Homemade Chicken Soup

There is nothing like a homemade chicken soup and this recipe is only 78 calories per serving. This recipe is filled with brown rice and sweet potato, this delicious soup is rich in both vitamins A and C. This is a fabulous dish any time of the year and you can go back for guilt-free seconds.


Ingredients

• 1 4-pound whole chicken, rinsed with excess fat trimmed
• 8 cups water
• 1 bay leaf
• 1 fresh thyme sprig
• lemon zest
• juice from 1 lemon
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 cup diced sweet potato
• 2 cups diced celery
• 3/4 cup uncooked long-grain brown rice
• freshly ground black pepper
• 2 teaspoon of Sriracha sauce
• 5 Shallots for garnish
• 1 teaspoon Sesame Seeds Directions
  

Pour the 8 cups of water in a good size pot and add the chicken, bay leaf, thyme and lemon zest and cook on the stove top for about an hour until the chicken is tender. This can be cooked in a slow cooker that makes it very tender.
Once it is cooked set the chicken aside to cool and keep the remaining chicken stock juice, take out the herbs and lemon zest - this is the magic broth.
Remove all the meat from the bones and throw away the bones.
Add the celery, carrots, sweet potatoes, Sriracha and rice to the broth and simmer for another 20 minutes until the vegetables are cooked and the rice is tender, then add the shredded chicken and cook for another 10 minutes and season to your liking.
Serve into bowl and add some chopped shallots and sesame seeds to garnish.  You can go back for seconds. Enjoy.

Chicken and Wild Rice

Chicken and Wild Rice Soup

This recipe can also be made with turkey and I recommend using boneless skinless chicken thighs in this dish to enhance the recipe and because dark meat typically produces a juicier chicken in the crock pot.

This recipe is full of flavorful vegetables, chicken and the perfect wild rice blend this classic soup recipe is great for lunch and hearty enough for family dinner.

INGREDIENTS

2 onions, chopped

4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon olive oil
½ teaspoon of dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced into ¼ inch thick pieces
2 celery ribs, sliced into ¼ inch thick pieces
8 oz of corn kernels
2 bay leaves
2 lbs. boneless, skinless chicken thighs
1 cup long-grain and wild rice blend
2 tablespoons minced fresh parsley
2 tablespoons corn starch
2 tablespoons water
1 tablespoon sriracha

INSTRUCTIONS

Place your onions, garlic, tomato paste, oil and thyme in a skillet and cook until your onions are tender.

Then pour your onion mixture into your crock pot.

Next, add your broth, carrots, celery, corn, sriracha and bay leaves into your crock pot and then stir.


Sprinkle your chicken with pepper.
Then, place your seasoned chicken in your crock pot.

Cover and cook on low for 6-8 hours or on high for 5 hours.

Next, remove your chicken and shred with two forks and return to soup.

Then remove your bay leaves.

Next, add your rice your rice to your slow cooker.

Mix together your corn starch and water and add to slow cooker.

Cover and cook on high for 30-40 minutes (wait for your rice to be tender)

The to serve, sprinkle your parsley or cilantro, add pepper to taste and serve.

Minestrone Soup

Minestrone Soup with Red Wine

Minestrone is a thick, hearty soup that has many health benefits. Most Minestrone Soups contain vegetables, pasta, and peas or beans. This version uses unsalted chicken broth and fresh tomatoes rather than canned tomatoes to limit the sodium content.
Ingredients

• 
• 1 tablespoon olive oil
• 1/2 cup chopped sweet onion
• 1/3 cup chopped celery
• 1 carrot, diced
• ½ tsp turmeric
• 1 garlic clove, minced
• 4 cups fat-free, unsalted chicken broth
• 2 large tomatoes, seeded and chopped
• 1/2 cup chopped spinach
• 1 can (16 ounces or about 1 1/2 cups) canned chickpeas or red kidney beans, drained and rinsed
• 1/2 cup uncooked whole-grain small shell pasta
• 1 small zucchini, sliced and diced
• 2 tablespoons fresh basil, chopped
• ½ cup red wine (optional)

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and sauté until softened, about 5 minutes.

Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.


Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately