When recently hosting a small family meal, my husband requested a “beer can” chicken. I was, after all, looking for a gluten free meal that required a minimal amount of prep so I could enjoy our company as well. While I didn’t really roast it on a can of beer (which is pretty darn good, I might add), I do have a ceramic baking dish with a cavity for a half can of beer and a basin for the chicken to rest upside down while it bakes. Rub some ghee butter over the chicken skin, and sprinkle with poultry seasoning, salt and pepper and roast in the oven for 1 1/2 – 2 hours. You have a very moist full-size bird that only needs a bit of carving and some flavorful vegetables and a salad to make a healthy meal.
More specifically, I served a spinach raspberry pear salad, creamy mashed potatoes, roasted vegetables (parsnips, carrots & butternut squash), and Creme Brûlée for dessert. Don’t worry I’ll share those recipes soon!
Afterward, with plenty of leftover chicken I decided soup was a great way to give it a new life. After consulting several recipes, I decided to create my own based on the produce I had on hand. Typically I would recommend an egg noodle for chicken soup, but penne was what I had on hand and pasta is one of those things that can be easily substituted. It worked great. My husband’s seal of approval, proudly stated “I think it’s the best soup you’ve ever made.” I call that a win!
Blessings,
Tina
Chicken Noodle Soup
Ingredients
- 1 tbsp. ghee butter
- 1/2 sweet onion, chopped
- 3 stalks celery, chopped
- 1/2 c. carrots, chopped
- 4-6 oz. mushrooms, sliced
- 3 c. cooked chicken, chopped
- 2 sprigs fresh rosemary
- 4 c. chicken broth
- 2 c. bone broth (chicken or turkey)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 c. dried pasta (cooked al dente)
- grated Parmesan cheese
Instructions
- Chop the vegetables and saute in ghee butter in a hot stock pot (cast iron, if available) until tender, about 5 minutes.
- Add the chicken and heat until warm.
- Add the broth, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, cook the pasta in water, splash of olive oil and salt.
- Drain the pasta and combine.
- Serve with grated Parmesan cheese and your favorite bread.
Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.
