Ingredients:
10 cups water
4 cups low-sodium chicken broth
2 pound chicken, cut into large pieces
2 bay leaves
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
8 ounces wide egg noodles, cooked
½ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste

Directions:
1. Combine water, broth, chicken, and bay leaves in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until chicken is cooked, about 30 minutes. Transfer chicken to a large bowl to cool and reserve broth in pot; discard bay leaves. When cool enough to handle, discard skin and bones from chicken, reserving meat. Cut meat into bite-size pieces and set aside.

2. Return pot of broth to a simmer over medium heat. Add onion, celery, and carrots; cook until softened, about 10 minutes.

3. Add cooked noodles, parsley, and thyme; cook 5 minutes, covered. Adjust seasoning and serve warm.

See also: Homemade Soup Recipes.

Filling ingredients
2 tablespoons of butter.
2 tablespoons of whole wheat flour.
1/2 cup of chicken broth.
1/2 cup of milk.
2 tablespoons of dry white wine.
1/2 cup of mushrooms, cooked.
1/2 cup of Swiss cheese, grated.
1/2 cup of chicken, cooked.
1/4 cup of freshly chopped parsley.

Crepe directions
In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.

Filling directions
In a medium-sized saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.

Source: Crêpe Recipes.

List of ingredients needed:

1/4 cup of all purpose flour.
1 teaspoon of thyme.
1 teaspoon of salt.
1/2 teaspoon of white pepper.
1/4 teaspoon of cayenne pepper.
1 1/2 lb of boneless, skinless chicken breasts, cut into two dozen strips.
2 tablespoons of extra virgin olive oil.
2 tablespoons of butter.
1 cup of onion, finely chopped.
1 cup of chicken broth.
1 cup of tangerine juice.
2 tangerines, peeled, halved crosswise, seeded, and broken into segments.

Instructions:

Combine the flour, thyme, salt, white pepper and cayenne pepper.

Pat the chicken dry and coat with the flour mixture, saving any extra flour.

In a large skillet, heat the olive oil and butter together over medium-high heat.

Once the butter has melted and the foam subsides, reduce the heat to medium, add the chopped onion and sauté for 3 minutes, stirring constantly.

Add the chicken breast strips with any remaining seasoned flour and cook for 5 minutes, stirring constantly.

Raise the heat to high and add the chicken broth and tangerine juice.

Bring to a boil.

Reduce heat and simmer for 3-4 minutes, until thickened.

Add the segments from the 2 tangerines and simmer for 2-3 minutes, or until chicken and tangerine segments are hot.

Serve with rice, noodles, or crusty bread.

Source: Tangerine Recipes.

Ingredient List:

1 stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
1/2 cup of onions, diced.
1/2 cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 1/2 cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
1/2 cup of walnuts, finely chopped, plus some to garnish.

Directions:

Season the chicken parts with a sprinkling of salt and pepper.

In a straight-sided saute pan, heat the oil together with the butter over medium heat.

Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.

Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for about 6 minutes.

Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.

Spoon the vegetables around the chicken and pour the excess sauce over the chicken.

Sprinkle on more sage and walnuts for a garnish.

Serve.

4 skinless boneless chicken breasts.
1 tablespoon of vegetable oil.
¾ cup of red onion, chopped.
1 mango, peeled and sliced.
3 cups of orange juice.
3 tablespoons of cornstarch.
¼ cup of hot water.

Directions:

In a large skillet, brown the chicken breasts in oil until they are crispy and juices run clear.

Add the chopped red onion to the chicken. Saute for 3 minutes, stirring frequently.

Add the orange juice and bring to a boil.

When the juice boils, add the mango slices.

Turn down the heat and simmer for 2 minutes.

Dissolve the cornstarch in hot water, then stir it into the sauce.

Stir until the sauce thickens slightly.

Source: Mango Recipes.

1 lb of spinach leaves, steamed and cooled.
3/4 lb of chicken breasts, boneless, skinless.
1/2 medium onion, chopped.
1 cup of coconut milk.
1 cup of chicken broth.
2 tablespoons of butter.
1/2 teaspoon of salt.
White rice, to serve with.

Directions:

In a large skillet, heat the butter then saute the onions over medium heat for 5 mins.

Cut up and add the chicken, then cook for further 3 minutes or until chicken is no longer pink.

Add the remaining ingredients (except the rice) then stir and simmer for about 20 mins.

Serve with white rice.

Source: Coconut Recipes.