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Greek Lemon and Chicken Soup (Avgolemono)
Lunch Greek

Greek Lemon and Chicken Soup (Avgolemono)

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Congealed Chicken Salad
Lunch

Congealed Chicken Salad

4.3

Prep
15 min
Cook
60 min
Total
130 min

Instructions

  1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
  2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
  3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Buffalo Chicken Grilled Cheese
Lunch

Buffalo Chicken Grilled Cheese

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine shredded chicken, buffalo wing sauce, and blue cheese in a small bowl.
  2. 2 Preheat a small skillet over medium heat.
  3. 3 Spread 1/2 tablespoon butter on one side of a slice of bread. Place bread butter-side-down onto the skillet bottom and place pepper Jack cheese on top. Top with chicken mixture. Butter a second slice of bread with remaining butter on one side and place on top of sandwich, butter-side-up.
  4. 4 Cook sandwich in skillet until lightly browned bread and flip over; about 2 1/2 minutes per side.

By Chef Mo

Chicken, Potato, and Leek Soup
Lunch

Chicken, Potato, and Leek Soup

2.5

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Remove chicken and allow to cool. Strain stock and set aside.
  3. 3 Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  4. 4 Meanwhile debone the chicken and dice the meat.
  5. 5 Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

By georgia

Poppy Seed Chicken Pasta Salad
Lunch

Poppy Seed Chicken Pasta Salad

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
  2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Corn and Chicken Soup
Lunch

Corn and Chicken Soup

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. 2 Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

By Morris

Lemon BBQ Chicken Salad
Lunch

Lemon BBQ Chicken Salad

4.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix chicken and lemon juice in a large mixing bowl.
  2. 2 Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
  3. 3 Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

By Robin Whitworth

Ramen Bento Box
Lunch

Ramen Bento Box

Prep
5 min
Cook
5 min
Total
13 min

Instructions

  1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
  2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
  3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
  4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Hot Chicken Salad
Lunch

Hot Chicken Salad

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
  3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Traditional Mexican Street Tacos
Lunch Mexican

Traditional Mexican Street Tacos

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Buffalo Chicken Mason Jar Salads
Lunch

Buffalo Chicken Mason Jar Salads

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
  2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
  3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Honey-Sesame Leftover Rotisserie Chicken Salad
Lunch

Honey-Sesame Leftover Rotisserie Chicken Salad

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
  2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
  3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Slow Cooker Cheesy Chicken Enchilada Soup
Lunch

Slow Cooker Cheesy Chicken Enchilada Soup

4.0

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Veggie Chicken Pasta
Lunch

Veggie Chicken Pasta

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  3. 3 Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  4. 4 Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

By dnce4mee

Billy's Pasta Salad
Lunch American

Billy's Pasta Salad

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
  2. 2 Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

By REDNECKGRL