Posts Tagged ‘healing’

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

Advertisements

20130103-213440.jpg

Christmas is always good for lots of leftover turkey, so of course I had to make something out of it!

First, I pulled all the leftover meat off the bones and stored it in glass containers in the fridge. I made bone broth in the slow cooker with all the turkey bones. You can find my recipe for bone broth here.

Then after 24 hours when the bone broth was done, I strained the broth out and poured it into a large pot. I made 12 cups of broth in this batch.

Here is the recipe!

Ingredients:

12 cups turkey bone broth
5 cups chopped turkey
1 large sweet potato, peeled and chopped into small cubes
10 large carrots (roughly 4 cups)
2 small celery bunches, chopped (roughly 4 cups)
5-6 garlic cloves, minced
1 large white onion, chopped
3 cups spinach or kale (or mix of both)
1/2 cup diced green onion
3 tbsp diced chives
1 tbsp parsley
1 tbsp oregano
2 tsp sage
Salt and pepper to taste

Directions:

Pour turkey broth into pot and add sweet potato, carrots, celery, garlic, and onion. Bring to a boil and then reduce to simmer until everything starts getting soft. Add remaining ingredients including turkey and simmer for another 15 minutes or so.

Let cool and store in fridge or freezer. This is great for lunches, I’ve been eating it all week!