Chicken Ramen

Ingredients

For The Soup:

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg**

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Nutrition

Calories: 369kcal | Carbohydrates: 18g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 235mg | Sodium: 2694mg | Potassium: 925mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6545IU | Vitamin C: 66.7mg | Calcium: 218mg | Iron: 4.1mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Grilled Hawaiian Teriyaki Chicken Bowls

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin

Hawaiian BBQ Chicken Wraps

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
• salt and freshly ground black pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup pineapple , chopped (fresh or canned)
• 1/4 red onion , chopped
• 1 romaine heart , chopped
• 1/4 cup fresh cilantro , chopped
• 4 large flour tortillas (wheat or white)

Instructions

1. Heat oil in a large skillet over medium high heat. 
2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
5. Roll, burrito style and secure with a toothpick. Serve immediately.
6. Consider serving these with a BBQ side dish.

Chicken Marinade

Ingredients

• 2 lbs. Chicken Breasts Tenders, or Thighs
• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

Chicken Taco Soup

Ingredients

• 1 onion
• 1 can chili beans 16oz
• 1 can black beans 15oz
• 1 can whole kernel corn, drained 15oz
• 1 can tomato sauce 8oz
• 1/2 cups chicken broth
• 2 cans diced tomatoes with green chilies 10oz
• 1 pkg taco seasoning
• 2 cups shredded chicken
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 8oz cheddar cheese shredded
• sour cream, tortilla chips, lime cilantro optional

Instructions

1. Mix onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning,and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
2. Serve warm. Additional toppings may included Cheddar cheese, sour cream, lime wedges and crushed tortilla chips, if desired.
3. *Can also be cooked over the stove in a stock pot. Heat for 30 minutes until all ingredients are hot and well blended.
   
   Notes: This soup was super simple. I added more seasonings and some chicken  better than boullion and it turned out scrumptious.

Better Than Take Out Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts
Prepare noodles according to package instructions.

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar
Whisk together ingredients. Serve several tablespoons over pad thai.

Notes: This dish I absolutely perfect! I have shared this with several people and they all have loved it! Original Recipe.

Teriyaki Chicken and Rice Casserole

 

Ingredients:

• ¾ cup low sodium soy sauce
• ½ cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• ¾ teaspoon ground ginger
• 1 teaspoon olive oil
• ½ teaspoon minced garlic
• 2 tablespoons corn starch
• 2 tablespoons water
• 1 ½ lbs boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (look for the un-sauced stir fry or Asian varieties that only include zero-point veggies for WW)
• 1 cup drained canned pineapple tidbits or chunks (packed in juice or with no added sugar)
• 3 cups cooked brown rice

Directions:

1. Pre-heat the oven to 350.
2. Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
4. Lay the raw chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over top of the chicken. Place the chicken in the oven and cook for 30-35 minutes until breasts are cooked through*. Remove the dish from the oven and shred the chicken right in the dish using two forks.
5. *While the chicken is cooking, steam or cook your frozen vegetables according to package directions.
6. When the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished. Stir everything together in the casserole dish until well combined. Return the dish to the oven and cook for 15 minutes. Remove from the oven, drizzle with the remaining sauce and serve.

Notes: Uses a lot of pans. I liked to grill my pineapple first before adding it at the end. Very yummy and very simple!! 

Chicken Marsala

Ingredients *Double the sauce... its that good*
1/2 cup flour
1 tbs Essence (recipe follows)
2 skinless chicken breasts cut in halve and pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken broth
Salt and Freshly Ground Pepper

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium heat until very hot but not smoking. Add 1 tbsp of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tbsp of the remaining butter to the pan and add the mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove the browned bits from the pan. When the wine has reduced by half add the chicken stock and cook for 3 minutes, or until the sauce has thicken slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, 5-6 minutes. Swirl in the remaining tbsp of butter add salt and pepper to taste.

Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
-Combine all ingredients thoroughly and store in an air tight jar or container

Notes:
*Be sure to make double the gravy serve over mashed potatoes*

Applebee's Copy Cat Chinese Chicken Sald

• Oriental Dressing

• 3 tablespoons honey
• 1 ¹⁄₂ tablespoons rice wine vinegar
• ¹⁄₄ cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• ¹⁄₈ teaspoon sesame oil

• Salad

• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₂ cup flour
• ¹⁄₂ cup corn flake crumbs
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 skinless chicken breast half
• 2 cups vegetable oil (for frying)
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• ¹⁄₂ carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• ¹⁄₃ cup chow mein noodles

Directions

1. Preheat oil in deep fryer or deep pan over medium heat.
2. You want the temperature of the oil to be around 350 degrees.
3. Blend together all ingredients for dressing in a small bowl with an electric mixer.
4. Put dressing in refrigerator to chill while you prepare the salad.
5. In a small, shallow bowl beat egg, add milk, and mix well.
6. In another bowl, combine flour with corn flake crumbs, salt and pepper.
7. Cut chicken breast into 4 or 5 long strips.
8. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
9. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
10. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
11. Sprinkle sliced green onion on top of the lettuce.
12. Sprinkle almonds over the salad, then the chow mein noodles.
13. Cut the chicken into small bite-size chunks.
14. Place the chicken onto the salad forming a pile in the middle.
15. Serve with salad dressing drizzled over it or on the side.

 Notes:
- I didn't bread my chicken I simply pan fried it in a little chicken broth. Cut it into chunks and served with the salad.
- The dressing seemed to be lacking something. Not enough flavor. Perhaps more sesame seed oil or add soy sauce??
-All in all, very yummy, quick and a do again with some tweaking.

Chicken Salad

Ingredients

Nutrition

Servings 5 Units US

• 2 ¹⁄₂ cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or 1 cup pecans (optional)
• 1 small minced onion
• ¹⁄₂ teaspoon salt
• 1 teaspoon Worcestershire sauce
• ¹⁄₂ cup Miracle Whip

Directions

1. Combine all ingredients; chill.
2. Serve with just about anything- crackers, chips, rolls, bread or bagel.

Slow Cooker Bacon-Wrapped Apple Chicken

Ingredients

1. 4 boneless skinless chicken breasts
2. 1 cup BBQ sauce, I LOVE Sweet Baby Rays
3. ¼ cup brown sugar
4. ⅛ cup lemon juice, fresh or from a bottle
5. 5 small apples, peeled and chopped, I used gala
6. 8 slices bacon

Instructions

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Notes

Yummy but the bacon was soggy. I would pull them out a bit sooner and stick them in the frying pan to crisp the bacon up. Or just put the whole combo in the pan and cook that way. Great flavor though! 

Mom Tobler's Homemade Chicken Noodle Soup

Chicken Noodle soup

I love making homemade Chicken soup. It's fast (almost as fast as opening a can of Campbells) to make, especially if you have leftover chicken. It's a throw together dish..I don't measure. It's wonderful ( so much better than Campbell's that it's not even comparable). It's guilt free...eat as much as you want and you won't blow your diet. And it's scientifically proven to cure whatever ails you.

(these measurements are just approximate...for those that feel more secure with measurements.)

8 cups water (or homemade broth*)
3 Tbsp. Chicken base/bouillon (1 tbs. if using homemade chicken broth)
Cooked chicken ( whatever you have leftover)
1/4 onion finely chopped (optional)
1 small garlic clove (optional.. I don't like the onion and garlic to overpower the other flavors)
3 carrots, sliced (not the ones used to make broth...flavor is out of those)
2 celery, chopped
1/4 tsp. Thyme
1/8 tsp. ground sage ...just sprinkle it until you feel good in your heart.
1/8 tsp. white pepper ...a few shakes
fresh ground black pepper
Salt to taste...it usually has enough salt from the bouillon for my tastes.

Egg noodles - a couple big handfuls

Simmer until noodles and carrots are tender.

Sometimes I add broccoli after the noodles are cooked. Broccoli cooks enough just from the heat of the broth after the heat is turned off and the soup is waiting to be served.

*Homemade Chicken Broth:
Boil chicken with onion, celery,carrot, garlic until chicken is cooked. run broth through a fine sieve for a clear broth. Chop chicken for soup or other dishes and toss the veggies away...but I alway eat the carrots while I'm cooking:)

My favorite egg noodles are homemade but these are a close second:
I find them at Walmart with the dry pasta, usually on the bottom shelf.

This is my favorite bouillon!I use it when a recipe calls for canned broth, bouillon or I use it undiluted to just add more favor to gravies and sauces.
Walmart here (Las Vegas) carries small jars of it. Or I can find large jars at Smart and Final (here) or Costco in St. George, UT. I try to keep several jars ahead for food storage.

Tomato Chicken Rice Soup

Tomato Chicken Rice Soup

A very comforting chicken rice soup loaded with flavors and vitamins. A true homemade remedy for cold.

Serves: 6

Ingredients

• 6 chicken drumsticks
• 2 carrots, cut in thick slices
• 5 cloves garlic
• ½ teaspoon black pepper
• 6 cups water for the broth
• 2 cups water for the soup
• 1 tablespoon olive oil
• 2 tomatoes, ¾ cup when pureed
• 1 teaspoon tomato paste
• 1 teaspoon dried mint
• ½ cup rice
• ¼ cup boiled corn
• 1 cup roughly chopped spinach
• 1 lemon, squeezed
• 1 teaspoon salt

 

Instructions

1. Boil chicken drumsticks with carrot, garlic cloves and black pepper in 6 cups of water until tender.
2. Remove the chicken from the broth and shred.
3. Heat olive oil in a deep pot. Saute pureed tomatoes and Homemade Tomato Paste with dried mint in it.
4. Pour 2 cups of pure water and the chicken broth including carrot and garlic into the pot. Add rice when it boils. Cook until tender.
5. Add shredded chicken, chickpeas and corn. Let it simmer for 5-10 minutes.
6. Finally add in the spinach, lemon juice and salt. Simmer for a few minutes.
7. Serve hot with croutons.

Notes

If the soup gets thicker when it gets cold, just add in some hot water and then heat the soup stirring occasionally
- Stick to only half a cup of rice and serve once it's cooked. I waited and the rice fell all apart. I might like to replace rice with home made dumplings. I excluded the mint and only added 1/2 tsp of lemon juice. I couldn't taste it so I wold try adding more next time. I love the spinach and I added celery. I didn't make my own broth but that would be good to try next time. 

CPK's Kung Pao Spaghetti

 

CPK’s Kung Pao Spaghetti

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

A copycat recipe that you can make right at home in less than 20 minutes. And it tastes even better than the restaurant version!

Ingredients

• 1 pound spaghetti
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
For the sauce
• 2/3 cup reduced sodium soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry
• 2 tablespoons red chili paste with garlic, or more, to taste
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Instructions

• In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
• Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
• Serve immediately.

Notes: Very good! I used regular say sauce and it was bit salty but still delicious. I also cooked the chicken before hand and just added when it called for it. 

Slow Cooker Teriyaki Chicken

Ingredients You Need

• 4 Boneless, Skinless Chicken Breasts
• 1/2 Cup Honey
• 1/2 Cup Soy Sauce
• 1/4 Cup Rice Wine Vinegar
• 1 small chopped red onion
• 1 glove Garlic, minced
• 1 Tablespoon Ginger
• Pepper
• 1/4 Cup Cold Water
• 3 Tablespoons Cornstarch
• Sesame Seeds

Instructions

Step 1 – Place the chicken breasts in the slow cooker

Step 2 – Mix together the honey, soy sauce, rice vinegar, garlic, onion , ginger and pepper and pour over the chicken breasts

Step 3 – Cook on low for 6 hours

Step 4 – After the  6 hours remove the chicken breasts from the slow cooker with a slotted spoon and place in a bowl, shred with forks

Step 5 – In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy

Step 6 – Pour the Terikyaki sauce from the slow cooker into a sauce pan and add the cornstarch mixture

Step 7 – Bring to a boil and cook for 1-2 minutes or until the sauce thickens.

Step 8- Pour the sauce over the chicken and toss.

Notes: If halving the recipe half the cooking time too (duh) I burnt mine to a crisp. 

Slow Cooker Chicken Pot Pie Soup

Ingredients

Slow Cooker Chicken Pot Pie Soup:
• 2 lbs boneless, skinless chicken breasts
• 2 1/2 cups frozen, mixed vegetables
• 3 cups cubed potatoes
• 3 1/2 cups cream of chicken soup (homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water)
• Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water
• Tbsp of chicken bouillon
Homemade Cream of Chicken Soup:
• 2 1/2 cups water
• 7 tsp chicken bouillon
• 1/2 cup half n half
• 1 cup milk
• 3/4 cup flour
• 1 tsp minced onion flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic
• 1/4 tsp parsley

Instructions

Slow Cooker Chicken Pot Pie Soup:
1. Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.
2. Top with about 2 1/2 cups of frozen, mixed vegetables.
3. Add 3 cups of cubed potatoes.
4. Top it all with about 3 1/2 cups of cream of chicken soup.
5. Mix it all together and cook on high for about 6 hours. 
6. Before removing from pot stir in a tbsp of better than bouillon to kick up the flavor a bit.
7. Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crock pot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes. 
Homemade Cream of Chicken Soup:
8. In a small bowl, whisk together flour and milk until smooth. Set aside.
9. Bring water and half-n-half to a boil over medium high heat.
10. Stir in chicken bouillon and reduce heat to medium.
11. Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
12. Add the seasonings and continue heating, stirring constantly, until thickened. 

Notes:
This was delicious. Full of flavor, hearty and perfect for a chilly fall day!