Creamy Lemon Chicken Noodle Soup

 Makes 4 servings: 

1tbs olive oil

1/2 cup yellow onion

3 Cups Chicken Broth

2 Cups Water

1 Bay Leaf

1tsp fresh minced garlic

1/2 tsp dried thyme

1/2 tsp sea salt

1 1/2 Cups chopped carrots

1 C chopped celery

1 C chopped Kale

4oz Egg Noodles

1 Tbs butter

2Tbs kodiak caked mix

1/4 C lite coconut milk

11 oz rotisserie chicken

1/2 lemon

2 Tbs chopped parsley

1. Add olive oil and diced onion to large pot over medium heat. Saute for about three minutes or fragrant and tender. Add chicken broth and water. Add the bay leaf, minced garlic, thyme and sea salt. Bring to boil and let simmer 20 min

2. Add in carrots, celery and kale. Cook about 5 min and add dry egg noodles. Cook the noodles al dente to package instructions

3. While noodles cook, add butter to low heat in a pan. Add Kodiak cakes to melted butter, add 1 cup of broth from soup to the pan and whisk in the coconut milk. Bring to a boil, stirring constantly. Remove from heat and add ot the pot of soup once the noodles are done. 

4. Add shredded chicken and simmer until warm. Add fresh lemon juice and parsley. 

Wild Rice Soup

 4 stalks celery

4 carrots (chopped or a bunch of mini carrots whole)

1 onion chopped

2 boxes wild rice a roni (cook per instructions)

2 chicken breasts cooked and shredded (or rotissery chicken shredded)

6 cups chicken broth

1 pint heavy cream

saute veggies in butter

cook until tender in broth and cream

add chicken and wild rice when done

simmer until thick. Even better the next day

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

Peanut Stew with Rice and Chickpeas

INGREDIENTS

• 1 tsp olive oil
• 1 tbsp minced ginger
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp chili powder
• ½ tsp red pepper flakes (add another ¼ tsp to go extra spicy!)
• ½ tsp black pepper, or more to taste
• ¼ tsp sea salt, or more to taste
• 2 tbsp tomato paste
• 1 red pepper, diced
• 3 carrots, peeled and chopped
• 1 x 28 oz. can diced tomatoes, with their juices
• ½ cup natural peanut butter
• 3 cups vegetable stock
• ¾ cup jasmine rice
• 1 tbsp fresh lime juice
• 6 cups lightly packed, fresh baby spinach
• 1 x 19 oz can chickpeas, drained and rinsed
• Cilantro

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic, ginger and onion and sauté for about 5 minutes, stirring.
3. Add the spices and tomato paste and sauté a few more minutes.
4. Add everything else except for the lime, spinach and chickpeas. Stir well to combine.
5. Simmer for about 20 minutes until the rice and vegetables are cooked.
6. Stir in the lime, spinach and chickpeas and simmer for a few more minutes until the spinach is completely mixed in.
7. Serve with fresh cilantro.

https://runningonrealfood.com/vegan-spicy-peanut-stew/?fbclid=IwAR1a-WMtNeqNJE0R2YaAV2MUbMVVDIXfWhmXLmazsdr6DTVaLbPrilFJir0

Celery bisque (aka creamy celery soup;)

3 Tbl butter
4 cups chopped celery (about 8 stalks)
1 1/2 cups chopped leeks (about 2 medium leeks) hint: they look like huge green onions & can be found in the refrigerated produce section
3/4 lbs diced potatoes (Yukon gold)
4 cups chicken broth
1/3 cups sour cream
1/4 tsp cayenne pepper (plus or minus depending on preference)

Melt butter over medium heat. Add celery & leeks & simmer, stirring frequently, until slightly softened (about 4 min). Add potatoes & broth & bring to a boil. Reduce heat to medium low and simmer until all veggies are tender (about 30 min). Purée in blender until smooth. Wisk in sour cream & pepper. Season with salt & pepper.

Note: this goes SO well with the crescent chicken pockets recipe!

Taco Soup

Serves 10-12 (or serve half and then freeze the other half for later)
From Kerri
Prep 15 min

Combine in a large pot the following:

2 lbs ground beef, browned with chopped onion
1 C water
1 packet Taco Seasoning (or make your own taco seasoning-see below), dissolved into water
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 15 oz can diced tomatoes
1 28 oz can tomatoes (can be diced, or whatever consistency you would like)
(nothing needs to be pre-drained, just pour it into the pot)

Heat it up.

Serve with tortilla chips, sour cream, and grated cheese.

Taco Seasoning Recipe
(This makes quite a bit so you can make it and store what is left in a ziploc bag with your other spices. About 2-3 Tbs does the trick for this recipe)
Ingredients:
4 tablespoons chili powder (regular chili powder, not cayene unless you like a lot of heat)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 tablespoon paprika
3 tablespoon ground cumin
1 tablespoon salt
1 tablespoon black pepper