Saturday, May 26, 2012

Simple Chicken Stock & Vegetable Soup

I store my chicken stock in quart size jars and keep them in the freezer. And I love, love, LOVE that I can pull one of these jars out in the morning and know that I'll be able to make a nutritious, healing soup with it that night, for dinner.

Here's our recipe:

Simple Chicken Stock & Vegetable Soup

1 1/2 cups quinoa or millet
4 carrots, chopped
3 1/2 cups water

Place these three ingredients together in a pot. Bring to a hard boil then turn down heat to medium and place a lid on top. Simmer until done. (About 15 minutes.)

After it's cooked, stir in these ingredients:

1 quart jar glass of chicken stock
1 cup frozen peas
1 tsp sea salt
1/2 Tbsp parsley

Cook until it's all warmed up and serve!

Some extra (optional) ingredients for the soup are:

* 1/2 cup coconut milk for a smooth, silky texture (and for added good fats) 
* 1/4 tsp ground thyme and/or 1/4 tsp ground rosemary for extra flavor 
*Add other veggies along with the carrots such as chopped brussel sprouts, cabbage, onions, or celery, etc.

Also take into consideration Dr. McBride's suggestion, that of adding an egg yolk or two for added nutrition or, once the soup has cooled down, add some sauerkraut or its juice or some yogurt for those needed probiotics.

The options are endless with simple soups such as this one - have fun with it!

No comments:

Post a Comment