Chicken soup is a great options for those cold and rainy days ahead of us. It also helps when feeling sick or under the weather.
12 cups cold water
2 chicken breasts or 1/2 whole chicken
3 peeled carrots
2-3 all spices
6-8 whole black pepper
2 stalks celery
1/2 bunch fresh parsley
1 small onion
In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients add into the pot. Then simmer around 1.5 hour. Taste, adjust seasonings. Strain the chicken broth. Serve with homemade egg noodles , cooked carrots and chicken breast. Garnish with chopped parsly.
Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make.
1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil
Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.
Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.
Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.
Place the brown rice on a plate, add chicken with vegetables on top.
Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.
3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper
First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.