Easy Homemade Chicken Noodle Soup Recipe

What better way to beat those winter blues than with this classic soup recipe, dudes n' girls? Not only is it commonly prescribed to help fight off colds, it was famously used to defeat Mr. Freeze in the Batman The Animated Series episode "Heart of Ice" which we watched religiously as kids. If Chicken Noodle Soup was good enough for Batman, it was good enough for us! Let's get to what we'll need in order to whip up this recipe.

• 3 Frozen Chicken Breasts (approximately 838g)
• 2 Cups Dried Noodles (117g)
• 3 Lg. Carrots ( 382g) sliced
• Several Celery Stalks (211g) sliced
• Half an Onion (141g) diced
• 3-4 Cloves of Garlic (12g) diced
• 3 T. Low Sodium Chicken Broth Paste
• 1 T. Mrs. Dash ( any No Salt Seasoning )
• 8 c. Warm Water
• Salt & Pepper to taste.

Place your frozen Chicken in a pan with 1T. Olive Oil.

Turn your heat on medium.

Cover and let cook.

After it cooks for 5 to 6 minutes turn the breasts over. After another 5 to 6 minutes slice each breast into several pieces to help completely thaw and cook through.

Meanwhile,  dice your Onion and Garlic. Slice your Carrots and Celery.

By now your Chicken is no longer pink. Place the Chicken pieces onto a cutting board or plate to dice it up into bite size pieces. 

Pour your Onion and Garlic into the pot with the juice from your Chicken and simmer it until it's translucent.

Add your Chicken Broth and stir it until it's all disolved.

Add your Seasoning. Stir

Add your Carrots and Celery. Stir. 

Add your warm Water. Stir.

Dice up your Chicken, add that and your Noodles to the pot. Stir.

Bring this to a simmer and turn it down to low and cover. Let this simmer for 30 minutes.

It's done when the Noodles are tender.

A Hearty and Protein Packed, cold weather, delicious meal!

Enjoy!!

 

This recipe makes approximately 6 Servings.

Each Serving Size is 2 c. (512g) and contains,

• Cal.                    265.5
• Fat.                    4.3g
• Carb.                 24g
• Sugar.               3g
• Protein.             32g

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!

Crock Pot Chicken Chili Recipe

It's that time of year Dudes and Grrrls! Some of us are experiencing Chilly weather where we live so to make sure no one feels left out, we're making this our "Chili" recipe. Break out your Slow Cookers and let's get started on this Protein Packed healthy recipe.

• 2c / 430g White Northern Dry Beans
• 2 Large Chicken Breasts ( when cubed it yields approximately 2 1/4 c or 498g )
• 1T. Olive Oil
• 1/2 Large or 1 whole small yellow onion / 87 g
• 4c / 891g Chicken Broth
• 1T. Garlic Powder
• 2t. Cumin
• 1t. Oregano
• 1/2 t. Black Pepper
• 1 t. Cayenne Pepper
• 1 (7oz/196g) can Chopped Green Chili's. 
• 1c. / 224g Fat Free Sour Cream
• 1/2c / 123g Fat Free Milk

Start by following  the "Quick Soak" directions on the package.  As these beans are soaking, you can start all your other food preparation.

Chop the Chicken into little bite size morsels.  Chop your onion into similar sizes. Gather all your other ingredients.

Sauté your Chicken in the Olive Oil over medium heat for a few minutes.  Then add your onion. Stir around frequently and cook until your Chicken is no longer pink.

Pour this into your Crock Pot.

Add all your spices and stir around until the Chicken and Onions are coated.

When your beans are done soaking, drain, rince and add to your Crock Pot and stir.

Now add your Chicken Broth and Chili's and stir.

Place your lid on and set your Crock Pot on High 4 to 6 hours or if you need more time, Low 8 to 10 hours.

When it's done and the beans are soft, turn it off and add your Fat Free Sour Cream and Milk. Stir until it's all blended.

This is even better garnished with thinly sliced fresh jalapeños!

Enjoy!

This recipe makes approximately 8 servings of 1 1/2 c or 392g.

One Serving contains:

• Cal.              311
• Fat.              4g
• Carb.           40g
• Sugar.         0
• Protein.       27g

Let us know how you liked it!  :0)

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!

Chicken and Black Bean Quesadilla Recipe

Sometimes you've gotta switch things up to keep life interesting. As easy as using our slow cooker salsa recipe is, doing it over and over day in and day out can get kind of boring. So why not try something new? Well, that's exactly what we did and in the process we cooked up our brand new Chicken and Black Bean Quesadilla Recipe! It's packed with everything you need to keep that body BUFF and it's got the delicious flavor to go right along with it. So what are you waiting for? Let's get to it!

• 1c/166g - Cooked & Shredded Chicken (click here for our recipe)
• 2 Whole Wheat Tortillas (low carb/high fiber)
• 1c/131g - Black Beans- drained & rinsed
• 1/4 c/24g - Onion - finely diced.
• 1/4c/5g - Cilantro - chopped
• 1 fresh - Jalapeño - de-seeded & finely diced
• 1/2c/39g - Low Fat Cheddar Cheese - shredded. 
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First, cook up your chicken. You can fellow along using our shredded chicken recipe here.

(We like to cook up a big batch so we have some in the fridge ready to pull out and heat up for quick recipes like this one.)

Next, take your drained and rinsed black beans, put them in a bowl and mash them up with a fork. You should add a couple of teaspoons of water to make them spreadable. (Thicker then refried beans)

Shred your cheese.

Dice up your onion, cilantro and jalapeños.

Heat up your chicken (if you just pulled it out of the fridge)

Everything is ready!

Let's put this Protein Packed meal together!

Heat your pan to medium heat.

Place your first tortilla in your pan.

On one half of your tortilla,  spread half of the black beans, then layer half of the onions, cilantro, chicken and top with half of the cheese.

Now fold your tortilla in half.

Place a heavy pan or water filled teapot onto your Quesadilla to press it down.
(Don't press to hard, you'll squeeze everything out!)

Cook for a few minutes. 

When it's golden brown, very carefully flip it over and press it to cook a few more minutes. 

Slip this puppy onto your plate.

Wait just a few minutes to cool down before slicing it into wedges.

While it's cooling, make your second Quesadilla! 

This is so delicious when you top it with our Homemade Salsa recipe or even our Homemade Guacamole recipe.

Enjoy! 

This recipe makes TWO servings.

Each serving contains:

• Cal.          382
• Fat.          7g
• Carb.       30g
• Sugar.     .5g
• Protein.   41g

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!