Chicken Stroganoff

Instead of making Swedish Meatballs I decided to make Chicken Stroganoff.  This is really easy, especially if you have tons of cooked and shredded chicken in your freezer like I do ;)

This does have canned soup in it, but I do have a few cans to use up.  You could definitely make a roux with flour and butter then add some chicken broth and use that instead of canned condensed soup.  Honestly that is what I would do, but I don't have any mushrooms so to get that mushroom flavor I am subbing canned soup.

Chicken Stroganoff
2 Cups Cooked and Shredded Chicken
4 Cups Cooked Pasta, egg noodles are my favorite but use what you have on hand
1 Can Cream of Mushroom Soup *See paragraph above on substitute*
1/2 tsp Salt
1/4 tsp Black Pepper
1 TBS Dried Parsley
1 Cup Plain Greek Yogurt

• Mix everything together except yogurt and noodles and heat on medium low until heated through
• Once warm and bubbly, remove from heat, and stir in yogurt
• Serve over noodles

This is a very quick and easy dish to prepare.  My family loves the tang of this dish and there are rarely leftovers.  If I ever do make enough it never lasts long because everyone wants the leftovers for lunch.  

Makes approximately 6 servings.  Nutritional information for 1 serving.

Nutrition Facts

Serving Size 163 g

Amount Per Serving

Calories 264 Calories from Fat 33

% Daily Value*

Total Fat 3.7g 6%

Saturated Fat 0.8g 4%

Trans Fat 0.0g

Cholesterol 79mg 26%

Sodium 407mg 17%

Total Carbohydrates 34.9g 12%

Dietary Fiber 0.8g 3%

Sugars 1.7g

Protein 21.5g

Vitamin A 3% • Vitamin C 2% Calcium 7% • Iron 13%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Low in sugar
• High in niacin
• High in thiamin

Chicken Broth w/ Slow Cooker Option

Chicken broth is really easy to make with whatever you have on hand.  It can be as basic or complex as your heart desires.  I know many people just keep two separate bags of scraps in the freezer until they are full and then make broth.  One bag with bones, skin, and meat scraps.  And one bag with veggies that have beginning to turn and/or scraps like celery tops, carrot tops, and veggie peels.

There are no real exact measurements to make broth so you can add whatever you have or omit if you don't have or like something.  The main requirement is time and it will come together well.  

Chicken Broth

Chicken Carcass (or bones and scraps equivalent to approximately 1 medium chicken)

2-3 Carrots, cut into large chunks

1 Large Onion, cut in half

3 - Celery Stalks, cut into thirds (you can use what you did for roasting the chicken)

3-5 Cloves of Garlic, leave whole

2-3 Bay Leaves

1 tsp Dried Thyme 

About 7 Cups Tap Water

• Break apart carcass and place in the pot
• Add veggies and seasoning on top of carcass
• Add water (I also add the pan juices from roasting the chicken), cover, and cook on medium low until it begins to bubble
• Turn heat down to low and simmer for about 3-4 hours
• Strain broth, discard veggies and chicken pieces, and then place broth in a covered bowl overnight (use a cheese cloth lined strainer for a more clear broth)
• Skim fat off of the top and then separate into desired measurements and freeze (I do 1 cup, 2 cup, and ice cub trays)

To make in the slow cooker you just need to adjust cooking time and method slightly.  Do everything the same except do step 3 as follows and omit step 4:

• Add water, cover, and cook on low for 10 hours (*hint* do this overnight or first thing in the morning)

Easy peasy and you will love the fresh, robust taste of homemade broth!

You can see there are still some specks of fat on the top.  I could have strained it one more time to make it even more clear and clean, but I decided not to worry too much about the small specks.  It is completely up to you.  It will still taste great either way :)

Roasted Chicken

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I bought three whole chickens to roast up and shred for meals throughout May.  So last night I decided to roast them and make some chicken broth (follow the link to see how I make my chicken broth both on the stove and in the slow cooker).  With the three chickens I was able to get enough meat for six meals next month plus about 32 cups of chicken broth.

Obviously this is a time consuming process, but I promise it is all worth it!  It saves money and there is nothing like homemade chicken broth and shredded slow roasted chicken.  Now if you are going to roast three chickens, like I did, plan on being stuck home for a while.

Everyone kept saying it smelled like Thanksgiving...It does smell FANTASTIC!

Roasted Chicken
1 Whole Chicken
4 TBS Butter, unsalted
3 Celery Stalks, cut into thirds
Salt and Pepper
Onion Powder

• Season chicken liberally with salt, pepper, and onion powder
• Place 2 TBS butter in the chicken cavity along with celery (you could also omit onion powder and put an onion in there or add some carrots or lemons...whatever you prefer)
• Cut the remaining butter evenly and place equal amounts between the skin and breast of the chicken
• Roast uncovered in a preheated 350 degree oven for about 1 - 1:30 hours or until the chicken is fully cooked and juices are no longer pink (this depends on the size of the chicken, mine were all around 4 lbs)
• Remove chicken from oven and baste with juices
• Cover loosely with foil and allow to rest for at least 30 minutes

I have a large roaster so I roasted 2 chickens together.  If you do this plan on roasting for about 30 minutes to make sure both chickens are fully cooked.  Once the chicken was cool enough I shredded them and put them in the freezer.  I saved the carcasses, veggies, and juices to make my broth.

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