- 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.