Hearty-Tasty-Paleo Chicken SOUP!
Would you believe me if I told you this soup was gluten free, dairy free, paleo AND Whole30 compliant? I could add satisfying, delicious AND family-friendly. Then, I would also tell you that it is pretty easy to make in the crock pot. Okay, now I have your attention, right?
Here’s how easy it is. Gather up the following ingredients:
- 4 Tablespoons Organic Extra Virgin Olive Oil (<$1 at Herb Thyme)
- 1 sweet onion, diced ($1 at Herb Thyme)
- 4 cloves of Organic Garlic – minced (<$1 at Produce Depot)
- 2 Organic Carrots – shredded (<$1 at Costco)
- 3 stalks Organic Celery – chopped ($1 at Produce Depot)
- 1 tsp Chili Powder
- 1 tsp Cumin
- Organic Crushed Red Pepper flakes to taste
- Sea Salt & Fresh Cracked Pepper to taste
- 1 lb. Organic Boneless, Skinless Chicken Breasts – cut into 1/2 inch strips ($8 at Strack and Van Til)
- 28 oz jar Organic Tomatoes ($3 at Herb Thyme)
- 10 oz can Ro*Tel Original Tomatoes ($1 at Strack and Van Til)
- 32 ounces Organic Chicken Broth ($3 at Herb Thyme)
Heat your crockpot/slow cooker to high with olive oil and onions place a dash of olive oil and cook until translucent. Add garlic, sea salt and pepper and pepper flakes. Cook until soft, then add all of your remaining ingredients. Cover and let cook on low for 2-3 hrs.
Once the chicken is fully cooked remove the chicken to a cutting board and use 2 forks to pull chicken into shreds. Place chicken back in pot and you are ready to serve.
- 1 bunch of cilantro chopped fine (<$1 at Produce Depot)
- 1 Organic Avocado – peeled, pitted and chopped ($2 at Strack and Van Til)
Top with avocado slices and fresh cilantro. For extra flavor, squeeze some lime juice or melt ghee on top if you like 🙂 Serve hot and steamy and ENJOY!
Serve 8 people at under $3 per serving.
Oh – here is what the ingredients look like:
Sweet Potato Soup Gone Paleo
Looking for a delicious way to spice up your holiday meal? Or any fall meal for that matter? Look no further! I made this recipe late last night and cannot wait to enjoy it for dinner tonight 🙂
My inspiration was a recipe I found at theclothesmakethegirl.com. If you have not been there, you should visit. It’s one of my favorite “GO TO” sites with great information and amazing recipes. Of course, I did not have all the right ingredients – so this is my modified recipe:
- 6 Slices of Coleman Natural – Uncured Hickory Smoked Bacon (@ $3 from Costco) – chopped
- 1 Organic Onion – chopped fine (@$1 from Meijer)
- 2 teaspoons TANDOORI spice blend (< $1 ordered online from Penzeys.com)
- 1/4 teaspoon Cayenne Pepper
- 5 Garlic Cloves, peeled and smashed
- 3 Large Sweet Potatoes – peeled and cut to 1.5″ cubes (@$1 from Meijer)
- 32 oz. Organic Chicken Broth (@$3 from Herb Thyme)
- 1 cup Water
- Sea Salt and Black Pepper to taste
Cook chopped bacon in a heavy soup pot until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside. Keep 1 tablespoon of the fat in the pan (you can save the rest for your morning eggs). Add the onions, Tandoori, salt, pepper, and cayenne and cook over medium heat, until the onions are soft (about 5-10 minutes). Toss in the garlic and cook another minute. Add the sweet potatoes, broth, and water to the pot. Bring to a boil. Reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.
Use an immersion blender (my favorite kitchen gadget!) to purée the soup until it’s smooth. Adjust seasonings if desired. Ladle into bowls, and top with a crispy bacon.
Serves 4 (large bowls) at under $3 per serving
AHHHH – Warm and Delicious Comfort!
Well, I have been somewhat distracted from my blog recently with several gatherings involving old friends. First a road trip to visit a dear friend from college that I had not visited with for close to 2 years … and most recently a weekend gathering with a number of friends from my early high school years. Being with these dear friends took me to a place where I felt quite nourished in their love and friendship. Of course, we ate lots of nourishing food, too! I was reminded of times when life was … shall we say … simpler? easier? more carefree? just not so complicated? Yes. All of those things!
Well, now I am back. Seeking more nourishment from good food. And, I am back at the computer 🙂
This week’s recipes are pretty simple. And reminiscent of the comfort foods that were not so complicated!
My first entry was inspired by a recipe that was found at primalplate.com
Dilled Chicken Soup
- 2 Organic boneless chicken breast halves (@$4 from Costco – Coleman brand)
- 4 Cups Organic Chicken Stock (@ $5 from Costco)
- 1/2 Large Organic onion – Diced (@$1 from Meijer)
- 1 Cup Organic Celery – Sliced (@ $1 from Meijer)
- 1 Cup Organic Carrots – Sliced (@ $1 from Costco)
- 3 Tablespoons Organic Dill Weed
- 2 teaspoons Organic Garlic Granules
- Black Pepper to taste
Rinse chicken breast, dice into bite size pieces and place in a large soup pot with chicken stock, onion and seasonings. Bring to a boil, then lower heat to a simmer, cover and cook for 30 minutes. Add celery and carrots to the soup * and more stock if needed *, cover and continue cooking for one hour.
It’s the ultimate comfort on a chilly evening – Enjoy!
Serve 4 people at approx $3 per serving.