KNR, p. 255 “Easy Chicken Soup”


Honestly, it’s been odd doing the grocery shopping during this time of shortages. I head to the usual aisles for the produce and find a ready supply of celery and carrots, but not always potatoes of any kind. Fresh onions and garlic? None in sight for days. Our store makes rotisserie chicken every day, so when we can’t find raw chicken in the meat section, we grab a cooked garlic roast chicken which can serve four hungry people – more if you make soup with it.


We picked this soup recipe for Kerrian’s Notebook because the ingredients have been available every day, no matter which large grocery store we visit. We’ve made it several times during the last three weeks, so it’s definitely been taste-tested. Adjust the spices to your family’s palate.


"Easy Chicken Soup"
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 1 32ounce box of low sodium chicken broth (Swanson’s has a nice organic version)
  • 1 teaspoon sea salt
  • 1.5 cups sliced fresh baby carrots
  • 1.5 cups diced fresh celery, 1/4 inch pieces
  • 1 cup canned diced potatoes
  • 1/2 cup potato water from diced potato can
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • 1 cooked rotisserie chicken
  • 1/2 cup canned young sweet peas
  1. In large soup pot, sprinkle sea salt evenly on bottom of pan.
  2. Add carrots, celery, and one cup of the chicken broth, cover the pot and simmer on medium high heat until carrots and celery are tender, ten to fifteen minutes, stirring every five minutes.
  3. While celery and carrots are simmering, chop the rotisserie chicken into 1/2 inch pieces, (about 3 cups) and set aside.
  4. Reduce heat to medium, add diced potatoes, potato water, garlic powder, and onion powder to pot and stir.
  5. Add 3 cups chicken broth to the pot and stir.
  6. Add 3 cups chopped chicken to the pot and stir until well mixed.
  7. Cover pot and heat soup mixture for about ten minutes until it bubbles around the edges, stirring occasionally.
  8. Add peas to the pot, tossing gently, and heat another five minutes.
  9. Remove from heat and serve with crusty bread or crackers.

As with any home prepared food, the leftovers keep for up to four days in the refrigerator.

Good news: it can be frozen in individual portion containers, and freezing extends the shelf life for two weeks. So double the recipe and you’ll have enough for another night. You might want to add more chicken broth when reheating.





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KNR, p. 48 “Jalapeno Peach Chicken Drumsticks”

Jalapeno Peach Chicken


It’s playoff time! Whether it’s the World Series, the Stanley Cup or the SuperBowl, this recipe works for all seasons.


It’s time for comfort food, snack food, food that’s easy to eat as we flip from channel to channel. Sometimes the neighbors host the gatherings, so we like to have food that is not going to spill during transport.


One of my buddies came up with this one. Spicy & sweet in the same mouthful. Depending on what kind of pepper jelly you are able to score at the grocery, it can be mild or fiery hot. We like jalapeno jelly, but even that comes in levels of fire. Habanero would light the grill all by itself.


Let the games begin!


5.0 from 1 reviews
Kerrian's Favorite Jalapeno Peach Chicken
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Easy to make. Great taste!
  • 3 pounds chicken drumettes and drumsticks with skin
  • 1 cup Progresso garlic & herb fine breadcrumbs
  • 1 cup unbleached flour
  • ½ cup jalapeno jelly
  • ½ cup peach preserves
  • ½ cup water
  • sea salt
  • 1/2 cup (no msg) chicken broth
  1. Preheat oven to 425.
  2. Salt the chicken with sea salt, all surfaces
  3. Put chicken, flour and bread crumbs in a gallon zip-loc bag and shake until the chicken is coated evenly.
  4. Mix the jalapeno jelly, peach preserves and water in a bowl to make basting sauce.
  5. Arrange the chicken in one layer in a roasting (or grilling) pan and coat the chicken with the basting sauce.
  6. Place in oven for 25 minutes. Turn chicken and baste again if needed.
  7. Add chicken broth to pan and continue to bake for another 25 minutes, or until chicken is lightly brown.


Serve with sour cream, ranch dressing, or leftover basting sauce for dipping.


*Photo by Patti Phillips











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KNR, p. 112 “Chicken Veggie Feta Stir-fry”


Chicken Vegetable Feta Stir-fry

Sheila left me on my own for dinner.


I know. I’m a big boy and I could always have fired up the grill or ordered take-out if I needed to. But, I was on a mission to prove that I could throw together something tasty that did not involve cooking over hot coals.


I opened the fridge and found some cooked chicken cutlets (Sheila never leaves an empty refrigerator) and I scrounged around for other stuff to mix with the chicken.


Zucchini from the garden, tomatoes from the neighbor, and feta cheese left over from the Greek Salad we had for lunch. My mouth was watering already.


Easy dish, combining fresh produce and leftovers. Sheila gave me a thumbs-up when she saw the photo. Try it and let me know what you think.  🙂


Kerrian's Notebook, p.112 "Chicken Vegetable Feta Stir-fry"
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2+
  • 2 cooked chicken cutlets, cut into 1 inch chunks
  • 2 cups raw zucchini, cut into 1 inch chunks
  • 2 small tomatoes, cut into 1 inch chunks (about 2 cups)
  • 1 Tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon fresh squeezed lemon juice
  • 3 Tablespoons crumbled feta cheese
  1. Saute chicken, spices and veggies in the olive oil, until heated through.
  2. Tomato will start to disintegrate in about 8-10 minutes.
  3. Stir frequently.
  4. Add 2 tablespoons feta cheese and stir until cheese starts to melt.
  5. Remove from heat and place directly on plates.
  6. Sprinkle 1 tablespoon feta cheese over finished dish.
  7. Serve warm.
  8. Makes two generous portions.


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