- ½ red onion sliced
- 500ml bone broth chicken or beef
- 250ml coconut milk
- 500g mushrooms assorted: enoki, shiitake, king oyster
- 2 bunches bok choy sliced in half lengthways
- 1 tbsp hemp seed oil
- hemp seeds sprinkle
- 2 tsp coriander seed (or ground coriander) or ground coriander
- 2 tsp cumin seed or ground cumin
- 6 lemon myrtle leaves
- 2-4 red chilies or to taste
- 1 stalk lemongrass root and tip trimmed, then chopped
- 4 cm piece ginger fresh, peeled and chopped
- 3 cm piece turmeric fresh
- 3 cloves garlic skins removed
- 2 limes zested and juiced
- 6 green onions sliced
- 2 tbsp coconut oil
- 1 tbsp coconut milk
- Sea salt and black pepper
Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender, just ensure the lemongrass and ginger are blended in.
Heat a spoonful coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn.
Pour in the bone broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.
Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
When just ready to serve, heat a skillet over high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning.
To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.
This Crack Chicken Noodle Soup recipe is literally THE BOMB, Seriously!
- 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch dressing mix
- 1 cup crumbled bacon
- 1 1/2 cups shredded mild cheddar cheese
- 1/2 cup cream cheese, softened
- 8 oz. Thin Spaghetti or Angel Hair – uncooked
- Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
- Turn down heat to medium-low and simmer for 20 – 25 minutes.
- Add noodles and cheese and simmer until noodles are fully cooked.
Here’a to a perfect day for a hot bowl of homemade chicken soup!
- 2 celery stocks
- 2 large carrots
- 1/2 cup corn
- 1/2 a red onion
- 4 cups low sodium chicken broth
- 2 cups egg noodles
- 2 shredded chicken breasts (or leftover rotisserie)
Seasonings used- pepper, pink salt, oregano, garlic powder.
In large pot over medium heat sautée veggies until just about tender, add broth, seasonings + chicken – bring to a boil + lower heat to low/medium + simmer for 1-2 hours on low, add egg noodles 15 minutes before finished and serve!
Yield: serves 8 (will freeze well)
- 2 bone-in, skin-on chicken breasts (about 1 pound)
- 8 cups low-sodium chicken bone broth
- 1 cup long-grain white rice 3 cloves garlic, finely chopped
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 1 teaspoon kosher salt or sea salt
- 1 bunch of scallions; 2 sliced, remaining left whole
- Optional Cilantro, roasted peanuts, toasted coconut, sriracha and lime wedges, for serving
Place chicken, bone broth, rice, garlic, ginger, salt and whole scallions in a slow cooker, stir to combine.
Cover and cook until chicken is falling off the bone and rice has a porridge-like consistency, 8 hours on low or 5 hours on high.
Discard ginger and scallions if you like.
Transfer chicken to a cutting board and shred meat; discard skin and bones. Stir chicken back into rice mixture.
Top congee with sliced scallions, cilantro, peanuts, coconut
*** If not cooking in a slow cooker, you can cook the chicken first then shred or combine other ingredients after to cook.
Here is our
We are so happy to be able to say that we participated in and benefited so much from her program. Way to go Arlene!
FCPC CEO Michael Graydon and Arlene Dickinson, “Dragon” on Dragon’s Den and CEO of Venture Communications, sat down at our recent CEO & Executive Leadership Conference to discuss the opportunities and challenges facing the Canadian food, beverage and consumer goods industry.
Here’s a nutrient dense and delicious Kitchen Sink Soup (Vegetable Beef Soup) from Savoring Traditions 😋
If you’re doing Whole30, Grass fed beef; red, yellow and green bell peppers; onions; loads of garlic; carrots; celery; potatoes; mushrooms; tomato paste; bone broth; red wine; herbs; red pepper flakes; salt.
Start to finish: 1 hour
4 (12-ounce) bone-in split chicken breasts, trimmed, brined if desired
Salt and pepper
1 tablespoon vegetable oil
1 large shallot, minced
3/4 cup chicken bone broth
1/2 cup dry vermouth or white wine
2 sprigs fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces and chilled
Salt and pepper
For the chicken: Adjust oven rack to middle position and heat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook breasts, skin side down, until well browned, 6 to 8 minutes. Flip breasts and brown lightly on second side, about 3 minutes. Flip breasts skin side down, transfer skillet to oven, and roast until chicken registers 160 F, 15 to 18 minutes.
Remove skillet from oven (skillet handle will be hot). Transfer chicken to serving dish and let rest while making sauce.
For the sauce: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in broth, vermouth, and thyme sprigs, scraping up any browned bits, and simmer until thickened and measures 2/3 cup, about 6 minutes.
Discard thyme sprigs and stir in any accumulated chicken juices. Reduce heat to low and whisk in butter, 1 piece at a time. Off heat, season with salt and pepper to taste. Spoon sauce over chicken and serve.
CREAMY MUSHROOM SOUP
by RISA GROUX NUTRITION
~1-2 tablespoons ghee
~3 garlic cloves, minced
~1 medium white or yellow onion, chopped
~10oz Crimini mushrooms, sliced
~10oz white mushrooms, sliced
~3-5oz shiitake mushrooms, sliced
~4-6 cups bone broth
~1 teaspoon fresh or dried thyme
~Celtic sea salt and pepper to taste
In a soup pan on medium heat, melt ghee and add garlic, onion and all mushrooms and stir occasionally until all contents are soft. Add bone broth and heat until cooked through (approx. 10 minutes). Using a hand or regular blender, blend soup until smooth. Add thyme, sea salt and pepper.
1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken bone broth
1⁄2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounces) can red kidney beans, plus liquid
1⁄4 cup diced canned pimiento
1 jalapeno, diced
1⁄4 cup chopped Italian parsley
1 garlic clove, minced
1 1⁄2 teaspoons chili powder
1 teaspoon cumin
1⁄4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
ON THE SIDE
1 pinch chopped Italian parsley
grated cheddar cheese (optional)
- Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
- Cook the chicken on both sides until done– about 7-10 minutes per side.
- Cool the chicken until it can be handled.
- Do not rinse the pot.
- Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
- Add the remaining ingredients to the pot and turn heat to high.
- Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
- Stir mixture often so that many of the chicken pieces shred into much smaller bits.
- Chili should reduce substantially to thicken and darken (less orange, browner) when done.
- Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.