your cooking times may vary if you are cooking a larger chicken.)

Once you have insured your chicken is fully cooked (165 degrees internal temperature), remove it from the oven, and let it rest on a cutting board for at least ten minutes. After that, carve into your delicious chicken, and enjoy! I typically squeeze the lemons over Louis’s chicken as he loves the citrus flavor, and you can also spoon the pan sauce over the chicken.

This chicken is so delicious, moist, and flavorful without being super lemony. I’m not a fan of lemon, so I was worried when I first cooked this, but the lemon flavor really doesn’t come through. It seems they just help the chicken stay juicy while cooking.

This dish can be paired with potatoes, salad, vegetables, or whatever you’re craving! If you’re trying to cook a whole chicken for the first time, try this simple recipe, and I know you won’t be disappointed!

3-Ingredient Roast Chicken

Ingredients

Whole Chicken
Lemons
Salt & Pepper

Instructions

Wash and dry chicken and remove innards.
Pierce lemons repeatedly with fork.
Liberally salt and pepper inside and outside of chicken.
Insert lemons into cavity.
Bake at 350 for 1 hour, and 400 for 20 minutes.
Let chicken rest for 10 minutes on cutting board.
Carve and enjoy!

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Food, Recipe

Crock-Pot BBQ Chicken Sandwiches

February 5, 2015 3 Comments

Who’s ready for a delicious, easy dinner recipe? If you’re not…um…quit reading? 🙂 I found these Crock-Pot BBQ Chicken Sandwiches months ago, and I have since made them my own with a few modifications. They have quickly become one of my go-to dinner options. Read on for the recipe!

There are only a few ingredients in this recipe: chicken breasts, garlic powder, vinegar, brown sugar, and BBQ sauce. I always use Sweet Baby Ray’s Barbecue Sauce because I can find it anywhere, it’s inexpensive, and most importantly, it’s DELICIOUS. They have several varieties, but the original is definitely the best.

Another “ingredient” I use is a Reynolds Slow Cooker liner. These can be found by the Ziploc bags at the grocery store, and they make cleaning up the Crock-Pot a cinch! No more scrubbing and scraping and taking up half of your dishwasher after each Crock-Pot meal! They’re awesome, and I would totally add them to your routine when using your slow cooker.

Once you’ve assembled your ingredients, toss everything but the chicken in your lined slow cooker. Mix the ingredients together well, add in your chicken breasts, and coat them with the sauce.

Cook the chicken on low for 4-6 hours until it is thoroughly cooked and can be easily shredded with a fork.

Once your chicken is shredded, you can serve it a number of different ways. My favorite is to spoon it onto some lightly toasted buns and serve it with my simple homemade baked fries.

I know this meal is a hit because Louis always asks for seconds when I make it! Three chicken breasts usually make enough meat for about six to eight sandwiches, depending on how much chicken you put on each one. It’s great because it is so easy to make, and it typically lasts us for two meals!

I hope you enjoy these sandwiches as much as we do! Feel free to pin or print the recipe below, and let me know if you give it a try!