Creamy Chicken Soup

4 Chicken breasts
4 c. chicken broth + 1 tsp chicken base
1/2 med yellow onion - diced
5 carrots peeled and cut into thick slices
3 celery stalks cut into slices
4 med potatoes peeled and cut in bite size pieces
1/4 c butter (eliminate for Whole 30 or use Ghee)
1/4 c. non-grain based flour (coconut, cassava, tapioca)
1 can coconut milk
salt and pepper

Pressure cook the chicken with 1 1/2 c of water on Poultry setting and shred into bite sized pieces.  Set aside.  Clean InstantPot - Saute onion in a small amount of avocado oil.  Add remaining ingredients except for flour and milk.  Add chicken and simmer until potatoes, carrots and celery are tender.  30 minutes before serving add coconut milk mixed with flour to soup.  Salt and pepper to taste.

Coconut Green Chile Chicken Soup

2 pounds organic chicken breasts or thighs
6 carrots, chopped into bite sized pieces
1 medium white onion, diced
1 cup diced mild green chiles
1 qt. chicken stock + 1 tsp. chicken base
1 tsp. granulated garlic
1 tsp. sea salt
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/4 tsp. fresh ground black paper
2 to 3 tbsp. coconut flour
1 cup coconut milk or coconut cream
cilantro, for serving
lime, for serving

Instructions:

1.  Cook chicken in InstantPot with 1 1/2 cups water - Poultry setting; slow release.  Remove from pot and cut and gently shred in bit size pieces. Set aside.  Clean InstantPot.
2.  Saute onion and carrots with a small amount of avocado or coconut oil until carrots are slightly tender.
3.  Add the chicken, diced green chiles, chicken stock, garlic, salt, cumin and black pepper to the pot.
4.  Simmer for about 30 minutes or more and about 10 minutes before serving - stir in the coconut milk or cream and the coconut flour (mix the flour with the milk first).  The coconut flour will help thicken the soup just a little.
5.  Salt to taste and adjust as needed.
6.  Garnish with fresh cilantro and a splash of lime juice.

Recipe adapted from: Jessica Espinoza @ Delicious Obsessions

Thai Chicken Coconut Soup

1 1/2 pounds (5 or 6 thin sliced chicken breasts)
1 large Vidalia onion (Sweet)
5 large carrots, chopped
3 cups shredded chard or other greens (I used chard)
1 1/2 bunch green onions, chopped
1 1/2 lemon or lime, juiced
3/4 cup cilantro, chopped
1 1/2 tbsp chopped garlic
1 1/2 tbsp chopped ginger
3/4 tbsp red pepper flakes (more or less depending on your heat tolerance)
1 1/2 cans coconut milk or coconut cream
1 1/2 quarts chicken stock
1 tsp chicken base (mixed with chicken stock)
sea salt to taste

Instructions:
1.  Place chicken in InstantPot with 1 1/2 cups of water and pressure on poultry setting. Let pressure release on own.  Remove chicken and lightly cut and shred into large bite sized pieces.  Clean out InstantPot.
2.  Add to InstantPot: chopped Vidalia onion, carrots and garlic - saute for about 5 minutes.
3.  Add ginger, chicken stock, chicken base and the shredded chicken and simmer for simmer until carrots are tender - about 20 minutes.
4.  Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
5.  Simmer for another 10 minutes.
6.  Add sea salt to taste.
Serve

Note: Adjust ginger and red pepper flakes to taste - I tried 2 tbsp ginger and 1 tbsp red pepper and it was too spicy for my kids - but I liked it!

Adapted from: Jessica Espinoza @ Delicious Obsessions

Butternut Squash Soup - WHOLE 30

6 slices Whole 30 approved bacon, cooked and crumbled
6 cups butternut squash, diced
2 large carrots, diced
2 apples, diced
1 leek, rinsed well and chopped
1 clove garlic, minced
1 tsp. fresh sage
1 tsp. fresh thyme
2 cups chicken stock (or more if needed)
1 cup full-fat coconut milk
1/2 tsp. salt
1/4 tsp. black pepper
1 T chicken base

Optional for serving: Fresh chives, chopped

Directions:
1.  Put the squash, apples, carrots, leek, garlic, stock, chicken base and herbs in InstantPot and pressure cook for 6 minutes.  Release steam.
2.  Using immersion blender - blend until smooth.
3.  Add coconut milk and additional stock if a thinner consistency is desired.
4.  Add salt and pepper - or more to taste.
5.  Serve with chopped bacon and chives.

*Recipe adapted from Slow Cooker Meals Made Simple by Katie Bramlett

Farmhouse Chicken Chowder - NM Style

America's Test Kitchen

Ingredients:
4 slices bacon, chopped
1 med onion, chopped
1 pablano chile, stemmed, seeded and chopped
3 med cloves garlic, minced or pressed (about 1 Tblsp)
1/2 cup green chile, chopped
1 tsp fresh thyme, minced (or 1/4 tsp dried)
1/3 cup flour
8 cups chicken broth
4 med potatoes peeled and cut into 1/2" pieces
2 carrots, peeled and sliced 1/4" thick
1 sm bag frozen corn (or 2 ears, husk and silk removed, kernels cut off)
1 cup heavy cream
2 lg chicken breast pieces, cooked and shredded
2 Tblsp fresh cilantro, if desired, minced
salt and pepper to taste

Instructions:
Cook bacon in stock pot or Dutch oven over medium heat until crisp, 5 - 7 minutes;
Add the onion and cook until softened, 5 - 7 minutes;
Add the garlic, pablano chile and thyme and cook until fragrant, about 1 minute;
Stir in the green chile;
Stir in the flour and cook for 1 minute;
Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps;
Stir in the carrots, then the potatoes and bring to a boil;
Reduce to a simmer and cook until the vegetables are nearly tender, about 10 minutes;
Stir in the corn and continue to simmer until the vegetables are tender, 10 - 15 minutes;
Stir in the cream and bring to a simmer;
Add the shredded chicken and let it heat through, about 2 minutes;
Off the heat, add the cilantro if desired;
Salt and pepper to taste.

Sidney's Soup

(from the kitchen of Aunt Sidney)

3 T butter
1/3 cup chopped green onion
1 1/2 cups chopped celery
1 cup grated carrots
2 cans cream of potato soup
1 large can chicken broth
2 cups grated cheese
1/2 cup water
Shake of hot sauce or cayenne
1 can evaporated milk

Saute green onion and celery in butter. Add potato soup and chicken broth. Mix well. Add carrots, water and hot sauce. Cook and stir for 5 minutes. Reduce heat and add cheese (slowly) and milk. Do not boil.

Santa Fe Chicken Soup

From: Eating for Life, Body for Life cookbook

Servings:4
Prep: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
salsa
sour cream
shredded cheese

1. Cook brown rice according to package. Place chicken in shallow dish, cover with lime juice, and lightly coat with taco seasoning. Then place chicken on a hot grill and cook for approx. 6 min. on each side. Let the chicken cool slightly, then cut into strips and set a side.
note: I like to cook my chicken in the crock pot all day, I added the lime juice and seasoning after I shredded it about 30 min. before serving it. It makes it so tender and juicy!

2. Preheat oven to 350, cut corn tortillas into strips, then place them on a baking sheet. Bake for 15 min. or until crispy.
note: I am not a super healthy cooker so, I just use regular tortilla chips!

3. Heat olive oil in a lage pot over medium heat. Add garlic and onion, saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to pot and saute for 3 minutes. Add green chilies and saute for 2 minutes. Then pour in chicken broth into mixtures and bring to a boil. Add chicken and reduce heat to low. Simmer for about 25 min.

5. Serve in bowls and load up with shredded cheese, tortilla chips, sour cream, and salsa.

Serve and enjoy!!
I obviously don't make this as healthy as it should be! But I like it my way!!

Butternut Squash Soup

3 lb butternut squash, peeled and cubed
1 onion, chopped
4 garlic cloves, chopped
2 potatoes, peeled and chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp. chopped fresh flat-leaf parsley
2 bay leaves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 tbsp. olive oil
salt and freshly ground black pepper

Combined with thickeners, such as potatoes or rice, and infused with fresh herbs such as thyme and marjoram, almost any winter squash will make a delicious soup.  To peel an uncooked winter squash, first halve it using a heavy chef's knife or cleaver. With the halves of the squash resting flat and steadied on a cutting board, take the knife and slice the skin off, aiming down and away from your fingers.  Turn the squash as you go until only the flesh remains.  Use a spoon to scoop out the seeds and any fibrous flesh.

1. Combine all the ingredients in a large saucepan and add just enough water to cover the mixture.

2. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.

3.  Let cool briefly.  Working in batches, puree in a blender until coarse or smooth, depending on your  preference.

4.  Taste and adjust the seasoning.  Reheat soup, if necessary, before serving.  

Slow-cooked Chicken Noodle Soup

From The Food Nanny Rescues Dinner

2 1/2 to 3 pounds chicken parts (you may use a whole chicken, cut up, or all breasts or legs if desired)

1 medium onion, chopped

4 carrots, sliced

2 celery ribs, sliced

2 tablespoons dried parsley flakes

1 tablespoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

2 cups uncooked wide egg noodles

2 cups frozen peas (optional)

1. Wipe the chicken pieces with damp paper towels and discard the towels. (I use frozen chicken breasts)

2. Put the onion, carrots, celery, parsley flakes, salt, basil, pepper, and thyme in a large slow cooker. Place chicken on top. Add water to cover. Place the lid on the slow cooker and cook on low heat 8 to 10 hours or on high heat 4 to 6 hours.

3. 30 to 60 minutes before serving, remove the chicken and shred it. Return the meet to the pot. Add the noodles and cover and cook on high heat for 30 to 45 minutes.

Season with salt and pepper to taste and enjoy!

Creamy Tomato Basil Soup

From The Food Nanny Rescues Dinner

1/2 cup (1 stick) butter

1 cup all purpose flour

4 cups chicken broth

3 1/2 cups half-and-half

1 1/2 cups marinara sauce

1 (14.5 ounce)can diced tomatoes or 8-10 small vine ripened tomatoes, diced

2 tablespoons chopped fresh basil, or 1/2 teaspoon dried

coarse salt and ground black pepper

1. Melt butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture. Whisk in the broth. Increase the heat and cook and stir until thickened. Decrease the heat to low, stir in the half-and-half, and simmer for 20 minutes.

2. Stir in the marinara sauce, tomatoes, and basil, and cook until heated through. Season to taste with salt and pepper. Serve as is chunky style, or puree in a food processor or blender if you prefer a smooth soup. (I just blend the diced tomatoes before I add them)

Serve with Polly's French bread

Homemade Chili

Ingredients:
½ lb. Chicken, sausage, beef (whatever you like)
¼ tsp. Salt
1/8 tsp. Pepper
1 med. Onion, chopped
1 med. Green pepper, chopped
28 oz. Diced tomatoes
15 oz. Kidney beans, drained
15 oz. Navy or great northern beans, drained
8 oz. Can tomato sauce
1 Garlic clove
1 ½ tsp. Dried basil
½ cup Salsa

1 can of corn

Directions:
1. Cook hamburger with salt and pepper. Add onion and bell pepper to skillet. Place remaining ingredients in the crockpot. Cook on High for 5 hours or low for 6 to 8 hours. You can just simmer on low for an hour or so on the stove also. Serve with yummy sweet cornbread.

We had it for dinner last night and it was really yummy. You can garnish it with sour cream and cheese too if you like.