Veggie Chicken Stoup

 INGREDIENTS:

 

  • Crock Pot

  • 2 organic chicken breasts (frozen or thawed)

  • 1/2 cup quinoa (uncooked)

  • 1/2 a bag or about 6 organic carrots peeled and diced

  • 1 carton pre-cut from Trader Joe's or diced organic butternut squash, peeled. 

  • 1 whole sweet onion sliced (leave out for low FODMAP)

  • 1 crushed garlic clove (leave out for Low FODMAP)

  • 1 bag organic washed and diced celery or about 4-6 Stalks

  • 1 carton bone broth (can sub vegetable or chicken stock)

  • 1 cup water

  • 2 bay leaves

Spices:

  • 1 Tabl smoked paprika

  • 1/2 tsp lemon pepper

  • 1/4 tsp Himalayan sea salt & black pepper

  • 1 tsp Cajun Seasoning or other desired blend

  • 1/2 tsp of each: thyme, fresh rosemary, basil, oregano, curry, ginger

  • 1 Tbl raw honey

  • 1 crushed garlic clove

 

DIRECTIONS:

 

Place all of your ingredients in the crockpot and turn on High.  About 1 1/2 hours in, remove chicken (if cooked), shred with 2 forks or your fingers and put back in the pot Let it sit on Medium for another 3 hours until all of your veggies are cooked. Check carrots and butternut squash first. Once these are cooked, everything else should be as well. Give it a nice taste test and see if it needs any other ingredients.

 

I love to top this with Avocado and even a little non-dairy yogurt as "sour cream"!

 

Enjoy! Total cook time is anywhere from 4-6 Hours.

 

NOTES: If you are not cooking in the crock pot, don't worry! You can still follow this recipe and just cook on medium in a large pot. Follow same directions. 

 

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