Spring Fresh Chicken Soup

Spring Fresh Chicken Soup

From The Eating Clean Cookbook, by Tosca Reno

{This is our favorite, healthy version of Chicken Noodle Soup.  You get your whole grains, protein, and vegetables with this dish.  It is simple, delicious, and filling!}

Ingredients:

• 2 cups cooked brown rice
• 8 cups low sodium chicken stock or vegetable stock or water
• 2 low sodium bouillon cubes
• 2 skinless, boneless chicken breasts
• 2 leeks, white and light green parts only, washed well and chopped coarsely
• 3 inner stalks celery leaves included, chopped coarsely
• 1 1/2-2 cups bean sprouts (sometimes I cannot find these so its great without them too)
• 1 tsp sea salt

Directions:

1.  Place stock or water in soup pot. Bring to a boil. Once boiling, add chicken (See *Note) and bouillon cubes and bring to a boil again.  Reduce heat and let simmer while you prepare vegetables.

2.  Add chopped leeks and celery and cook 10 minutes.  

3.  Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.

4.  Add sea salt and stir. Serve immediately.

*Note: I usually have chicken ready and cooked before hand so then I do not have to cook it in the broth, I just throw it in with the rice towards the end of the directions*

By Natalie Phillipps

I have tons of healthy recipes on my health blog at www.yourbodynbalance.blogspot.com, I do have it as a private blog so either contact me through facebook or even a comment here with your email address and I can add you to my reader's list.

Roasted Butternut Squash Soup

4 cups cubed, peeled butternut squash
1 large onion sliced
1 head garlic
1 turnip
2 carrots diced
2 stalks celery diced
Extra virgin olive oil
2 cups chicken stock
2 cups heavy cream
Salt and pepper to taste



Place squash, onion, garlic, turnip, carrots, and celery on a baking sheet and drizzle with olive oil. Salt and pepper and bake in the oven for 30 minutes. Bring the chicken stock to a boil. Once the vegetables have baked, add them to the boiling stock. Puree ingredients. Stir in cream. Salt and pepper to tast.
Do not boil after adding the cream or it will separate.

Sister Marilyn Grunig - Stake RS president

 

Clam Chowder

Place vegetables in a saucepan, cover with water and simmer until tender.

1 cup onions, chopped
1 cup celery, diced
2 cups potatoes, diced
**You can open the clams, drain juice and use the clam juice as part of the liquid if you would like to.

In large heavy pan melt butter, add flour and stir to blend and cook for 3-4 minutes and then add the half & half slowly, stirring constantly.
¾ cup butter
¾ cup flour
1 qt. half & half ** you can use milk, it just isn’t quite a creamy


When you have made the cream base, add the vegetables ( including cooking liquid). Stir and heat.



2 can minced clams
**Do not add the clams until right before serving. They get really tough if they cook for a long time.

Season to taste.


I use chicken base, dried rosemary, Worcestershire sauce, salt, and white pepper.

This is a great make ahead soup. You can make it w/o adding the clams and then refrigerate until the next day. The flavors blend with a little time.

Sister  Marilyn Grunig - Stake RS president