I've been posting some of my newest creations on my Instagram account lately and I'm getting requests for RECIPES! So, I'm going to attempt to do my best to share those here!
If you don't follow me on Instagram, then you can start! Just go here.
One of my most requested recipes this past week was for my Chicken Pot Pie Soup. It was so good! It sounds complicated but it's not. Here is what you need to make it:
~3-4 large Chicken breasts (I get mine from Butcher Box. Delivered right to my door it makes life a bit easier and is definitely more convenient! Check it out here an d save $30 on your first order!)
~Chicken Broth, you will need a lot! I used 3 cartons of Organic Chicken broth plus some water too. You can find this at most grocery stores or on Thrive Market which is another place I love to order from for ease and convenience! Check it out here you can save 25% on your first order!) You can also make your own from a whole hen!
~4C of Mixed Veggies. It is a mix of corn, green beans, carrots and peas. I buy mine frozen from Aldi, Costco or Azure Standard.
3C Riced Cauliflower (I find this in most stores, frozen, or you can make your own!)
~Yellow Gold Potatoes. In my opinion, these are the best for soups and stews. Their consistency and flavor is better. I used probably about 3lbs of potatoes or 8-10 larger size potatoes.
~One large yellow onion, diced
~3-4 cloves of garlic, chopped or pressed
~1 Stick of butter
~Gluten Free Flour blend of your choice -- although I highly suggest using either Namaste or King Arthur GF flour blend
~Spices: Salt, Pepper, Sage, Thyme, Celery Seed, Parsley. Season to taste.
**I use a lot of Young Living Vitality oils for seasoning so if you have those then you can use them instead of dried herbs**
~Large soup pot! I love my Cuisinart stock pot ! It is the perfect size for a large pot of soup, spaghetti, boiling ears of corn -- SO MANY USES!
First, cut up your chicken into bite size chunks. Set them aside.
Dice your onion and prepare your garlic.
You will need some salt and pepper too.
Pour about 2C of Broth into your soup pot and 1C of water.
Add your chicken, onion, garlic and some salt and pepper.
Turn heat on high to boil the chicken until tender.
While that is cooking, cut up your potatoes in good size chunks
Once the chicken is done, add your potatoes and a bit more salt and pepper plus some broth, enough to cover the potatoes
Continue cooking until potatoes are done. They should be fork tender, but not mushy.
Add your frozen veggies and riced cauliflower and more broth/water as needed to keep everything covered
While that is all cooking together, get out a smaller sauce pot and add your stick of butter over low heat to melt it. Once it is melted, whisk in GF flour until all of the butter is absorbed. You will have a thick mixture, add broth to thin it out to a nice gravy like consistency, a bit on the thin side but still nice and thick. SLOWLY pour this into the soup mixture, whisking as you go -- this will thicken it up nicely and give it that pot pie consistency.
Now, add your spices; salt, pepper, sage, thyme, parsley and celery seed. Start out with 2 TSP each and add as you go to get the flavor you like.
*If you are using Vitality Essential Oil drops, then start with ONE drop and add stir to mix before adding more.
VOILA! Once you get the desired taste and it's good & hot it's ready to serve! We had ours with Gluten Free Oat Rolls from Katz -- these are sooooo good! Light, bready and delicious! You can get them here. They have so many good products!
For my Roasted Potato Soup I also use Yellow Gold Potatoes -- like I said, these are just the best in my opinion and experience! Costco has them in big bags but you can find them at most grocery stores. I do try and get them organic but if not, I make sure to soak mine in my Young Living Fruit and Veggie Wash before cooking and eating them -- If you don't have this Veggie Wash, then you need it! It is a concentrate so it lasts a long time!
I use the same big pot from Cuisinart for this soup as well and I start out with the following ingredients:
10lbs of Yellow Gold Potatoes
1-2 large heads of Broccoli (You can omit this ingredient if you prefer)
1 large Red onion, diced
3 lbs of Bacon OR Epic Brand Bacon Bits (which is what I used in the pictures below)
1-2 sticks of butter
1 Can of Coconut milk, full fat
GF flour blend
1 block, Cheddar cheese, grated. We love Tilamook brand!
First, cut up your potatoes into bite size chunks or cubes. Coat them with oil -- Use Avocado oil, bacon grease, butter or Coconut oil -- and season them well with salt, pepper and a no salt spice blend. Roast them in a 400 degree oven until tender and crispy.
**I also cook my bacon in the oven, so if you want to do that too, then you can add that to the oven at the same time you'r cooking your potatoes. Otherwise, cook your bacon while your potatoes are roasting.**
Dice your red onion and cut up your broccoli and set aside. Grate your cheese, chop up your chives and get that sour cream ready!
Once your bacon is done, set it aside for later.
When the potatoes are nice and crispy, take them out and add to your large soup pot.
Cover with equal parts broth and water, add your broccoli & red onion, bring to a low boil.
In a separate pot, melt 1 stick of butter. When melted add GF flour until all butter is absorbed and the mixture is thick. Then add the coconut milk and some broth until it is a thin gravy mixture. Add this to the soup and whisk in slowly. This will thicken up your soup beautifully!
Do a taste test and add salt and pepper as needed.
Once it's hot, SERVE! Top with crumbled bacon, chives, cheese and sour cream! SO good!
My Roasted Greek Chicken was a big hit as well -- several requests for this recipe too!
So, here is what you will need:
1 Whole Organic Chicken
1 Whole lemon, sliced (you need about 8 slices)
1 Red Onion, sliced thin
For sides, I had small potatoes for roasting, some asparagus, green beans and yellow onion.
You need some Balsamic vinegar too. And Feta Cheese plus sun dried tomatoes.
I like to use my cast iron Dutch Oven for roasting my chicken.
First, I place 1 1/2 C of Chicken broth in the bottom of my dutch oven, then 4 lemon slices and several slices of red onion along with a bit of salt, pepper, oregano, thyme, marjoram and some minced garlic.
Then I place my chicken on top of that and added more of the same spices after coating with a thin layer of olive oil. I added some red onion inside the bird and some lemon slices on top, then covered it and roasted in the oven at 350 until done. This bird was so moist and tender! You can add some additional chicken legs there with it if you have some teenagers who like to eat like I do!
While my chicken is cooking, I get my potatoes and veggies ready!
First, I slice up my yellow onion into thick slices and lay those on my cookie sheets. Then I lay my asparagus and green beans on top, sprinkle some salt and pepper and add pats of butter on top then I set those aside.
*Once the veggies are done roasting, I add a drizzle of balsamic vinegar to them before serving.*
Next, I prepare my potatoes. They get a coating of avocado oil and some butter with salt and pepper. Then I place them on another cookie sheet with some chopped sundried tomatoes.
*When the potatoes are done, I sprinkle with Feta cheese! YUM!*
The potatoes go in the hot oven next because they will need the longer to cook than the veggies. When they start to get soft, I add the pan of veggies and roast everything until done.
SO easy and delicious!
This blog post is getting kind of long -- So, I'm gonna stop here with this recipe and add a few more in an separate post in a day or two! Happy dining!