In family/ recipes

two kid approved recipes

I’ve said it once, I’ll say it again…I am no cook. However, when I find recipes the kids will eat up with no complaints, well, those are share-worthy! I found both in my Southern Living magazine, but each are tweaked for ease and personal taste.

Soulful Chicken Soup

2 lb. boneless chicken thighs
3-4 whole carrots, cut into ½ inch pieces
2-3 celery cut into ½ inch pieces
1 medium leek (white and light green parts only)
2 garlic cloves
1.5 tsp table salt
8 cups of chicken broth
2 cups of wide egg noodles

  1. Place chicken and all other ingredients except noodles in a slow cooker on low 6 hours or until chicken and veggies are tender.
  2. Remove chicken from slow cooker, shred and return the meat to the slow cooker. Stir in noodles and cook on high for 15-20 minutes until tender.


Chicken-Broccoli Mac and Cheese with Bacon

6 oz. uncooked large or regular elbow macaroni
3 cups pre-chopped broccoli florets
5 bacon slices, chopped
12 oz. skinless, boneless chicken breasts, cut into ½ inch pieces
1 tsp kosher salt, divided
1 tbsp minced fresh garlic
1 ¼ cups low fat milk
1 cup unsalted chicken stock
¼ cup all purpose flour
5 oz. sharp cheddar cheese

  1. Preheat broiler to high. Cook pasta according to package directions. Add broccoli to the pot during last two minutes of cooking. Drain.
  2. Cook bacon and reserve 1 ½ tsp drippings. Sprinkle chicken with ¼ tsp salt. Cook chicken in hot drippings for approximately 4-5 minutes. Sprinkle with garlic and continue cooking 2 minutes.
  3. Whisk together milk, stock, flour, and remaining salt then add to skillet. Brink to a boil, stirring often. Cook 2 minutes or until thickened. Stir in past mixture and addd 2 oz cheese. Top with bacon and remaining cheese. Broil 2 minutes.


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