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| http://www.flickr.com/, photo by Robert Judge |
I love soup, especially on cold, winter days (which we haven’t had nearly enough of this year!). It fills the house with a delicious aroma as it simmers in the slow cooker all day long. The meat and vegetables get so tender, and because everything stays immersed in liquid while it cooks, it’s nearly foolproof. It’s economical and easy, the measurements aren’t fussy, it makes fantastic leftovers, it freezes well, and you can freely substitute to fit your tastes or whatever happens to be in your kitchen when you cook. Plus, it’s delicious.
To tell the truth, I think I could eat soup every day.
Today, I want to share 3 of my favorite chicken soup recipes. These recipes are great for so many reasons, but what’s especially wonderful is that they’re naturally refined sugar and flour free. These regular recipes are already wonderful for us to eat, just as they are!
Chicken Noodle Soupadapted from the Better Homes and Gardens cookbook
Ingredients:
½ of a chicken
all natural or homemade chicken broth, enough to cover everything
1 medium onion
2 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 ½ cups whole wheat egg noodles
1 cup chopped carrots
1 cup chopped celery
1 Tbsp. fresh parsley
½ of a chicken
all natural or homemade chicken broth, enough to cover everything
1 medium onion
2 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 ½ cups whole wheat egg noodles
1 cup chopped carrots
1 cup chopped celery
1 Tbsp. fresh parsley
Directions:
If you want to make your own broth, the day before you make your soup, cook a chicken in your slow cooker all day, then pull the chicken from the bones. Toss the bones and skin back in the slow cooker with the chicken juices, and add the water and spices for homemade chicken broth. Cook this overnight in the slow cooker.
If you want to make your own broth, the day before you make your soup, cook a chicken in your slow cooker all day, then pull the chicken from the bones. Toss the bones and skin back in the slow cooker with the chicken juices, and add the water and spices for homemade chicken broth. Cook this overnight in the slow cooker.
If you bought your broth, just make sure your chicken is cooked and ready to go!
The day you plan to eat your soup, toss all of the ingredients except the noodles and broth into the slow cooker. Pour the cooked chicken broth through a wire mesh strainer into the slow cooker. You’ll want the soup to be pretty watered down, since you’ll be adding noodles later and they’ll absorb some of the broth. Add extra water, if needed.
Tip: I don’t ever actually measure any of these ingredients. I just toss in what looks about right and adjust the spices a little later on.
About an hour or so before you plan to eat the soup, add the noodles and continue cooking. Add a little more water, if needed.
Tip: If you'd rather not cut up the carrots, you can buy a bag of matchstick carrots. Pour about half the bag into your soup.
Tip: If you're trying to lose weight or break your sugar addiction, omit the noodles.
Chicken Tortilla Soupadapted from Simple & Delicious
Ingredients:
½ to 1 chicken, cooked and shredded
1 cup chopped onion
1 tsp. minced garlic
28-30 ounces chicken broth (follow directions above to make your own with the frame of the chicken you cooked, or purchase some pre-made)
1 can (28 ounces) crushed tomatoes
2 cups kidney beans
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 can (4 ounces) green chiles
2 tsp. chili powder
1 tsp. ground cumin
¾ tsp. oregano
½ tsp. coconut palm sugar, or a few drops of liquid stevia, to taste
¼ tsp. sea salt
¼ tsp. pepper
½ to 1 chicken, cooked and shredded
1 cup chopped onion
1 tsp. minced garlic
28-30 ounces chicken broth (follow directions above to make your own with the frame of the chicken you cooked, or purchase some pre-made)
1 can (28 ounces) crushed tomatoes
2 cups kidney beans
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 can (4 ounces) green chiles
2 tsp. chili powder
1 tsp. ground cumin
¾ tsp. oregano
½ tsp. coconut palm sugar, or a few drops of liquid stevia, to taste
¼ tsp. sea salt
¼ tsp. pepper
Directions:
Combine all ingredients in a large slow cooker and cook all day. Feel free to add a little water, if needed.
Serve with chips or corn tortillas. I recommend Archer Farms organic blue corn chips with flax seeds (available at Target) or Food for Life’s sprouted corn tortillas, to avoid unhealthy oils. (I found the tortillas at Whole Foods, but they might also have them other places.)
Combine all ingredients in a large slow cooker and cook all day. Feel free to add a little water, if needed.
Serve with chips or corn tortillas. I recommend Archer Farms organic blue corn chips with flax seeds (available at Target) or Food for Life’s sprouted corn tortillas, to avoid unhealthy oils. (I found the tortillas at Whole Foods, but they might also have them other places.)
Tip: Read the labels on your cans before purchasing! Many manufacturers sneak in sugar and/or high fructose syrup. Kroger has some canned organic kidney beans packaged with only water and salt, but I usually just buy a bag of beans and cook them myself.
Chicken and Wild Rice SoupUse the recipe for Big Bird and Wild Rice soup, substituting chicken for the turkey.
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