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Filtering by Tag: chicken soup

Spicy Chicken and Hominy Stew

Patricia Reitz

I had the pleasure of tasting this stew at a church dinner and immediately sought out the recipe.  If you like Tex-Mex flavors, you're really going to like it.  The original recipe called for sauteed chicken breasts, but I've adapted it slightly to take advantage of precooked rotisserie chicken.  I had no idea hominy was so good - I'm dreaming of the next time I make this wonderful stew.

Items used to make this recipe:

Spicy Chicken and Hominy Stew

makes 8 servings

Printable Recipe


  • 1 tablespoon extra virgin olive oil

  • 1 1/2 cups onion, chopped

  • 6 cloves garlic, minced

  • 8 cups chicken broth (try my homemade)

  • 2 15-ounce cans hominy, rinsed and drained

  • 1 cup sliced black olives

  • 1 cup jarred green salsa or green enchilada sauce

  • 1 red bell pepper, minced

  • 3-4 cups chopped rotisserie chicken

  • 1/4 cup fresh cilantro, chopped

  • 1/2 cup sour cream (optional)

  • 1/2 avocado, chopped (optional)

  • 2 tablespoons shredded cotija or mozzarella cheese (optional)


  1. In a 6-quart casserole pan, saute onions in olive oil until translucent.

  2. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.

  3. Add chicken broth, hominy, olives, red bell pepper, and chicken.

  4. Bring mixture to a boil; reduce heat and simmer for 10 minutes.

  5. Stir in the cilantro and serve. Add optional avocado and cheese to individual bowls if desired. Makes 6 servings.

Note: Save that rotisserie chicken carcass to make homemade chicken stock!! 

Italian Chicken Noodle Soup

Patricia Reitz

My homemade chicken noodle soup has a lot of fans. I attribute its popularity to several key ingredients - rich, garlicy homemade chicken stock, loads of dried parsley, tons of chicken, and really thick country style noodles.

First I start with these wonderful Country Pasta egg noodles. They're not your ordinary noodle, no... they are extraordinary and well worth finding. What makes them so special you ask? The fact that they're really thick and hold up extremely well in soups and stews. They have a real textural quality when you bite into them. They're sold all over the country at grocery stores and price clubs. Because these noodles are so much more substantial than other brands, they take twice as long to cook, so I boil them before assembling the soup (use a large stock pot because these guys puff up quite a bit). Be sure to salt your water well, or they'll taste very bland (water should taste like the sea).

I always make a huge batch of this soup because it's so popular, but you can easily reduce the ingredients for a smaller batch. First I start with about 6 quarts of Homemade chicken stock.

Then I add lots of shredded chicken - for a batch of soup this size, I would suggest the meat from 1 1/2 to 2 chickens. I usually roast my own chickens, but feel free to use rotisserie chickens if you like.

Now I add frozen mixed veggies - I like this organic brand from Costco. I use about half of this 5lb. bag. Don't forget to add salt and pepper to taste, and throw in a decent palm-full of dried parsley - another Costco item I can't live without. Then just heat and serve.

Italian Chicken Noodle Soup

recipe serves 26, but can easily be reduced

Printable Recipe


  • 1 pound hearty soup noodles, cooked in well salted water

  • 6 quarts homemade chicken stock (recipe here)

  • shredded meat from 1 1/2 to 2 roasted chickens (recipe here)

  • 2 1/2 pounds frozen mixed vegetables

  • 2-3 tablespoons dried parsley, crushed in the palm of your hand

  • salt and pepper to taste

  • finish with a sprinkling of Parmesan cheese (optional)


  1. Combine the chicken stock, chicken, vegetables, parsley, salt, and pepper; heat stirring occasionally.

  2. Add cooked noodles to serving bowls, ladle soup on top, and finish with a sprinkling of grated parmesan cheese.