Chicken Noodle Soup

When the weather is cold and the body needs nourishment, Chicken Soup is the way to go. Here is a recipe I made using a chicken from a dinner the night before. It’s great to get mileage out of your ingredients and your time in the kitchen. Feel free to bake a chicken and throw in the bones and  leftover meat into the pot or start from the beginning!

IMG_3250IMG_3251

—————–

Ingredients 

1-2 lb Chicken (with bone)

4 Carrots

3 stocks Celery

6 small potatoes (option: 3 white and 3 purple)

1/4-1/2 White Onion

2-3 Cloves Garlic

1 package Rice Ramen Noodles

1/2 lemon

1/2 tbsp Rosemary

1/2 tbsp Thyme

1 tbsp Pink Himalayan Salt

1 tbsp Black Pepper

1 tbsp Cumin

—————–

Begin by making your stock: Pull out a large pot and fill with 5-6 cups of water. Cut up chicken, potatoes (leave skin on), carrots, onion, garlic and celery. Turn stove on medium/high heat for 40-45 minutes, adding water as needed. Check to make sure your chicken is fully cooked. Let it cook for more time before adding in your seasoning.

Once your stock has been created, turn on medium/low heat, add in squeezed lemon, rosemary, thyme, salt, pepper, and cumin to taste. Adjusting quantity as needed. Finally, add in 2-3 cakes of rice ramen. Let Ramen cook for 4-6 minutes and then take off heat. Serve and enjoy ❤

Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤

————————–

Ingredients 

1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime

Toppings

Avocado

Pepperjack or Cheddar Cheese

Cilantro

————————–

Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.