I jumped on the bone broth craze just like I jumped on the Kombucha craze. I have been using food as medicine for about four years to heal my leaky gut during a flare up and to prevent one even … Continue reading
February has been a bitter cold month here in Virginia, and nothing warms you up like a piping hot bowl of soup. Chicken soup is a simple comfort food, so I decided to make my own version of chicken and rice with an extra healthy twist.
With winter I find my body gets aggravated. I feel run down easily and my daily activity level decreases with the season. I am no longer spending my free time outdoors walking the dog, gardening, running or soaking up the sun. With temperatures well below freezing I find myself napping, reading and watching Netflix in my downtime. Having an autoimmune disease makes the seasons effects even more apparent. When my vitamin D levels are low my gut feels the effect, which leads to psoriasis flare ups and zapped energy. Which is why it is so important for me to eat very clean this time of year. I reach for healing foods that are easy on my system over raw salads and crucifers. This recipe is packed with anti inflammatory foods that will aid in digestion and help you get through any autoimmune flare up you may be experiencing.
I made this soup in the crock pot but if you want to make in on the stove in a stock pot it will take under an hour!
1.5 lbs. of boneless skinless chicken breast
2 quarts of bone broth (I used the store bought brand Pacific)
1 onion diced
1 crown of broccoli
5 celery stalks
1 bag of frozen peas (about 2 cups)
3 cloves of garlic crushed
1 thumb sized piece of ginger root grated
2 tbsp of apple cider vinegar
1 tsp of turmeric
1 lemon juiced
1 cup of dry quinoa
Salt and pepper to taste
Throw all the ingredients in the crock pot and let cook for 5-6 hours on low. Remove the cooked chicken and shred before putting back into the pot to serve.
If you cannot find Bone broth in your grocery store you can always make your own or just use regular chicken stock.
P.S.-This recipe is even better the next day!
Everywhere I look I see delicious fall recipes. I would love to crank out an elaborate seasonal feast every night, but with my funky work schedule I like to have dinner ready when I get home. My last client usually ends around or after dinner time so it can be a pain to come home and prepare food. The crock pot is truly the answer to this dilemma. This recipe is gluten free, delicious and only takes 10 minutes of prep.
- 2 large sweet potatoes
- 1 pound of organic skinless chicken breasts
- Half of an onion
- 1 cup of unsweetened apple sauce
- 2 teaspoon apple cider vinegar
- Salt & Pepper
- 1 tablespoon cumin
- 2 cloves of garlic minced
- Peel and chop sweet potatoes
- Slice chicken into one inch cubes
- Place chicken and sweet potatoes in crock pot and season with salt and pepper
- Mix onion, apple sauce, apple cider vinegar, cumin and garlic in a small bowl
- Place mixture on top of chicken and sweet potatoes, cover and cook for 6 hours on low
I have eaten this dish a few ways. On the first night I ate the dish alone. On the second day I mixed with red quinoa and on the third day I served alongside sauteed kale and brussel sprouts. It’s tasty, filling and delicious as a leftover. I found the original recipe via Stock Pilling Moms and look forward to trying more of their slow cooker recipes!