Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Yield: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 3 cups uncooked noodles (such as egg noodles or spaghetti, broken into small pieces)
• 1 cup frozen peas

Instructions for Quick and Easy Chicken Noodle Soup recipe:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
2. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
3. Add the chicken broth, water, salt, pepper, thyme, and basil to the pot. Bring the mixture to a boil.
4. Add the noodles and peas to the pot and cook until the noodles are tender, about 10 minutes.
5. Serve the soup hot.

To dress it up, you could try adding a sprinkle of fresh herbs, such as parsley or chives, on top of each serving. You could also serve the soup with a side of crusty bread or crackers.

Per serving, this recipe has about:

• 372 calories
• 7.5 g fat
• 45 g carbs
• 32 g protein

The post Quick and Easy Chicken Noodle Soup recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour 15 minutes Servings: 4-6

Ingredients:

• 1 (4-pound) whole chicken
• 1 1/2 pounds small potatoes, halved
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon, quartered
• 4 sprigs fresh thyme
• 4 cloves garlic, smashed

Instructions for Cast Iron Roast Chicken and Potatoes recipe:

1. Preheat the oven to 425°F (220°C).
2. Place a cast iron skillet in the oven to preheat.
3. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
4. Remove the skillet from the oven and place the potatoes in the bottom of the skillet.
5. In the same bowl, toss the chicken with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the paprika.
6. Place the chicken on top of the potatoes in the skillet. Stuff the lemon quarters, thyme sprigs, and garlic cloves into the cavity of the chicken.
7. Roast the chicken and potatoes in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should be at least 165°F (74°C) when measured with a meat thermometer.
8. Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
9. To serve, carve the chicken and serve with the potatoes.

To make the dish look beautiful:

• Garnish the dish with fresh herbs, such as parsley or rosemary.
• Squeeze the roasted lemon wedges over the chicken and potatoes for added flavor.
• You could also try adding a colorful vegetable, such as roasted carrots or Brussels sprouts, to the dish.

Nutrition per serving (based on 6 servings):

• Calories: 539
• Fat: 26 g
• Carbohydrates: 39 g
• Protein: 39 g

The post Cast Iron Roast Chicken and Potatoes recipe appeared first on 7ganj - Fitness , Health and Nutritions.