Chicken Soup for the Non-Cook

So  I had the appointment I have been looking forward to for so long. The one where Taylor, my functional nutritionist, would tell me the results of my blood work and what it all means.

First of all I am doing fine, there were some things we need to tweak and supplements that we will add and some we will replace.

I am hoping to get the night hot flashes back under control, also the reflux, I know it is because I don’t have enough acid in my stomach, but building it up will take some effort and time.

The last time she and I met I told her of my love of soup and how I was taking vegetable soup and adding seasoning and making it like a chickenless and tortillaless, soup.

She said why not add bone broth to it as well, then I thought about it and decided if I was going to do that I might as well make soup from scratch.

So I decided to make chicken vegetable soup with Mexican spices. It was so good I decided to do a beef one, also so good.

I make it with bone broth, I also season the meat before putting it in the crockpot. I take the onions and garlic and caramelize them and put them on top of the meat before adding the other vegetables and broth.

She suggested I write my recipe down and share it, here is the thing, I am not the best cook, I am really not the best at anything. I try, really hard, so there’s that, when a meme comes up saying real women cook and clean I think I’m not real.

It’s great if you are the best cook and best housekeeper and best mom, but I’m not and I’m still a real woman. I digress, I will share my chicken vegetable soup recipe:

Two chicken breasts

One onion or leeks (today I used leeks)

One whole garlic thing.

Three carrots sliced

4 things of celery from one stalk, not the whole stalk

Two ears of corn

Green beans

Peas

You can really put any vegetables you want.

Organic chicken bone broth, enough to fill the crockpot.

Mexican seasonings, I use an organic package from whole foods. You can really use any you want.

Rinse the chicken and pat it dry. Rub olive oil on it and then rub in part of your seasonings.

Put it in the crockpot, with it on high to begin with, cover.

Next chop up the leeks or onion, whichever one you want, use a garlic press and do the whole garlic thing. Not just one clove.

Saute them until carmelized, pour over the chicken in the crockpot, cover.

Next slice the carrots and the celery, put into the crockpot

I use whole ears of corn, so it will soak in all of the seasonings while it cooks.

Next pour in the bone broth and the rest of your seasonings. 

Cook on low for 6 to 8 hours. 

After that I put in the green beans and peas, because they are canned and already cooked.

I then take the chicken breast out and shred it and put it back in.

I also take the ears of corn out and but the kernels off and put those back in the soup.

It is ready to eat, I usually put avocado in it after I put an individual serving in my bowl.

Taylor suggested I add turmeric as well, I will do that in the individual bowl, that way I can see if I like it for the next one.

Like I said I am not the best cook and everyone will probably read this and go yuck. But I like it and it lasts all week, that one pot, which is good for me. It keeps me on the right path with my eating.

I hope you all have a great week and remember, you may not be the best at some things, however you can be the best version of yourself. 

Always be yourself, there is no one on earth like you, and people around you like you for you.

As usual you can leave any comments, questions or criticisms here or send them to angie@angieworld.com.

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