Project Description

– Healthy Harvest Chicken Soup –

Ingredients

  • 2 lbs Katie’s Best boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt & Pepper
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves fresh garlic, minced
  • 5 cups reduced sodium chicken broth
  • 3 cups water
  • 1 teaspoon dried thyme
  • 2 cups cooked rice (or 12-oz. package of noodles of choice)
  • 4 oz. baby spinach, roughly chopped
  • 2 tablespoons lemon juice
  • Garnish with cilantro
Cook Time: 35min

Cooking Instructions

  1. In a large pot, heat 1 tablespoon oil over medium high heat. Season Katie’s Best whole chicken breasts with oregano, salt, and pepper and add to large pot. Cook until golden and cooked through, about 6-8 minutes per side.

  2. Remove from pot and allow the meat cool, chop into small chunks.

  3. While the pot is still hot, add more olive oil and sauté onion, carrot, celery and garlic until they begin to soften. Add chicken broth, water and thyme and simmer for 15 minutes.  

  4. Increase heat to boil. Add rice (or noodles and cook until tender), then stir in spinach, lemon juice, and chopped chicken. Sprinkle with cilantro and enjoy!

Ingredients

  • 2 lbs Katie’s Best boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt & Pepper
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves fresh garlic, minced
  • 5 cups reduced sodium chicken broth
  • 3 cups water
  • 1 teaspoon dried thyme
  • 2 cups cooked rice (or 12-oz. package of noodles of choice)
  • 4 oz. baby spinach, roughly chopped
  • 2 tablespoons lemon juice
  • Garnish with cilantro
Cook Time: 35min

Cooking Instructions

  1. In a large pot, heat 1 tablespoon oil over medium high heat. Season Katie’s Best whole chicken breasts with oregano, salt, and pepper and add to large pot. Cook until golden and cooked through, about 6-8 minutes per side.

  2. Remove from pot and allow the meat cool, chop into small chunks.

  3. While the pot is still hot, add more olive oil and sauté onion, carrot, celery and garlic until they begin to soften. Add chicken broth, water and thyme and simmer for 15 minutes.  

  4. Increase heat to boil. Add rice (or noodles and cook until tender), then stir in spinach, lemon juice, and chopped chicken. Sprinkle with cilantro and enjoy!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours