Bacon. Apple. Pork. What’s not to love? This recipe comes by way of Nom Nom Paleo. It’s a good one and I made very few changes because it’s a good one. The only problem with the pork was entirely my own. I used boneless pork chops […]
Is it comfort food? It’s hot and creamy and delicious and sooooo easy. Creamy Chicken Casserole is the one dish meal that is great made from leftovers! If you’re already making a butternut squash dish rost some extra. Leftover chicken, shred it up! That random bag […]
Feel Better Chicken Soup is the soup you didn’t know you needed. Or you need it for some whiny person blowing their nose and running a fever and trying to infect everyone in the house. Okay, that was me two weeks ago. When I should have been making soup but I was on the verge of death (probably) and making soup seemed really hard at that point.
However, if you have the energy this soup has all the things that will make you feel better. It’s mild enough for those with wonky tummies or no appetite. It’s simple enough to make you could hand someone the recipe and they could make it for you. It’s all the things.
Feel Better Chicken Soup
Serves/ Yield: 6-8
Prep Time: 10 minutes
Cook/ Assembly Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
- 4-5 lbs. bone-in chicken (any cuts or a whole chicken)
- 1 medium yellow onion, diced
- 3 carrots, sliced into coins
- 3 celery stalks, sliced into coins
- 1 turnip, peeled and diced
- 5-8 cloves garlic, minced
- 3-5 slices fresh ginger, peeled and sliced about ¼” thick
- 8 cups water
- 1 bay leaf
- 2 Tbsp. coconut aminos
- 1 Tbsp. apple cider vinegar
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 1 Tsp. sea salt
- 1/2 tsp. pepper
- 1/2 tsp. turmeric
- 1 can full-fat coconut milk
- Garnish: fresh parsley, hot sauce
Lightly grease your slow cooker (olive oil, coconut oil, ghee – any are fine). Place the vegetables in the slow cooker first. Arrange the chicken on top, bone-side down.
Mix the seasonings and spices into the water, then pour over the chicken and vegetables. It should completely cover the vegetables and about half of the chicken.
Cook on low for six to eight hours.
Remove and discard the bay leaf. Take the chicken from the cooker and let cool to handle. Then remove the skin and bones. Shred the meat and then add it back to the cooker. Mix in one can of coconut milk.
Serve and enjoy!
Options and Notes: When you use bone-in chicken you are essentially making your own stock. If you use boneless chicken then replace the water with chicken stock.
If you need to cook this soup more quickly also substitute broth for water and cook on high for 4 hours.
You can replace the turnips for Russet potatoes.
If you are doing a Whole30 you need to add the coconut milk for the fat. Otherwise, it is optional.
This spice mix is the basis for everything. In the whole world? I don’t know. Maybe. Our Seven Spice Sprinkle is great on steaks, chicken, pork, blah, blah, blah – everything! Just start shaking! Seven Spice Sprinkle Serves/ Yield: about 3 Tbsp. Prep Time: 5 […]
Egg Drop Soup is so easy. Like so super-duper-why-have-you-been-ordering-it-all-your-life easy. Really. Make some when you’re having a yen for Chinese Takeout or tonight. Or both. Whenever. 🙂
And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding amongst your eggs. And definitely not over sweetened as some soups come.
Egg Drop Soup
Serves/ Yield: 4
Prep Time: 5 minutes
Cook/ Assembly Time: 5 minutes
Total Time: 10 minutes
- 4 c. chicken broth
- 1 tsp. coconut aminos
- 1 tsp. sesame oil
- 2 Tbsp. arrowroot or tapioca flour
- 1 Tbsp. lard (reserved bacon fat), ghee or butter, cold but malleable
- 4 eggs, beaten
- 3 green chives, chopped
- ½ tsp. sea salt
- Ground Pepper, to taste
Bring chicken broth, coconut aminos, and sesame oil to a boil over medium-high heat.
In a small bowl, use the back of a spoon to work the lard and arrowroot into a smooth paste. Ladle some of the hot chicken broth into the bowl and whisk together the broth and paste until smooth. Incorporate into the rest of the chicken broth. Lower heat to medium for a few minutes to allow the soup to slightly thicken.
Stir in the chives, salt, and pepper.
Slowly pour the whisked eggs into the soup. Stir gently. The eggs will cook immediately.
Ladle and enjoy!
Options and Notes: Sliced mushrooms are delicious in this, add them as you heat the chicken broth.
Keeping with this week’s orange theme it’s Chinese takeout night, Orange-Beef Stir-Fry here we come! If you are a fan of ordering out you will be amazed at how quickly this comes together. Probably faster than waiting for your order! Orange-Beef Stir-Fry Serves: 4 Prep […]
Winter is blood orange season! They are in stock and abundantly available. This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish. A really lovely combination of sweet and savory. Blood Orange Balsamic Roasted Chicken Serves/ Yield: 4-6 Prep […]
As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out. It’s a pretty straightforward recipe full of nostalgic flavor!
Bacon and Shrimp Chowder
Serves/ Yield: 4
Prep Time: 15 minutes
Cook/ Assembly Time: 30 minutes
Total Time: 45 minutes
- 1 lb. Yukon gold potatoes, cut into 1” cubes
- 1 c. water
- 1 c. unsweetened almond milk
- 5 slices Bacon, chopped
- 1 lbs. medium shrimp, peeled and deveined
- 2 c. yellow onion, chopped
- 1 tablespoon fresh minced garlic
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Pinch crushed red pepper
- Salt and pepper, to taste
- 2 cups chicken stock
- ½ c. coconut milk, full fat
- Fresh thyme sprigs for garnish, if desired
In a small saucepan combine the potatoes and water. Cover and cook over medium heat for 10 minutes. Stir occasionally. Once the potatoes are cooked turn off the heat and add the almond milk. Use an immersion blender to smooth out the potato mixture, leave lumps, if desired.
While the potatoes are cooking, in a Dutch oven or large pot, over medium heat, fry the bacon pieces until the fat renders and they are brown and crispy. Drain on a paper towel-lined plate. Reserve 1 tablespoon of fat and drain off the rest.
Add the shrimp to the Dutch oven and cook until pink, stir frequently they will cook in 3-4 minutes. Remove them with a slotted spoon and have them join the bacon on the plate.
In the same pot add the onions and sauté until soft and translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, crushed red pepper, thyme, and salt and pepper, to taste. Continue cooking for 2 minutes, stirring frequently.
Add chicken stock and potato puree. Stir to combine and bring to a boil. Immediately, reduce the heat and simmer for 15 minutes.
Just before serving add the coconut milk and stir to incorporate and warm through. Then add the shrimp and bacon pieces.
Garnish with fresh thyme sprigs and serve immediately.
Options and Notes: If you won’t be eating it all in one sitting then keep the shrimp and soup separate so that you can reheat the soup without overcooking the shrimp.
So simple. So lovely. These will give you all the warm feels. Perfect Garlic Herb Mashed Potatoes Serves/ Yield: 6-8 Prep Time: 10 minutes Cook/ Assembly Time: 15 minutes Total Time: 25 minutes Ingredients: 2 1/2 lbs. Potatoes, peeled & cut into 1” […]