Chicken Noodle Soup-Crockpot-Whole30

I MADE THIS WITH PRECOOKED, DEBONED ROTISSERIE CHICKEN FROM COSTCO ADN IT WAS DELICIOUS!  

SLOW COOKER CHICKEN NOODLE SOUP

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Need a hot soup that warms the soul and is the perfect remedy when under the weather? Make our Slow Cooker Chicken Noodle Soup.

• PREP TIME:30 minutes
• COOK TIME:4 hours
• TOTAL TIME:4 hours 30 minutes

AUTHOR: Lee Hersh

YIELD: 6-8 1x

CATEGORY: Dinner

METHOD: Slow Cooker

CUISINE: American

INGREDIENTS

• 4 medium carrots, diced (1.5 cups)
• 4 large celery stalks, diced (1 cup)
• Mushrooms (optional)
• 3 cloves garlic, minced (2 heaping tablespoons)
• 1/2 medium yellow onion, finely diced
• 1.5 lbs. boneless, skinless chicken breast
• 2 tablespoons coarse Italian tuscan seasoning*
• 6 sprigs of thyme
• 6 sprigs of rosemary
• 1 tablespoon Franks hot sauce (or white vinegar)
• 8 cups chicken broth
• 1/4 teaspoon salt
• 3 cups egg noodles*
• optional: fresh parsley for topping

INSTRUCTIONS

1. Begin by creating an herb bundle by tying 
2. a piece of string around your fresh thyme 
3. and rosemary.
4. Then, place all raw ingredients 
5. (minus the egg noodles) inside of your 
6. crockpot and stir. Make sure your chicken 
7. breasts are fully submerged in liquid.
8. Set crockpot to high and cook for 3-4 
9. hours OR low and cook for 6-8 hours.
10. Once your chicken is tender and fully cooked, remove and slice into small chunks. Put back into soup and mix.
11. Add 3 cups of egg noodles to the slow cooker and mix again. Place the top back on your slow cooker and let sit for 10 minutes in order to cook the noodles.
12. Serve with a sprinkle of fresh parsley.

NOTES

*We use coarse Italian seasoning, which is an amazing spice blend. If you do not have a coarse Italian seasoning, we recommend using 2 teaspoons normal Italian seasoning, 1 teaspoon dried minced garlic, 1 teaspoon dried minced onion, 1 teaspoon red pepper flakes, and 1 teaspoon dried red and 

green pepper.

For this recipe, we used egg noodles. 
If you use a different kind, adjust time
Nutrition is for 6 servings.

NUTRITION

• Serving Size: 1/6
• Calories: 330
• Sugar: 9
• Fat: 8
• Carbohydrates: 32
• Fiber: 2
• Protein: 34

Kylee's Chewy Pumpkin Chocolate Chip Cookies

Kylee's Chewy Pumpkin Chocolate Chip Cookies

★★★★★5 from 30 reviews

•  Prep Time: 45 minutes
 
•  Cook Time: 10 minutes
 
•  Total Time: 1 hour, 10 minutes
 
•  Yield: 18 cookies

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Description

I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.

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Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (190g) all-purpose flour (spoon & level)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

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Instructions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
3. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
5. Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
2. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
3. Pumpkin Pie Spice: If desired, you can use 1/4 teaspoon each: ground nutmeg, ground allspice, and ground cloves instead of pumpkin pie spice. If doing so, don’t leave out the cinnamon.
4. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.

Smokey Turmeric Cauliflower Rice

Smokey Turmeric Cauliflower Rice

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 4 servings

 Author Lindsey Dietz

Ingredients

• 3tablespoonsfatsuch as lard, ghee, coconut oil, or avocado oil
• 24ouncescauliflower riceTrader Joe's sells it fresh and frozen, or you can use a grater or Salad Shooter and make your own!
• 2teaspoonssalt
• 2teaspooons turmeric
• 1teaspooncumin
• 1/2teaspoonpaprika
• 
  
• Instructions

1. Heat the fat on medium heat in a large cast iron skillet.
2. Add the cauliflower rice (no need to thaw if you're using frozen).
3. Next, add the salt and spices.
4. Saute the cauliflower rice, stirring every couple of minutes.
5. Serve when tender!

Recipe Notes

Frozen cauli-rice will take longer to cook than fresh, but you'll be eating Smokey Turmeric Cauliflower Rice in 15 minutes or less!

Instant Pot Chicken Tikka Masala

Prep time: 10 minutes
Cook time: 10 minutes (plus heat up time)
Total time: 20 minutes

Servings: 6

1 Tbl butter or ghee
2 Tbl coconut oil
1 large onion diced
1 Tbl garam masala
2 tsp salt (more to taste, if needed)
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder
1/2 tsp ground pepper
6-7 cloves of garlic, diced
2" knob of ginger peeled and diced
24 oz can of crushed tomatoes
2 1/2 lbs boneless, skinless chicken breast cut into 2" cubes
3 Tbls yogurt
2 Tbls almond or cashew butter
1/2 C bone broth

Instructions:
1. Press the saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.

2. Add the diced onion and saute for 3-5 minutes.

3. Add the spices and stir, cooking about 1 minute, until fragrant.

4. Then add garlic, ginger, crushed tomatoes, and 1/2 C of broth.

5. Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.

6. Lock the lid, make sure the vent is sealed, and press the manual button. Adjust the time to 10 minutes.

7. When the Instant Pot beeps, release the pressure immediately.

8. Using a slotted spook, remove the chicken pieces from the sauce, place into a bowl, and set aside.

9. Stir in the almond or cashed butter and yogurt.

10. Using an immersion blender, blend the tomato sauce until smooth and thick.

11. Return the chicken to the blended sauce and serve.

Great with Turmeric Cauliflower Rice