Home on The Range Chicken & Veggiesc

3 chicken breasts-cut in quarters

4 red skin potatoes-small chunks

6 carrots- 1″ pieces

2 celery ribs-1/2″ pieces

Orange bell pepper-1″ pieces

1 Visalia onion-1″ chunks

6 cloves of garlic- smashed

1/4 cup dry ranch dressing

4 sprigs of fresh thyme

1 cup water or stock

Brown chicken for 1-2 minutes per side

Grease pan and add potatoes

Top with chicken

Put in veggies and brown for 3 minutes then add 1/3 cup water and simmer for 5 minutes

Pour over chicken and then sprinkle with ranch dressing and add 2/3 cup water

Bake at 400 degrees for 45 minutes

Simple, elegant, full of roasted goodness!

Chicken Tortellini Soup


Bones and Skin of a rotisserie chicken
3 whole Carrots (uncooked and peeled)
2 stalk of Celery (chopped-1/4″ pieces)
1/2 white Onion (diced)
1/2 cup frozen corn
2 TBsp. Poultry Seasoning
3 Bay leaves
2 cups Tortellini (frozen)
1/2 cup Spinach (frozen/chopped)

Put bones and skin in large pot. Cover with water.
Add carrots, celery, corn,onions,seasoning,bay leaves.
Bring to a boil then simmer on low for 1 hour.

Last 10 minutes add spinach and tortellini.
Remove bones and skin- remove chicken from bones and add to soup. Cut carrots up in 1/2″ rounds. Salt and pepper to taste.
Add chicken broth- if needed.

So you go to BJ’s or Costco and buy the rotisserie chicken. Very tasty and a fast quick dinner with leftovers too! Save the bones and make this soup. I usually ad some stock add the end or maybe a bouillon cube. Doctor is up however you like. I like to add corn, some people think its weird.
You can sautee the onions and celery 1st but it really does not add much flavor difference.
Maybe add some fire roasted tomatoes, a sprinkle of parm cheese, maybe some pesto.