Hearty Chicken Soup

My kids will actually eat this soup, vegetables and all. I'm sure it's because the veggies are pretty much pulverized and even though the kids know they're eating them, the fact that the healthy stuff isn't really recognizable makes all the difference.
Ingredients:
*1/2 small-medium onion
*handfull of baby carrots (or about 3 regular)
*3 stalks celery
*1/2 red bell pepper
*3 cloves garlic
*6 cups water
*1-2 chicken breasts, cooked, cubed and seasoned
*1 cup frozen corn
*2/3 cup barley
*2 Tbsp. chicken bouillon
*1 tsp. salt
*1/4 tsp. basil
*1/4 tsp. sage
*1/4 tsp. thyme
*1/8 tsp. pepper

Directions:
1. Shred or grate the onion, carrots, celery, red pepper and garlic. (I use my food processor.)

2. Combine all ingredients in slow cooker.

3. Cook on high for 3-4 hours (3 hours is plenty in my cooker) or until veggies are tender and barley is done.

Goes great with french bread.

Notes:
-This can also be done on the stove top. This version would be much faster but requires more vigilance. (Don't let it sit there and cook for 3 hours.)
-Add more water as needed.

BBQ Chicken

I came across this recipe a few months ago and only got around to making it just last month. I was really pleased with it and made it again last night for company.

Ingredients:
*5 large boneless, skinless chicken breasts
*1 1/2 cups ketchup
*1/3 cup mustard
*1/3 cup brown sugar
*2-3 gloves garlic
*1/4 cup steak sauce
*1/4 cup lemon juice
*3 Tbsp liquid smoke (I use the Mesquite flavor.)

Directions:
-Place chicken in slow cooker with small amount of water.

-Cook on low just until no longer pink.  Do not overcook!

-Drain water and shred chicken.

-Combine all other ingredients. Mix well.

-Pour sauce over chicken in cooker.

-Cook on low one hour more.

Recipe Source: Adapted from The Frosted Cupcake (.blogspot.com)

Cream Cheese Chicken

*2 lbs boneless chicken breast, cubed (or cut in strips or even left whole)
*1 can cream of chicken soup
*6 oz cream cheese (fat free works really well with this recipe)
*1/2 cup chicken broth
*1 packet Ranch dressing mix

-Combine soup, cream cheese, broth and Ranch mix. Stir until smooth.

-Place chicken in slow cooker. Pour sauce over chicken.

-Cook on low for 3 hours or until chicken is done.

-Serve over rice or potatoes or steamed veggies.

**This recipe also freezes really well. Double the amount and put the extra in a gallon-sized ziplock bag and freeze. When ready to eat, just thaw and heat.

Chicken and Dumplings

Ingredients:
Stew:
*2 cups carrots, chopped
*2 cups potatoes, chopped
*1 1/2 parsnips, chopped
*1 clove garlic, minced
*2 bay leaves
*1 tsp. sage
*1/2 tsp. salt
*1/4 tsp. pepper
*3-4 boneless, skinless chicken breasts, cubed and seasoned
*2 cups chicken broth
*1 can cream of chicken soup
*3 Tbsp. cornstarch

Dumplings:
*1 cup flour
*2/3 cup cornmeal
*1/2 tsp. baking powder
*1 tsp. salt
*1/4 cup milk
*1 egg

Directions:
1. Place veggies and seasoned chicken in slow cooker.

2. Mix broth, soup and seasonings, pour over chicken and veggies.

3. Cook until chicken is done (My slow cooker takes 4-5 hours on low.)

4. Remove bay leaves. Turn slow cooker to high. Combine cornstarch with small amount of water and stir into stew.

5. Dumplings: Mix dry ingredients.

6. Mix egg and milk and add to flour mixture. Stir until moistened, adding more milk if needed. Pour over stew.

7. Cook 25-30 minutes on high or til dumplings are done. Serves 8.

Recipe Source: I've long-since forgotten.

White Chili

*1 lb chicken breast, cubed
*2 cups water
*1 Tbsp chicken bouillon
*1 can white beans
*1 can chick peas (garbanzo beans)
*1 white corn or about 1 cup frozen yellow corn
*1 can mild green chilies (optional)
*1 pkg. Italian dressing mix (optional)
*salt, pepper, garlic powder, cumin to taste

Place chicken, Italian dressing, water, and bouillon in slow cooker, cook until chicken is done. Add all other ingredients. Cook on low 2-3 hours.

From the Critics
Brittany: 1

Brooklyn: 1

Damon: 1

Pasta Soup

*1 3/4 cups macaroni
*3/4 cup dehydrated carrots

*1/2 cup Parmesan cheese

*3 1/2 Tbsp. minced onion

*3 1/3 Tbsp. chicken bouillon

*1 1/2 Tbsp. parsley

*1 3/4 tsp. oregano

*1/8 tsp. garlic powder

* 10 1/2 cups water

*1 large can canned chicken (optional)

In large pot, bring water to boil. Add remaining ingredients. Reduce heat, cover and simmer for 40 minutes or until veggies and pasta are tender.

Slow Cooker: Combine all ingredients in slow cooker EXCEPT macaroni and Parmesan cheese. Cook on low 5-6 hours. Add Parmesan cheese. Stir occasionally. Cook macaroni on stove top and add to soup just before serving.

From the Critics

Brittany: 10 - "Its yummy!"

Brooklyn: 10 - "I ate way too much! I have a big tummy ache."

Damon: 10 - "I like it so much."